Professor Mahdi Kadivar obtained his PhD degree in food science from the University of Saskatchewan, Canada, in 2001, with a thesis entitled “Studies on integrated processes for the recovery of mucilage, hull, oil and protein from Solin®”. Presently, he is head of the main library at Isfahan University of Technology. He is a member of the Institute of Food Technologists (IFT), the American Association of Cereal Chemists (AACC) and American Oil Chemists Society (AOCS). His teaching experience includes Cereal Science and Technology (BSc), Advanced Cereal Science (MSc), Principles of Food Packaging (BSc), Quality Control in Food Science (BSc) and Advanced Food Packaging (PhD). He has published approximately fifty ISI papers and thirty-five conference articles. He has owned three patents, and has supervised fifty-four Master and seven PhD students to completion. He has also authored four books and carried out four research projects for executive bodies in Iran.