Area(s) of Specialization:
- Food engineering, extrusion processing of food and feed, rheology, food microstructure imaging and structure texture relationships
Dr. Alavi's research interests lie in food engineering and more specifically in the areas of extrusion processing of food and feed materials, rheology, food microstructure imaging, and structure - texture relationships.
Dr. Alavi's teaching interests include graduate and undergraduate level courses in Extrusion Processing.
Subject area:
- Cereal Science, Chemistry, and Processing
