Professor Mohammadali Ebrahimzadeh Mousavi is a leading expert in food science, biotechnology, and food engineering, affiliated with the University of Tehran. His work integrates advanced food processing, packaging technologies, rheology, mass and heat transfer modeling, and functional food development. He has made significant contributions to plant-based products, bioactive compounds, food hydrocolloids, encapsulation systems, and sustainable food technologies. Alongside extensive teaching at undergraduate, master’s, and doctoral levels, he has held numerous senior academic, policy-making, and industrial advisory roles. His research output, high citation impact, and technology transfer activities demonstrate strong influence in both academia and industry.
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