Zahra A. Shojaei

Student-centered Professor with expertise in Food Science. Offers 27+ years background supporting students, developing instructional plans and organizing and grading exams and tests. Commended for sustaining effective learning environment through prepared classes and relevant assignments and consistently achieving classroom management and academic goals. Furthermore, Strategic-thinking individual experienced in turning low-performing organizations into top revenue producers. Offering engaging and pleasant personality with expertise improving customer relationships.

• Study and identify hazardous and non-hazardous waste from Food industry and Agriculture, 2006-12
• Study relationship between secondary compounds & palatability of rangeland plants, 2010-11
• Comparing rheological properties of selected hydrocolloids on regular and low fat milk, 2007-8
• Flavour release and perception from milk and dairy products, 2002-2006
• Taste and colour evaluation of two varieties of Muskmelon, 2005-2007
• Evaluation of milk quality in marketplace, 2001-02
• Study Physico-Chemical properties of different Iranian saffron (Crocus Sativus L) cultivars and its application in soft drinks, 1991-1992

• Food and Flavor Chemistry
• Food Processing, Packaging and Engineering
• Sensory Science
• Functional Foods for Health

• Work experience, Leicestershire Nutrition and Dietician Service, Leicester, UK, 2016
• Principle Component Analysis, 2008
• Fundamental of hydrocolloid Technology, 2005
• Supervisor of undergraduate students in relation to flavor release and perception, Rheological properties & emulsion systems, 2004-2006
• Introduction to design experts (QG Consulting), 2004
• Linking Food Structure to Food Quality, 2004
• Psychophysics, Perception & Physiology, 2004
• East Meets West Abstracts, Centre for Formulation Engineering, Univ. of Birmingham, 2004
• Training in Health and Safety, Implementation of COSSH, risk assessments and safe working procedures, 2003
• Research fellows in Beverage industry, 1989-91
• Apprenticeship in Oil refinery, quality control, 1987
• Apprenticeship in confectionary and bakery products, quality control, 1986

• Saffron production
• Flavor release and perception from milk and dairy products
• Physicochemical properties of Iranian saffron (crocus Sativus L) cultivars and its application in soft drinks
• Fluidized bed drying of sour cherry

• Carboxymethylcellulose as a fat replacer, Proceeding of the 2nd International Chester Food Science and Technology, Chester, UK, 2010
• Effect of Information resources on awareness of government increasing residents' health, Proceeding of International Conference on Information Science and Engineering (iCISE2009), China, 2009
• The role of information and communication Technology in Agriculture, Proceeding of International Conference on Information Science and Engineering (iCISE2009), China, 2009
• Physicochemical Properties of two cultivars of cantaloupe fruit during various maturity stages, Proceeding of CIOSTA-CIGR V Conference, Italy, 2009
• Rheology of Gaz-angubin (the manna of Persia), International Symposium on Food Rheology and structure, Switzerland, 2005
• Effect of oil content on flavour release: static headspace above milk based emulsion, International Iranian conference in Europe, 2005
• Flavour release and perception in milk and model emulsion systems, Food Seminar of University of Nottingham, 2004
• Comparison of oil water partition coefficient between hydrophilic and lipophilic volatile compounds, Queen's University, Belfast, 2004

• Principles of Food Processing
• Milk and dairy products
• Biochemistry
• General chemistry
• Food standards
• Food Chemistry
• Organic chemistry
• Seminar
• Technology of food products

• Chemical Composition of Three Ecotypes of Wild Celery (Kelussia odoratissima), Journal of Herbs, Spice & Medical Plants, 2011, 62-68
• Effect of NaCl and water content on expansion and color of Cassava and potato starches on baking, Journal of Texture Studies, 2009, 676-691
• Physicochemical Properties and Rheological Behavior of Gaz-Angubin, International Journal of Food Properties, 2009, 347-357
• Estimation of experimental and theoretical oil water partition coefficient of volatiles: applicability of values in milk, Food chemistry, 2007, 689-694
• Study coloring, aromatic strength and bitterness of saffron (Crucos Sativus L.) cultivated in the UK, ISHS Acta Horticulture, 2006, 455-461
• Possibility of growth and development of saffron in the UK, ISHS Acta Horticulture, 2006, 139-142
• Measurement and manipulation of aroma delivery allows control of perceived fruit flavor in low and regular fat milks, International Journal of Food Science and Technology, 2006, 1192-1196