Dr. Latifeh Ahmadi

Dr. Latifeh Ahmadi

Job Title:

 Associate Professor, School of Food and Nutritional Sciences

Type:

 Full-Time Faculty

Email:

 lahmadi@uwo.ca

Phone:

 519.432.8353 x28068

Office:

 Academic Pavilion 2009 A

Academic Background

  • PhD, Food Science, University of Guelph
  • MSc, Food Science and Technology, National Nutrition and Food Science Research Institute of
  • Shahid Beheshti University, Tehran, Iran
  • BSc, Nutritional Sciences, National Nutrition and Food Science Research Institute of Shahid Beheshti University, Tehran, Iran

Research and Scholarly Interests

  • Phyto-nutrients and their application in food
  • The relationship between modified fats and oils, and their physiological effects on human body health
  • Replacing natural ingredients as preservatives or flavor agents in food products and reducing the use of synthetic additives

Teaching

  • FN 3310A – Food Product Development
  • FN 3342 – Advanced Food Science 
  • FN 3400 – Culture and Food
  • FN 4440 – Current Issues in Food Science and Technology
  • FN 2350 – Laboratory Methods in Food Science
  • FN 9111A – Current Issues and Controversies in Nutrition
  • FN 4452 – Sensory Evaluation

Professional Memberships

  • Institute of Food Science and Technology
  • American Oil Chemists’ Society
  • Canadian Society of Iranian Food and Nutritional Scientists (CSIFN), Canada
  • Canadian Institute of Food Science and Technology (CIFST), Canada

Publications

  • Goarley, A., El Hassan, D. A., Ahmadi, L. Effect of a protected mealtime pilot on energy and protein intake in a Canadian hospital, Canadian Journal of Dietetic Practice and Research, Canadian Journal of Dietetic Practice and Research, 81, 1-3 (2020)
  • Weinman, S. M., Battram, D., Ahmadi, L. Assessment of phenolic compound intake from plant-derived products in adolescents (A pilot study), Canadian Journal of Dietetic Practice and Research, In press (2020).
  • Ahmadi,L., Hao, X and Tsao,R. The effect of greenhouse covering materials on phytochemical composition and antioxidant capacity of tomato cultivars. Journal of the Food Science and Agriculture, DOI 10.1002/jsfa.8965 (2018).
  • Ahmadi, L., El Kubbe, A., and Roney, SK., Cardio protective effects of green grape juice: A Review. Current Nutrition and Food Science Journal, 13,1-6 (2017).
  • Soltani, M., S. Hekmat, and L. Ahmadi. Microbial and sensory evaluation of probiotic yogurt supplemented with cereal/pseudo-cereal grains and legumes.  International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12389, (2017).
  • Ahmadi, L., Shahmir, F. and Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil (Descurainia Sophia L.). as a Stabilizer, Journal of American Oil Chemists’ Society., 93:743–746 (2016).
  • Rebekah H., Hekmat,S., and Ahmadi, L. Examining the Cultural Competence of 3rd and 4th year Nutrition Students: A Pilot study, Canadian Journal of Dietetic Practice and Research, Vol 76, No 4 (2015).
  • Ahmadi, L.; Zhang, T.C., (editors). Cuisine from All over the World with a cultural perspective, e-book, Retrieved from https://owl.uwo.ca/portal/site (2013).

Representative Presentation

  • Ahmadi,L., Hao, X and Tsao,R. The effect of greenhouse covering materials on phytochemical composition and antioxidant capacity of tomato cultivars. The 23rd International Conference San Diego, CA, USA. April 24-25, (2018) (Presented).
  • Hekmat,S, Soltani, M and Ahmadi, L. Quantitative analysis of Lactobacillus rhamnosusGR-1 in fermented probiotic milk products over refrigerated storage. American Dairy Science Association., Pittsburgh, PA, USA. June 25-28, (2017) (Presented).
  • Walker,L., and Ahmadi, L. Quantification of daily phenolic compounds intake from fresh fruits and 100% fresh fruit juice by university students, Polyphenols Communication, Vienna, Austria, July 11-15, ( 2016) (Presented).
  • Finley, M and Ahmadi, L. Formulating salad dressing containing unripe grape juice (verjuice) rich in phenolic compounds, OFPA, Toronto, ON., April 14, (2016) (Presented).
  • Cheung, A, Garcia, A and Ahmadi, L. Spices in the Middle Ages, Mens et Mensa Second International Symposium, Brescia University College, London, On, Oct 30-31, (2015) (Presented).
  • Ahmadi, L, Gao, X and VanderMey, J., Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Oil (Descurainia Sophia (L.)) as a Stabilizer, AOCS, Orlando, FL., US, May 3-6 (2015) (Presented).
  • Soltani, M., He, S., Ahmadi, L., and Hekmat, S., Growth and Survival of Lactobacillus rhamnosus GR-1 In Milk Containing Various Prebiotic Agents During Frozen Storage, IUFOST, Montreal, QC, Canada, Aug 17-21st (2014) (Presented).
  • Ahmadi, L. and Khalid, F. Physical and chemical properties of a traditional sour cream product rich in calcium and protein and lactose free, EuroFoodChemXVII, Istanbul, Turkey, May 6-9th (2013).
  • Ahmadi,L., Lai, A., and Hekmat, S., Formulation of functional foods with ziziphous jujuba mill fruit extracts. EuroFoodChemXVII, Istanbul, Turkey, May 6-9th (2013).

Teaching Philosophy

I believe in establishing a passion for lifetime learning for my students. I want to teach them that school is not the end of the learning and that we need to learn for whole of life. I also support their efforts and try to improve the skills and strengths by highlighting their successes. In addition, as a teacher my role is to not only teach students how to learn, but also encourage them to think independently and critically.