Dr. Amin Farshchi is a Lecturer in Food Science and Technology at Teesside University, where he has been a faculty member since August 2020. He holds a PhD in Chemical and Process Engineering from the University of Leeds. His doctoral research, carried out in collaboration with Procter & Gamble, focused on understanding how formulation and processing conditions influence the structure and functional properties of spray-dried powders.

Following his PhD, Amin held postdoctoral research positions at the University of Leeds and Pfizer, where he further developed his expertise in powder formulation, material characterisation, and process optimisation, with applications spanning both food and pharmaceutical systems.

At Teesside University, his research focuses on the formulation and characterisation of functional food systems. His specific areas of interest include:

• Protein- and polysaccharide-based edible films and aerogels for food packaging.
• Foam-mat drying and freeze-drying of plant-based extracts.
• Oil structuring using legume-based protein aerogels.
• Development of sustainable and biodegradable materials for food and pharmaceutical use.
• Encapsulation and controlled release of bioactive compounds.

Opportunities for PhD Students and Collaborations

Amin is currently accepting PhD students, visiting researchers, and industry collaborators interested in the above areas. He welcomes individuals keen to explore interdisciplinary challenges at the interface of food engineering, materials science, and sustainable processing. Please contact us to discuss potential supervision or collaborative opportunities.

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