Dr Nazanin Zand BSc Hons, MSc, PhD, MIFST, RSci, FHEA, MInstLM

Associate Professor, Food Science and Nutrition

Key details

Dr Nazanin Zand

Dr Nazanin Zand
BSc Hons, MSc, PhD, MIFST, RSci, FHEA, MInstLM

Associate Professor, Food Science and Nutrition


Dr Nazanin Zand studied for her first degree in food science and technology in 1998, in Tehran, working in the airline catering industry, developing food for vegetarians and people requiring special diets. In 2001, Dr Zand undertook the MSc Food Safety and Quality Management at the Natural Resources Institute, University of Greenwich, looking in particular at prolonging the post harvest shelf life of perishable fruits by modified atmosphere packaging. The research led to an industrial position developing new food products for young children. The role also involved the implementation of ISO standards and the introduction of hazard analysis critical control point system.

After 10 years working in the food industry within a manufacturing environment, she returned to University in 2008, to undertake a PhD to investigate the nutritional quality of commercial infant food products, in particular the impact of processing on their nutrient content and to explore methods for the optimization of improved production methods for new food products.

Now an Associate Professor in Food and Nutrition within the Faculty of Engineering and Science at the University of Greenwich, and an internationally acclaimed expert in the field of infant nutrition, Dr Zand is the author of a number of peer reviewed publications and is frequently invited to delivery plenary and other invited lectures at major symposia and at international conferences on food and nutrition.

Also a member of Institute of Leadership and Management (Inst.LM) and programme leader for the MSc in Food Innovation, a newly developed post-graduate degree programme, which attracts significant input from a range of major food companies. Dr Zand is an elected member of the Institute of Food Science & Technology (IFST) and provides food and nutrition advice to both the public and private sector such as Kent, Lewisham and Greenwich councils. Dr Zand is frequently invited to contribute to a number of food related projects including 'Good Food in Greenwich (GFIG), promotion of healthy nutrition in relation to early life development such as "Eating Well: first year of life Practical guide" published by the Caroline Walker Trust and "Baby food in the UK" First Step Nutrition.

As a Registered Scientist (RSci) Dr Zand has joined the Journal of Food Processing and Technology (MOJFPD) as an Associate Editor (2016), Journal of Foods (JFOOD) as a Guest Editor for a Special issue on Infant and Child Nutrition (2015) and Journal of Pharmacy and Nutrition (JPANS) as an Editorial Board Member and is a Member of Research Award Board Coeliac UK.

Currently a member of the Research award board of Coeliac UK, and leading a research group consisting of 2 PhD, 4 MSc and 5 undergraduate project students. Dr Zand also has on-going engagements with large multi-national companies through to small regional SMEs developing new protocols for analytical based optimizations of the nutritional quality of new food products, health claims, labelling and legislation, the application of modified atmosphere packaging in prolonging post-harvest shelf-life and waste reduction, the analysis of food and the effective implementation of appropriate Total Management Quality Systems /HACCP.

Whilst maintaining an active interest in nutritional chemistry and developing new protocols for analytical based optimizations of the nutritional quality of new food products, health claims, labelling and legislation. Her research into nutritional quality of complementary infant foods attracts national and international media attention.

Responsibilities within the university

Supervising research group

  • 1 PhD student
  • 2 Postgraduate researchers
  • 10 MSc Project students
  • 14 Undergraduate project students.

Recognition

Dr Zand is an elected Member of the Institute of Food Science & Technology (MIFST), actively involved in consultancy work around the application of modified atmosphere packaging in prolonging post-harvest shelf-life and waste reduction, the analysis of food and the strategic implementation of Total Management Quality Systems/HACCP.

Dr Zand is a Registered Scientist (RSci) and has joined (2012) the Journal of Pharmacy and Nutrition (JPANS) as an Editorial Board Member.

Dr Zand is a trained auditor and would particularly welcome requests from the food industry and catering services in relation to ISO accreditation, new product development, quality improvement, waste reduction, packaging and nutritional labeling.

Dr Zand welcomes enquiries from potential collaborators regarding the development of functional foods, post harvest preservation of food commodities and innovative packaging.

Services for industry

  • Analytical method development
  • Macronutrient analysis
  • Vitamin analysis by HPLC & LC-MS
  • Mineral and trace element analysis by ICP-OES & ICP–MS.

All of this work to be carried out by an ISO 17025 accredited laboratory.

Recent publications

Article

Thompson, Elinor , Bombelli, EL, Simon, Shubham, Watson, Hamish , Everard, Aldous , Schievano, Andrea , Bocchi, Stefano , Zand Fard, Nazanin , Howe, Christopher J. , Bombelli, Paolo (2020), Tinted semi‐transparent solar panels allow concurrent production of crops and electricity on the same cropland, Wiley. In: , , , . Wiley, Advanced Energy Materials ISSN: 1614-6832 (Print), 1614-6840 (Online) (doi: https://doi.org/10.1002/aenm.202001189) Inpress NB Item availability restricted.

Loughrill, Emma , Thompson, Sharon, Owusu-Ware, Samuel K., Snowden, Martin J. , Douroumis, Dennis , Zand Fard, Nazanin (2019), Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing, Elsevier. In: , , , . Elsevier, Food Chemistry pp. 368-375 ISSN: 0308-8146 (Print), (doi: https://doi.org/10.1016/j.foodchem.2019.01.121) Published.