Full Professor at Research Institute of Food Science and Tehcnology, Germany
Professor Ali Rafe is an accomplished researcher and educator in food science and engineering with extensive academic and professional achievements. He holds a Ph.D. in food engineering, has completed a postdoctoral fellowship as a George Foster Fellow at WWU Münster, and is currently a Full Professor at the Research Institute of Food Science & Technology (RIFST), Iran. His research focuses on food rheology, encapsulation technologies, and structural analysis, with over 16 recent peer-reviewed publications in high-impact journals like Food Hydrocolloids and International Journal of Biological Macromolecules. Recognized globally, he has received the prestigious Alexander von Humboldt Research Award and has contributed to industry advancements through leadership roles in quality control and technical supervision. Proficient in advanced computational tools, Professor Rafe integrates technology and innovation to address complex challenges in food science. His work bridges academia and industry, positioning him as a leader in his field with global impact.
Professional profile
Education
Professor Ali Rafe has an extensive and well-rounded academic background in food science and engineering. He earned his Ph.D. in food engineering from Ferdowsi University of Mashhad, Iran, where his dissertation focused on the rheological, thermal, and structural properties of β-lactoglobulin-basil seed hydrocolloid mixtures. He also holds an M.Sc. in food science and technology from the same institution, where he explored the potential of ultrafiltration membranes in oil refining processes. His undergraduate studies were completed at the University of Tabriz, where he specialized in food process engineering and food chemistry. Furthering his expertise, he conducted postdoctoral research as a George Foster Fellow at WWU Münster, Germany, and served as a research scholar in chemical and biomolecular engineering at North Carolina State University, USA. With advanced coursework in food rheology, modeling, and applied mathematics, Professor Rafe’s academic foundation reflects his strong focus on innovation and problem-solving in food engineering.
Professional Experience
Professor Ali Rafe has a distinguished professional career that spans academia, research, and industry. Currently a Full Professor at the Research Institute of Food science & Technology (RIFST) in Mashhad, Iran, he has progressively advanced through roles as Assistant and Associate Professor since 2011. Internationally recognized, he was awarded the prestigious Alexander von Humboldt Research Fellowship and conducted postdoctoral research at WWU Münster, Germany. His earlier experiences include serving as a research scholar at North Carolina State University, USA, and working as a lecturer at various universities, teaching specialized courses such as oil technology and food packaging. In the food industry, he has held roles as a quality control supervisor and technical manager at Nutricia-Mashhad Milk Powder and Seh-Gol Khorasan, focusing on edible oil extraction and refinement. This blend of academic and industrial expertise underscores Professor Rafe’s ability to bridge research and practical applications in food science and engineering.
Research Interest
Professor Ali Rafe’s research interests are centered around innovative advancements in food science and engineering, with a strong focus on food rheology, encapsulation technologies, and the structural and thermal properties of food systems. He is particularly passionate about exploring the interactions between proteins, polysaccharides, and hydrocolloids to develop functional food systems with enhanced stability and performance. His work also delves into complex coacervation and phase separation behaviors, which are critical for designing efficient delivery systems for bioactive compounds such as antioxidants and essential oils. Additionally, Professor Rafe is deeply invested in the application of advanced rheological and textural analysis techniques to improve the quality, safety, and functionality of food products. By integrating modeling, simulation, and innovative processing methods, his research aims to address challenges in food product development, contributing to sustainability and health-focused advancements in the global food industry.
Award and Honor
Professor Ali Rafe has received notable awards and honors that highlight his exceptional contributions to food science and engineering. A significant achievement in his career is being awarded the prestigious Alexander von Humboldt (AvH) Research Fellowship, recognizing his innovative research and global impact. This fellowship enabled him to conduct postdoctoral research at WWU Münster in Germany, further advancing his expertise in food rheology and encapsulation technologies. His career progression from Assistant Professor to Full Professor at the Research Institute of Food https://composite-materials-conferences.sciencefather.com/ali-rafe-processing-and-manufacturing-excellence-in-research-9948/Science & Technology (RIFST) also reflects the recognition of his academic excellence and leadership in his field. Additionally, his research outputs, published in high-impact journals, have earned him respect in the international scientific community. These accolades underscore Professor Rafe’s dedication to advancing food science, his influential role in fostering academic collaborations, and his contribution to solving complex challenges in food engineering and technology.
Conclusion
Ali Rafe appears highly qualified for the Excellence in Research award, given his extensive education, research experience, numerous high-impact publications, and international recognition. His work aligns well with the goals of such an award, particularly in the area of food engineering and science. Areas for improvement include expanding the industrial application of his work and enhancing his research’s visibility outside academic settings. However, overall, his contributions to the field of food science and technology position him as a strong candidate for this honor.
Publication Top noted
- Title: The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties
Authors: SMA Razavi, B Emadzadeh, A Rafe, AM Amini
Year: 2007
Citations: 138
- Title: Dynamic viscoelastic study on the gelation of basil seed gum
Authors: A Rafe, SMA Razavi
Year: 2013
Citations: 115
- Title: Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels
Authors: A Rafe, SMA Razavi, R Farhoosh
Year: 2013
Citations: 107
- Title: Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film
Authors: M Shahbazi, G Rajabzadeh, R Ettelaie, A Rafe
Year: 2016
Citations: 105
- Title: Rheological and structural characteristics of whey protein-pectin complex coacervates
Authors: M Raei, A Rafe, F Shahidi
Year: 2018
Citations: 101
- Title: Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition
Authors: M Shahbazi, G Rajabzadeh, A Rafe, R Ettelaie, SJ Ahmadi
Year: 2017
Citations: 83
- Title: Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
Authors: M Raei, F Shahidi, M Farhoodi, SM Jafari, A Rafe
Year: 2017
Citations: 80
- Title: Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate
Authors: A Rafe, SMA Razavi
Year: 2017
Citations: 75
- Title: Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties
Authors: SMA Razavi, A Rafe, TM Moghaddam, AM Amini
Year: 2007
Citations: 74
- Title: Effect of thermal treatment on chemical structure of β-lactoglobulin and basil seed gum mixture at different states by ATR-FTIR spectroscopy
Authors: A Rafe, SMA Razavi
Year: 2015
Citations: 72
- Title: Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates
Authors: E Hasanvand, A Rafe
Year: 2018
Citations: 68
- Title: Physicochemical, functional, and nutritional characteristics of stabilized rice bran from Tarom cultivar
Authors: A Rafe, A Sadeghian, SZ Hoseini‐Yazdi
Year: 2017
Citations: 64