Mahmood Akhtar

Dr. Mahmood Akhtar is a Teaching Fellow at the School of Food Science and Nutrition, University of Leeds, within the Faculty of Environment. His research is centered on food colloids and soft matter, with a focus on emulsion systems and functional ingredient design.

His research interests include:

• Formation and stability of simple and multiple emulsions
• Encapsulation via emulsification for controlled delivery
• Synthesis and characterization of protein-polysaccharide conjugates
• Emulsifying and functional properties of novel biopolymer conjugates
• Surface, interfacial, and rheological properties of food colloids

Dr. Akhtar is actively involved in research groups such as Digestion and Delivery, Food Colloids and Soft Matter at Interfaces, and Novel Food Design and Processing. His work contributes to advancing sustainable and health-focused food technologies.

He welcomes PhD research inquiries and supervises postgraduate research in areas aligned with his expertise. Though no specific awards or publications are listed in the provided text, his research output spans journal articles, conference papers, book chapters, reports, and posters.

He can be contacted via email at M.Akhtar@food.leeds.ac.uk or by phone at +44(0)113 343 9556.