Dr Hamid Ghoddusi

Head of Microbiology Research Unit (MRU), Senior lecturer/researcher in Food Microbiology


Dr Hamid Ghoddusi  

Dr Ghoddusi holds a PhD Food Science/Microbiology, MSc Food Technology/Microbiology, BSc Food Science and Technology

After completing a PhD in Food Science/Microbiology at the University of Reading, Dr Ghoddusi worked as assistant and associate professor at Ferdowsi University of Mashhad (FUM) between 1996 and 2004. Dr Ghoddusi joined the University of Reading in September 2004 where he was a research fellow until December 2007. He has been a senior lecturer and researcher at London Metropolitan University since January 2008 and is currently leading the Microbiology Research Unit (MRU).

Teaching roles

Module leader

  • PG level: NFP007 Food Biotechnology, NF7004 Food Microbiology & Safety
  • UG level: DI5052 Food Science and Microbiology for Dietitians, AS6006 Microbial Biotechnology, AS5053 Fundamentals of Biotechnology

Lead/guest lecturer

  • PG level: NF7039 Nutrition, Food Science and Catering, NF7009 Advanced Food Analysis, NF7041 Advanced Metabolic Nutrition, NF7053 Scientific Research Methodology, NF7003 Advanced Food Processing
  • UG level: HN5003 Food Science and Microbiology, HN6002 Nutrition Science 2, BS4001N Laboratory Science, BS5002 Infection Science

Project supervision

  • PG level: NFP705N Food Science Research Dissertation (MSc)

Research interests

Dr Ghoddusi's research career up until recent years has mainly focused on characterising lactic acid bacteria including probiotics and especially bifidobacteria, and their potential applications in fermented dairy products. His current research interests are primarily in the areas of functional foods which involve efficacy of functional foods (including probiotics, prebiotics and synbiotics) using in vitro models of the human gastrointestinal region and in vivo, in human feeding studies. Such research lies in the areas of applying advanced molecular biology and analytical techniques to study the inter-relationships between food, the commensal microbiota and health. The interactions between dietary components and the gut microbiota and metabolites are increasingly known to be substantial in maintaining health. Dr Ghoddusi is also interested in the importance and impact of diet on the gastrointestinal ecosystem and the host in general, including the application of functional foods. Likewise, he has a growing interest in dairy and non-dairy based fermented foods and the microorganisms and the metabolic activities of the microbiota involved. This comprises identification, enumeration and characterisation of probiotic bacteria in food and supplement. The latest research theme that Dr Ghoddusi is currently leading is on "microbiota of human breast milk", looking at diversity and population of LAB and their potential probiotic characteristics. Working closely with UK Association for Milk Banking (UKAMB) they are also interested in optimising the processes that donated breast milk goes through from expression to delivery to neonatal units.

PhD supervision

Dr Ghoddusi has been supervising many PhD students over the years and is currently the main supervisor (director of studies) for three PhD students in MRU.

  • Amund, O D, Ouoba, L I I, Sutherland, J P and Ghoddusi, H B (2014), Assessing the effects of exposure to environmental stress on some functional properties of Bifidobacterium animalis ssp. lactis. Beneficial Microbes (in press)
  • Ghoddusi, H B, Sherburn, R E and Aboaba, O O (2013), Growth limiting pH and water activity values for Clostridium butyricum. ISRN Microbiology 2013, 6-12
  • Naghizadeh Raeisi, S, Ouoba, L I I, Farahmand, N, Sutherland, J P and Ghoddusi, H B (2013), Variation, viability and validity of bifidobacteia: An investigation on selective enumeration and identification of Bifidobacterium spp. in probiotic fermented dairy products from the UK market. Food Control 34, 691-697
  • Ghoddusi, H B and Hassan, K (2011) Selective enumeration of bifidobacteria: A comparative study. Milchwissenschaft 66 (2), 149-151
  • Barouei, J, Karbassi, A, Ghoddusi, H B, Mortazavi, A, Ramezani, R, Moussavi, M (2011) Impact of native Lactobacillus paracasei subsp paracasei and Pediococcus spp as Adjunct Cultures on Sensory Quality of Iranian White Brined Cheese. International Journal of Dairy Technology 64 (4), 526-535
  • Ghoddusi, H B and Sherburn, R (2010) Preliminary study on the isolation of Clostridium butyricum strains from natural sources in the UK and screening the isolates for presence of the type E botulinal toxin gene. International Journal of Food Microbiology 142, 202-206
  • Mohebbi, M and Ghoddusi, H B (2008) Rheological and sensory evaluation of yoghurts containing probiotic cultures bio-yoghourt perception in Iran: rheological and sensory evaluation of yoghurt containing probiotic cultures. Journal of Agricultural Science and Technology (JAST) 10, 147-155
  • Barouei, J, Karbassi, A, Ghoddusi, H B and Mortazavi, A (2008) Lactic microflora present in Liqvan ewe's milk cheese. International Journal of Food Properties 11 (2), 407-414
  • Ghoddusi, H B, Grandison, M A, Grandison, A S and Tuohy, K M (2007) In vitro study on gas generation and prebiotic effects of some carbohydrates and their mixtures. Anaerobes 13, 193-199
  • Habibi, M B, Aryanfar, A and Ghoddusi, H B (2006) Study on physico-chemical, rheological and sensory properties of mozzarella cheese made by direct acidification. American-Eurasian Journal of Agricultural & Environmental Sciences. 1(3), 268-272
  • Boylston, T D, Vinderola, C G, Ghoddusi, H B and Reinheimer, J A (2004) Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 14 (5), 373-387
  • Habibi, M B, Sattari, R, Dokhani, S and Ghoddusi, H B (2003) Effect of starter cultures on physicochemical and organoleptic properties of Iranian white brined cheese. Iran Agricultural Research 22 (1), 29-44
  • Ghoddusi, H B (1999) Bifidobacteria in dairy products: novel aspects. Indian Dairyman, 51(7), 21-27
  • Ghoddusi, H B and Robinson R K (1996) The test of time. Dairy Industries International, 61(7), 25, 26, 28
  • Ghoddusi, H B and Robinson, R K (1996) Enumeration of starter cultures in fermented milks. Journal of Dairy Research 63, 151-158

    Total to date: 35

Email: h.ghoddusi@londonmet.ac.uk

Telephone: +44 (0)20 7133 4196

Room: T9-02, Tower Building