Dr.Pouya Farshbaf Aghajani | Artificial Intelligence | Best Scholar Award

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

google scholar

🎓 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

Pouya’s research centers on energy conservation, food safety, ultrasound technology, and artificial intelligence applications in food engineering. His work includes sustainable oil extraction, algae research, and quality assessment techniques aimed at improving food safety and processing efficiency.

Conclusion

Pouya Farshbaf Aghajani is a strong candidate for the Best Scholar Award due to his academic excellence, impactful research, and dedication to advancing sustainable food engineering. With a demonstrated ability to innovate and lead, coupled with a commitment to teaching and mentorship, Pouya exemplifies the qualities of an outstanding scholar. Addressing areas for further growth, such as gaining international experience and expanding funding acquisition skills, would further solidify his scholarly influence. Nonetheless, his current achievements and strengths make him an excellent candidate for this prestigious award

📚 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