Amir Golmohamadi, Ph.D.


I believe that instructors should increase the capability of students in learning, knowledge, and confidence after graduation. My instructive approaches are focused on teaching the principles of food and nutritional sciences in a dynamic, hands-on methods. I usually reflect back to the time when I was a college student and try to remember what my expectations were from my instructors and constantly remind myself that the students are the major shareholders in the learning process. I demand a high standard of performance from my students, and also recognize that a good teacher and adviser is approachable, available, and welcomes criticism.  Teachers should be concerned with facilitating student advancement and learning by including the needs of diverse students in their plan. My teaching style accommodates diversity and improves the capability of students in learning and applying their knowledge in real life to infuse dynamic learning behavior to my students.


Year Degree School/University Location
2014 Doctorate in Food Science University of Idaho Moscow, ID
2005 Master of Science in Food Science and Technology Isfahan University of Technology Isfahan, Iran
2002 Bachelor of Science in Agricultural and Food Sciences University of Tehran Tehran, Iran


Course Number Course Name
NTD 200 Nutrition and Culture
NTD 205 Principles of Food Selection and Preparation
NTD 408 Food Science
NTD 426 Farm to Table Food Preservation
FYE 100 First Year Experience


 1.     Yu, P. and Golmohamadi, A. (2021). Identifying essential behavioral changes for improving the mental and physical health of people through a thematic analysis. Student Undergraduate Research Initiative (SURI) poster presentations at West Chester University of Pennsylvania.

2.     Golmohamadi, A., Davidson, P., Kitta, K. (2021). Foodways of People with Cystic Fibrosis: A Qualitative Research Study and Thematic Analysis of social media. Student Undergraduate Research Initiative (SURI) poster presentations at West Chester University of Pennsylvania.

3.     Benedetti, T., Golmohamadi, A., and Vojoudi, H. (2021). The return to a more basic and
traditional approach to foodways and the three pillars of sustainability. International Journal of Food Science and Nutrition, 6(4): 108-110.

4.     Morgan, S., Golmohamadi, A., and Vojoudi, H. (2021). Water Footprint and the impact of food production on environmental sustainability. International Journal of Research Publications, 81(1): 124-127.

5.     Ramirez-Bryan, L., Golmohamadi, A., and Vojoudi, H. (2021). Declining knowledge on proper food storage and preparation causes an increase in household food waste. International Journal of Applied Research, 7(8): 75-78.

6.     Golmohamadi, A., Yazdi, R. A., Kita, K. (2020). Teff could contribute to the Sustainable Goals of United Nation in low-income areas of Middle East and North Africa, a short communication. Open Science Journal. 5(1): 3-7.

7.     Golmohamadi, A., Forrey, E., Dickens, A., Heckle, M. (2019) Food Allergies among College Students, the need for nutrition education- a short review. International Journal of Research Publication 39 (2).

8.     Golmohamad, A., Lacey, J., Haderthauer, T. (2018). Probiotics, Prebiotics, Synbiotics, and Diabetes: A Review for Dietitians. On the Cutting Edge, Diabetes Care and Education journal. 38 (6): 27-30.

9.     Golmohamadi, A., Morra, M., and Nindo, C. (2016). Optimizing the use of Sinapis alba seed meal extracts as a source of thiocyanate (SCN-) for the lactoperoxidase system . LWT-Food Science and Technology 72: 416-422.

10.  Golmohamadi, A., Moller G., Powers J., and Nindo, C. (2013). Effect of ultrasound treatment on antioxidant activity, total phenolics, and anthocyanin content of red raspberry puree, Ultrasounds Sonochemistry , 20 (5):1316-1323.


Member of the Council for Undergraduate Research (CUR)
Member of the Institute of Food Technologist (IFT)