Taherah Mohammadabadi Bsc, Msc, PhD Faculty of Animal Science and Food Technology

Associate Editor Diabetes Asia Journal (DAJ), email: [email protected] and [email protected]

Field and Interests: Dairy Products, Milk Quality, Camel Milk and Health Complications, Food Technology, Herbalist, Animal Science, Gut Microorganisms of Animals.

She completed her PhD in Iran and Australia and has been a researcher at the University of Queensland, Australia. She has shared her research findings at various international conferences in countries such as [Middle East, Europe].
With over a decade of experience as an academic member, researcher, and teacher in the Faculty of Animal Science and Food Technology at the University of Khuzestan, Iran, she has demonstrated her expertise and leadership in the field.

She has an extensive experience in academic supervision, having guided 10 PhD and more than 30 MSc students. She has also supervised more than 45 MSc and PhD theses. In addition, she has over 200 published publications, conference presentations, and scientific projects. Also, some books on phytochemicals and microbes, probiotics, bioactive components in livestock milk, gut microorganisms of animals, milk lactoferrin and health, and diabetes properties of camel milk.

She is a member of the editorial board and reviewer of many international and national journals.
She has successfully completed several unique research projects, each of which has [specific unique aspect]. Currently, she is leading a pioneering project that aims to enhance the quality and medicinal properties of camel and buffalo milk through [specific innovative approach].

She isolated some biologic enzymes from animal gut microorganisms, such as tannin-degrading bacteria, lactic acid bacteria, and cellulolytic bacteria, as probiotics. She is currently starting to isolate lactic acid bacteria from camel and buffalo milk and fermented products to make commercial probiotics for human health.

Her work is not just theoretical, but practical, with a focus on enhancing the quality and health benefits of animal products such as milk and meat through dietary manipulation, inspiring potential real-world applications.