Speaker

Nasser Hamdami, Isfahan University of Technology, Iran

Nasser Hamdami

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.
h-index 16,
566 citations,
60 publications in international journals,
3 book chapters,
40 communications in national and international congress
Competences: Food Engineering, Heat and Mass Transfer Modeling, Calculations.

Some of publications:
  1. 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.

  2. Dalvi-Isfahan, M.Hamdami, N.Le-Bail, A. 2017. Effect of freezing under electrostatic field on selected properties of an agar gel. Innovative Food Science and Emerging Technologies, 37, pp. 68-73.

  3. Dalvi-Isfahan, M.Hamdami, N.Le-Bail, A. 2016. Effect of freezing under electrostatic field on the quality of lamb meat. Innovative Food Science and Emerging Technologies, 42, pp. 151-156.

  4. 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.

  5. 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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