History

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:

https://usid.research.ac.ir/Center.php?id=2416

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

 

 

Goals

  • 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

 

 

 

Research priorities

Evaluating the role of nutrition in the prevention and treatment of various diseases (diabetes, kidney disease, cardiovascular disease ..), recognizing micronutrients and nutritional factors affecting health, examining the relationship between nutritional pattern and diseases: Chronic diseases, autoimmune diseases, identification and analysis of determinants of food safety and nutritional health and food security and nutritional health status of the community and review of intervention methods to improve it, reviewing of eating habits, dietary patterns and in different groups (children, mothers , Athletes, etc.), assessing the special nutritional needs of the people of Semnan according to climatic conditions, genetics, ethnicity and other influential factors, evaluation of strategies for improving and correcting hospital nutrition, evaluation of nutrition improvement programs in the health system, study of weight disorders, identification and analysis of determinants, intervention methods and their evaluation, study of growth disorders, development and nutrition in children and infants, reverse epidemiology in nutrition and social behavior, study of antimicrobial, anticancer, genetic, chemical and medicinal properties of medicinal plants in Semnan, use of nanotechnology and new methods in the production of beverages and cosmetics, providing new methods in reducing metal and chemical pollutants, residues of chemical, biological and pharmaceutical toxins in food, use of active packaging, antimicrobial films and coatings in food production, production of useful foods for certain people and patients, investigation and feasibility of food production using biological resources, production, evaluation and optimization of production of products with food, medicinal and cosmetic applications of plants and microorganisms, investigation of microbial and pharmacological resistance of pathogenic food microorganisms, investigation of various types of material fraud food including preservatives, additives, illegal raw materials, characterization of probiotic products with native probiotic potential of Semnan, evaluation of food safety promotion and food risk assessment, evaluation of chemical, biological, physical properties and contaminants of table salt , evaluation of efficiency of modern methods of refining and production of table salt

 

 

Features and capabilities

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

 

 

Articles

  • 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

 

Probiotic: conceptualization from a new approach

 

Members of the center

Name

Degree/ Major

Anna Abdolshahi

Assistant Prof, Food sciences

Zeinab Faghfoori

Assistant Prof, Nutritional Sciences

Nasim Khorshidian Miannaei

Assistant Prof, Food Sciences

Hossein Hajianfar

Assistant Prof, Clinical Sciences

Maryam Nazari

Assistant Prof, Nutritional Sciences

Mojtaba Yousefi Asl

Assistant Prof, Food sciences

Atefe Ashabi

Assistant Prof, Nutritional Sciences

 

Head of this center
Anna Abdolshahi
ana.abdoshahi@gmail.com
fsrc@semums.ac.ir