Bahar Sarmadi

High-performing Teaching and Research Technician in Food and Wine Science, bringing wealth of experience in teaching food and wine principles. Skilled in laboratory techniques and safety procedures to facilitate hands-on learning opportunities. Proficient in different teaching methods with adaptability to diverse learning needs. Dedicated with strong commitment to student success.

GC-Mass, HPLC, Atomic Absorption/Emission, UV Spectroscopy, Microsoft office suit (word, excel, power point, etc), SPSS/R, EndNote, Working on different areas of food and wine science and technology, including basic research, product development, analytical techniques. Excellent report writing skills. Ability to keep accurate laboratory record. Taking preliminary and advanced courses of writing article and proposal.

• Validation Study on the Simultaneous Quantitation of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry, J. Agric. Food Chem. (2021), Wenyao Zhu, Frank Benkwitz, Bahareh Sarmadi, and Paul A. Kilmartin.
• Detection of Non-Alcoholic Beer Spoilage Microorganisms at Critical Points of Production by Polymerase Chain Reaction, Biointerface Research in Applied Chemistry (2021). Fatemeh Zendeboodi, Behrooz Jannat, Sara Sohrabvandi, Elham Khanniri, Amir Mohammad Mortazavian, Kianoush Khosravi, Mohammad Mahdi Gholian, Bahareh Sarmadi, Nasrin Haji Seyed Javadi.
• Monitoring of ethanol content in non-alcoholic beer stored in different packages under different storage temperatures, Biointerface Research in Applied Chemistry (2019). Fatemeh Zendeboodi, Behrooz Jannat, Sara Sohrabvandi, Elham Khanniri, Amir Mohammad Mortazavian, Kianoush Khosravi, Bahareh Sarmadi, Sepideh Asadzadeh, Parvin Eslami Amirabadi, Saeideh Esmaeili.
• Influence of κ-carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert, Current Nutrition & Food Science (2019). Zhaleh Sheidaei, Bahareh Sarmadi, Seyede Marzieh Hosseini, Fardin Javanmardi, Kianoush Khosravi-Darani and Amir Mohammad Mortazavian.
• Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink, Applied Food Biotechnology (2016). Shirin Malganji, Sara Sohrabvandi, Mahshid Jahadi, Ameneh Nematollahi, Bahareh Sarmadi.
• Effects of Adding Inulin and Tagatose on the Physicochemical and Sensory Properties of Functional Grape Juice, Iranian Journal of Nutrition Sciences & Food Technology (2016), Sara Sohrabvandi, Bahareh Sarmadi, Ameneh Nematollahi, Rosita Komeili Fonood, Amir Mohammad Mortazavian.
• Fermentation of Grape Juice by Probiotic Lactic Acid Bacteria: Short Communication, Research Journal of Biological Sciences (2015), Shirin Malganji, Sara Sohrabvandi, Mahshid Jahadi and Bahareh Sarmadi.

• OenoMacrowine conference, 10 - 13 July 2023, Bordeaux, France. Measuring Elemental Sulfur In Late Manually-Treated Grape Juice In Relation To Polyfunctional Mercaptan Formation In Sauvignon Blanc Wines.
• NZIC Conference, 21 - 24 November 2022, Auckland, New Zealand. Measuring Elemental Sulfur In Late Manually-Treated Grape Juice In Relation To Polyfunctional Mercaptan Formation In Sauvignon Blanc Wines.
• EIT Advancing Viticulture and Wine Related Research Symposium, 1 September 2022, Hawk's bay, New Zealand. Measuring Elemental Sulfur In Late Manually-Treated Grape Juice In Relation To Polyfunctional Mercaptan Formation In Sauvignon Blanc Wines.
• Macrowine virtual conference, 23-30 June 2021, Ponte dell'Olio, Italy. Measuring elemental sulfur in grape juice in relation to polyfunctional mercaptan formation in sauvignon blanc wines.
• The 15th International & Iranian Congress of Microbiology, Tehran University of Medical Sciences, 26-28 August 2014, Tehran, Iran. Acetic acid and lactic acid bacteria isolated from Dooshab; a local Iranian grape juice. Effect of ginger juice on the viability of probiotic bacteria in probiotic yogurt.
• The 22th National Congress of Iran Food Science & Technology, Gorgan University of Agricultural Sciences, 30-31 August 2014, Gorgan, Iran. Study of nanotechnology in the development of novel functional foods and food packaging. Modern methods in dairy industry: types of Cryoconcentration.
• The 3th National Conferences of Food Security, Islamic Azad University, Savadkooh Branch, Iran, 26-27 February 2014, Savadkooh, Iran. New methods of antimicrobial packaging: A review. A review of new laboratory methods for identifying Halal meat and its economy. Active and intelligent packaging and their application in food technology; A comprehensive review.

• Prof Paul A. Kilmartin, Professor, Chemical Sciences, University of Auckland, Science Centre 302 - Bldg 302, Level 9, Room 937, Auckland Central, Auckland, 1010, New Zealand, +64 9 923 8324, p.kilmartin@auckland.ac.nz
• Dr Peter Swedlund, Professional Teaching Fellow, Chemical Sciences, University of Auckland, Science Centre 302 - Bldg 302, 23 Symonds St, Auckland Central, Auckland, 1010, New Zealand, +6493737599 Ext.84296, p.swedlund@auckland.ac.nz
• Neill Culley, Professional Teaching Fellow, Chemical Sciences, University of Auckland, Goldie Estate house - bldg 684, 18 Causeway rd, Surfdale, Waiheke island, Surfdale, Waiheke island, 1081, New Zealand, n.culley@auckland.ac.nz