Maryam Hashemi gained her PhD degree working at the Department of Food Science and Engineering in the Tehran University, and currently works as Associate Prof. in the Microbial biotechnology Department of Agricultural Biotechnology Research Institute of Iran (ABRII). She was invited professor at Nutrition Sciences & Food Technology Faculty of Shahid Beheshti University of Medical Sciences (2008-2016). At the present time she is a head of Microbial biotechnology Department of Agricultural Biotechnology Research Institute of Iran (ABRII).

Her research interests are:

i) microbial biotechnology,

ii) biotechnological production of food & feed ingredients (enzymes, functional ingredients), and iii) non-thermal food processing technologies & active packaging.

A. Current Research

• Design and improvement of microbial metabolite production using waste and by-products in the agriculture & food industry
• Characterization and optimization of commercial enzyme preparations
• Biocatalytic process set up and optimization
• Preparation and characterization of bionanocomposite edible films
• Design and optimization of cold plasma treatment for food and feed processing
• Design and optimization of Hydrodynamic Nano-cavitation treatment of dairy products  

B. Performed Research

• Comparison of autotrophic, mixotrophic and hetrotrophic    astaxanthin production from Haematococcus pluvialis
• Study the effects of two Chitosan-based nano-emulsion coatings on extending the shelf life of Orange var. Tamson and blood-Orange
• The effect of chitosan based nano emulsion coating on extending the shelf life and the quality characteristics of fresh strawberry fruit ( Fragaria x ananassa Duchesne) during storage
• The stability of nanoencapsulated saffron pigment using different biopolymers and evaluation of nanoparticles on cancer cells
• Optimization of feed enzymes production in solid suspend fermentation systems

• Moayedi A, Mora L, Aristoy MC, Hashemi M, Safari M, Toldrá F. ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution. Applied biochemistry and biotechnology. 2017 Jan 1;181(1):48-64.
• Rahaiee S, Hashemi M, Shojaosadati SA, Moini S, Razavi SH. Nanoparticles based on crocin loaded chitosan-alginate biopolymers: Antioxidant activities, bioavailability and anticancer properties. International Journal of Biological Macromolecules. 2017 Jun 30;99:401-8.
• Ebadi A, Olamaee M, Sima NA, Nasrabadi RG, Hashemi M. Isolation and Characterization of Biosurfactant Producing and Crude Oil Degrading Bacteria from Oil Contaminated Soils. Iranian Journal of Science and Technology, Transactions A: Science: 2017, 1-8.
• Tolouie H, Hashemi M, Mohammadifar MA, Ghomi H. Cold Atmospheric Plasma Manipulation of Proteins in Food Systems. Critical Reviews in Food Science and Nutrition. 2017, Jun 7 (just-accepted). 
• Nikkhah M, Hashemi M, Najafi MB, Farhoosh R. Synergistic effects of some essential oils against fungal spoilage on pear fruit. International Journal of Food Microbiology. 2017, 257: 285-294.
• Ebadi A, Sima NA, Olamaee M, Hashemi M, Nasrabadi RG. Effective bioremediation of a petroleum-polluted saline soil by a surfactant-producing Pseudomonas aeruginosa consortium. Journal of Advanced Research. 2017 Jun 29. 
• Chaichi, M., Hashemi, M., Badii, F., & Mohammadi, A. Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose. Carbohydrate Polymers, 2017, 157, 167-175.
• Rocky-Salimi K., Hashemi M., Safari M., Mousivand M. Valorisation of untreated cane molasses for enhanced phytase production by Bacillus subtilis K46b and its potential role in dephytinisation. Journal of the Science of Food and Agriculture. 2017, 97(1), 222-229.
• Mohammadi A.,  Hashemi M., Hosseini S.M. Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber. Innovative Food Science & Emerging Technologies, 2016, 33: 580-588.
• Moteshafi, H., Hashemi, M., Mousavi, S. M., & Mousivand, M. Characterization of produced xylanase by Bacillus subtilis D3d newly isolated from apricot phyllosphere and its potential in pre-digestion of BSG. Journal of Industrial and Engineering Chemistry, 2016, 37, 251-260.
• Gardesh, A. S. K., Badii, F., Hashemi, M., Ardakani, A. Y., Maftoonazad, N., & Gorji, A. M. "Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz." LWT-Food Science and Technology, 2016, 70: 33-40.
• Moteshafi H, Mousavi SM, Hashemi M. Enhancement of xylanase productivity using industrial by-products under solid suspended fermentation in a stirred tank bioreactor, with a dissolved oxygen constant control strategy. RSC Advances. 2016, 6(42): 35559-67.
• Rocky-Salimi K., Hashemi M., Safari M., Mousivand M. A novel phytase characterized by thermostability and high pH tolerance from rice phyllosphere isolated Bacillus subtilis BS 46. Journal of Advanced Research. 2016, 7(3): 381-90.
• Mohammadi A, Hashemi M, Hosseini SM. Effect of chitosan molecular weight as micro and nanoparticles on antibacterial activity against some soft rot pathogenic bacteria. LWT-Food Science and Technology. 2016, 71:347-55.
• Moayedi, A., Mora, L., Aristoy, M. C., Hashemi, M., Safari, M., & Toldrá, F. ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution. Applied Biochemistry and Biotechnology, 2016,  1-17.
• Moayedi A., Hashemi M., Safari M. Valorization of Tomato Waste Proteins through Production of Antioxidant and Antibacterial Hydrolysates by Proteolytic Bacillus subtilis: Optimization of fermentation conditions. Journal of Food Science and Technology, 2016, 53(1): 391-400. 
• Mohammadi A., Hashemi M., Hosseini S.M. Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease. Innovative Food Science and Emerging Technologies, 2015, 28, 73-80.
• Mohammadi A., Hashemi M., Hosseini S.M. Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage. Postharvest Biology and Technology, 2015, 110: 203-213.
• Mohammadi A., Hashemi M., Hosseini S.M. Integration between chitosan and Zataria multiflora or Cinnamomum zeylanicum essential oil for controlling Phytophthora drechsleri, the causal agent of cucumber fruit rot. LWT- Food Science and Technology, 2015, 65: 349-356.
• Hashemi, M., Shojaosadati, S.A. Razavi, S.H., Mousavi, S.M. Different catalytic behavior of a-amylase in response to the nitrogen substance used in the production phase. Industrial and Engineering Chemistry, 2015, 21, 772-778.
• Somayeh Rahaiee, Seyed Abbas Shojaosadati, Maryam Hashemi, Sohrab Moini, Seyed Hadi Razavi. Improvement of crocin stability by biodegradeble chitosan-alginate nanoparticles. International Journal of Biological Macromolecules, 2015, 79, 423–432.
• Somayeh Rahaiee, Maryam Hashemi, Sohrab Moini, Seyed Abbas Shojaosadati. Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review. Journal of Food Science and Technology, 2015, 52, 4, 1881- 1888.
• Mahnaz Tabibiazar, Soodabeh Davaran, Maryam  Hashemi, Aziz Homayonirad, Farzaneh Rasoulzadeh, Hamed Hamishehkar, Mohammad Amin Mohammadifar. Design and fabrication of a food-grade albumin-stabilized nanoemulsion. Food Hydrocolloids, 2015, 44. 220-228.
• Mohammadi A., Hashemi M., Hosseini S.M. The control of Botrytis fruit rot in strawberry using combined treatments of Chitosan with Zataria multiflora or Cinnamomum zeylanicum essential oil. Journal of Food Science and Technology, 2015, 52(11): 7441-7448.
• Bahram Khazra, Seyyed Mohammad Mousavi, Sadaf Mehrabi, Maryam Hashemi and   Seyed Abbas Shojaosadati. Biodegradation of heptadecane in hydrocarbon polluted dune sands using a newly-isolated thermophilic bacterium, Brevibacillus borstelensis TMU30: statistical evaluation and process optimization. RSC Advances 2015, 5, 33414-33422.
• Yones Nojavan, Marzieh Kamankesh, Farzaneh Shahraz, Maryam Hashemi , Abdorreza Mohammadi. Ion pair-based dispersive liquid-liquid microextraction followed by High performance liquid chromatography as a new method for determining five folate derivatives in Foodstuffs. Talanta, 2015,  137, 31-37.
• Shafi soltani, M., Salehifar, M., Hashemi, M. Effects of enzymatic treatment using response surface methodology on the quality of bread flour, Food Chemistry, 2014, 148, 176-183.
• Zolfi M., Khodaiyan F., Mousavi M., Hashemi M. The characteristics improvement of biodegradable films made from kefiran-whey protein by nanoparticles incorporation. Carbohydrate Polymers, 2014, 109, 118-125.
• Zolfi M., Khodaiyan F., Mousavi M., Hashemi M. Development and characterization of the kefiran-whey proteinisolate-TiO2nanocomposite films, International Journal of Biological Macromolecules, 2014, 65, 340-345.
• Eshghi S., Hashemi M., Mohammadi A., Badii F., Mohammadhoseini Z., Ahmadi Z. Effect of nanochitosan based coating with and without copper loaded on physicochemical and bioactive components of fresh strawberry fruit (Fragaria x ananassa Duchesne) during storage. Food & Bioprocess Technology, 2014, 7 (8), 2397-2409.
• Karimi A., Shojaosadati S. A., Hejazi P., Vasheghani-Farahani E., Hashemi M. Porosity changes during packed bed solid-state fermentation. Journal of Industrial and Engineering Chemistry, 2014, 20 (6), 4022-4027.
• Hashemi, M., Mousavi, S.M., Razavi, S.H., Shojaosadati, S.A. Comparison of submerged and solid state fermentation systems effects on the catalytic activity of Baccilus sp. KR-8104 α-amylase at different pH and temperatures. Industrial crops and products, 2013, 43, 661-667.
• Hashemi, M., Razavi, S.H., Shojaosadati, S.A.,  Mousavi, S.M., Khajeh, K., and Safari, M.A. The efficiency of temperature-shift strategy to improve the production of α-amylase by Bacillus sp. in solid state fermentation system. Food and Bioprocess Technology, 2012, 5, 1093-1099.
• Hashemi, M., Mousavi, S.M., Razavi, S.H., Shojaosadati, S.A. Mathematical modeling of biomass and α-amylase production kinetics by Bacillus sp. in solid state fermentation based on solid dry weight variation. Biochemical Engineering Journal, 2011, 53(2), 159-164.
• Hashemi, M., Shojaosadati, S.A., Razavi, S.H., Mousavi, S.M. The potential of brewer’s spent grain to improve the production of α-amylase by Bacillus sp. KR-8104 in submerged fermentation system. New Biotechnology, 2011, 28(2), 165-172.
• Hashemi, M., Razavi, S.H., Shojaosadati, S.A., Mousavi, S.M., Khajeh, K., and Safari, M. Development of a solid-state fermentation process for production of an alpha amylase with potentially interesting properties. Journal of Bioscience and Bioengineering, 2010, 110 (3), 333-337.
• Hashemi, M., Azar, M., Mazlumi, M.T. Effect of commercial adjunct lactobacilli on biochemical & sensory characteristics of Iranian- white brined cheese. International Journal of Dairy Technology, 2009, 62, 48-55.  

She is author of more than sixty articles in peer reviewed journals. She is a member of the Nanotechnology Committee of the Jihad-Agriculture ministry, the Iranian Government Committee on Nanotechnology development in Agricultural fields since 2014.