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Seid Mahdi Jafari (PhD, MSc, BSc) was born in Mashhad (Iran) and studied Food Science and Technology for a BSc degree at Urmiah University (1997, with honors) and for a Master degree at Ferdowsi University (1999, with honors), Iran. Then, he continued his PhD studies at the University of Queensland, Australia (2003-2007) in the area of Food Process Engineering and working on nano-emulsification and nano-encapsulation of food ingredients. He received a distinguished award for his thesis from UQ (2007) by publishing 9 papers in well-known peer reviewed international Journals. Currently as a full Professor, he is an academic member in Gorgan University of Agricultural Sciences and Natural Resources, IRAN.
Mahdi has published more than 115 papers in top-ranked international Food Science Journals and he has been the author for the book titled “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009; editor of the book "Nano-encapsulation Technologies for the Food and Nutraceutical Industries"; "Nano-encapsulation of Food Bioactive Ingredients" and “Nano-emulsions: Formulations, Applications, and Characterization” published by Elsevier, 2017-2018. Also, he is editing a 7-Vol Book Series on "Nanoencapsulation in the Food Industry" with Elsevier (2018-2020). Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences and in December 2017, he was selected as one of the top National Researchers of Iran.