Personal Information

Name Mostafa Soltani

Date of Birth 11.09.1980

Academic Position Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran,

Phone Number +98-912-4952936

E-mail Address [email protected] [email protected]

Education Information Ph.D. Food Engineering, Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, , 2013 Title of Thesis : Effect of Salt Concentration and Ripening Time on the Quality Properties of Iranian White Manufactured with UF-Treated M.Sc. Food Engineering, Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey, 2009 Title of Thesis: Determaination of Quality Properties of Kurut and Some Kurut Products Produced in Iran B.Sc. Department of Food Sciences and Technology, Faculty of Agriculture, Shahid Chamran University, Ahvaz, Iran, 2005

Foreign Language Turkish, Excellent English, Excellent Articles Published in SCI Journals 1. SOLTANI, M., GUZELER, N., HAYALOGLU, A.A., 2015. The Influence of Salt Concentration on the Chemical, Ripening and Sensory Characteristics of Iranian White Cheese Manufactured by UF-Treated Milk. Journal of Dairy Research, 82, 365-374.

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2. SOLTANI, M., BORAN, O.S., HAYALOGLU, A.A., 2016. Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese. LWT-Food Science and Technology, 68, 724-728.

3. SOLTANI, M., SAHINGIL, D., GOKCE, Y., HAYALOGLU, A.A., 2016. Changes in volatile composition and sensory properties of Iranian UF white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. Journal of Dairy Science, 99, 7744-7754.

4. SOLTANI, M., SAHINGIL, D., GOKCE, Y., HAYALOGLU, A. A. 2019. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. Journal of food science and technology, 56(2), 589-598.

5. SAY, D., SOLTANI, M., GUZELER, N. 2019. Physical, chemical, and microstructural properties of nonfat fortified with the addition of tara gum alone or in combination with powder. Journal of Food Processing and Preservation. e 14217.

6. SAY, D., SOLTANI, M., GUZELER, N. 2020. Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder. Mljekarstvo, 70 (4), 313-324.

Articles Published in Scientific Journals (Non-SCI) 1. SOLTANI, M., SAY, D., GUZELER, N. 2012. The Situation of Sheep and Goat’s Milk in Iran (in English, Review). Special Issue of the International Dairy Federation, 1201: 6-8.

2. SAY, D., SOLTANI, M., GUZELER, N. 2012. Dairy Products Made from Sheep and Goat’s Milk in Turkey (in English, Review). Special Issue of the International Dairy Federation, 1201: 73-76.

3. SOLTANI, M., SAY, D., GÜZELER, N., 2012. Production and Quality Characteristics of Doogh (in English, Review). Academic Food Journal, 10 (4): 50-53.

4. SOLTANI, M., GÜZELER, N., 2013. The Production and Quality Properties of Liquid kashks (in English, Research). The Journal of Food, 38 (1): 1-7.

7. SAY, D., SOLTANI, M., GUZELER, N., 2015. Dried Yoghurts: Kurut and Kashk (in Turkish, Review). Pamukkale University Journal of Engineering Sciences, 21 (9), 428- 439. 8. SOLTANI, M., SAY, D., GÜZELER, N, 2017. Functional Properties and Nutritional Quality of Proteins (in English, Review). J. Int. Environmental Application & Science, 12 (4): 334-338.

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9. RAZZAGHI, P., KARAMI, M., SOLTANI, M., 2019. The effect of Mellis (Melissa officinalis) addition on the Microbiological, Chemical, Rheological and sensorial attributes of pasteurized Doogh (in Persian). Journal of Food Science and Technology (JFST), 85 (15): 437-446. 10. AKBAR, R., SOLTANI, M., MOSLEHISHAD, M., 2020. Effect of using date molasses on the quality properties of set-type non-fat yoghurt (in Persian). Journal of Food Researches, 29 (4): 201-215.

Articles Published in other Journals 1. SOLTANI, M., GÜZELER, N., 2009. Some Quality Properties of Kurut Produced in Iran (in Turkish), Journal of Science and Engineering (Published by Çukurova University), 20(1): 168-176.

2. SAYDAM, I. B., SOLTANI, M., GÜZELER, N. 2011. Asırlık İçecek: (in Turkish). Dünya Gıda, 8: 27-29.

3. SOLTANI, M., GÜZELER, N., 2013. The Effects of Salt Concentration and Storage Time on the Total Number of Lactic Acid Bacteria and Color Properties of Ultrafiltered White Cheese Produced in Iran (in Turkish). Journal of Science and Engineering (Published by Çukurova University), 30(2): 1-10.

Articles Presented in Scientific Conferences

1. SOLTANI, M., GÜZELER, N., 2009. Kurut and Kurut Products Produced in Iran (in Turkish), Turkey’s National 2nd Traditional Foods Symposium. 27-29 May, Van, Turkey, p 137 (Oral Presentation).

2. SOLTANI, M., GÜZELER, N., ÇAYIR, M. S., 2009. The Production and Properties of (in Turkish), Turkey’s National 2nd Traditional Foods Symposium. 27-29 May, Van, Turkey, p 664 (Poster).

3. SAYDAM, I.B., SOLTANI, M., GÜZELER, N. 2010. Ayran (in Turkish), 1th Internationl Symposium on “Traditional Foods from Adriatic to Caucasus”, 15-17 April, Tekirdağ, Turkey, pp 249-251 (Poster).

4. SOLTANI, M., SAYDAM, I.B., GÜZELER, N. 2010. (in Turkish), 1th Internationl Symposium on “Traditional Foods from Adriatic to Caucasus”, 15-17 April, Tekirdağ, Turkey, pp 252-254 (Poster).

5. SOLTANI, M., SAY, D., GÜZELER, N. 2010. Function of Ultrafiltration in Dairy Technology (in English), 11th Egyptian Conference of dairy Science and Technology, 1-3 November, Cairo, Egypt, pp.611-617 (Poster).

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7. SAY, D., SOLTANI, M., GÜZELER, N. 2012. The Plants Used in Dairy Products (in Turkish). Turkey’s National 2nd Traditional Foods Symposium.10-12 May, Konya, Turkey, p 390-391 (Poster).

8. SOLTANI, M., SAY, D., GÜZELER, N, 2012. The Production and Some Quality Properties of Lighvan Cheese (in Turkish). 11th Turkey’s National Food Conference. 10-12 October , Hatay, Turkey (Poster).

9. GUZELER, N., SAY, D., SOLTANI, M., GURBUZ, G., 2013. Production and Chemical of Properties Cokelek(in English). The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24-26 October 2013, Struga-Ohrid, Macedonia, p. 151. (Poster).

10. GUZELER, N., SOLTANI, M., SAY, D., YORUK, Z., 2013. Production and Chemical Properties of Lor (in English). The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24-26 October 2013, Struga-Ohrid, Macedonia, p. 150. (Poster)

11. SOLTANI, M., GUZELER, N., 2014. Kashk and Kashk Products Produced in Iran (in Turkish). Turkey’s National 4th Traditional Foods Symposium, 17-19 April, Adana, Turkey.

12. SAY, D., SOLTANI, M., GUZELER, N., 2015. Kurutulmuş Yoğurt: Kurut ve Kashk (Dried : Kurut and Kashk) (in Turkish). Pamukkale Food Symposium III, 13-15 May 2015, Denizli, Turkey, pp 96-97 (Poster).

13. SOLTANI, M., SAY, D., GÜZELER, N., 2017. Functional Properties and Nutritional Quality of Whey Proteins. International Congress OF Health and Environment. 23-25 October 2017, Adana-TURKEY, p 346 (Poster). 14- MOHAMMADI, S., SOLTANI, M., 2019. A Review on Effect of Using Natural Antioxidants on Quality Properties of Dairy Products. 3rd International and 23th National Iranian Food Science and Technology Congress. 17-19 September, Tehran-Iran (Poster)

Books 1. SOLTANI, M., Manufacturing Method and Physicochemical Properties of Lighvan and Koozeh (Koopeh) Cheese. 2020. In : Traditional from Selected Regions in Asia, Europe and South America. Edired by : C. A. Oluk, O. B. Karaca. pp. 130-141. Bentham Science Publishers, Pte. Ltd. Singapore.

Reviewing of Scientific Journals

1-Journal of Food Quality 2- Journal of Food Safety

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Honors and Certificates

1- Certificate of Quality Control Management from Ministry of Health and Institute of Standards & Industrial Research of Iran

2- Certificate of course from Ankara university (TÖMER), Ankara, Turkey, 2006.

3- Scholarship from The Scientific and Technological Research Council of Turkey (TUBITAK), 2009-2013

4- Certificate of “From Farm to Fork, European Food Safety Legislations”, F4esl Education and Culture Leonardo da Vinci Program

5- Certificate of Method Validation for Testing Laboratories Accredited Under the Standard ISO 1702 6- Certificate of Measurement Uncertainty for Testing Laboratorie

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