Asgar Farahnaky
Professor
Charles Sturt University
Australia
Biography
Dr Farahnaky has been active in academic and research roles in food technology and engineering for the last 18 years. Asgar did a PhD in Food Structure and Rheology on a project sponsored by a consortium of 12 UK companies with Prof J.R. Mitchell and Prof S.E. Hill. He was then employed by the University of Nottingham from 2003 to 2005 as a part time lecturer and postdoctoral research associate managing a number of industrial projects. Asgar was employed by Shiraz University from 2006 to 2013 as an academic member where he was actively engaged in teaching BSc, MSc and PhD subjects and supervising fundamental and industrial research projects where he was awarded as the outstanding researcher of Fars province and Shiraz University in 2011 with publication of about 140 peer-reviewed journal papers. Asgar joined Charles Strut University (NSW, Australia) in 2014 and is the Subject Coordinator in the area of Food Science and Technology. Currently he is supervising 4 PhD students with several active research projects. He is a Research Investigator of ARC Industrial Transformation Training Centre for Functional Grains (https://www.csu.edu.au/research/fgc)
Research Interest
Food Technology and Process Engineering: Cereal and Dairy Technologies. Biomacromolecules and Food Hydrocolloids, single and mixed systems, physicochemical properties at molecular level. Food Physics and Physical Properties of Foods: Rheology, Structure, Color Innovative Food Science and Emerging Technologies, Ultrasound, Ohmic and High Pressure and PEF processing of foods. Product Development and Food Formulation