Toktam Farjami
Background and activities
Toktam received her M.Sc. in Food Science from University of Tehran (UT). Her research at UT focused on functional properties of whey proteins. Toktam joined NTNU in September 2020 and is now pursuing a PhD degree in Food Science with a focus on microencapsulation of fish oil. She is investigating how proteins obtained from byproducts can be best utilized as wall materials for fish oil microencapsulation. Her PhD program is part of OPTiMAT project with the general aim of optimizing the utilization of marine food resources. Toktam is supervised by Prof. Eva Falch and Prof. Ida-Johanne Jensen.
Education:
- Ph.D., Food Science, Norwegian University of Science and Technology (NTNU), 2020-Present
- M.Sc., Food Science, University of Tehran (UT), 2015
- B.Sc., Food Science, Ferdowsi University of Mashhad (FUM)
Scientific, academic and artistic work
Journal publications
- (2021) Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends in Food Science & Technology. vol. 107.
- (2019) An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science & Technology.
- (2017) Fabrication methods of biopolymeric microgels and microgel-based hydrogels. Food Hydrocolloids.
- (2016) Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride. Journal of Dairy Research.
- (2015) Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels. Food Hydrocolloids.