Milad Yaghoubi

Milad Yaghoubi

Higher Degree by Research Candidate

School of Animal and Veterinary Science

Faculty of Sciences, Engineering and Technology


My academic journey, currently pursuing a PhD in Animal and Veterinary Science, has deepened my knowledge of foodborne pathogens, poultries, vaccines, biotechnology, Meat quality and quality assurance protocols. I bring several years of experience in laboratory environments, where I’ve developed expertise in conducting microbiological tests, analyzing results, and collaborating with cross-functional teams to improve product quality.

I thrive in fast-paced, high-pressure environments and enjoy working collaboratively to solve problems and achieve excellent results. Whether it’s identifying contaminants, troubleshooting issues, or working towards continuous improvement in safety standards, I am dedicated to contributing to the success of my team and organization.

  • Language Competencies

    Language Competency
    English Can read, write, speak, understand spoken and peer review
    Persian Can read, write, speak, understand spoken and peer review
    Turkish Can read, write, speak, understand spoken and peer review
  • Education

    Date Institution name Country Title
    2024 - 2027 University of Adelaide Australia PhD
    University of Tabriz Iran BSc
    University of Tabriz Iran MSc
  • Journals

    Year Citation
    2025 Nottagh, S., Alirezalu, K., Yaghoubi, M., Hadi, F., Moradi, M., Gharekhani, M., & Khaneghah, A. M. (2025). A Comprehensive Review of ɛ-Polylysine as a Novel Ingredient for Enhancing Meat Products Through Advanced Production Techniques and Antimicrobial Actions. Food Reviews International, 1-17.
    DOI
    2025 Yaghoubi, M., Alirezalu, K., Hadi, F., Marcinkowska-Lesiak, M., Ismail-Fitry, M. R., Abd El-Aty, A. M., . . . Oz, F. (2025). Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications. Trends in Food Science & Technology, 156, 104848.
    DOI
    2025 Yaghoubi, M., Alirezalu, K., Nottagh, S., Naghizadeh, S. H., Moslemi, S. A. S., Olyayee, M., . . . Fathi-Achachlouei, B. (2025). Enhancement of sausages shelf life using natural antimicrobials and propolis extract. Food Science and Biotechnology, 34(1), 287-298.
    DOI
    2024 Yaghoubi, M., Alirezalu, K., Mazloomi, S. M., Marcinkowska-Lesiak, M., Azadmard-Damirchi, S., Peighambardoust, S. H., . . . Mousavi Khaneghah, A. (2024). Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract. LWT, 191, 115665.
    DOI
    2023 Yaghoubi, M., Alirezalu, K., Hesari, J., Peighambardoust, S. H., Marcinkowska-Lesiak, M., Barzegar, Y., . . . Mousavi Khaneghah, A. (2023). Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage. Meat Science, 198, 109097.
    DOI
    2023 Safari, R., Yaghoubi, M., Marcinkowska‐Lesiak, M., Paya, H., Sun, X., Rastgoo, A., . . . Alirezalu, K. (2023). The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat. Food Science & Nutrition, 11(12), 7673-7685.
    DOI
    2022 Alirezalu, K., Moazami‐Goodarzi, A. H., Roufegarinejad, L., Yaghoubi, M., & Lorenzo, J. M. (2022). Combined effects of calcium‐alginate coating and <i>Artemisia fragrance</i> essential oil on chicken breast meat quality. Food Science &amp; Nutrition, 10(8), 2505-2515.
    DOI
    2022 Ayaseh, A., Alirezalu, K., Yaghoubi, M., Razmjouei, Z., Jafarzadeh, S., Marszałek, K., & Mousavi Khaneghah, A. (2022). Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties. Food Bioscience, 49, 101936.
    DOI
    2021 Alirezalu, K., Movlan, H. S., Yaghoubi, M., Pateiro, M., & Lorenzo, J. M. (2021). ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Science, 176, 108474.
    DOI
    2021 Alirezalu, K., Pirouzi, S., Yaghoubi, M., Karimi-Dehkordi, M., Jafarzadeh, S., & Mousavi Khaneghah, A. (2021). Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life. Meat Science, 176, 108475.
    DOI
    2021 Alirezalu, K., Hesari, J., Yaghoubi, M., Khaneghah, A. M., Alirezalu, A., Pateiro, M., & Lorenzo, J. M. (2021). Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages. Meat Science, 172, 108318.
    DOI
    2021 Alirezalu, K., Yaghoubi, M., Nemati, Z., Farmani, B., & Mousavi Khaneghah, A. (2021). Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets. Food Science &amp; Nutrition, 9(3), 1542-1550.
    DOI
    2020 Alirezalu, K., Pateiro, M., Yaghoubi, M., Alirezalu, A., Peighambardoust, S. H., & Lorenzo, J. M. (2020). Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review. Trends in Food Science &amp; Technology, 100, 292-306.
    DOI
    - Yaghoubi, M., Ayaseh, A., Alirezalu, K., Nemati, Z., Pateiro, M., & Lorenzo, J. M. (n.d.). Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers, 13(5), 716.
    DOI
    - Alirezalu, K., Yaghoubi, M., Poorsharif, L., Aminnia, S., Kahve, H. I., Pateiro, M., . . . Munekata, P. E. S. (n.d.). Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods, 10(5), 1003.
    DOI
    - Rezaei, A., Alirezalu, K., Damirchi, S. A., Hesari, J., Papademas, P., Domínguez, R., . . . Yaghoubi, M. (n.d.). Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation, 6(4), 95.
    DOI
    - Peighambardoust, S., Yaghoubi, M., Hosseinpour, A., Alirezalu, K., Soltanzadeh, M., & Dadpour, M. (n.d.). Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet. Foods, 11(21), 3533.
    DOI
    - Shirzad, H., Alirezalu, A., Alirezalu, K., Yaghoubi, M., Ghorbani, B., Pateiro, M., & Lorenzo, J. M. (n.d.). Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites, 11(5), 256.
    DOI

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