معرفی
Professor Asgar Farahnaky is the Deputy Head of Food Technology and Nutrition at RMIT University's School of Science. He holds a PhD in Food Physics from the University of Nottingham and has extensive industry experience in food innovation and research. His academic roles include Deputy Head of Department (Research & Innovation), Program Manager for the Master of Food Science and Technology, and past leadership at Charles Sturt University and Shiraz University. He has secured significant research grants, including a $500k CRC grant and GRDC funding. His research focuses on food innovation, functional foods, and emerging technologies like ultrasound and ohmic processing. Collaborations with national and international industries highlight his emphasis on market-oriented solutions. Awards include research productivity recognitions at Shiraz University. Supervision spans projects on plant protein valorization, starch modification, and food packaging. He leads a dynamic lab exploring food physics, hydrocolloids, and sustainable processing.
