معرفی
Atefeh Amiri Rigi is a Lecturer in Food Sciences at the University of Reading. She is the Module Convenor for 'Food Product Reformulation' (MSc) and 'Food Processing and Quality Assurance' (BSc). Her research focuses on designing food structures at nano/micro scales to enhance nutritional and functional properties, optimize ingredient functionality, and reduce resource consumption in food processing. She actively supervises undergraduate and postgraduate research projects.
Research Interests:
- Food structure design and reformulation
- Sustainable food systems
- Nano/micro-scale delivery systems
- Rheological behavior of food systems
- Antioxidant and bioactive compound encapsulation
- Optimization of food processing parameters
Articles Overview: Dr. Amiri Rigi’s work spans plant-based meat extrusion, nanoemulsion formulation, and functional ingredient extraction from agricultural byproducts. Her research emphasizes sustainability, stability of food systems, and leveraging innovative techniques like ultrasonication and microemulsions.
Advising & Grants: Supervises student projects in food science and technology. No grants explicitly mentioned in available texts.
