Full Professor at Research Institute of Food Science and Tehcnology, Iran
Dr. Ali Rafe is an accomplished researcher with a Ph.D. in food engineering and extensive experience in food science and technology. He has worked internationally, including as a postdoctoral researcher at WWU MĆ¼nster under the prestigious George Foster Fellowship and has held faculty positions at the Research Institute of Food Science & Technology (RIFST) in Mashhad, Iran. His research primarily focuses on food rheology, hydrocolloids, and encapsulation, with numerous peer-reviewed publications in high-impact journals. Dr. Rafe has contributed significantly to the academic community, having been recognized with awards such as the George Foster Research Fellowship from the Alexander von Humboldt Foundation. In addition to his academic achievements, he has industry experience in quality control and technical supervision, further bridging the gap between research and practical application. His work is internationally recognized, and he continues to mentor students and lead research initiatives in food science and technology.
Professional Profile
Education
Dr. Ali Rafe’s educational journey is rooted in food science and engineering. He completed his Ph.D. in Food Engineering at Ferdowsi University of Mashhad (FUM) in Iran, where his dissertation focused on the rheological, thermal, and structural properties of Ī²-Lactoglobulin-Basil Seed Hydrocolloid mixtures. Prior to that, he obtained an M.Sc. in Food Science and Technology from FUM, specializing in membrane processes for the degumming, bleaching, and refining of crude canola oil. He also holds a B.Sc. in Food Science and Technology from the University of Tabriz, Iran. His academic pursuits were further complemented by a research scholar position at North Carolina State University (NCSU), USA, in 2011-2012, and a postdoctoral role at WWU MĆ¼nster, Germany, as part of the George Foster Fellowship awarded by the Alexander von Humboldt Foundation.
Professional Experience
Dr. Ali Rafe has an extensive professional background in both academia and industry. He is currently a Full Professor at the Research Institute of Food Science & Technology (RIFST) in Mashhad, Iran, where he has contributed to advancing research and teaching since 2011. Before achieving this role, he served as an Assistant Professor and Associate Professor at the same institution. Dr. Rafe has also worked as a research scholar at North Carolina State University (NCSU) in the United States and as a postdoctoral researcher at WWU MĆ¼nster in Germany under the prestigious George Foster Fellowship from the Alexander von Humboldt Foundation. Additionally, he has experience as a part-time lecturer in various universities, teaching subjects such as food technology and quality control. His industry experience includes roles in technical responsibility and quality control at Nutricia-Mashhad Milk Powder and as a lab responsible in the edible oil industry, where he gained hands-on expertise in food production and quality management.
Research Interest
Dr. Ali Rafe’s research interests are primarily focused on food engineering, with a particular emphasis on food rheology, hydrocolloids, and encapsulation technologies. His work explores the rheological, thermal, and structural properties of food systems, particularly the interactions between proteins, polysaccharides, and other food ingredients. He investigates the potential of complex coacervates and their applications in encapsulation for controlled-release delivery systems, which are crucial for improving the stability and bioavailability of bioactive compounds in food products. Additionally, Dr. Rafe’s research delves into the design and optimization of food processing techniques, including membrane processes and food texture analysis, with the goal of enhancing the quality, functionality, and nutritional value of food products. His interdisciplinary approach combines fundamental food science with practical applications, bridging academic research with industry needs.
Award and Honor
Dr. Ali Rafe has received numerous prestigious awards and honors throughout his career, reflecting his excellence in research and contribution to the field of food science and technology. Notably, he was awarded the George Foster Research Fellowship by the Alexander von Humboldt Foundation, a highly esteemed international recognition that highlights his exceptional research in food engineering. This fellowship allowed him to further his academic and research endeavors at WWU MĆ¼nster in Germany. In addition to this, his work has been acknowledged through various academic awards, grants, and recognition from professional organizations in the food science community. These honors underscore his reputation as a leading researcher and scholar in his field, further enhancing his contributions to both academia and industry.
Conclusion
Dr. Ali Rafe is a highly qualified researcher with a strong academic, research, and industry background. His publication record, international experience, and previous awards make him a strong candidate for the Best Researcher Award. If he can further highlight leadership in research projects, innovation (patents), and funding achievements, his nomination will be even more compelling.
Publications Top Noted
- Title: Preparation and characterization of zein-kappa carrageenan complex for encapsulation of saffron, and in vitro controlled release study
Authors: Ardestani, F., Asl, A.H., Rafe, A., Miao, S.
Year: 2025
Journal: Food Hydrocolloids
Volume: 162
Article ID: 110816
Citations: 0
- Title: Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate
Authors: Ghorbani, A., Rafe, A., Hesarinejad, M.A., Lorenzo, J.M.
Year: 2025
Journal: Food Science and Nutrition
Volume: 13(1)
Article ID: e4760
Citations: 0
- Title: Characterization of caseinate-pectin complex coacervates as a carrier for delivery and controlled-release of saffron extract
Authors: Ardestani, F., Haghighi Asl, A., Rafe, A.
Year: 2024
Journal: Chemical and Biological Technologies in Agriculture
Volume: 11(1)
Page: 118
Citations: 3
- Title: Complex coacervate of wheat germ protein/high methoxy pectin in encapsulation of d-limonene
Authors: Jamshidian, H., Rafe, A.
Year: 2024
Journal: Chemical and Biological Technologies in Agriculture
Volume: 11(1)
Page: 60
Citations: 5
- Title: Comparison effects of PEF and SC-CO2 treatments on lycopene, Ī²-carotene, lutein, Ī²-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits
Authors: Belgheisi, S., Motamedzadegan, A., Rashidi, L., Milani, J.M., Rafe, A.
Year: 2024
Journal: Food Science and Nutrition
Volume: 12(10)
Pages: 8233ā8242
Citations: 0
- Title: Phase Separation Behavior of Apple Pectin/Wheat Germ Protein Complex Coacervates
Authors: Jamshidian Ghale Shahi, H., Rafe, A., Emadzadeh, B., Shekarchizadeh, H.
Year: 2024
Journal: Journal of Research and Innovation in Food Science and Technology
Volume: 13(3)
Pages: 171ā180
Citations: 0
- Title: Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects and melting attributes
Authors: Dara, A., Naji-Tabasi, S., Feizy, J., Fooladi, E., Rafe, A.
Year: 2024
Journal: Current Research in Food Science
Volume: 9
Article ID: 100811
Citations: 0
- Title: Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization
Authors: Dara, A., Feizy, J., Naji-Tabasi, S., Fooladi, E., Rafe, A.
Year: 2023
Journal: Chemical and Biological Technologies in Agriculture
Volume: 10(1)
Page: 93
Citations: 7
- Title: Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
Authors: Ataollahi Eshkour, M., Ghorbani-HasanSaraei, A., Rafe, A., Shahidi, S.-A., Naghizadeh Raeisi, S.
Year: 2023
Journal: Foods
Volume: 12(15)
Page: 2970
Citations: 0
- Title: Dynamic rheological properties of sesame protein dispersions
Authors: Rafe, A., Seddighi, R., Mousavi, M., Bastan, E.
Year: 2023
Journal: Legume Science
Volume: 5(2)
Article ID: e177
Citations: 3
