Hossein Daryaei Email & Phone Number

Aurora, Illinois, United States

Mongaup Valley, New York, United States

Las Vegas, Nevada, United States

Henderson, Nevada, United States

– Managed HACCP and SSOP validations and verifications– Coordinated the 3rd party audits and regulatory inspections

San Francisco Bay Area

– Led R&D activities on improving the quality and extending the shelf life of the heme ingredient and final plant-based meat products

Greater Chicago Area

Courses Taught:‒ Fundamentals in Food Science and Technology (Lead Instructor)‒ Advanced Food Process Engineering (Guest Lecturer)‒ Principles of Food Packaging (Guest Lecturer)‒ Food Microbiology (Guest Lecturer)‒ Food Microbiology Laboratory (Instructor)‒ High Pressure Processing Short Course and Workshop (Instructor)

Greater Chicago Area

Research Projects Managed:‒ Enhancing safety and improving nutritional properties and quality of foods and beverages using novel food preservation methods, e.g. high pressure processing (HPP)‒ Developing new berry-based functional beverages pasteurized by HPP‒ Developing new low- and high-acid shelf-stable beverages using pressure-assisted thermal sterilization (PATS)– Comparison of bacterial spore inactivation in foods by thermal (retort) processing and PATS (in collaboration with the U.S. Food and Drug Administration)– Survival and heat resistance of pathogenic bacteria in low-moisture foodsMicrobiological Proficiency Testing:– Worked as a technical lead for various FDA and FERN PT programs. Key responsibilities included developing detailed work schedules, general PT design and operation, homogeneity/stability testing of samples, data analysis, record keeping, report writing, and maintaining documentation according to the quality management system.

Columbus, Ohio Area

– Led multiple industry- and government-funded research projects aimed at the development of high-quality shelf-stable or extended shelf life (ESL) foods and beverages using novel processing technologies, including high pressure processing (HPP) and pressure-assisted thermal sterilization (PATS)Projects Managed:– Shelf life extension and quality improvement of perishable foods and beverages by HPP– Developing novel juice blends and smoothies pasteurized by HPP– Developing new shelf-stable meat and vegetable products treated with PATS– Kinetics of bacterial spore inactivation by combined pressure-heat treatment in various food matrices (including fruit, vegetable, rice and meat products)– Mechanistic investigation of bacterial spore inactivation by heat and combined pressure-heat treatments using advanced microscopy techniques– Lethality enhancement of food pasteurization and sterilization using natural antimicrobial compounds in the product formulation– Comparison of thermal (retort) processing and PATS for production of higher quality shelf-stable foods (e.g. vegetable and meat products)– Role of packaging in quality preservation of pressure-assisted thermally sterilized foods

Melbourne, Australia

Courses Taught:‒ Dairy Technology (Instructor)‒ Proteins in Food Science (Instructor)‒ Food Processing (Instructor)

Ph.D. In Food Science

Dissertation: Application of high pressure processing for extending the shelf life of fresh lactic curd cheese (in collaboration.

M.S. In Agricultural Engineering, Food Science & Technology

Thesis: Optimization of storage conditions for extending the shelf life of Iranian golden seedless raisins (in collaboration.

B.S. In Agricultural Engineering, Food Science & Technology