Prof. Aziz Homayouni-Rad | Post Biotics | Top Researcher Award 

Prof. Aziz Homayouni-Rad | Post Biotics | Tabriz University of Medical Sciences | Iran

Prof. Aziz Homayouni-Rad is a distinguished Professor of Food Technology at the University of Tabriz, Iran, internationally recognized for his pioneering research in functional foods, probiotics, prebiotics, synbiotics, and postbiotics. He earned his Ph.D. in Food Technology from the University of Tabriz, where his doctoral research focused on enhancing the survival and bioavailability of probiotic microorganisms through advanced microencapsulation and resistant starch techniques, marking a foundational contribution to the field of functional food science. With a strong academic foundation and over two decades of professional experience, Prof. Homayouni-Rad has combined food biotechnology, nutrition, and health sensing approaches to develop innovative probiotic-based solutions for chronic diseases such as diabetes, rheumatoid arthritis, and liver disorders. He has published more than 100 peer-reviewed articles indexed in Scopus, with over 4000 citations and an h-index of 35, establishing his global impact in both academia and industry. His research interests encompass the development of probiotic-enriched food systems, postbiotic mechanisms, antioxidant-rich functional foods, and the integration of biosensing technologies for real-time monitoring of probiotic efficiency and metabolic biomarkers. In terms of research skills, he demonstrates expertise in microbial biotechnology, fermentation optimization, bioactive compound analysis, sensory evaluation, and clinical nutrition trial design. Prof. Homayouni-Rad’s innovative research has attracted several national and international collaborations, leading to advancements in probiotic formulations for improving gut health and metabolic balance. His awards and honors include recognition for his highly cited publications in Nutrition, Food Chemistry, and Journal of Dairy Science, and he is an active member of leading professional organizations such as the Institute of Food Technologists (IFT) and Iranian Society of Nutrition Sciences and Food Technology, reflecting his leadership within the scientific community. He also serves as a mentor to numerous postgraduate students, contributing to the development of the next generation of food technologists.