Mass Transfer Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

About

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland Australia. He has extensive experience in the field of food process engineering conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies Journal of Food Engineering Journal of Food Process Engineering Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering Faculty of Food Science and Technology University of Agricultural Sciences and Natural Resources Pardis Basidj Square Gorgan Iran and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters along with editing four books with LAP and Elsevier publishers. In November 2015 he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. 1. Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany) 2009 2. Nano-encapsulation Technologies for the Food and Nutraceutical Industries Elsevier 2017 3. Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications Elsevier 2017 4. Nano-emulsions: Formulation Characterization and Applications Elsevier 2017 (co-edited with Prof. David Julian McClements). 5 . Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021. and some book chapters such as: · Jafari S.M. Fathi M. and Mandala I.G. 2015. Chapter 13: Emerging product formation in the book Food Waste Recovery: Processing technologies and industrial techniques Edited by Galanakis C. Elsevier. ISBN: 978-0-12-800351-0. · Jafari S.M. and McClements D.J. 2017. Chapter 1: Nanotechnology approaches for increasing nutrient bioavailability in the book Advances in Nutrition and Food Research (Vol. 81) Edited by Toldra F. Elsevier. Locally in Iran he has also published 20 books in Persian. In November 2015 he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.