Assist. Prof. Dr. Sediqeh Soleimanifard | Food Science | Best Researcher Award

University of Zabol | Iran

Assist. Prof. Dr. Sediqeh Soleimanifard is a distinguished academic and researcher specializing in food science and nutrition, with extensive contributions to food processing, product optimization, and sustainable approaches to food technology. Her work spans the modeling of sorption isotherms in pistachios, the investigation of textural and physical properties in bakery products, encapsulation of essential oils, and advanced applications of electrospinning in food science. She has also made notable contributions to the intersection of food processing and energy efficiency, evidenced by her research on biomass energy consumption and economic growth. Dr. Soleimanifard’s career reflects an interdisciplinary approach, combining food chemistry, agricultural technology, and computational modeling to address contemporary challenges in food quality, preservation, and nutrition. Her academic journey and numerous publications demonstrate a commitment to innovation and knowledge advancement, positioning her as a recognized expert in both theoretical and applied aspects of food science.

Profile:

Scopus

Orcid

Google Scholar

Education:

Assist. Prof. Dr. Sediqeh Soleimanifardpursued her academic career with a strong focus on food science and nutrition, building expertise through rigorous research and higher education. She earned her doctoral degree in Nutrition Sciences, where she concentrated on innovative approaches to food quality enhancement, energy-efficient baking technologies, and the optimization of physical and chemical properties in food products. During her studies, she gained comprehensive knowledge of agricultural science, food engineering, nutrition chemistry, and statistical modeling techniques for analyzing complex food systems. Her education also emphasized advanced research methodologies, enabling her to publish impactful studies in international journals. This academic background provided her with a multidisciplinary foundation, integrating concepts from food chemistry, process engineering, and applied nutrition. Her educational achievements reflect a deep commitment to advancing food safety, sustainability, and innovation, preparing her for a career that bridges academic research, industrial application, and global contributions to food technology.

Experience:

Assist. Prof. Dr. Sediqeh Soleimanifard has cultivated extensive professional experience as a researcher, educator, and collaborator in the field of food science and technology. She has worked on diverse projects involving food processing, microwave and conventional baking, encapsulation of bioactive compounds, and quality improvement of agricultural products such as pistachios, cakes, noodles, and sausages. Her expertise extends to using computational and statistical models, including ARDL and machine learning algorithms, to predict and optimize food characteristics. She has served as a faculty member, mentoring students, leading laboratory experiments, and supervising research on functional foods, energy-efficient processes, and health-oriented product innovations. Her collaborations with colleagues across different universities and research centers have led to publications in high-impact journals, reflecting her capacity to contribute to both national and international scientific communities. Dr. Soleimanifard’s professional journey highlights her as a committed scholar dedicated to advancing knowledge, improving food quality, and promoting sustainable practices.

Awards and Honors:

Assist. Prof. Dr. Sediqeh Soleimanifard has received recognition for her academic excellence, innovative research, and contributions to food science and nutrition. Her honors stem from publishing in reputable international journals, contributing original findings on bakery optimization, oil extraction methods, encapsulation technologies, and functional food development. She has been acknowledged for her role in advancing sustainable approaches in food technology and her pioneering work in energy-efficient baking methods, particularly with microwave susceptors. Her research has earned citations and scholarly impact, demonstrating its influence on the global scientific community. She has also been honored for her interdisciplinary projects linking food technology with health sciences, including studies on the effects of bioactive compounds on human health. Beyond formal awards, her consistent engagement in international collaborations, acceptance in peer-reviewed journals, and leadership in academic research serve as testaments to her distinguished reputation and professional achievements in her field.

Research Focus:

Assist. Prof. Dr. Sediqeh Soleimanifard research focuses on food science, nutrition, and sustainable food technology, with an emphasis on improving product quality, safety, and functionality. Her work explores advanced baking technologies, investigating the effects of microwave susceptors and alternative methods on texture, flavor, and nutritional value. She is deeply engaged in encapsulation techniques, including electrospinning, for stabilizing bioactive compounds such as rosemary essential oil and olive leaf polyphenols, aiming to enhance functional foods and nutraceuticals. She has also conducted studies on the energy-food nexus, including biomass energy and its relation to economic growth. Another major research area is computational modeling, applying approaches like TOPSIS, ARDL, and machine learning algorithms to predict food quality outcomes and optimize production processes. Her interdisciplinary focus integrates food engineering, nutrition chemistry, and sustainable practices, reflecting a vision for healthier, safer, and more efficient food systems to meet global challenges.

Publication:

Title: Encapsulation of rosemary essential oil in zein by electrospinning technique
Year: 2021
Citations: 92

Title: Investigating textural and physical properties of microwave-baked cupcake
Year: 2018
Citations: 29

Title: Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells
Year: 2018
Citations: 11

Title: Multidimensional comparative analysis of three baking methods of the cupcake–Thermophysical approach
Year: 2024
Citations: 5

Title: Performance Comparison of Three Microwave Susceptors on Some Quality Characteristics of Cake During Baking Process
Year: 2024
Citations: 1

Title: The effect of a microwave susceptor on the textural properties of cupcakes during baking–A comparison with microwave and conventional baking methods
Year: 2024
Citations: 1

Title: An innovative anti-radical electrospun nanofiber patch infused with microwave-roasted polyphenol-rich Camelina (Camelina sativa L.) seed oil as controlled …
Year: 2025

Title: Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil
Year: 2025

Title: Fabrication and Characterization of Olive Leaf Polyphenols Loaded Sweet Almond Gum/Gelatin Electrospun Nanofiber
Year: 2025

Title: Effects of various osmotic concentrations, time, and temperature on button mushroom (Agaricus bisporus) during osmodehydrofreezing process
Year: 2025

Conclusion:

Assist. Prof. Dr. Sediqeh Soleimanifard has established herself as a promising researcher with notable contributions in food science, processing technologies, and applied innovations. Her consistent publication record, interdisciplinary collaborations, and innovative methods highlight her dedication and potential. With continued efforts toward internationalization, industry collaboration, and higher-impact dissemination, she is well-positioned to make even greater contributions to her field. She is a highly suitable and deserving candidate for consideration in the Research for Best Researcher Award.