Personal profile
Biography
I'm currently immersed in the exciting world of biotechnology, pursuing a PhD with a background in food technology. My passion lies in the realm of gluten-free products, where I'm dedicated to pushing the boundaries of what's possible. 🌱
Curiosity drives me, and I thrive on learning new things and gaining diverse experiences. From the lab to the classroom, I'm always seeking fresh perspectives and innovative ways to make a difference in the field. 🚀
Education/Academic qualification
Master, Valorization of Immature Wasted Tomato into Innovative Fermented Functional Foods, University of Algarve
2020 → 2022
Award Date: 12 Jan 2023
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 9 Industry, Innovation, and Infrastructure
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Collaborations and top research areas from the last five years
Projects
- 1 Active
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SUNRISE: Smart Use of SuNlight Radiation for Innovative and SustainablE Cooking
Silva, C. L. M. (PI), Rodrigues, P. M. (Researcher), Araújo, A. C. (Researcher), Farrokhi, M. (Researcher), Brandão, T. R. S. (Researcher) & Gomes, A. M. (Researcher)
2/09/25 → 31/08/28
Project: Research
File
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Impact of ultrasound on a gluten-free composite flour based on rice flour and corn starch for breadmaking applications
Farrokhi, M., Ramos, I. N. & Silva, C. L. M., 21 Mar 2025, In: Foods. 14, 7, 14 p., 1094.Research output: Contribution to journal › Article › peer-review
Open AccessFile4 Citations (Scopus)70 Downloads -
Valorisation of wasted immature tomato to innovative fermented functional foods
Pereira, N., Farrokhi, M., Vida, M., Lageiro, M., Ramos, A. C., Vieira, M. C., Alegria, C., Gonçalves, E. M. & Abreu, M., Apr 2023, In: Foods. 12, 7, p. 1-17 17 p., 1532.Research output: Contribution to journal › Article › peer-review
Open Access12 Citations (Scopus) -
Cold plasma as a green tool to modify chickpea flour for improved food applications
Farrokhi, M., Brandão, T. R. S., Gonçalves, E. M. & Silva, C. L. M., 18 Nov 2025, p. 1-2. 2 p.Research output: Contribution to conference › Abstract › peer-review
Open AccessFile4 Downloads -
Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for plant-based foods
Farrokhi, M., Pasotti, G., Ceccarelli, A., Brandão, T. R. S., Gonçalves, E. M. & Silva, C. L. M., Oct 2025, International FoodTec Conference: Shaping the Future of Sustainable Food Ecosystems. Barros, L., Gonçalves, A., Vieira, S., Reis, T., Pinto, N. & Matias, B. (eds.). Bragança: Instituto Politécnico de Bragança, p. 324-324 1 p. P162Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review
Open AccessFile1 Downloads -
Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for plant-based foods
Farrokhi, M., Pasotti, G., Ceccarelli, A., Brandão, T. R. S., Gonçalves, E. M. & Silva, C. L. M., Oct 2025. 1 p.Research output: Contribution to conference › Poster › peer-review
Open AccessFile1 Downloads
Prizes
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Cold Plasma as a Green Tool to Modify Chickpea Flour for Improved Food Applications
Farrokhi, M. (Speaker)
18 Nov 2025Activity: Talk or presentation › Oral presentation
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Ultrasound Technology in Gluten-Free Foods: A Novel Approach to Functional and Sustainable Breadmaking
Farrokhi, M. (Speaker)
26 Jun 2025Activity: Talk or presentation › Oral presentation
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39th EFFoST International Conference 2025: Fostering the Transition to Sustainable Food Systems: Embracing Novelty and Overcoming Challenges
Farrokhi, M. (Participant)
17 Nov 2025 → 19 Nov 2025Activity: Participating in or organising an event › Participating in a conference, workshop, ...
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2nd GHI World Congress on Food Safety and Security
Farrokhi, M. (Participant)
25 Jun 2025 → 27 Jun 2025Activity: Participating in or organising an event › Participating in a conference, workshop, ...
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Enhancing Gluten-Free Bread Quality: Synergistic Effects of Sonication, Plasma Treatment, and Sourdough Fermentation on Quinoa and Chickpea Flours.
Farrokhi, M. (Student), Brandão, T. R. S. (Co-supervisor), Gonçalves, M. E. (Co-supervisor) & Silva, C. L. M. (Supervisor)
May 2025 → …Activity: Supervision