Mohammad B. Habibi Najafi PhD

Dr. Mohammad B. Habibi Najafi, a graduate of McGill University, Canada, is a Professor of Food Microbiology/Biotechnology and is affiliated with the Department of Food Science & Technology, the Ferdowsi University of Mashhad since 1986. During his outstanding experience in teaching and research, he has developed a national reputation as a food and industrial microbiologist/ Biotechnologist. He developed his expertise in the field of enzyme/fermentation technology and has also worked in the food industry. His research thrust is broad, involving the production of microbial enzymes for different purposes particularly accelerating cheese ripening; single-cell protein, and other bio-ingredients. Study on process optimization of value-added products, functional foods as well as active packaging with or without applying biotechnological means are among his research interests.

Dr. Habibi is responsible for teaching General Microbiology, Food Microbiology, and Fermentation Technology for undergraduate and Food Toxicology, Food Enzymology, as well as Food Biotechnology for graduate students. Besides his career, Dr. Habibi has been involved in many scientific societies including as Editor-in-chief of the Iranian Food Science & Technology Research Journal, and as a Chairman of the Executive Committee of Khorasan Biotechnology Society.