Nasser Hamdami, Isfahan University of Technology, Iran
Since 2005 Associate Professsor. Isfahan University of Technology, department of Food Science and Technology, Isfahan, Iran.
2004-2005 Associate Professsor. University of Tabriz, department of Food Science and Technology, Isfahan, Iran.
2004 Post Doc. position, University of Nantes, France
2003 PhD of Food Process Engineering, GEPEA Laboratory, University of Nantes, France.
60 publications in international journals,
3 book chapters,
40 communications in national and international congress
Competences: Food Engineering, Heat and Mass Transfer Modeling, Calculations.
Hafezparast-Moadab, N., Hamdami, N., Dalvi-Isfahan, M., Farahnaky, A. 2018. Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet. Innovative Food Science and Emerging Technologies, 47, pp. 81-87.
Rahbari, M., Hamdami, N., Mirzaei, H., Jafari, S.M., Kashaninejad, & Khomeiri, M. (2018). Effects of high voltage electric field thawing on the characteristics of chicken breast protein. Journal of Food Engineering, 216, 98-106.
Elmizadeh, A., Shahedi, M. & Hamdami, N. (2018). Quality assessment of electrohydrodynamic and hot-air drying of quince slice. Industrial Crops and Products, 116, 35-40.
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