Seyed M.A. Razavi is currently a Professor at the Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Iran. He received the BSc degree in Food Science & Technology from the Ferdowsi University of Mashhad, MSc degree in Food Process Engineering from the University of Tehran, and PhD degree in Food Physics & Engineering from the Ferdowsi University of Mashhad in collaboration with the University of Wales, Swansea. His research interests are mainly focused on food rheology and hydrocolloids with an emphasis on the biopolymers' functional properties, structure‐function relationships, and product formulation engineering. He is the founder and director of Food Hydrocolloids Research Center (FHRC) at FUM. He has authored or co‐authored over 250 peer‐reviewed papers, 6 book chapters, and 3 edited books. He is editor‐in‐chief of the Iranian Food Science and Technology Research Journal (IFSTRJ) and also serves as editor for several scientific journals. Prof. Razavi was named a highly cited author (top 1% globally) in Agricultural Sciences (2015, 2016, 2017, Web of Science) by ISI‐Thomson Reuters Scientific and has received several awards for his achievements in research, teaching, and scholarly works. Other details are available at http://profsite.um.ac.ir/∼s.razavi/index.htm.