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, andL. 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 SophiaL.). as a Stabilizer, Journal of American Oil Chemists’ Society., 93:743–746 (2016).
Rebekah H., Hekmat,S., andAhmadi, L. Examining the Cultural Competence of 3rdand 4thyear 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 Worldwith a cultural perspective, e-book, Retrieved fromhttps://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 23rdInternational Conference San Diego, CA, USA. April 24-25, (2018) (Presented).
Hekmat,S, Soltani, M andAhmadi, L.Quantitative analysis ofLactobacillus rhamnosusGR-1 in fermented probiotic milk products over refrigerated storage. American Dairy
Science Association., Pittsburgh, PA, USA. June 25-28, (2017) (Presented).
Walker,L., andAhmadi, 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 andAhmadi, L.Formulating salad dressing containing unripe grape juice (verjuice) rich in phenolic
compounds, OFPA, Toronto, ON., April 14, (2016) (Presented).
Cheung, A, Garcia, A andAhmadi, L. Spices in the Middle Ages,Mens et MensaSecond 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 ofLactobacillus rhamnosusGR-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 withziziphous jujubamill 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.