Mehdi Abdollahi

Associate Professor at Food and Nutrition Science

Mehdi is an associate professor of food science and group leader with major interests in alternative proteins as well as plant-based and hybrid foods. His research focuses on technology development for sustainable utilization of underutilized resources such as food side streams, seaweed, legumes and cereals as alternative protein sources.

Hybrid plant-based foods and their improvement via biotechnological tools, especially fermentation, is a major targeted line of research in his group. He also works on developing strategies for the application of alternative proteins in different analog food products for structure design using 3D Food Printing and High Moisture Extrusion. Meat, seafood and dairy analogs/alternatives are the focus of his research.

Another central research area includes food packaging which covers the development of bioplastics and active packaging material with food detoxification capability with the aid of nanotechnology.

Assoc. Professor Abdollahi has authored ~100 peer-reviewed papers, ~4 book chapters, and 3 patents. He has an H-index of 30 according to Google Scholar and is co-founder of the startup company AquaFood.

Research topics

  • Sustainable food processing

  • Alternative proteins

  • Hybrid foods

  • Plant-based foods

  • Food processing side streams

  • Biobased Food Packaging

Supervision of PhD students and Postdocs

Ass. Professor Abdollahi has supervised and cosupervised >15 master students, 3 PhD students and 3 postdocs.

  • Postdoc: José Villacís-Chiriboga

  • PhD student: Elahe Sharifi

  • PhD student: Mikaela Isabel Badager

  • PhD student: John Axelsson- Co-supervisor (Main supervisor Ingrid Undeland)

  • PhD student: Merhdad Azhdari- Visiting

  • Visiting Professor: Zhaojun Ban

  • - Master students:

  • Hedvig Hallberg Lyggemark

  • Linnea Johansson

  • Nwabueze Kingsley Nworji

Source: chalmers.se
Image of Mehdi Abdollahi

Showing 79 publications

2025

Development of mesoporous silica-based active coatings for methylmercury removal: Towards enhanced active packaging

Przemyslaw Pawel Strachowski, Geeta Mandava, Johan Lundqvist et al
Colloids and Surfaces A: Physicochemical and Engineering Aspects. Vol. 704
Journal article
2025

A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions

João Pedro Trigo, Sophie Steinhagen, Kristoffer Stedt et al
Food Chemistry. Vol. 464
Journal article
2024

New Insight into Mercury Removal from Fish Meat Using a Single-Component Solution Containing cysteine

Przemyslaw Pawel Strachowski, Geeta Mandava, Johan Lundqvist et al
Global Challenges. Vol. 8 (11)
Journal article
2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

Erasmo Cadena, Ozan Kocak, J. Dewulf et al
Sustainability. Vol. 16 (5)
Journal article
2024

Advanced technologies in biodegradable packaging using intelligent sensing to fight food waste

Shima Jafarzadeh, Zeynep Yildiz, Pelin Yildiz et al
International Journal of Biological Macromolecules. Vol. 261
Review article
2024

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
Food Chemistry: X. Vol. 22
Journal article
2024

Unlocking the potential of 2D nanomaterials for sustainable intelligent packaging

Shima Jafarzadeh, Majid Nooshkam, Zeinab Qazanfarzadeh et al
Chemical Engineering Journal. Vol. 490
Journal article
2024

Structural, Functional, and Bioactive Properties of Sulfated Polysaccharides from Skipjack Tuna Skin as a Function of Drying Techniques

Shahab Naghdi, Masoud Rezaei, Mehdi Alboofetileh et al
Global Challenges. Vol. 8 (11)
Journal article
2024

Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate

Tamar Manouel, Büsra Gültekin Subasi, Mehdi Abdollahi
Foods. Vol. 13 (21)
Journal article
2024

Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors

Büsra Gültekin Subasi, Bita Forghani Targhi, Mehdi Abdollahi
Journal of Food Composition and Analysis. Vol. 128
Journal article
2024

Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology

Mehdi Abdollahi
Current Challenges for the Aquatic Products Processing Industry, p. 309-326
Book chapter
2024

Utilizing Haematococcus pluvialis to simulate animal meat color in high-moisture meat analogues: Texture quality and color stability

Ze Hua Huang, Ying Liu, Hongzhou An et al
Food Research International. Vol. 175
Journal article
2023

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Shima Jafarzadeh, Mehrdad Forough, Vahid Javan Kouzegaran et al
Comprehensive Reviews in Food Science and Food Safety. Vol. 22 (4), p. 2850-2886
Review article
2023

Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al
Resources, Conservation and Recycling. Vol. 188
Journal article
2023

Parallel Extraction of Sulfated polysaccharides and Protein Hydrolysate from Skipjack Tuna Head and Their Bioactive and Functional Properties

Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa et al
Food and Bioprocess Technology. Vol. 16 (6), p. 1258-1279
Journal article
2023

Development of antimicrobial gelatin-ulvan-beeswax composite films: Optimization of formulation using mixture design methodology

Mohsen Kazemi, Kambiz Jahanbin, S. M. Ojagh et al
International Journal of Biological Macromolecules. Vol. 231
Journal article
2023

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

Naveen Kumar Vate, Przemyslaw Pawel Strachowski, Ingrid Undeland et al
Food Chemistry: X. Vol. 18
Journal article
2023

Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

Yang Zhao, Ze Hua Huang, Hui Ming Zhou et al
Journal of the Science of Food and Agriculture. Vol. 103 (11), p. 5560-5568
Journal article
2023

Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

Michaela V. Santschi, Ingrid Undeland, Mehdi Abdollahi
Ultrasonics Sonochemistry. Vol. 99
Journal article
2023

Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products

Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa et al
Ultrasonics Sonochemistry. Vol. 95
Journal article
2022

Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization

Anna Abdolshahi, Mojtaba Heydari Majd, Mehdi Abdollahi et al
Journal of Chemical Health Risks. Vol. 12 (1), p. 47-61
Journal article
2022

Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products

Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini et al
Food Structure. Vol. 32
Journal article
2022

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Narjes Badfar, Mehdi Abdollahi, Peter Reimer Stubbe et al
Journal of Texture Studies. Vol. 53 (4), p. 490-502
Journal article
2022

Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties

Shahab Naghdi, Masoud Rezaei, Mehdi Abdollahi et al
Iranian Food Science and Technology Research Journal. Vol. 18 (5), p. 725-738
Journal article
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116
Other text in scientific journal
2022

Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound

Naveen Kumar Vate, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry. Vol. 393
Journal article
2022

Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 122-123
Other conference contribution
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry. Vol. 373
Journal article
2022

A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al
Future Foods. Vol. 6
Journal article
2022

Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.

Jingnan Zhang, Anna Ström, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 145-146
Other conference contribution
2022

Impact of ultrasound on extractability of native collagen from tuna by-product and its ultrastructure and physicochemical attributes

Samaneh Pezeshk, Masoud Rezaei, Mehdi Abdollahi
Ultrasonics Sonochemistry. Vol. 89
Journal article
2022

Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates

Mursalin Sajib, João Pedro Trigo, Mehdi Abdollahi et al
Food and Bioprocess Technology. Vol. 15 (10), p. 2267-2281
Journal article
2022

Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
Other conference contribution
2021

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini et al
Food Hydrocolloids. Vol. 118
Journal article
2021

A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish

Shahab Naghdi, Masoud Rezaei, Mehdi Abdollahi
International Journal of Biological Macromolecules. Vol. 191, p. 161-170
Journal article
2021

Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

Eva Albers, Eric Malmhäll Bah, Joakim Olsson et al
Algal Research. Vol. 55
Journal article
2021

Marine Bioactives

Reza Tahergorabi, Mehdi Abdollahi
Food Bioactives and Health
Book chapter
2021

CROSS-A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products

Jingnan Zhang, Mehdi Abdollahi, Marie Alminger et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 127-127
Other conference contribution
2021

Seaweed Proteins as a Source of Bioactive Peptides

Mehdi Albofetileh, Ali Hamzeh, Mehdi Abdollahi
Current Pharmaceutical Design. Vol. 27 (11), p. 1342 -1352
Review article
2021

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98 (S1), p. 128-128
Other conference contribution
2021

Stability of astaxanthin during food processing and methods of preservation

Reza Tahergorabi, Kelvin Adrah, Mehdi Abdollahi
Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications, p. 539-556
Book chapter
2019

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Mehdi Abdollahi, Ingrid Undeland
LWT - Food Science and Technology. Vol. 101, p. 678-684
Journal article
2019

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

Mehdi Abdollahi, Sorush Damirchi, Masoud Shafafi et al
International Journal of Biological Macromolecules. Vol. 126, p. 561-568
Journal article
2019

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour et al
International Journal of Food Science and Technology. Vol. 54 (3), p. 762-770
Journal article
2018

Morphological, physico‐mechanical, and antimicrobial properties of sodium alginate‐montmorillonite nanocomposite films incorporated with marjoram essential oil

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 42 (5)
Journal article
2018

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

Mehdi Abdollahi, Ingrid Undeland
Food and Bioprocess Technology. Vol. 11 (9), p. 1733-1749
Journal article
2018

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Mehdi Abdollahi, Masoud Rezaei, Jafarpour Ali et al
Food Chemistry. Vol. 242, p. 568-578
Journal article
2017

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Akbar Vejdan, Seyed Mahdi Ojagh, Mehdi Abdollahi
International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868
Journal article
2016

Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Akbar Vejdan, Seyed Mahdi Ojagh, Afshin Adeli et al
LWT - Food Science and Technology. Vol. 71, p. 88-95
Journal article
2016

Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Science and Technology. Vol. 53 (1), p. 521-530
Journal article
2016

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 39 (6), p. 743-749
Journal article
2016

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Mehdi Abdollahi, Sofia Marmon, Manat Chaijan et al
Food Chemistry. Vol. 212, p. 213-224
Journal article
2014

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 49 (3), p. 811-818
Journal article
2014

Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 38 (4), p. 1628-1631
Journal article
2014

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Food Control. Vol. 36 (1), p. 1-7
Journal article
2014

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 38 (3), p. 1251-1258
Journal article
2013

Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles

Mehdi Abdollahi, Mehdi Albofetileh, Rabi Behrooz et al
International Journal of Biological Macromolecules. Vol. 54 (1), p. 166-173
Journal article
2013

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

Mehdi Albofetileh, Masoud Rezaei, Hedayad Hosseini et al
Journal of Food Engineering. Vol. 117 (1), p. 26-33
Journal article
2012

A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan

Mehdi Abdollahi, Mashoud Rezaei, Ali Farzi
Journal of Food Engineering. Vol. 111 (2), p. 343-350
Journal article
2012

Improvement of active chitosan film properties with rosemary essential oil for food packaging

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 47 (4), p. 847-853
Journal article

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Showing 21 research projects

2024–2027

Taking the last steps to realize Swedish peas as a local protein source (SwedPea)

Mehdi Abdollahi Food and Nutrition Science
Formas

1 publication exists
2023–2028

Sustainable use of marine resources for high value end products: Realization of a blue biorefinery in Sweden (MAREFINE)

Mehdi Abdollahi Food and Nutrition Science
Ingrid Undeland Food and Nutrition Science
Formas

2023–2024

Developing tasty and nutritious Swedish pea proteins (TastyPeas)

Mehdi Abdollahi Food and Nutrition Science
Büsra Gültekin Subasi Food and Nutrition Science
Lantmännens Forskningsstiftelse

2022–2025

Tying blue and green resources via 3D food printing for diverse and sustainable future foods

Mehdi Abdollahi Food and Nutrition Science
Ingrid Undeland Food and Nutrition Science
Formas

2021–2024

Blue Biorefining: a holistic solution for increasing resource efficiency in seafood industry (BlueBio)

Mehdi Abdollahi Food and Nutrition Science
Ingrid Undeland Food and Nutrition Science
VINNOVA

3 publications exist
2021–2023

Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)

Mehdi Abdollahi Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
VINNOVA

2021–2023

Towards a holistic and sustainable Swedish value chain for pea biorefinery (100%Pea)

Mehdi Abdollahi Food and Nutrition Science
VINNOVA

3 publications exist
2021–2022

Samverkansplattform Biomarina näringar

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Rikard Fristedt Food and Nutrition Science
Tillväxtverket

2021–2022

Testbed for large scale land based aquaculture step 2

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
VINNOVA

2021–2021

Pea protein isolates for plant-based meat analogue applications

Ingrid Undeland Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Folksams forskningsstiftelse

1 publication exists
2021–2024

Towards a new protective action against human exposure to pollutants via seafood-An active packaging approach (DetoxPak)

Mehdi Abdollahi Food and Nutrition Science
Formas

2 publications exist
2021–2024

BLUE FOOD -center for future seafood

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
John Axelsson Food and Nutrition Science
Mar Vall-Llosera Juanola Food and Nutrition Science
Region Västra Götaland
Formas

1 publication exists
2020–2023

Commercial exploitation of marine collagen and chitin from marine sources (BlueCC

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
European Commission (EC)
Formas

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
European Commission (EC)

12 publications exist
2019–2023

BlueValue

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Haizhou Wu Food and Nutrition Science
Chalmers
Region Västra Götaland
Bio-based Industries Joint Undertaking (BBI JU)

2 publications exist
2018–2023

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science
João Pedro Trigo Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Bita Forghani Targhi Food and Nutrition Science
Formas

12 publications exist
2018–2020

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture

2018–2020

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture
Västfem AB

1 publication exists
2017–2019

Upscaling the value addition of marine rest raw materials using the pH-shift process

Mehdi Abdollahi Food and Nutrition Science
VINNOVA

2016–2023

Towards a new generation sustainable seafood products–a cross-process approach (CROSS)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Romain Bordes Applied Chemistry
Jingnan Zhang Food and Nutrition Science
Gregory Peters Environmental Systems Analysis
Carla Regina Vitolo Coelho Environmental Systems Analysis
Marie Alminger Food and Nutrition Science
Anna Ström Applied Chemistry
Formas

12 publications exist
There might be more projects where Mehdi Abdollahi participates, but you have to be logged in as a Chalmers employee to see them.