Master of Science at University of Tehran, Iran🎓
Pouya Farshbaf Aghajani is a Food Engineer specializing in food science, sustainable resource extraction, and innovative food safety technologies. He completed his Master’s in Food Engineering from the University of Tehran with the highest GPA in his class and holds a Bachelor’s degree in Biosystem Engineering from the University of Tabriz. Pouya has contributed to numerous research publications in food technology and advanced ultrasound applications, emphasizing resource efficiency and quality improvement.
Professional Profile
🎓 Education
- Master of Science in Food Engineering (Food Science and Chemistry) – University of Tehran (2020–2023)
Ranked 1st, GPA: 3.54/4
Thesis on ultrasound-assisted cultivation of Chlorella vulgaris for sustainable oil extraction.
- Bachelor of Science in Biosystem Engineering (Food Engineering) – University of Tabriz (2016–2020)
Ranked 4th in GPA
🏢 Work Experience
- Scientific Research Association, University of Tehran – Teacher, offering training in international publications, software applications, and biomechanics.
- ISI Journal Reviewer – Certified reviewer for journals like Food Chemistry, providing expert evaluations.
- Assistant Editor-in-Chief – Frontiers in Food, Drug, and Natural Sciences, overseeing technical content.
🧬 Skills
- Technical Skills: Proficient in SOLIDWORKS, SPSS, Python, MATLAB, and laboratory tools like GC, HPLC, SEM, and freeze dryers.
- Soft Skills: Effective in teaching, team collaboration, time management, and problem-solving.
Awards and Honors 🏆
- Ranked 1st among master’s students, University of Tehran (2021)
- National graduate full scholarship, University of Tehran (2020)
- Ranked in the top 10% among undergraduate students, University of Tabriz (2019)
📚 Teaching Experience
Instructor at the University of Tehran’s Scientific Research Association, teaching scientific writing, biomechanics applications, and English (IELTS-focused).
🔬 Research Focus
📚 Publilcation
- “The Improvement of Freezing Time and Functional Quality of Frozen Mushrooms by Application of Probe-Type Power Ultrasound”
- Year: 2023
- Journal: Ultrasonics Sonochemistry
- “Dual-Stage Ultrasound in Deep Frying of Potato Chips; Effects on the Oil Absorption and the Quality of Fried Chips”
- Year: 2024
- Journal: Ultrasonics Sonochemistry
- “Revolutionizing Mushroom Identification: Improving Efficiency with Ultrasound-Assisted Frozen Sample Analysis and Deep Learning Techniques”
- Year: 2024
- Journal: Journal of Agriculture and Food Research
- “Innovative Modifications to Zarrouk Medium for Enhanced Cultivation of Spirulina (Arthrospira Platensis)”
- Year: 2024
- Journal: Available at SSRN