Atefeh Amiri Rigi

Atefeh Amiri Rigi
  • Module Convenor, Food Product Reformulation (FBMPRE, MSc)
  • Module Convenor, Food Processing and Quality Assurance (FB2PQA, BSc)
  • Lead, Food Physical Properties Laboratory
  • Primary and co-supervisor for PhD students

Office

2-49

Building location

Harry Nursten

Areas of interest

My research focuses on understanding the relationships between food processing, food structure and functionality, and how these determine ingredient functionality, product quality and nutritional performance. I investigate the mechanisms governing the behaviour of complex food materials to enable predictive food design, moving beyond trial-and-error experimentation and iterative reformulation. My research integrates colloid and interfacial science with food rheology and tribology to understand, predict and control food behaviour across processing and consumption. Current research addresses challenges in healthier food reformulation and sustainable food processing through the design of structured lipids, plant-based ingredients and delivery systems for bioactive compounds

Research centres and groups

  • Food Research Group

Background

Dr Atefeh Amiri joined the University of Reading as a Lecturer in Food Science after completing postdoctoral research in the Department of Food and Nutritional Sciences. Prior to this, she was awarded a DST-NRF Centre of Excellence postdoctoral fellowship in the Department of Consumer and Food Sciences at the University of Pretoria, South Africa. She completed her PhD in Food Technology at Tarbiat Modares University, Iran, and has developed an international research career spanning academia and industry.

Academic qualifications

  • PGCAP, University of Reading
  • PhD in Food Technology, Tarbiat Modares University
  • MSc in Food Science and Technology, Beheshti University of Medical Sciences
  • BSc in Food Science and Technology, Beheshti University of Medical Sciences

Professional bodies/affiliations

  • Fellow of the Higher Education Academy (FHEA)
  • Member of the Institute of Food Science and Technology (MIFST)
  • Member of the European Physical Society (EPS)

Publications

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