Reza Ovissipour, assistant professor and Extension specialist in food science and technology, is one of a number of new faculty members recently hired in the College of Agriculture and Life Sciences this academic year. New positions were identified to bring talent to the college's focus areas, including food, health, the environment, and community viability. The new faculty members are distributed across teaching, research, and Extension.

Ovissipour’s research focuses on food and seafood safety, quality, and value-added products by applying engineering and novel technologies. He is working on developing bio-products from seafood by-products and underutilized species; improving food and seafood quality and safety by developing novel bio-based sanitizers; rapid detection techniques for foodborne pathogens and chemical residues; vibrational spectroscopy; chemometrics; molecular biology; and developing non-living edible surrogates for process validation in food industry. As an Extension specialist, he is working closely with food and seafood industry to address their needs by conducting applied research, and organizing workshops.

He received his bachelor’s degree in aquaculture from the Gorgan Agricultural Sciences and Natural Resources University, Gorgan, Iran, his master’s degree in seafood science and technology from Tarbiat Modares University, Tehran, Iran, and his doctorate in biological systems engineering from Washington State University.