Food specialist at Frank's Luxury Biscuit, July 2011- December 2011
Frank's Luxury biscuits is a small enterprise company that produces different types of biscuits, cookies and cakes. My role within the company was introducing HACCP, documentation, developing new recipes and checks on production lines. As part of NPD a charcoal biscuit was developed and received good customer response. The Company received food safety certificates and a score of 4 'on the door' from HACCP and food safety documentation.
Academic Associate, Research student 2006 – July 2011 leading to PhD
My research study was on dental erosion caused by drinking acidic drinks and reduction of this phenomenon by application of bioactive peptides from whey. The study aims were to help soft drink producers to design a tooth friendly drink for consumers, especially children who have very susceptible teeth. The research findings were presented at national and international conferences, published in peer reviewed journals and well supported by the Dental School at Cardiff University - UK, Munich Technique University - Germany, Arla dairy company - Denmark, INRA diary research centre in France.
Laboratory Technical Manager at Nab Vegetable Oil.Co Nov 2005- Sep2006 (PT)
The company produced a variety of vegetable oils for different purposes such as cooking and frying to meet consumer needs. Crude oil entered the factory, was refined, purified, bottled and passed all the necessary examination before being distributed to the customer. My role within the company was to carry out chemical analysis and ensure the end product met all the specifications.
Head of R&D and Quality Assurance at Boof Food Chain Complex
Boof was a large food manufacturer which produced a range of products such as, marinated chicken and varieties of bread, salads, dips and pizza toppings. In addition, Boof organised several fast food restaurants that served Pizza, Fried Chicken and Sandwiches to customers. My role within the company was to manage the QA team, research on new products, internal and external sensory evaluation and to ensure that food safety and staff training was implemented.
Ph. D in Food Science
MSc in Agricultural Engineering-Food Science
BSC in Food Science & Technology - Health and Quality Control
Certificate of Sensory evaluation foundation, method and techniques from Institute of Food Science and Technology, UC Davis California
Post Graduate Certificate of Teaching in Higher Education
Level 3 award in HACCP for Food Manufacturing
Level 3 Food Safety supervision for Manufacturing
Fellow of Higher Education of Academy (FHEA)
Charted Scientist (CSci)
Institute of Food Science & Technology (IFST)
Member of American Society of Baking (MASB)
Peer reviewed publications:
A.S. Kvistgaard., J.B. Schroder ., E. Jensen ., A. Setarehnejad ., A. Kanekanian. (2014) Milk ingredients as functional foods. A. Kanekanian. Milk and Dairy Products as Functional Foods, Oxford, Wiley Blackwell, pp 198-236.
Setarehnejad A., A.Tatham& A. Kanekanian A. (2010) The protective effect of caseinomacropeptide against dental erosion using hydroxyapatite as a model system. International Dairy Journal, 20(9), 652-656.
A.Setarehnejad A., Kanekanian A., Tatham A., & Abedi A.H. (2009) The inhibitory effect of glycomacropeptide on dental erosion. Dairy Science & Technology, 89, 233-239.
National and International Conference Contributions:
For more recent conference contributions, please see here
Najjar, I. and Setarehnejad, A, Effect of Soya flour, Carrageenan and Glycerol Monostearate as Egg Replacers on Cake Quality (2016) at First International Conference on Food Chemistry and Hydrocolloids, Toronto, Ontario Canada
Afonso, S.N. and Setarehnejad, A, The Effect of Rice, Potato, Corn and Tapioca Starches on the Quality of Gluten-Free Bread, (2015) at 4th international food processing and technology, London, UK
Kanekanian A., Setarehnejad A., (2011) Investigation on protective effect of glycomacropeptide against dental erosion using scanning electron microscopy, Second World Congress on Biotechnology, Philadelphia, USA, November 2011, Oral presentation.
Setarehnejad A, Making soft drinks kinder to teeth (2009) at EFFOST conference, Hungry. Awarded best poster prize.
Setarehnejad. A, Protective effect of GMP and its fractions against dental erosion (2009) at 6TH NIZO dairy conference, The Netherlands
Setarehnejad. A, The assessment of protective effect of Glycomacropeptid (GMP) on Dental erosion at different concentrations and exposure times (2008) at First European Food Congress, Slovenia
Setarehnejad A, The inhibitory effect of Glycomacropeptde (GMP) on dental erosion (2008) at First International Symposium on Minerals & Dairy Products, France