Assist. Prof. Dr. Hamed Hassanzadeh | Nano-Science | Best Researcher Award

 Researcher | Ilam University | Iran

Dr. Hamed Hassanzadeh, born in Boukan, Iran, is an accomplished food technologist and academic specializing in food science, dairy technology, and nanoencapsulation. He earned his B.Sc., M.Sc., and Ph.D. from Urmia University, where his doctoral research focused on the development of garlic-based nanoemulsions with physicochemical and antimicrobial applications. Currently, he serves as Assistant Professor and Head of the Department of Food Science and Technology at Ilam University, Iran, while also leading R&D projects at Pamir Cola Co. in Afghanistan. Dr. Hassanzadeh has extensive teaching experience across Iran and Iraq and has made significant contributions to the beverage, dairy, and food preservation industries. He has authored several books in Persian and published  articles in high-quality journals. His research bridges academic inquiry and industrial application, focusing on nanotechnology in food preservation and bioactive compound delivery systems.

Professional Profile

Scholar

Education

Dr. Hassanzadeh completed his B.Sc. in Agricultural Science (Food Science and Technology) at Urmia University between. He then pursued his M.Sc. in Food Science (Dairy Technology) at the same institution, with a thesis on the impact of cheesemaking factors on milk rennet coagulation. Building upon this foundation, he advanced to a Ph.D. in Food Technology at Urmia University. His doctoral research explored the production, physicochemical characterization, antimicrobial properties, and release kinetics of garlic oil-based nanoemulsions, pioneering food nanotechnology applications in Iran. Alongside his degrees, Dr. Hassanzadeh enhanced his academic profile with statistical and computational training, mastering software such as SAS, SPSS, Minitab, and MATLAB. This strong educational foundation positioned him as both a scientific innovator and an industry-oriented researcher, bridging the gap between food science fundamentals and nanotechnology-driven applications in food preservation and functional product development.

Experience

Dr. Hassanzadeh has a diverse professional background in both academia and industry. Since , he has served as Head of the Department of Food Science and Technology at Ilam University, where he also teaches and supervises research. His industrial expertise is reflected in his roles as R&D Manager at Pamir Cola Co, where he developed innovative beverages, dairy products, and energy drinks. He has also taught extensively, serving as a lecturer at Salahaddin University, where he instructed courses in dairy technology, statistics, and food engineering, and at Saba University and Afagh University, focusing on postharvest technology and food preservation. His dual academic-industry roles have equipped him with a unique ability to integrate scientific research into practical applications, particularly in functional food development, food preservation, and nanotechnology-based delivery systems.

Research Focus

Dr. Hassanzadeh’s research primarily focuses on food nanotechnology, edible films, and functional foods. His Ph.D. research on garlic oil nanoemulsions laid the foundation for his ongoing studies into nanoencapsulation and controlled release systems for bioactive compounds. He has extensively investigated the development of antimicrobial active packaging and edible films enriched with essential oils, targeting improved food preservation and safety. His recent work emphasizes the use of nanofibers, nanoemulsions, and nanocomposites to enhance the physicochemical and antimicrobial properties of food products, with applications in dairy systems, beverages, and bakery products. Dr. Hassanzadeh also explores the nutritional and functional enhancement of foods through natural extracts, proteins, and algae-based ingredients. His contributions bridge fundamental science with applied technology, enabling innovations in food preservation, shelf-life extension, and functional product development. His interdisciplinary approach integrates food chemistry, microbiology, and nanotechnology, advancing both academic research and industrial applications globally.

Awards and Honors

Dr. Hassanzadeh has consistently been recognized for academic and research excellence. During his postgraduate studies, he was named the Top Student in his Master’s course, highlighting his commitment to academic distinction early in his career. At Ilam University, he has been honored multiple times as the Top Researcher at the Faculty of Veterinary Science for three consecutive, reflecting his prolific research output and contributions to food science innovation. His achievements extend beyond academia, with notable impact in industry through product development and applied nanotechnology research in food systems. His books and numerous publications in international journals further underscore his scholarly influence. These honors demonstrate his sustained leadership in advancing food science research, mentorship, and innovation, establishing him as one of the leading contributors in the areas of food technology, functional foods, edible films, and nanoemulsions, both within Iran and internationally.

Publication Top Notes

Conclusion

Hamed Hassanzadeh demonstrates a strong research profile, with a focus on food science and technology, and a significant publication record. His leadership and teaching experience demonstrate his commitment to education and industry. With further development of international collaboration and evaluation of citation impact, he could become an even stronger candidate for the Best Researcher Award. His contributions to the field of food science and technology, and his potential for future research, make him a strong contender for this award.