● Validity of HRM technique for Halal authentication of raw and cooked meat, Peiman Gholam Nejad, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● Isolation and detection of lactobacillus species from milk clot and the study of their probiotic and antimicrobial properties, Sanaz Kousha, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● The effect of Iranian saffron (Crocus Sativus) nano emulsion produced by ultrasonic homogenizer method on the shelf life of Penaeus semisulcatus, Maedeh Pourmoghadam, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● The study of Al2O3 nano particles based on SiO2 and TiO2 on physical properties of food packaging, Samaneh Tavakkolian, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● Synthesis of nano silver and nano copper using chemical reduction for producing nano composite packaging for extending the shelf life of Caviar, Huso huso and lobster, and evaluating the release to the product using ICP-Mass, Maryam Kargar, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● Producing LDPE nano composite packaging based on nano silver particles using melt mixing method and the study of its effects on physicochemical properties and shelf life of butter, Mobina Pouya Manesh, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● The effects of Iranian Saffron nano emulsion produced by ultrasonic homogenizer technique on the shelf life of Penaeus semisulcatus, Maedeh Pour Moghadam, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2021
● Extending the shelf life of lobster using Iranian saffron nano emulsion produced by spontaneous and ultrasonic homogenizer methods, Mahnoush Abu Torab, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2020
● The study of possibility of producing super functional kefir drink containing high levels of conjugated linoleic acids and evaluating its physiochemical properties, Hamid Pourbaba, Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, 2020
Supervision of more than twenty-five Master theses.