Asgar Farahnaky, Professor of Food Technology and Innovation, is Program Manager and Course Coordinator of Food Innovation and Advanced Processing Technologies courses and Project Leader of a number of industrial research projects funded by national food companies.
Asgar Farahnaky, Professor of Food Technology and Innovation, is Program Manager and Course Coordinator of Food Innovation and Advanced Processing Technologies courses and Project Leader of a number of industrial research projects funded by national food companies. Asgar is a passionate food industry researcher and has extensive industry experience with a successful track record of creating market-oriented foods and food ingredients.
He received his PhD in 2002 on a project sponsored by a consortium of British food industries in Food Physics at The University of Nottingham (UK). He was employed by the University of Nottingham (UK) as a Research Fellow (2002-2005) working on industrial research projects and part-time lecturing. Asgar then joined Shiraz University and led the Department of Food Science and Technology for 5 years, taught into BSc, MSc and PhD programs, carried out fundamental and industrial research and received a number of research productivity awards. In 2014 he moved to Charles Sturt University (NSW) and led the Food Science and Nutrition Discipline Group with his major contributions to teaching, research and leadership. From 2014 to 2018 he secured several external research grants as the Discipline Leader for Food Processing in the ARC Industrial Transformation Training Centre for Functional Grains supervising researchers and leading a number of industrial projects on food innovation and health promoting foods/food systems.
Please send enquiries on PhD supervision and for industry research collaboration.
- Teaching Food Innovation and Advanced Processing Technologies courses into undergraduate and postgraduate programs
- Research supervision and leadership
- Industry collaborations
- Food Innovation and Novel Foods
- Creating Health Promoting Foods and Food Ingredients
- Smart Food Design and Innovation
- Emerging Food Processing Technologies
- Value Addition to Foods
- Functional Foods
- Food Physics, Rheology and Structure
- Food Processing
- Expanding Options for Sorghum - Food and Distilling, Funded by Grain Research & Development Corporation (GRDC)- 2016-2022. Blanchard, C., Farahnaky, A., Mawson, J., Saliba, A. Managed by other universities. Au$1,847,000.
- Increasing Productivity and Profitability of Pulse Production in Cereal Based Systems. Funded by ACIAR (Australian Centre for International Agricultural Research) 2016-2022. Rehman, A., Farahnaky, A., Blanchard, C., Ramsey, G. Managed by other universities. Au$2,312,963.
- Next Generation Healthy Rice- GI Rice. Funded by AgriFuture-2015-2019. Blanchard, C, Farahnaky, A., Pallas, L. Managed by other universities. Au$370,000.
- Graduate Certificate in University Leadership and Management (GCULM), Charles Sturt University, NSW, Australia, 2018.
- Graduate Certificate in Learning and Teaching in Higher Education (GCLTHE), Charles Sturt University, NSW, Australia, 2016.
- PhD in Food Science & Technology, Food Structure Group, Division of Food Sciences, University of Nottingham, England. Funded by British food industries. 2000-2003.
- MSc in Food Science & Technology, Tarbiat Modarres University, Tehran, Iran. 1995-1997.
- BSc in Food Science & Technology, Shiraz University, Shiraz, Iran. 1991-1995.
- Program Manager, Master of Food Science and Technology, RMIT, 2020-present.
- Discipline Leader, "Food Science and Nutrition" Discipline Group, School of Biomedical Sciences, Faculty of Science, Charles Sturt University, Wagga, NSW, Australia. 2017-2019.
- Discipline Leader of Food Processing, ARC Industrial Transformation Training Centre for Functional Grains. Charles Sturt University, Wagga, NSW, Australia. 2015-2018.
- Senior Researcher, Pathway: Grain & Meat Quality, Graham Centre for Agricultural Innovation, Wagga, NSW, 2014-2018.
- Co-Chair of 68th Australian Grain Science Conference (AGSA) and Chair of the Scientific Committee, held in Sep. 2018, Wagga, NSW.
- Member of Organizing Technical Committee, 2016 AIFST (Australian Food Science and Technology) Conference, Brisbane, June 2016.
- Co-Chair, 2016 AIFST (Australian Institute of Food Science and Technology) Summer School, Wagga, NSW, Jan. 2016.
- Associate Professor, Department of Food Science and Technology, Shiraz University, Shiraz, Iran, 2005- 2013.
- Member of the Scientific Committee of The First International Conference on Natural Food Hydrocolloids, www.naturalhydrocolloids.ir/ 2014.
- Scientific Secretary of 21st IFSTC, Iran Food Science and Technology Conference, Shiraz University, Iran. Oct. 2013.
- Academic member of Centre of Excellence for Fig Research, Shiraz University, Ministry of Science, Research and Technology, Iran, 2012-2016.
- Technical Consultant to food processing factories for new functional products and process design, dairy and cereal producing factories, Shiraz, Iran, 2005- 2013.
- Head of Department of Food Science and Technology, Shiraz University, Iran. 2006-2011.
- Technical Member of Food Industry Committee of Fars province for issuing production licenses for food factories, 2005-2012.
- Postdoctoral Research Associate and Part-time Lecturer, University of Nottingham. 2002-2005.
- Mhaske, P.,Farahnaky, A.,Kasapis, S. (2023). Quantification using rheological blending-law analysis and verification with 3D confocal laser scanning microscopy of the phase behaviour in agarose-gelatin co-gels In: Food Hydrocolloids, 134, 1 - 8
- Fadimu, G.,Gan, C.,Olalere, O.,Farahnaky, A.,Gill, H.,Truong, T. (2023). Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies In: Food Chemistry, 407, 1 - 10
- Mao, L.,Mhaske, P.,Farahnaky, A.,Majzoobi, M. (2023). Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch In: Foods, 12, 1 - 20
- Gavahian, M.,Bannikoppa, A.,Majzoobi, M.,Hsieh, C.,Lin, J.,Farahnaky, A. (2023). Fenugreek bioactive compounds: A review of applications and extraction based on emerging technologies In: Critical Reviews in Food Science and Nutrition, , 1 - 18
- Wang, Z.,Chandrapala, J.,Truong, T.,Farahnaky, A. (2023). Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes In: Foods, 12, 1 - 1
- Hopkins, I.,Farahnaky, A.,Gill, H.,Danaher, J.,Newman, L. (2023). Food neophobia and its association with dietary choices and willingness to eat insects In: Frontiers in Nutrition, 10, 1 - 10
- Schmid, E.,Farahnaky, A.,Adhikari, B.,Torley, P. (2022). High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization In: Comprehensive Reviews in Food Science and Food Safety, 21, 4573 - 4609
- Fadimu, G.,Le, T.,Gill, H.,Farahnaky, A.,Akinola, O.,Truong, T. (2022). Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review In: Foods, 11, 1 - 27
- Sissons, M.,Cutillo, S.,Fegan, N.,Farahnaky, A.,Gadaleta, A. (2022). Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch In: Foods, 11, 1 - 16
- Al Ubeed, H.,Farahnaky, A.,Beckett, E.,Khandaker, M.,Pillidge, C. (2022). Potential applications of cannabis plant extracts and phytochemicals as natural antimicrobials In: Journal of Exploratory Research in Pharmacology, , 1 - 10
3 PhD Completions7 PhD Current Supervisions
- Developing Functional Cellulose for Application in Shelf Stable Beverages. Funded by: Innovation Connections grant - Cat 1 from (2022 to 2024)
- Improving quality and adding value to abalone (administered by Kansom Australia Pty Ltd). Funded by: Innovation Connections grant - Cat 1 from (2022 to 2023)
- Hemp Protein-Concentration and Production of Hemp-Based Textured Vegetable Protein (TVP). Funded by: Innovation Connections grant - Cat 1 from (2022 to 2022)