Dr Asgar Farahnaky

Biography

Dr Farahnaky completed his BSc and MSc in Shiraz and TMU Universities (Iran). After lecturing at Shiraz University (1998-1999) in the area of Food Technology, he then moved to the University of Nottingham (UK) and completed his PhD in the area of Food Structure and Rheology on a project sponsored by a consortium of UK food industries with Prof J.R. Mitchell and Prof S.E. Hill. Asgar was then employed by the University of Nottingham from 2003 to 2005 as a part-time lecturer and research associate working on industrial projects. Asgar was employed by Shiraz University from 2006 to 2014 as an academic member teaching BSc, MSc and PhD subjects and performing fundamental and industrial research. Asgar was the scientific secretary of 21IFSTC conference and awarded as outstanding researcher of Fars Province and/or Shiraz University in 2011, 2012 and 2013 with 120 peer-reviewed journal papers. He joined CSU in 2014 and is the Subject Coordinator in the area of Food Science and Technology

Research Interest

Food Technology and Process Engineering: Cereal and Dairy Technologies. Biomacromolecules and Food Hydrocolloids, single and mixed systems, physicochemical properties at molecular level. Food Physics and Physical Properties of Foods: Rheology, Structure, Color Innovative Food Science and Emerging Technologies, Ultrasound, Ohmic and High Pressure and PEF processing of foods. Product Development and Food Formulation