911±¬ÁÏÍø

Dr. Mohammad Zarei is an Assistant Professor in the Department of Nutrition and Food Science at 911±¬ÁÏÍø, Pomona. He is a food scientist and bioprocess engineer with more than 10 years of experience in food science, bioprocessing, and sustainable food systems.

His research and teaching interests span food process engineering, alternative proteins, sustainable food packaging, and data-driven optimization of food systems. He has held academic and research appointments in the United States and internationally, leading interdisciplinary projects in alternative proteins, functional foods, and food waste valorization.

At Cal Poly Pomona, Dr. Zarei is currently teaching:

• FST 3321 / FST 3321L – Food Process Engineering (Lecture & Laboratory)

• FST 3190 / FST 3190A – Food Packaging (Lecture & Activity)

• FST 3210 – Experimental Food Science

Dr. Zarei is committed to hands-on, learn-by-doing education and actively mentors undergraduate and graduate students in research and professional development.

Dr. Zarei has extensive experience teaching undergraduate and graduate courses in food science and technology, food process engineering, and related laboratory courses. He has supervised and mentored undergraduate researchers, master’s and Ph.D. students, and postdoctoral researchers across multiple national and international institutions.

His mentoring philosophy emphasizes experiential learning, research skill development, and preparation for careers in academia, industry, and the food innovation sector.

Dr. Zarei’s research focuses on bioprocessing, biorefinery systems, alternative proteins, and the biocircular economy, with the goal of converting food and agricultural waste into high-value ingredients and sustainable materials. His work integrates food process engineering, protein chemistry, bioprocess optimization, and sustainable packaging design.

Key research areas include:

• Alternative protein production and functional characterization

• Protein extraction, hydrolysis, and bioactive peptide generation

• Insect-based biorefinery systems and waste valorization

• Sustainable and biodegradable food packaging materials

• Application of artificial intelligence and machine learning in food bioprocessing

Dr. Zarei has served as principal investigator and co-principal investigator on numerous externally funded research projects supported by federal agencies, foundations, and industry partners. His research program emphasizes interdisciplinary collaboration and student engagement.

Dr. Zarei actively mentors undergraduate and graduate students in research related to food processing, alternative proteins, and sustainable food systems. Students in his group gain hands-on experience in experimental design, data analysis, scientific writing, and presentation.

He welcomes motivated students interested in research projects related to bioprocessing, protein extraction, food waste valorization, and sustainable packaging.

• Biorefinery systems and the biocircular economy
• Alternative proteins and insect-based systems
• Cultivated meat and cellular agriculture, including development of cost-effective, serum-reduced culture media and protein-based supplements
• Protein hydrolysis and bioactive peptide generation
• Sustainable food packaging materials
• AI-driven optimization of food processes and bioprocessing systems

Dr. Zarei serves on editorial boards and professional committees in the areas of food science and protein research and maintains active membership in several international professional societies, including the Institute of Food Technologists (IFT), the American Oil Chemists’ Society (AOCS), the American Peptide Society (APS), and the European Peptide Society (EPS).

Dr. Zarei welcomes motivated undergraduate and graduate students interested in research related to bioprocessing, alternative proteins, cultivated meat, food waste valorization, and sustainable food packaging. Students will gain hands-on experience in experimental design, data analysis, and scientific communication.

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