Biography:
Dr. Masoud Taghizadeh studied both BSc and MSc in Food Science and Technology at the Ferdowsi Univerisity of Mashhad (FUM), Iran and graduated as MSs in 2006. He then joined the research group of Prof. Colm O’Donnell at the University College Dublin, Ireland. He received his PhD degree in 2010 in Biosystems engineering at the same institution. Then, he obtained the position of an Associate Professor at the FUM in 2011. He has published more than 30 research articles in SCI (E) journals.
Title : Quality characteristics of low fat ice cream containing Serish root gum (Eremurus luteus)