Dr. Pouya Farshbaf Aghajani | Food Chemistry and Engineering | Editorial Board Member

University of Tehran | Iran

Pouya Farshbaf Aghajani is a highly accomplished food engineer whose academic journey spans advanced studies in food science at the University of Tehran and a foundational background in biosystem engineering from the University of Tabriz. He has consistently excelled in his education, earning top ranks and securing competitive scholarships while completing rigorous research on ultrasound-assisted cultivation, sustainable extraction methods, and innovative approaches in food quality enhancement. His professional experience includes teaching and mentoring within the Scientific Research Association at the University of Tehran, evaluating scholarly work as a certified reviewer for reputable journals, and managing editorial responsibilities as an assistant editor-in-chief, all of which highlight his commitment to scientific accuracy and academic development. Pouya’s research interests integrate energy-efficient processing, advanced ultrasound applications, food safety technologies, and artificial intelligence, supported by strong technical proficiency in laboratory instrumentation, engineering software, and analytical tools, alongside excellent communication and teamwork skills. His achievements have been recognized through multiple academic honors that reflect his dedication and leadership in the field. Overall, Pouya stands out as a promising food engineering specialist whose innovative mindset, teaching contributions, and sustainable research vision position him as an impactful scholar with strong potential for continued advancement in scientific and professional arenas.