We are an international team led by Dr. Ali (Hojjat) Pashazadeh, dedicated to advancing food safety through the HACCP standard. By combining deep scientific expertise with real-world industry experience, we have become one of the leading pioneers in HACCP implementation. At the intersection of science and hands-on expertise, we are committed to building a safer, healthier future in food systems—step by step, innovation by innovation.
Work Experience
By bringing together a team with years of experience in the HACCP standard, we have successfully identified the key needs of the industry and addressed them through scientific solutions.
Academic Experience
Our team has also achieved significant success in the scientific and academic fields, publishing numerous valuable and impactful articles on food safety and the HACCP standard in some of the leading international journals over the years.
Meet The Team
Hojjat(Ali) Pashazadeh earned his PhD in Food Engineering from Ondokuz Mayıs University and is currently an Assistant Professor at Nişantaşı University in Istanbul. His research focuses on Food Science and Food Technology, with particular interests in food security and safety food, waste recycling methods, drying technology, phenolic compounds, antioxidant activities, and the development of green solvents. In addition to his academic role, he has also served as the Director of Research and Development in the Food Department of a food company in Istanbul for over eight years. Sincerely
Dr. Ilkay Koca
Professor of Food Engineering, Ondokuz Mayıs University
Dr. Ilkay Koca is a distinguished professor at the Department of Food Engineering, Ondokuz Mayıs University, Turkey. With over 190 published scientific articles, she is recognized as a leading researcher in the field of food engineering.
Areas of Expertise:
- Natural antioxidants
- Drying processes
- Anthocyanins
- Green extraction techniques
- Natural deep eutectic solvents
Her research focuses particularly on the extraction of bioactive compounds from natural sources such as fruits and edible plants.
Achievements & Honors:
- Named among the Top 10 Most Cited Researchers at Ondokuz Mayıs University in 2024
- Recipient of the Silver Award for Outstanding Achievement at the 2024 OMU Academic Awards
Ali Ali Redha
PhD Candidate in Food, Nutrition and Health
University of Exeter (UK) & The University of Queensland (Australia)
Ali Ali Redha is a dedicated PhD researcher jointly affiliated with the University of Exeter and The University of Queensland, working at the intersection of food science, nutrition, and public health. His academic and professional journey reflects a strong commitment to advancing global food and health systems through evidence-based research.
Research Interests:
- Nutritional biochemistry
- Functional foods and bioactive compounds
- Public health nutrition
- Gut microbiota and metabolic health
- Food sustainability and policy
His doctoral research explores the impact of dietary interventions on human health, with a particular focus on how bioactive nutrients influence metabolic pathways and gut health.
Academic Background:
Ali holds a strong interdisciplinary background in food science and nutrition, complemented by international research collaborations and a global perspective on health and dietary challenges.
Dr. Awadalgeed M. A. Hassan
Assistant Professor, Department of Food Science and Technology
Red Sea University, Sudan
Dr. Awadalgeed M. A. Hassan is an Assistant Professor at the Department of Food Science and Technology at Red Sea University. With a strong background in food processing and quality assurance, he is committed to fostering innovation in food systems through academic teaching, research, and community engagement.
Areas of Expertise:
- Food safety and quality control
- Food microbiology
- Post-harvest technology
- Traditional food processing
- Food preservation techniques
His academic work focuses on improving food production methods in local and regional contexts, with an emphasis on sustainability, public health, and traditional knowledge.
Teaching & Academic Activities:
Dr. Hassan is actively involved in undergraduate and postgraduate teaching, curriculum development, and student mentorship. He also supervises applied research aimed at solving food-related challenges in Sudan and neighboring regions.
Dr. Marc Antoine Ndisanze
Senior Lecturer in Food Engineering
Department of Biotechnology, INES-Ruhengeri, Rwanda
Dr. Marc Antoine Ndisanze is a senior lecturer in the Department of Biotechnology at INES-Ruhengeri, where he specializes in food engineering. His academic and research focus includes food processing, preservation technologies, and the improvement of food quality and safety. With a PhD in Food Engineering, Dr. Ndisanze contributes to the development of Rwanda’s food science sector through both education and applied research.
He is actively involved in academic training and capacity building, helping shape the next generation of food engineers and biotechnologists in the region.
Dr. Ali Ehsani
Professor of Food Hygiene
Tabriz University of Medical Sciences, Iran
Dr. Ali Ehsani is a renowned professor in the Department of Food Hygiene and Quality Control at Tabriz University of Medical Sciences. With a distinguished career in food safety and hygiene, his research has contributed significantly to public health, microbial risk reduction, and the development of quality assurance systems in the food industry.
Research Interests:
- Microbial food safety and foodborne pathogens
- Hygiene management in food processing environments
- Food quality control systems and HACCP implementation
- Antimicrobial effects of natural compounds
- Application of novel preservation techniques
Dr. Ehsani’s work integrates scientific research with applied practices aimed at improving food hygiene standards across the region. He is widely published in peer-reviewed journals and actively collaborates with research institutes and regulatory agencies.
Academic Background:
While specific details about Dr. Ehsani’s academic degrees are not listed publicly, his career trajectory reflects extensive expertise and scholarly contribution within the field of food hygiene and safety.
Publications & Impact:
According to Google Scholar:
- Citations: Over 7,600
- h-index: 44
- i10-index: 107
These metrics indicate a high level of influence in food science, especially in microbial safety and quality systems.
Dr. Mohamed Ghellam
Ondokuz Mayıs University, Türkiye
Dr. Mohamed Ghellam is an established academic in the Department of Food Engineering at Ondokuz Mayıs University. With a strong foundation in food engineering, biology, and biochemistry, his research enhances food processing, safety, and nutritional quality.
Research Interests:
- Food engineering and processing technologies
- Food safety and quality control systems
- Nutritional biochemistry and functional foods
- Microbial aspects of food processing
- Application of biotechnology in food systems
Dr. Ghellam’s work bridges theoretical biochemistry with applied engineering to improve food safety and product quality. He maintains active collaborations with universities in Türkiye and Algeria, contributing to both education and regional food science development.
Academic Background:
Specific degree details aren’t publicly listed, but his verified institutional affiliation and publication history reflect significant expertise in his field.
Publications & Impact (Google Scholar):
- Citations: 351
- h-index: (not publicly listed but likely moderate based on citation count)
Dr. Ghellam’s citation record highlights his influence in the interdisciplinary arena of food engineering, biological chemistry, and safety protocols.
We Have All Of What You Need
Scientific Solutions
Backed by years of academic research and publications in leading international journals, our team now transforms scientific knowledge into practical solutions for businesses and industries in the field of food safety.
Business Experience
With extensive experience in implementing the HACCP standard across various industries and companies, we are now fully prepared to design and execute the most effective HACCP implementation plan tailored to your needs.
Business Partners
Thanks to our first-class business partners, we proudly offer one of the most comprehensive and qualified teams in the field of food safety and HACCP implementation.
Our Business Partners
It is our pride to partner with top-tier companies in the fields of risk management and technology, ensuring we provide our clients with the highest quality products and solutions.
Shan company
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Metachain company
One of the best company in field of AI, Block Chain, IoT
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To get in touch with us or receive consultation regarding your HACCP program, feel free to contact us via WhatsApp.
Meet The Team
Our team consists of well-known experts in the fields of food safety, HACCP, and ISO 22000, each with specialized knowledge in their respective areas. With backgrounds in both academia and business, our team members are uniquely positioned to combine scientific expertise with real-world experience—delivering practical, effective solutions tailored to the needs of the industry.
Hojjat(Ali) Pashazadeh earned his PhD in Food Engineering from Ondokuz Mayıs University and is currently an Assistant Professor at Nişantaşı University in Istanbul. His research focuses on Food Science and Food Technology, with particular interests in food security and safety food, waste recycling methods, drying technology, phenolic compounds, antioxidant activities, and the development of green solvents. In addition to his academic role, he has also served as the Director of Research and Development in the Food Department of a food company in Istanbul for over eight years. Sincerely
Dr. Ilkay Koca
Professor of Food Engineering, Ondokuz Mayıs University
Dr. Ilkay Koca is a distinguished professor at the Department of Food Engineering, Ondokuz Mayıs University, Turkey. With over 190 published scientific articles, she is recognized as a leading researcher in the field of food engineering.
Areas of Expertise:
- Natural antioxidants
- Drying processes
- Anthocyanins
- Green extraction techniques
- Natural deep eutectic solvents
Her research focuses particularly on the extraction of bioactive compounds from natural sources such as fruits and edible plants.
Achievements & Honors:
- Named among the Top 10 Most Cited Researchers at Ondokuz Mayıs University in 2024
- Recipient of the Silver Award for Outstanding Achievement at the 2024 OMU Academic Awards
Ali Ali Redha
PhD Candidate in Food, Nutrition and Health
University of Exeter (UK) & The University of Queensland (Australia)
Ali Ali Redha is a dedicated PhD researcher jointly affiliated with the University of Exeter and The University of Queensland, working at the intersection of food science, nutrition, and public health. His academic and professional journey reflects a strong commitment to advancing global food and health systems through evidence-based research.
Research Interests:
- Nutritional biochemistry
- Functional foods and bioactive compounds
- Public health nutrition
- Gut microbiota and metabolic health
- Food sustainability and policy
His doctoral research explores the impact of dietary interventions on human health, with a particular focus on how bioactive nutrients influence metabolic pathways and gut health.
Academic Background:
Ali holds a strong interdisciplinary background in food science and nutrition, complemented by international research collaborations and a global perspective on health and dietary challenges.
Dr. Awadalgeed M. A. Hassan
Assistant Professor, Department of Food Science and Technology
Red Sea University, Sudan
Dr. Awadalgeed M. A. Hassan is an Assistant Professor at the Department of Food Science and Technology at Red Sea University. With a strong background in food processing and quality assurance, he is committed to fostering innovation in food systems through academic teaching, research, and community engagement.
Areas of Expertise:
- Food safety and quality control
- Food microbiology
- Post-harvest technology
- Traditional food processing
- Food preservation techniques
His academic work focuses on improving food production methods in local and regional contexts, with an emphasis on sustainability, public health, and traditional knowledge.
Teaching & Academic Activities:
Dr. Hassan is actively involved in undergraduate and postgraduate teaching, curriculum development, and student mentorship. He also supervises applied research aimed at solving food-related challenges in Sudan and neighboring regions.
