Amin Farshchi is a Lecturer in Food Science and Technology at the School of Health & Life Sciences, where he has been a faculty member since August 2020. Amin holds a PhD in Chemical and Process Engineering, which he earned from the University of Leeds in 2018. During his doctoral studies, Amin worked in partnership with Procter & Gamble to gain a better fundamental understanding of the relationship between the slurry formulation, structure, and functional properties of spray-dried detergent powders.

Following the completion of his PhD, Amin continued his research as a Post-Doctoral Researcher at the University of Leeds and Pfizer in Sandwich, Kent, UK. In these roles, he gained further expertise in powder technology. 

Amin's research interests include food hydrocolloids, food engineering, and food processing, with a particular focus on the development of functional food products and the optimization of food processing techniques. 

Amin is passionate about sharing his knowledge and experience with students. He is always eager to mentor and guide young scientists in their academic and professional pursuits.

Areas of expertise: food emulsions; foams; hydrogels; biopolymer-based packaging materials; food powder technology; powder characterisation.

Qualifications:

• PhD in Chemical and Process Engineering, University of Leeds, UK
• MSc in Food Biotechnology, University of Leeds, UK