Brief Self Intro

I was born in April 1977 in Shiraz, Iran. I have been involved in the field of Food Science and Technology for about 20 years since 1995 which I was accepted at Shiraz University. I received my Bachelor’s degree in Food Science and Technology with a first class honor in 1999. In the same year, I was accepted in entrance exam for one of the best universities in Iran (Tehran University) and 2 years later, I received my Master’s degree in Food Science and Technology in 2001. After that, I focused on teaching and worked at different universities in Iran as a part-time and full-time lecturer for about 5 years. In 2008, I came to Malaysia to start my PhD in Food Technology at Universiti Putra Malaysia (UPM). During my PhD, I focused on research area related to food packaging, edible coating and minimally processed fruits. I  graduated from UPM in 2013 and joined Taylor’s University as a full-time lecturer under the Culinology® programme in May 2014. I am teaching Manufacturing and Packaging, Food Preservation and Food Processing in both Culinology® and Food Science programme.


Qualification

  • PhD. in Food Technology (2008-2013) Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Malaysia.
  • M.Sc. in Food Science & Technology (1999-2001) Department of Food Science and Technology, Tehran University, Iran.
  • B.Sc. in Food Science & Technology (1995-1999) Department of Food Science and Technology, Shiraz University, Iran.

Subject taught

Bachelor of Science (Hons.) Culinology®/ Bachelor of Science (Hons.) (Food Science with Nutrition) (Taylor’s University, Malaysia)

  • Manufacturing & Packaging
  • Food Preservation
  • Food Processing
  • Food Standards & Regulations

Bachelor of Food Science & Technology / Advance Diploma & Bachelor’s Degree (Meat/Dairy Technology) / Bachelor’s Degree in Agricultural Engineering (Iran)

  • Food Packaging
  • Food preservation
  • Food Chemistry
  • Cereal Technology
  • Nuts Technology
  • Meat Packaging
  • Hygiene & Safety in Dairy Manufacturing
  • Cooling Room and Warehouse

 Research interest

  • Food Packaging
  • Edible films and coatings
  • Minimally processed fruits and vegetables
  • Postharvest handling of fruits and vegetables
  • Food Preservation 

 Publications

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Effect of gellan-based edible coating on the quality of fresh-cut pineapple during cold storage, Food and Bioprocess Technology (DOI: 10.1007/s11947-014-1261-6).

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for Shelf life extension and quality retention of fresh-cut pineapple, Postharvest Biology and Technology, 88:1-7.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2013). Effect of limonene incorporation into gellan-based edible coating on the changes in microbiological and sensory characteristics of fresh-cut pineapple during cold storage. Acta Horticulturae, 1012: 999-1004.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. International Food Research Journal, 19:279-285.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2012). Effect of limonene incorporation into gellan-based edible coating on the changes in microbiological and sensory characteristics of fresh-cut pineapple during cold storage, 7th International Postharvest Symposium, 25-29 June, Kuala Lumpur, Malaysia. Book of abstract. pp. 187.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2011). Effect of alginate and gellan-based edible coatings on the quality of fresh-cut pineapple during cold storage. Acta Horticulturae, 902:519-524.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2010). Evaluating the effect of different polysaccharide-based edible coatings on changes in weight loss, firmness, respiration rate and sensory characteristics of fresh-cut pineapples, International Conference on Food Research, 22-24 November, Putrajaya, Malaysia. Book of abstract. pp. 81.

Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2010). Effect of alginate and gellan-based edible coatings on the quality of fresh-cut pineapple during cold storage, 7th International Pineapple Symposium, 13-15 July, Johor, Malaysia. Book of abstract. pp. 118 (winner best poster award).

Azarakhsh, N., Emamjomeh, Z. (2004). An evaluation of osmotic dehydration effect on the qualitative  properties of French fries, Iranian Journal of Agricultural Sciences, 35(4): 955-963.

Emamjomeh, Z., Azarakhsh, N. (2003). Effect of osmotic dehydration as a pretreatment on the quality properties of French fries. 2nd Nordic Drying Conference, 25-27 June, Copenhagen, Denmark. Book of abstract. pp. 46.


Email: nima.azarakhsh@taylors.edu.my

LinkedIn:  https://www.linkedin.com/pub/nima-azarakhsh/82/620/4a7