Dr Mahsa Majzoobi joined NSW DPI at the Wagga Wagga Agricultural Institute as a Cereal Chemist in May 2016. In this role she undertakes research with DPI and other research scientists to support the grains industry in NSW.
Mahsa is currently contacting key grain-industry bodies to assess their needs. Mahsa has extensive experience of academic teaching and research in Australia and overseas (Iran, UK and New Zealand).
She received her BSc and MSc degrees in Food Science and Technology from Shiraz University, Iran in 2000. The focus of her MSc was the effects of different bread improvers on wheat proteins and bread making.
In 2004 Mahsa completed her PhD at the University of Nottingham (UK) in Food Sciences investigating how food processing changes wheat-starch molecules.
Mahsa has been involved in managing and supervising several academic and industrial projects to improve the quality of cereal-based foods. She is interested in applying her knowledge to promote grain quality and their applications in the food industry.
Her research interests include grain quality, value addition and understanding the requirements of the food industry for high-quality grain ingredients, investigating the potentials of under utilised cereal grains for human consumption, and improving the nutritional value of cereal-based foods.
Phone: (02) 6938 1815