Hygiene and food control Department

Department Overview

The main objective of the Department of Food Hygiene and Quality Control (DFHQC) is to train experts with high knowledge in the field of food hygiene who have ability to undertake advanced research with excellent innovation and creativity. DFHQC is also aiming to educate students who are able to help improving food safety in the community and interpret and analysis food borne risks.

DFHQC has been working since 1998 after bifurcated from pathobiology department. Prof. Seyed Mehdi Razavi Rohani, a distinguished food hygienist was appointed as the first head of department in 1998. DFHQC is responsible for teaching food chemical and microbial analysis, meat science and inspection, milk and dairy hygiene, fish and aquatic diseases, epidemiology and biostatistics for undergraduate (Doctor of Veterinary Medicine) students. The department also offers postgraduate courses including Master of Science (M.S.) and Doctor of Philosophy (Ph.D) in the field of food hygiene and the course of aquatic animal health.

Heads of DFHQC

• Seyed Mehdi Razavi Rohani (1998-2008)
• Karim Mardani (2008- 2013)
• Hossein Tajik (2013 -2018)
• Javad Aliakbarlu (2018-2022)
• Tooraj Mehdizadeh Since 2022

Post-graduate Programs at DFHQC

• Doctor of Veterinary Medicine (D.V.M).
• Master of Science (M.S.) in food hygiene and quality control- since 2012.
• Doctor of Philosophy (Ph.D) in food hygiene - since 2003.
• Doctor of Philosophy (Ph.D) in aquatic animal health

DFHQC is well-equipped with research facilities and laboratories and has three divisions with eight distinguished academic staffs:

1. Food Hygiene and Quality Control Division

• Seyed Mehdi Razavi Rohani (Food Microbiology)
• Hossein Tajik (Meat and meat products technology)
• Javad Aliakbarlu (Food Microbiology)
• Tooraj Mehdizadeh (Food chemistry & Chemical safety )
• Mehran Moradi (Hygiene of Dairy products)

2. Fish and Aquatic Diseases Division

• Saied Meshkini (Fish Diseases)
• Dr Seyed Mohamd Reza Samaie (Aquatic Reproduction)

3. Epidemiology and Biostatistics Division

Laboratory Instruments and Facilities at DFHQC

DFHQC technical services include:

• Modified atmospherepackaging (MAP) and vacuum packaging (VP) of different food
• Chemical and microbial analysis of meat and fish products
• Chemical and microbial analysis of milk and dairy products
• Chemical analysis of honey
• Quality determination of eggs
• Determination of fat/oil oxidation parameters
• Molecular detection of food bacterial and viral pathogens (PCR, RT-PCR, real time-PCR)
• Detection of adulterants in milk, meat and honey
• Measuring antimicrobial potential of chemical, natural and disinfectants compounds (MIC, MBC, etc.)
• Measuring antioxidant potential of chemical and natural compounds (DPPH, reducing power, etc.)