Samira applies her expertise in biopolymer chemistry and reactive extrusion to develop sustainable and functional food products by exploring the links between formulation, processing, and material properties.
Samira holds a PhD in Chemical Engineering (UQ). Her research is focused on applying extrusion technology to develop innovative and functional food products. With a strong background in biopolymer chemistry and specialised expertise in reactive extrusion, she investigates the relations between formulation, processing conditions, microstructure, and the physico-chemical properties of food macromolecules and biopolymers. Her work aims to advance the development of sustainable solutions for the food industry.
Key capabilities
Extrusion Process Design & Scale‑Up
Reactive Extrusion – Formulation and in‑line chemical and enzymatic modification of food structures for tailored texture, functionality, and nutrition.
Biopolymer & Food Polymer Chemistry – Starch and Protein
Microstructure & Property Characterisation
Sustainable Product Design and Development