Head of the Center

Dr. Anna Abdolshahi



Members of the Center


Food Safety Research Center (Salt) received the approval in principle from the Ministry of Health and Medical Education in 2016, and started its activities at the Faculty of Nutrition and Food Sciences located in Aradan in 2018, under the supervision of Research and Technology of Semnan University of Medical Sciences.

The mission of the Food Safety Research Center (Salt) is to conduct extensive researches on food safety and health, provide the necessary results and advice in this area to public, food producers, food consumers, academics, food trustees and supervisors.

Address of the center in the scientometric system of the Ministry of Health:


Affiliation: Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

About SALT Center...


  • Improving the safety level of food and beverage products produced in Iran
  • Evaluation of food pollutants in the world and Iran
  • Evaluation of factors affecting the production of healthy food products
  • Promoting knowledge in the use of modern technologies in food production
  • Promoting knowledge in the field of factors affecting healthy nutrition in society
  • Study of various diseases related to nutritional style
  • Educating the community about healthy eating and avoiding risk factors
  • Improving the level of specialized knowledge in the field of food science and nutrition in medical universities across the country
  • More about Goal and Mission...

For View and Values, please click here

Research priorities:

Strategic Goals of SALT...

Features and capabilities

  • Laboratories of Microbiology, Chemistry and Biochemistry, Food Quality Analysis and Control, Clinical Skills
  • Nutritional status assessment


  • Lactobacillus paracasei impact on myocardial hypertrophy in rats with heart failure
  • A systematic review and meta-analysis of probiotic consumption and metabolic status of athletes
  • Economic costs incurred by the patients with multiple sclerosis at different levels of the disease: A cross-sectional study in Northwest Ira
  • Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector
  • Zinc Supplementation and Body Weight: A Systematic Review and Dose-Response Meta-analysis of Randomized Controlled Trial
  • Determination of magnesium, calcium and sulphate ion impurities in commercial edible salt
  • Using probiotics for mitigation of acrylamide in food products: a mini review
  • The anticancer effects of curcumin via targeting the mammalian target of rapamycin complex 1 (mTORC1) signaling pathway
  • Assessment of Rice Marketed in Iran with Emphasis on Toxic and Essential Elements; Effect of Different Cooking Methods
  • Efficacy of synbiotic supplementation in obesity treatment: A systematic review and meta-analysis of clinical trials
  • Effect of Zataria multiflora Boiss. Essential oil, time, and temperature on the expression of Listeria monocytogenes virulence genes in broth and minced rainbow trout

Address of the affiliation of the Center...

Address: Food Safety Research Center of SEMUMS, School of Nutrition and Food Sciences, Enghelab Blvd, Aradan, Semnan, Iran

Telephone:    34544842 - 023

Fax: 023- 34544842

Email: fsrc.semums@gmail.com