Sorour Barekat

Sorour Barekat is a Research Fellow in the Department of Food Science at the University of Arkansas. She holds affiliations with the Director Experiment Station (DREX) and the Food Science Center (FDSC). Her research focuses on advancing food technology through innovative processes such as 3D food printing for bioactive compound encapsulation, protein-based material design, and sustainable utilization of agricultural byproducts. Dr. Barekat also investigates meat tenderization via non-thermal technologies like ultrasonic radiation and enzymatic treatments. Her work bridges food chemistry, biotechnology, and engineering to address functional food development, ingredient optimization, and process innovation.

Her research portfolio includes optimizing hydrocolloid systems for gluten-free products, developing extraction methods for natural antioxidants from walnut green husks, and simulating essential oil standardization for industrial applications. She has explored rheological properties of gums and proteins under various processing conditions, contributing to food texture and stability solutions. Dr. Barekat’s interdisciplinary approach integrates analytical techniques with process engineering to enhance food quality and safety.

While no academic awards are listed, her extensive publication record (2017–2025) highlights sustained contributions to food science innovation. Her advising and grants remain unspecified in available records. Dr. Barekat’s work is centered in the Food Science Department, contributing to research initiatives at the University of Arkansas.