Journal of Advancements in Food Technology

Dr. Seyed Fakhreddin Hosseini is currently working as a faculty member in Department of Seafood Processing, at Tarbiat Modares University (TMU), Iran. He received his Ph.D. in Seafood Processing in 2013 from TMU. In his doctoral thesis, he focused on the synthesis of chitosan nanoparticles (CSNPs) and subsequently its use as filler in a fish gelatin (FG) matrix to produce bio-nanocomposite films. Meanwhile, he successfully synthesized CSNPs for the controlled delivery of oregano essential oils (EOs), which have shown encouraging results in terms of morphology and prolonged in vitro release study. He is the author of over 20 papers published in peer-reviewed journals, 4 national and international research projects, and holds 1 patent. He is also a referee of international journals in food and polymer science, such as Critical Reviews in Food Science and Nutrition; ACS Sustainable Chemistry & Engineering; Carbohydrate Polymers; and Food Hydrocolloids.