Assist. Prof. Dr Seyed Saeid Hosseini, University of Tehran, Iran
Assist. Prof. Dr. Seyed Saeid Hosseini is an accomplished researcher in Food Science and Technology, specializing in food microbiology, enzyme bioreactors, and zero-waste valorization. He earned his PhD from the University of Tehran, with a thesis on fruit juice clarification using immobilized pectinase enzyme. His innovative work includes award-winning projects on lactose-free milk and bioreactor design, and he is a published author on extraction techniques and bioactive food production. Dr. Hosseini contributes as an editor and reviewer for top journals, aiming to advance sustainable food processing and circular economy practices. 📚🔬🍊👨🔬
Publication profile
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Education
Assist. Prof. Dr. Seyed Saeid Hosseini has a distinguished academic background in Food Science and Technology. He earned his Master’s degree from the University of Tehran (2013-2015) with an impressive GPA of 19.08/20 (4.00/4.00), focusing on Food Microbiology. His thesis, titled “Continuous clarification of fruit juice in pecked bed reactor by covalent immobilization of pectinase enzyme on the glass beads with aldehyde polysaccharides,” received a perfect grade of 20/20 (A+). Dr. Hosseini completed his Bachelor’s degree at Shiraz University (2008-2012) in Food Science and Technology, achieving a GPA of 16.61/20 (3.57/4.00). 🎓🍏✨
Experience
Assist. Prof. Dr. Seyed Saeid Hosseini has a prominent editorial career in the field of food and bioprocess engineering. He served as the Managing Editor of the Journal of Food and Bioprocess Engineering from 2019 to 2022 and currently holds the position of Editor since 2022. Additionally, he was the Literary Editor and Technical Editor of the Iranian Journal of Biosystems Engineering from 2020 to 2022. Dr. Hosseini is also an esteemed reviewer for several prestigious journals, including Food Hydrocolloids and BMC Microbiology. His contributions significantly impact the academic and scientific community. 📚🔬✨
Honors and Awards
Assist. Prof. Dr. Seyed Saeid Hosseini has achieved remarkable academic success in the field of Food Science and Technology. He ranked among the Top 2 at the National Entrance Exam for the Master’s degree in 2016 and placed in the Top 5 for the Ph.D. entrance exam in 2021. His excellence was recognized with the prestigious Alborz Foundation national prize during its 59th anniversary in 2021. Additionally, he received the Best PhD Thesis Award at the 30th Research Festival at the University of Tehran. Dr. Hosseini’s contributions to food science are both significant and inspiring. 🎓🏆📚🥇
Research Interests
Assist. Prof. Dr. Seyed Saeid Hosseini specializes in enzyme immobilization and characterization, focusing on enzyme bioreactors that promote sustainable agricultural development through zero waste valorization and circular economy principles. His research includes optimizing the extraction and characterization of polysaccharides and exopolysaccharides, along with their modification to enhance functionality. He also works on the fabrication and characterization of edible coatings and films, contributing to food preservation. Additionally, Dr. Hosseini is involved in the production and characterization of bioactive food products, including probiotic, prebiotic, and symbiotic formulations, promoting health and nutrition. 🌱🔬🍏🥗
Research focus
Dr. Seyed Saeid Hosseini’s research focuses on the optimization and extraction of pectin from various natural sources, particularly citrus peels and agricultural by-products. His work employs innovative techniques such as microwave-assisted and ultrasound-assisted extraction methods to enhance the yield and quality of pectin. He characterizes the physicochemical properties of extracted pectin, exploring its structural and functional applications in food and biotechnological industries. Through his studies, he contributes to sustainable practices by utilizing waste materials, promoting the use of natural ingredients in food formulations, and advancing knowledge in carbohydrate polymers. 🍊🔬📊🌱
Publication top notes
Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties
Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method
Extraction optimization and physicochemical properties of pectin from melon peel
Pectin from carrot pomace: Optimization of extraction and physicochemical properties
Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties
Optimization of aqueous pectin extraction from Citrus medica peel
Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties