Shahram Naghizadeh Raeisi
Islamic Azad University
Shahram Naghizadeh Raeisi has completed his PhD in food science at London Metropolitan University recently. His PhD research project was focused on the characterization of probiotic bacteria isolated from fermented milks in the UK. He has been contributing to food science and technology education for 6 years and also working as a director of research for Kalleh dairy company in Iran. He has published more than 11 papers in reputed and local Journals.