Zohreh Honarvar Shahroudi

Profile

I am a PhD student funded by the Biotechnology and Biological Sciences Research Council Collaborative Training Partnership (BBSRC-CTP) with Mondelez, supervised by Prof. Gleb Yakubov and co-supervised by Prof. Anwesha Sarkar.

My PhD investigates how the material properties of particles (insoluble and partially soluble) may affect the sensory perception of fat-based products, particularly chocolate. My work combines advanced analytical and characterisation techniques, including Turbiscan analysis, rheology, and Confocal Laser Scanning Microscopy, to better understand structure–function relationships in complex food systems.

Prior to joining the PhD programme at the University of Leeds, I completed both my Bachelor’s and Master’s degrees in Food Science at Shahid Beheshti University of Medical Sciences (SBMU), Tehran, Iran, where I worked on food packaging and biomaterial design for my Master’s thesis.

My Master’s research focused on developing a novel biopolymer/synthetic bilayer film composed of carboxymethyl cellulose (CMC) and polypropylene (PP), incorporating essential oils and produced using cold plasma treatment, to extend the shelf life of chicken meat. It involved film development, physicochemical characterisation, investigation of structure–function relationships, and application in food storage systems.

My research interests lie at the intersection of food material science, soft matter, and sensory science, with a particular focus on understanding how microstructure and material properties govern the perception and functionality of complex food systems.

I am especially interested in the role of particle characteristics, such as size, solubility, and interfacial behaviour, in determining the rheological properties, microstructure, and oral processing of multiphase systems, including fat-based products. My current work explores capillary suspensions and particle–interface interactions, aiming to establish structure–property–sensory relationships that can inform the design of foods with tailored texture and mouthfeel.

My earlier research on biopolymer-based coatings, cold plasma modification, and active packaging systems has shaped my interest in linking material design to real-world food systems.

Research interests

• Food material science, soft matter, and sensory science
• Rheology, microstructure, and interfacial phenomena in multiphase systems
• Structure–function–sensory relationships
• Oral processing and texture perception
• Functional and sustainable food materials

Qualifications

• Ph.D. Student - University of Leeds (2024 - Present)
• M.Sc. Food Science and Technology - Shahid Beheshti University of Medical Sciences (2014-2016)
• B.Sc. Food Science and Technology - Shahid Beheshti University of Medical Sciences (2010-2014)