He is a member of Board of Directors of World Wide Traditional Cheese Association (WwTCa), former member of Institute of Food Technologists (IFT), and member of Society for Anaerobic Microbiology (SAM). He is a Research Member of Tabriz Central Library. He has published more than 30 research papers, books, chapters and scientific reports in recent years. He is awarded reviewer of some national and international scientific journals. He has the experience of organizing scientific conferences and workshops for students and food scientists. He has contributed to the compilation of textbooks and references. As “The Oxford Companion to Cheese”, the most comprehensive reference work on cheese, and winner of the 2017 James Beard Award, considered the “Oscars of the food world”. In this reference book, he has written the history of Iran dairy industries and has recorded the Iranian traditional cheeses for the first time in the world, by emphasis on their original desination and local names. He has also written a chapter for Handbook of Food Bioengineering (Role of Materials Science in Food Bioengineering) in the field of microencapsulation and probiotics. He presented his research finding on microencapsulation, as an invited speaker at the conference of Food Chemistry and Hydrocolloids, Toronto, 2016. He has recently carried out his theoretical studies on milk consumption and its relationship to osteoporosis. He found that excessive milk consumption and calcium intake threatens our bones health and leads to the osteoporosis. He has proven this claim with plenty of evidences and proofs in his book titled: “Calcium Causes Osteoporosis” which is published (in Persian) in 2018, and implies a new theory in medical science. Now, he works on this new theory to publish in a highly impacted journal. Besides, he works on traditional cheeses, biotechnology, probiotics and techniques of microencapsulation.
Probiotics and techniques of microencapsulation, Cheeses, biotechnology,