Solmaz Tabtabaei
Assistant Professor
Chemical Engineering
Howard University
United States of America
Biography
Dr. Solmaz Tabtabaei received her PhD degree in Chemical Engineering from the University of Toronto (Canada). There she conducted experimental and theoretical work to develop a new and sustainable process that simultaneously produces biodiesel and food-grade protein isolates from an underutilized feedstock. She has been granted the “Global Engineering Leaders Award” from the University of Toronto based on her publication records, remarkable research and extracurricular accomplishments during her PhD studies. In November 2014, Solmaz received MITACS Elevate Postdoctoral Fellowship and moved to the University of Waterloo (Canada), where she began her work in developing solvent-free tribo-electrostatic bioseparation approach for production of plant protein concentrates as well as carbohydrate-rich biomass for biofuels. Dr. Tabtabaei has published her work in well-known journals and presented at several conferences including Canadian Society for Chemical Engineering (CSChE) and American Oil Chemists' Society (AOCS), where she has won the 2013 Industrial Oil Products Division Student Award.
Research Interest
Fluid Mechanics
Publications
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Jafari, M., A.R. Rajabzadeh, S. Tabtabaei, F. Marsolais, and R.L. Legge (2016). “Physicochemical Characterization of a Navy Bean (Phaseolus vulgaris) Protein Fraction Produced using a Solvent-Free Method.†Food Chemistry, 208: 35-41. doi:10.1016/j.foodchem.2016.03.102
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Tabtabaei, S., M. Jafari, A.R. Rajabzadeh, and R.L. Legge (2016). “Solvent-free Production of Protein-enriched Fractions from Navy Bean Flour using Triboelectrification-based Approach.†Journal of Food Engineering, 174: 21-28. doi:10.1016/j.jfoodeng.2015.11.010
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Tabtabaei, S., M. Jafari, A.R. Rajabzadeh, and R.L. Legge (2016). “Development and Optimization of a Triboelectrification Bioseparation Process for Dry Fractionation of Legume Flours.†Separation and Purification Technology, 163:48-58. doi: 10.1016/j.seppur.2016.02.035
