Due to the growing need for research in the field of health and nutrition, Hamadan University of Medical Sciences established the Center for Nutrition Health Research and on 7/26/2015, based on the vote issued in the 249^th session of the Council for the Development of Medical Universities its' establishment was agreed in principle.

Affiliation: Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran

1- Development and application of human knowledge in the field of nutritional health science
2- Carrying out basic, epidemiological and clinical researches in order to reform the system of providing health services to meet the needs of the society.
3- Training human resource researchers in the field of nutritional health
4- Collecting, arranging and classifying documents, articles and also their publication
5- Efforts to attract the attention and cooperation of relevant research and executive centers in the country
6- Cooperating with research and educational centers of other countries and international organizations in compliance with the laws and regulations of the Government of the Islamic Republic of Iran

1- Improving and targeting research in the field of nutrition and health
2- Strengthening the cooperation between industrial and scientific sectors at the national and international levels
3- Development and establishment of research laboratories
4- Carrying out research projects in accordance with the priorities of the High Council of the Center

1-1 Investigation of hazardous chemical and microbial contaminants in food
1-2 The effect of processing and storage on reducing or increasing the nutrient composition of food
1-3 Examining different methods to reduce the use of synthetic additives or their alternatives/substitution
1-4 Investigation of antioxidant compounds and antioxidant capacity in food
1-5 Production of probiotic and pragmatic products and evaluation of their impact on human health
1-6 Enrichment of food with micronutrients and their effect on sensory and physicochemical properties of products
1-7 Evaluation of malnutrition and nutritional patterns in different age groups
1-8 Evaluation and effect of micronutrients in diseases
1-9 Evaluation of dietary patterns and their relation with diseases
1-10 Investigating the effects of macro and micronutrients on physical activities and exercise

1-11 Investigating the effects and side effects of herbal medicines on the human body
1-12 Evaluation of the herbal medicine effects on oxidative and chronic stress diseases
1-13 Investigating the relationship between nutritional pattern and chronic and oxidative diseases
1-14 The effect of nutritional interventions in the treatment of oxidative and chronic diseases
1-15 Evaluation of nutritional awareness and performance in different age groups
1-16 Investigating the effects of phytochemicals on community health and their relation with different diseases
1-17 Study of the prevalence and incidence of nutritional deficiencies in society
1-18 Evaluation of the effect of nutritional supplementation on the treatment of diseases
1-19 Impact of food processes on food contaminants
1-20 Examining different methods to improve food packaging
1-21 Using new methods to increase food shelf life
1-22 Assessing the safety of various food products  

Members