Dr. Akram Arianfar is an accomplished academic and researcher in the field of Food Science and Industry Engineering, currently serving as an Associate Professor at the Islamic Azad University, Quchan Branch. She holds a PhD in Food Science and Industry from Ferdowsi University of Mashhad, where her doctoral research focused on optimizing extraction methods and studying the stability of ginger oil emulsions in green tea extract. Throughout her distinguished academic career, Dr. Arianfar has contributed extensively to advancing food technology, food processing, and functional food research. Her publications reflect deep expertise in areas such as the physicochemical and rheological properties of mozzarella cheese, the antioxidant and antimicrobial effects of natural plant extracts, optimization of ultrasonic-assisted extraction of bioactive compounds, and the microencapsulation of essential oils using green and sustainable technologies. Her studies also include the effects of natural antioxidants and edible coatings on food preservation, reduction of acrylamide in fried products, and the development of healthier bakery and dairy formulations using hydrocolloids, emulsifiers, and natural extracts. As a long-standing member of the Islamic Azad University faculty, Dr. Arianfar has held multiple executive and research leadership roles, including Director of the Department of Food Science and Technology, member of the Research Council, and head of the Women’s Research Core. She has served as a scientific referee and committee member in numerous national and international food science conferences, reviewing scientific projects, books, and journal papers. Her research contributions extend beyond academia through collaborations on semi-industrial and applied projects, focusing on natural product stabilization, sports beverage development, and the formulation of functional food supplements. Dr. Arianfar’s academic guidance has shaped numerous postgraduate theses in emerging areas such as microencapsulation, ultrasound-assisted extraction, hydrocolloid technology, and antioxidant-enriched food systems. With a prolific record of scholarly work and leadership in food innovation, Dr. Akram Arianfar continues to play a significant role in advancing food science education, research, and sustainable industry practices.
Featured Publications:
Arianfar, A., & colleagues. (2025). Nano-encapsulation of red beetroot extract based on betalain using complex coacervation in gummy candies. Iranian Food Science and Technology Research Journal.
Arianfar, A., & colleagues. (2025). Improving the nutritional properties and reducing the oil absorption of donut using saponinized quinoa flour. Iranian Food Science and Technology Research Journal.
Arianfar, A., & colleagues. (2025). Enhancing the texture and sensory properties of pickled cucumbers with different brine solutions. Foods.
Arianfar, A., & colleagues. (2025). Improving UF membrane flux by bubbling and ultrasonic process for raw beet syrup purification. Iranian Journal of Chemistry and Chemical Engineering.