Forough Khajehei

Project Manager (she/her)

Dr. Forough Khajehei joined the Department of Communication and Advisory Services in Rural Areas (430A) as a Project Manager in 2025. She holds a Bachelor's and Master's degree in Agricultural Engineering with a focus on Food Science and Technology from Shiraz University (Iran), as well as a doctorate in Agricultural Science from the University of Hohenheim (Germany).

Her research interests center on the phytochemical and nutritional quality of plant-based food products and raw materials, particularly in relation to cultivation practices and post-harvest processing methods. Following the completion of her PhD, she worked as a postdoctoral researcher at the University of Hohenheim, where she was involved in both national and international research projects, further deepening her expertise in research and educational project management.

Currently, Dr. Khajehei is primarily responsible for project management within the EU-funded trans4num project (Transformation for Sustainable Nutrient Supply and Management). The project brings together 22 partners from Europe and China to assess and promote sustainable nutrient management strategies, including the use of bio-based fertilizers, crop rotation systems, and optimized nutrient flow practices. It also aims to implement a social-ecological transformation through participatory approaches involving stakeholders across farm, landscape, and food system levels. A total of 20 nature-based solutions are being tested across seven intensive farming regions.

Research interest

Phytochemical and nutritional quality of plant-based food products and raw materials
Science and Research management

Projects

Transformation for sustainable nutrient supply and management (trans4num)-Duration: 12.2022 – now

SchniTzel, hemp tofu, pASTa & Co from the Reallab hemp - proteIN-based food from regiOnal hemp cultivation (TASTINO)-Duration: 06.2021 – 12.2022

Development of an outdoor cultivation process with shading for Amorphophallus konjac, as well as extraction, purification of its Glucomannans to examin its functionalities in formulations of various food products (Konjac Glucomannan)- 07.2018-05.2021

Food tech transitions: reconnecting agri-food, technology, and society- EIT FOOD summer school-01.2019-01.2020

Development of a value chain for the production of health-promoting and functional food from yacon in Germany (NEW FOOD)- 10.2015-06.2018

Publications

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 socio-economic and environmental aspects of its cultivation and marketization. Foods, 9(2),216.

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

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.

Link to Platforms