Amin Farshchi

Amin Farshchi is a Lecturer in Food Science at the School of Health & Life Sciences, Teesside University since August 2020. He holds a PhD in Chemical and Process Engineering (University of Leeds, 2018) and an MSc in Food Biotechnology (University of Leeds). His research focuses on food hydrocolloids, emulsions, foams, and biopolymer-based packaging, with expertise in food powder technology and processing optimization. He has contributed to Procter & Gamble collaborations and post-doctoral roles at the University of Leeds and Pfizer.

Education:

• PhD in Chemical and Process Engineering, University of Leeds, UK
• MSc in Food Biotechnology, University of Leeds, UK

His research interests emphasize the development of functional food products and optimization of food processing methods. Key themes include colloidal stability, powder flowability, and hydrophobic starch modification. Recent work explores sucrose crystal caking behavior, detergent powder structure, and emulsion stabilization under varying environmental conditions.

His publications span food and material science, addressing challenges in emulsion stability, powder microstructure, and additive manufacturing applications. He serves as a Review Editor for Frontiers in Food Science and Technology and actively mentors students in academic and professional development.