• Name and Family
    • Saber Amiri
  • Degree
    • Ph.D
  • Academic Degree
    • Assistant professor
  • Department
    • Department of Food Science and Technology
  • E-mail:
 Short Bioghraphy           

Dr. Saber Amiri after completing his B.Sc. degree in Food Science and Technology at the Urmia University in 2010 and M.Sc. degree in Food Science and Technology (Food Chemistry) at the Urmia University in 2013, went on to the University of Tabriz, where he completed his PhD in Food Science and Technology (Food Microbiology and Biotechnology) in 2019. Dr. Saber Amiri is the editorial board of Food Research International and the reviewer of more than 10 ISI journals from Elsevier, Springer and Wiley. Dr. Amiri has carried on a research program related to food bioprocessing and fermentation (production of microbial metabolites, probiotics, functional food, and biopreservation), and food preservation and safety (Intelligent and active packaging, Biodetection and identification of toxins, measurement of microbial contaminants in foods, risk assessment analysis of food, biosensors, food authenticity and traceability, and food toxicology). He has supervised 60 graduate students and has published 3 book chapters and over 50 journal articles. In addition to research, Dr. Amiri teaches undergraduate and graduate courses in General Microbiology, Food Microbiology, New Developments in Food Microbiology, Effect of Processing on the Microorganisms and Enzymes, Industrial Microbiology, Food Biotechnology, Biochemical Reactors and Kinetics, and Basic Bioreactor Design. General research interests include food microbiology and biotechnology, food safety, functional food, food bioprocessing, lactic acid bacteria and probiotic microorganisms, use of predictive modelling approaches on the quality and safety of foods and microbial risk assessment, and using biopolymers and hydrogels for entrapment of probiotics.

ORCID: 0000-0002-1176-4570

Scopus link: https://www.scopus.com/search/form.uri?display=basic&zone=header&origin=#author

Web of Science: https://publons.com/researcher/3179563/saber-amiri/

Researchgate Link: https://www.researchgate.net/profile/Saber-Amiri

Google Scholar Link: https://scholar.google.com/citations?user=9KEGMfMAAAAJ&hl=en

         
     Research and Education Resume
رزومه فارسی
Journal Articles (1)
   
  • Name and Family
  • Saber Amiri
  • Degree
  • Ph.D
  • Academic Degree
  • Assistant professor
  • Department
  • Department of Food Science and Technology
  • E-mail:
  • sa.amiri@urmia.ac.ir
 
        Short Bioghraphy

Dr. Saber Amiri after completing his B.Sc. degree in Food Science and Technology at the Urmia University in 2010 and M.Sc. degree in Food Science and Technology (Food Chemistry) at the Urmia University in 2013, went on to the University of Tabriz, where he completed his PhD in Food Science and Technology (Food Microbiology and Biotechnology) in 2019. Dr. Saber Amiri is the editorial board of Food Research International and the reviewer of more than 10 ISI journals from Elsevier, Springer and Wiley. Dr. Amiri has carried on a research program related to food bioprocessing and fermentation (production of microbial metabolites, probiotics, functional food, and biopreservation), and food preservation and safety (Intelligent and active packaging, Biodetection and identification of toxins, measurement of microbial contaminants in foods, risk assessment analysis of food, biosensors, food authenticity and traceability, and food toxicology). He has supervised 60 graduate students and has published 3 book chapters and over 50 journal articles. In addition to research, Dr. Amiri teaches undergraduate and graduate courses in General Microbiology, Food Microbiology, New Developments in Food Microbiology, Effect of Processing on the Microorganisms and Enzymes, Industrial Microbiology, Food Biotechnology, Biochemical Reactors and Kinetics, and Basic Bioreactor Design. General research interests include food microbiology and biotechnology, food safety, functional food, food bioprocessing, lactic acid bacteria and probiotic microorganisms, use of predictive modelling approaches on the quality and safety of foods and microbial risk assessment, and using biopolymers and hydrogels for entrapment of probiotics.

ORCID: 0000-0002-1176-4570

Scopus link: https://www.scopus.com/search/form.uri?display=basic&zone=header&origin=#author

Web of Science: https://publons.com/researcher/3179563/saber-amiri/

Researchgate Link: https://www.researchgate.net/profile/Saber-Amiri

Google Scholar Link: https://scholar.google.com/citations?user=9KEGMfMAAAAJ&hl=en

 
 
         
     Research and Education Resume

Journal Articles (1)

1-Amiry, S., Esmaiili, M., & Alizadeh, M. , 2017, Classification of adulterated honeys by multivariate analysis,Food Chemistry, 224, 390-397.