Dr. Sharareh Hekmat

Division of Food and Nutritional Sciences

Associate Professor
Office: Room M160
Telephone: 519 432 8353 ext 28227
Fax: 519 679 6489
Email: hekmat@uwo.ca

 

2011 Schulich School of Medicine & Dentistry's Dean's Award of Excellence-Team Award

 

On May 22, 2009, Dr. Hekmat made an impression on Archbishop Desmond Tutu. Click here to read more.

Academic Background

• B.Sc. (Biology) Utah State University.
• M.Sc. (Nutrition and Food Sciences), Utah State University.
• Ph.D. (Nutrition and Food Sciences), Utah State University.

Research and Scholarly Interests

For the past 20 years, I have been developing dairy products containing probiotics, living bacteria that can be beneficial to human health by helping to treat and prevent infections. In collaboration with scientists at the Canadian Research and Development Centre for Probiotics at Lawson Health Research Institute, we have developed a probiotic yogurt containing microorgaisms effective in treating and preventing urogenital infections in women. I have trained more than nineteen interns for Western Heads East Project (http://www.westernheadseast.ca) which have helped to create a sustainable mini-dairy plant in an outlying community of Mwanza, Tanzania. The interns have educated the community about the health benefits and preparation of probiotic yogurt. This project has been recently expanded to Kenya in Africa. Our probiotic yogurt has the potential to act as a natural remedy that could lessen the severity of diseases and diarrheal symptoms in the region by interrupting infection cycles and killing harmful bacteria and viruses.

Dr. Hekmat's research with probiotic yoghurt is featured in Living Research - 2010, Volume 1.

Teaching

• Food and Nutrition 9222A/B Research Methodology and Statistics
• Dean’s Honor Roll of Teaching, 2000-2009, Brescia University College
• Food and Nutrition 2132A/B Introduction to Foods
• Food and Nutrition 2232 Principle of Food Sciences
• Food and Nutrition 3342A/B Advanced Food Sciences
• Food and Nutrition 4452A/B Experimental Foods
• Human Ecology 4402A/B Supervised Research
• Brescia University College Award for Excellence in Teaching, 2006.

Representative Publications and Presentations

• El Hassan, D. and Hekmat, S. 2011. Dietary acculturation of Arab immigrants in the Greater Toronto Area. J. Diet Prac Res (Accepted-In Press)
• Hummelen, R., J. Hemsworth, J. Changalucha, N.L. Butamanya, S. Hekmat, J. D. F. Habbema, and G. Reid. 2011. Effect of micronutrient and probiotic fortified yogurt on immune-function of anti-retroviral therapy naive HIV patients. J. Nutrients (Accepted-In Press).
• Irvine, S.and S. Hekmat. 2011. Evaluation of Sensory Properties of Probiotic Yogurt containing food products with prebiotic fibres in Mwanza, Tanzania. J. Food and Nutritional Sciences. 2: 434-439.
• Hemsworth, J., S. Hekmat, and G. Reid. 2011. The development of Micronutrient supplemented probiotic yogurt for people living with HIV: Laboratory testing and sensory evaluation. Innovative Food Sci & Emerging Technologies, 12: 79-84.
• Whaling, M.A., I. Luginaah, G. Reid, S. Hekmat, A. Thind, J. Mwanga, and J. Changalucha. 2011. Perception of probiotic yogurt for health and nutrition in the context of HIV/AIDS in Mwanza, Tanzania. J. Health, Population and Nutrition (Accepted-In Press)
• Irvine, S.and S. Hekmat. 2011. Probiotic yogurt consumption may improve gastrointestinal symptoms, productivity and nutritional status of people living with HIV in Mwanza, Tanzania. J. Nut. Res. (Accepted-In Press).
• Hemsworth, J., S. Hekmat, and G. Reid. 2011. The impact of micronutrient supplemented probiotic yogurt on people living with HIV in London, Ontario: A randomized, three-period, cross-over controlled trial. J. Complementary and Integrative Medicine.(Submitted).
• Andoniou, E., S. Hekmat, J. Hemsworth, and I. Luginaah. 2011. The impact of community produced probiotic yogurt on Health and Nutrition in Mwanza, Tanzania. Global Public Health. (Submitted).
• Hekmat, S., and S. Varriano. 2011. The effects of incorporating sweet potato and peanut flours on sensory properties of probiotic yogurt in Mwanza, Tanzania. J. Dairy Sci. Vol 94, pp.540.
• Hekmat, S., and G. Reid. 2011. The effect of different sweeteners on growth and survival of Lactobacillus rhamnosus GR-1 in milk. J. Dairy Sci. Vol 94, pp. 291.
• Hekmat, S, et.al. 2011. Sensory evaluation of various probiotic yogurts in Mwanza, Tanzania. J. Dairy Sci. Vol 94, pp.542.
• Hekmat, S. and S. Irvine. 2011. Sensory evaluation of probiotic yogurt containing food products with prebiotic fibres in Mwanza, Tanzania. Institute of Food Technologists, 058-01, pp. 52.
• Hekmat, S. and S. Irvine. 2011. The effect of probiotic yogurt consumption on the ability to work and gastrointestinal symptoms among people living with human immunodeficiency virus (HIV) in Mwanza, Tanzania. Institute of Food Technologists, 096-06, pp. 77.
• Tomas, M., I Giroux, and S. Hekmat. 2011. The need for comprehensive protocols for the preparation and quality control of thickened fluids for patients with dysphagia. Dietitian of Canada Conference. Edmonton, Alberta. Canada.
• Ayres, A., J. Theurer, S. Hekmat, C. Gobert, and I. Giroux. 2011. Assessment of dysphagia knowledge and confidence in skills amongst undergraduate nutrition students in London, Ontario. Dietitian of Canada Conference. Edmonton, Alberta. Canada.
• El Hassan, D. and Hekmat, S. 2010. Consumption patterns of Arab immigrants in the Greater Toronto Area.. Dietitian of Canada Conference.
• Irvine, S., R. Hummelen, S. Hekmat, C. Looman, J. D. F. Habbema, and G. Reid. 2010. Probiotic yogurt consumption is associated with an increase of CD4 count among people living with HIV/AIDS. J. Clin Gastroenterol, 44 (9): 201-205.
• Koyama, T., P. V. Kirjavainen, C. Fisher, K. Anukam, K. Summers, S. Hekmat, and G. Reid. 2010. Development and pilot evauation of a novel probiotic mixture for the management of seasonal allergic rhinitis. Can J. Microbiol, 56: 730-738.
• Hekmat, S. Soltani, H., and G. Reid. 2009. Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food. Innovative Food Sci. And Emerging Tech. 10 (2): 293-296.
• Irvine, S., R. Hummelen, S. Hekmat, C. Looman, J. Changalucha, J. D. F. Habbema,, and G. Reid. 2009. Probiotic yogurt consumption associated with an increase of CD4 count among people living with HIV/AIDS in Tanzania. (Submitted, Under Review).
• Irvine, S., R. Hummelen, J. Changalucha, J. D. F. Habbema, S. Hekmat, and G. Reid. 2009. The effect of probiotic yogurt consumption on ability to work and gastrointestinal symptoms among people living with HIV.
• Tong, K., Hekmat, S. Giroux, I. and A. Sargant. 2009. The effect of different commercially available smoothie products on blood glucose levels in healthy young adults: a pilot study. Dietitian of Canada Conference.
• Hekmat, S. Soltani, N., Shropshire, C., and P. H. Sikkema. 2008. Effect of imazamox plus bentazon on eight market classes of dry beans (Phaseolus vulgaris L.) Crop Prot. 27:1491-1494.
• Sikkema, P. H., Hekmat, S. C. Shropshire, and N. Soltani. 2008. Response of black, cranberry, kidney and white beans to linuron. Weed Bio and Mgt. (In Press).
• Hekmat, S. Hemsworth, J., Reid, G., Soltani, H., and B. Gough. 2008. The effects of probiotic yogurt consumption on nutritional status in Mwanza, Tanzania. J. Comlimentary and Integrative Medicine, Vol. 5:1, Art. 31.
• Hemsworth, J. Soltani, H., Giroux G., Reid G. , and S. Hekmat. 2008. The Nutritional impact of probiotic yogurt consumption in Mwanza, Tanzania.. Can. Inst. of Food Sci. and Tech.
• Hemsworth, J., G. Reid, Yuan, L., and S. Hekmat. 2008. Micronutrient-supplemented probiotic yogurt for people living with HIV/AIDS. Adavance Food Materials Network.
• Hemsworth, J. Soltani, H., Giroux G., Reid G. , and S. Hekmat. 2008. The Nutritional impact of probiotic yogurt consumption in Mwanza, Tanzania.. Can. Inst. of Food Sci. and Tech.
• Soltani, H., Muharram O., Giroux G., Harden, L., and S. Hekmat. 2008. Viscosity measurements of various products served to patients with dysphagia. Can. Inst. of Food Sci. and Tech.
• Soltani, H., Muharram O., and S. Hekmat. 2008. Manufacture of soynut butter using various functional oils. Can. Inst. of Food Sci. and Tech.
• Koyama, T. E., Anukam, K., Hekmat S. Summers K., and G. Reid. 2007. The potential anti-allergic effects of specific probiotics. Infection and Immunity Forum.
• Hemsworth, J., G. Reid, and S. Hekmat. 2007. Sensory Evaluation of Probiotic Yogurt in Mwanza, Tanzania. ISAPP 2007.
• Hekmat, S., G. Reid. 2007. Survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in milk. Int. J. Food Sci. Tech. 42: 615-619.
• Baroja, M. L. , P. V. Kirjavainen, S. Hekmat, and G. Reid. 2007. Anti-inflammatory effects of probiotic yogurt in inflammatory bowel disease patients. British Society for Immunology, Clin., and Experimental Immunol. 149:470-479.
• Hekmat, S., et.,al.. 2007. Responses of dry beans (Phaseolus vulgaris L.) to sulfentrazone. Crop Protection: 26: 525-529.
• Hekmat, S., L. Koba. 2006. Fermented Dairy Products: Knowledge and Consumption Can. J. Diet Prac Res. 67 (4):199-201.
• Hekmat, S., G. Reid. 2006. Sensory properties of probiotic yogurt is comparable to standard yogurt. J. Nutrition Research, 26 (4) :163-166.
• Hekmat, S., G. Reid. 2006. Evaluation of sensory properties of probiotic yogurt fermented with Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 to standard yogurt. Can. Inst. of Food Sci. and Tech., abst. P:125.
• Hekmat, S., S. Royal, and G. Reid. 2004. Incorporation and survival of probiotic bacteria in yogurt as a functional food. Abst. J. Dairy Sci. 87(1):384.
• Hekmat, S., L. Koba and A. J. Holman. 2004. Knowledge and consumption patterns of fermented dairy products among university students. Can. Inst. of Food Sci. and Tech., abst. P:113.
• Hekmat, S., V. W. Y. Ng, and A. J. Holman. 2004. Manufacture of soynut butter using various cereal and legume flours. Can. Inst. of Food Sci. and Tech., abst. P:109.
• Hekmat, S. and G. Reid. 2004. Survival of Lactobacillus fermentum RC-14 and Lactobacillus rhamnosus GR-1 in acidified milk. Can. Inst. of Food Sci. and Tech., abst. P:99.
• Hekmat, S., V. W. Y. Ng, and A. J. Holman. 2004. Development of probiotic concentrated yogurt using direct reconstitution method. Abst. J. Dairy Sci. 87(1):384.
• Hekmat, S. 2004. Effects of various processing conditions on nutritional qualities of legumes. The Emerging Bean Magazine, Spring ed., p:27.
• Hekmat, S., and J. Haines. 2003. Comparison of the effects of Carotino and canola oils on the sensory properties of various foods. J. Nutrition Research. 23:9, 1211-1219.
• Hekmat, S. and K. M. Wong. 2002. Development and formulation of soynut butter using various soy products. Can. Inst. of Food Sci. and Tech. Food Tec' 2. Food, Adding Value throughTechnology. abst. p:2.
• Hekmat, S. 2002. Probiotic bacteria in fermented dairy products: A healthy new trend.Trea Talk, Fall Issue p:7.
• Hekmat, S. 2001. Production and functional properties of dairy products fermented with probiotic bacteria. abst. J. Dairy Sci. 84 (1): 307.
• Hekmat, S. 2001. Effect of incorporating carotino oil on sensory acceptability of salad dressings. Can. Inst. of Food Sci. and Tech. Food Tec'1. Food, Science and the Global Context. abst. p:31.
• Hekmat, S. 2001. Functional and nutritional properties of flours prepared from various beans. The Emerging Bean Magazine. Spring ed., p:12.
• Hekmat, S. 2001. Summary report on the potential application of Carotino oil in the manufacture of various salad dressings. Department of Human Ecology, Brescia College, London, Ontario.
• Hekmat, S. 1999. Nutritional differences between dry beans and sprouted beans. The emerging Bean Magazine. Winter ed., p:4.
• Hekmat, S. and J. Haines. 1999. Sensory characteristics of a new low-fat carbonated liquid yogurt. abst. J. Dairy Sci. 82(1):4 .
• Hekmat, S., A. C. Garcia, and J. Haines. 1998. Comparison of organoleptic properties of Carotino oil and canola oil. abst. Inst. of Food Tech. 72D-25:194.
• Hekmat, S. and D.J. McMahon. 1998. Distribution of iron between caseins and whey proteins in acidified milk. J. Lebensm-Wiss U-Technol 31:632.
• Hekmat, S. and D. J. McMahon. 1997. Manufacture and quality of iron-fortified yogurt. J. Dairy Sci. 80:3114.
• Hekmat, S. and A. Garcia. 1998. Summary report on the sensory evaluation/testing of Carotino palm oil compared to canola oil. Submitted to the Malaysian Palm Oil International Council, Kuala Lumpur, Malaysia
• Alleyne, M. C., D. J. McMahon, N. N. Youssef, and S. Hekmat. 1993. An apparatus for a new microcube encapsulation of fluid milk in preparation for transmission electron microscopy. FoodStructure. 12:21.
• Hekmat, S., and D. J. McMahon. 1992. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J. Dairy Sci. 75:1415.
  

Teaching Philosophy

My philosophy of teaching is to create interest in the classroom and to involve students with the subject matter. I incorporate variety of teaching methods in my classes such as lectures, individual and/or group presentations, independent projects, class discussion and related audio-visual presentations.

I teach various undergraduate and graduate courses in Food and Nutritional Sciences. These courses include laboratory components in which students find the opportunity to apply what they have learned in the class and to perform hands-on experiments. This hand-on approach would help students to better understand difficult theoretical or scientific principles.

 

 

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