Hohenheim Research Center for Global Food Security and Ecosystems (GFE)

Dr. Forough Khajehei

Forough Khajehei joined the Hohenheim Research Center for Food Security and Ecosystems (GFE) as a project officer in 2022. She completed her Bachelor's and Master's degrees in the field of agricultural engineering with a focus on food science Technology at Shiraz University (Shiraz, Iran) and her doctorate degree in the field of Agricultural Science from the University of Hohenheim (Stuttgart, Germany). Her main research interest is focused on the phytochemical and nutrient quality of plant food products and materials under influence of cultivation management as well as post-harvest processing. After finishing her doctorate degree, she was responsible as a post-doc for national and international projects at the University of Hohenheim, during which she gained more experience in research and educational project management. 

At GFE, Forough’s function is mainly the management tasks in the EU-funded trans4num (Transformation for sustainable nutrient supply and management) project. trans4num brings together experience, expertise, and knowledge across different fields, technologies, and disciplines from 22 partners in Europe and China. It focuses to evaluate nutrient management techniques such as bio-based fertilizers, sustainable crop rotations, and optimization of nutrient flows. Further, it targets to develop and implement a social-ecological transformation approach with multiple stakeholder participation at the farm, landscape, and food system level by testing 20 nature-based solutions in seven regions with intensive farming systems.

List of publications:

Conference proceedings

Burgel, L., Khajehei, F., Rego, D., Thiel, T., & Graeff-Hoenninger, S. (2020). Investigating the effectiveness of ultrasonic and pulsed electric field on the extraction of cannabidiol from flowers of Cannabis sativa L. 3rd International Bioeconomy Congress. 21 - 22 September 2020. Online.

Crispim Massuela, D., Rafiq, H., Burgel, L., Khajehei, F., & Graeff-Hoenninger, S. (2020). The challenges of enacting cannabis in the framework of the EU green deal. How to revive the potentials of this multifunctional crop? 3rd International Bioeconomy Congress. 21 - 22 September 2020. Online.

Khajehei, F., Piatti, C., & Graeff-Hoenninger, S. (2019). Sustainable diets and novel food technologies. ‘’Sustainable Food Systems ↔ Sustainable Diets’’ ,11.10.19, Rome, Italy.

Khajehei, F., Piatti, C., & Graeff-Hoenninger, S. (2018). Re-emerging raw materials: reviving diversity and improving food security. 5th International ISEKI_Food Conference,3-5 July, University of Hohenheim, Stuttgart, Germany.

Khajehei, F., Linke, A., Balke, T., Claupein, W., Kohlus, R., & Graeff-Hoenninger, S. (2018). Effect of yacon juice powder on texture, color and water activity of cupcakes. 5th International ISEKI_Food Conference,3-5 July, University of Hohenheim, Stuttgart, Germany

Khajehei, F., Piatti, C., Claupein, W., & Graeff-Hoenninger, S. (2017). Analysing novel food technologies within the framework of ‘corporate-environmental food regime’ for a more food secure world. 31st EFFoST International Conference, 13-16 November, Sitges, Spain.

Khajehei, F., Claupein, W., & Graeff-Hoenninger, S. (2017). Production of yacon peel flour: effect of drying temperature on phytochemical characteristics of products. 31st EFFoST International Conference, 13-16 November, Sitges, Spain

Peer-review Journal Articles

Angeli, V., Miguel Silva, P., Crispim Massuela, D., Khan, M. W., Hamar, A., Khajehei, F., Graeff-Hönninger, S., & Piatti, C. (2020). Quinoa (Chenopodium quinoa Willd.): An overview of the potentials of the “Golden Grain” and socioeconomic and environmental aspects of its cultivation and marketization. Foods, 9(2),216.

Khajehei, F., Hartung, J., & Graeff-Hönninger, S. (2018). Total Phenolic Content and Antioxidant Activity of Yacon (Smallanthus Sonchifolius Poepp. and Endl.) Chips: Effect of Cultivar, Pre-Treatment and Drying. Agriculture, 8(12), 183.

Khajehei, F., Merkt, N., Claupein, W., & Graeff-Hoenninger, S. (2018). Yacon (Smallanthus sonchifolius Poepp. & Endl.) as a Novel Source of Health Promoting Compounds: Antioxidant Activity, Phytochemicals and Sugar Content in Flesh, Peel, and Whole Tubers of Seven Cultivars. Molecules, 23(2),278.

Khajehei, F., Niakousari, M., Seidi Damyeh, M., Merkt, N., Claupein, W., & Graeff-Hoenninger, S. (2017). Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction. Molecules, 22(12),204.

Khajehei, F., Niakousari, M., Eskandari, M. H., & Sarshar, M. (2015). Production of Pomegranate Juice Concentrate by Complete Block Cryoconcentration Process. Journal of Food Process Engineering, 38(5), 488-498.

Book and book chapters

Piatti, C., Graeff-Hönninger, S., & Khajehei, F. (2019). Food tech transitions. Springer International Publishing

Khajehei, F., Piatti, C., & Graeff-Hönninger, S. (2019). Novel food technologies and their acceptance. In Food Tech Transitions (pp. 3-22). Springer, Cham.

Graeff-Hönninger, S., & Khajehei, F. (2019). The demand for superfoods: Consumers’ desire, production viability and bio-intelligent transition. In Food Tech Transitions (pp. 81-94). Springer, Cham.

Piatti, C., & Khajehei, F. (2019). Food consumption and technologies. In Food Tech Transitions (pp. 111-127). Springer, Cham.