Hamid Ghoddusi

Dr. Hamid Ghoddusi is a Professor and Researcher in Food Science and Microbiology at London Metropolitan University, leading the Microbiology Research Unit (MRU) and serving as Course Leader for the MSc and MRes in Food Science. His research focuses on food preservation, probiotics, antimicrobial resistance in lactic acid bacteria, and the application of nanomaterials in food systems. He has contributed significantly to understanding fermented foods, encapsulation technologies, and microbial dynamics in dairy and plant-based products. Dr. Ghoddusi has authored over 50 peer-reviewed publications, emphasizing practical solutions for food safety and quality. His work bridges fundamental microbiology with industrial applications, particularly in optimizing probiotic cultures and extending shelf life through innovative techniques. Professional activities include academic leadership and contributions to food science education.

Research interests span food microbiology, with specializations in probiotic bacteria, bacteriocin production, and antimicrobial resistance mechanisms. He has pioneered studies on traditional fermented products like nono (fermented milk) and Middle Eastern cheeses, integrating sensory analysis and microbial community profiling. Recent work explores nanoencapsulation for enhancing food stability and bioactive compound delivery.

Grants and funding have supported his research into food safety, encapsulation technologies, and probiotic applications. Advising and mentorship are integral to his academic role, though specific student names are not listed here. The MRU under his leadership fosters interdisciplinary projects addressing global food challenges, such as sustainable packaging and pathogen control.