Latifeh Ahmadi, PhD

A headshot of Latifeh Ahmadi

Associate Professor

Contact Information

lahmadi@uwo.ca
On LinkedIn
On Google Scholar

Education

  • PhD, Food Science (University of Guelph)
  • MSc, Food Science and Technology (National Nutrition and Food Science Research Institute of Shahid Beheshti University, Tehran, Iran)
  • BSc, Nutritional Sciences (National Nutrition and Food Science Research Institute of Shahid Beheshti University, Tehran, Iran)

Graduate Program Supervision

Research In Profile

As an Associate Professor at Brescia University College, holding a Ph.D. in Food Science from The University of Guelph, my commitment lies in propelling the Food and Nutritional Sciences forward. My endeavors aim to merge theoretical insights with tangible applications, specifically targeting the study of phytonutrients, the sustainable management of food waste, and enhancing food's nutritional value for its health benefits. I have pioneered new courses that merge state-of-the-art research with hands-on skills while mentoring master's and diploma students, nurturing a forthcoming wave of food science innovators. My research, funded for its focus on eco-friendly food practices, has led to significant publications on the bioaccessibility of polyphenols, their antioxidant effects, and efficient waste management strategies. I've shared my findings at professional conferences and contributed as a reviewer for leading journals. My collaborative ventures with key institutions like Agriculture and Agri-Food Canada, the Department of Food Science at The University of Guelph, and Ohio State University have further enriched my research scope. Motivated by a deep-seated passion to boost public health via food science, I am dedicated to delving into the nutrient dynamics within food processing and championing sustainable food systems through joint research efforts.

Featured Publications and Projects

Books

  • Ahmadi, L. (2009). Physico-chemical properties of non and interesterified oil/fat mixture. Lambert.

Chapters and Reports

  • Ahmadi, L. (2007).  Fat crystal networks. In J. M.  Aguilera and P. J. Lillford (1st ed.), Food Material Science (1st ed., pp.369-414).  Springer Verlag (Germany).
  • Ahmadi, L. (2016). Analytical Methods in Food Sciences, Laboratory Manual., Brescia University College at Western University (Technical writing).

Articles in Peer-Reviewed Journals

  • Ahmadi, L., Dent, T., Maleky, F. A comparison of blueberry polyphenols bioaccessibility in whey and pea protein complexes and the impact of protein conformational changes on it, International Journal of Food Science and Technology, 58, 4404–4414 (2023).
  • Hanson, V., and Ahmadi, L. Mobile applications to reduce food waste within Canada – A review, The Canadian Geographer, 66(2): 402–411 (2022).
  • Goarley, A., El Hassan, D. A., Ahmadi, L. Effect of a protected mealtime pilot on energy and protein intake in a Canadian hospital, Canadian Journal of Dietetic Practice and Research, Canadian Journal of Dietetic Practice and Research, 81, 1-3 (2020)
  • Weinman, S. M., Battram, D., Ahmadi, L. Assessment of phenolic compound intake from plant-derived products in adolescents (A pilot study), Canadian Journal of Dietetic Practice and Research, In press (2020).
  • Ahmadi,L., Hao, X and Tsao,R. The effect of greenhouse covering materials on phytochemical composition and antioxidant capacity of tomato cultivars. Journal of the Food Science and Agriculture, DOI 10.1002/jsfa.8965 (2018).
  • Ahmadi, L., El Kubbe, A., and Roney, SK., Cardio protective effects of green grape juice: A Review. Current Nutrition and Food Science Journal, 13,1-6 (2017).
  • Soltani, M., S. Hekmat, and L. Ahmadi. Microbial and sensory evaluation of probiotic yogurt supplemented with cereal/pseudo-cereal grains and legumes.  International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12389, (2017).
  • Ahmadi, L., Shahmir, F. and Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil (Descurainia Sophia L.). as a Stabilizer, Journal of American Oil Chemists’ Society., 93:743–746 (2016).
  • Rebekah H., Hekmat,S., and Ahmadi, L. Examining the Cultural Competence of 3rd and 4th year Nutrition Students: A Pilot study, Canadian Journal of Dietetic Practice and Research, Vol 76, No 4 (2015).
  • Ahmadi, L.; Zhang, T.C., (editors). Cuisine from All over the World with a cultural perspective, e-book, Retrieved from https://owl.uwo.ca/portal/site (2013).

Selected Presentations

  • Ahmadi,L., Hao, X and Tsao,R. The effect of greenhouse covering materials on phytochemical composition and antioxidant capacity of tomato cultivars. The 23rd International Conference San Diego, CA, USA. April 24-25, (2018) (Presented).
  • Hekmat,S, Soltani, M and Ahmadi, L. Quantitative analysis of Lactobacillus rhamnosusGR-1 in fermented probiotic milk products over refrigerated storage. American Dairy Science Association., Pittsburgh, PA, USA. June 25-28, (2017) (Presented).
  • Walker,L., and Ahmadi, L. Quantification of daily phenolic compounds intake from fresh fruits and 100% fresh fruit juice by university students, Polyphenols Communication, Vienna, Austria, July 11-15, ( 2016) (Presented).
  • Finley, M and Ahmadi, L. Formulating salad dressing containing unripe grape juice (verjuice) rich in phenolic compounds, OFPA, Toronto, ON., April 14, (2016) (Presented).
  • Cheung, A, Garcia, A and Ahmadi, L. Spices in the Middle Ages, Mens et Mensa Second International Symposium, Brescia University College, London, On, Oct 30-31, (2015) (Presented).
  • Ahmadi, L, Gao, X and VanderMey, J., Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Oil (Descurainia Sophia (L.)) as a Stabilizer, AOCS, Orlando, FL., US, May 3-6 (2015) (Presented).
  • Soltani, M., He, S., Ahmadi, L., and Hekmat, S., Growth and Survival of Lactobacillus rhamnosus GR-1 In Milk Containing Various Prebiotic Agents During Frozen Storage, IUFOST, Montreal, QC, Canada, Aug 17-21st (2014) (Presented).
  • Ahmadi, L. and Khalid, F. Physical and chemical properties of a traditional sour cream product rich in calcium and protein and lactose free, EuroFoodChemXVII, Istanbul, Turkey, May 6-9th (2013).
  • Ahmadi,L., Lai, A., and Hekmat, S., Formulation of functional foods with ziziphous jujuba mill fruit extracts. EuroFoodChemXVII, Istanbul, Turkey, May 6-9th (2013).

Visit Google Scholar for a comprehensive list of publications.

Current Grants and Research Projects

  • Ahmadi L. (2024).  Sustainable use of acid whey waste in the dairy industry to produce sourdough starter. Rescia Internal Research Grant. $1600.

Graduate Student Opportunities

Please contact Latifeh Ahmadi directly, at lahmadi@uwo.ca, for more information about potential opportunities.

Additional Information

Awards

  • Brescia Research Internal Grant Award (2014-2024)
  • Dean's Honor Roll of Teaching, Brescia University College (2016)
  • Industrial NSERC fellowship (2007)
  • Visiting NSERC fellowship (2008)

Professional Activities

  • Institute of Food Science and Technology (US)
  • American Oil Chemists’ Society
  • Canadian Society of Iranian Food and Nutritional Scientists (CSIFN), Canada
  • Canadian Institute of Food Science and Technology (CIFST), Canada