Shahnaz Mansouri

Dr. Shahnaz Mansouri serves as a Senior Lecturer at Monash University's School of Chemistry, where she actively leads research in food engineering and sustainable nanotechnology. Her institutional role includes accepting PhD students and directing projects that bridge chemical engineering with practical dairy industry applications, leveraging Monash's research-intensive environment for interdisciplinary collaboration.

Her research centers on Food Engineering with specialized expertise in Crystallization Processes for dairy products, particularly lactose recovery from whey streams. She investigates impurity effects in crystallization systems and develops sustainable Nanotechnology solutions for self-cleaning materials, often utilizing plant-based polymers. This dual focus addresses critical challenges in Dairy Processing efficiency and Sustainable Materials innovation, with methodologies spanning process intensification to biomimetic surface design.

Analysis of her 34 research outputs (2012-2023) reveals consistent contributions to crystallization science, evolving from fundamental dairy processing studies (2012-2019) toward sustainable nanotechnology applications (2021-2023). Her work demonstrates strong industry relevance, particularly in lactose purification techniques that optimize resource recovery from acid whey, while recent publications indicate strategic expansion into eco-friendly material science.

Dr. Mansouri secured competitive research funding as Primary Chief Investigator for the 2017 project 'Ricotta shelf life extension and development of a dessert-style Nutella flavoured ricotta', demonstrating her ability to translate academic research into novel food product development. She actively mentors graduate researchers as evidenced by her current acceptance of PhD students, with supervision spanning crystallization engineering and sustainable materials characterization.