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Dr Amar Aouzelleg

Senior Lecturer

  • Email:
  • Telephone:
    020 7815 7945
  • School/Division:
    Applied Sciences / National Bakery School

Dr Aouzelleg teaches within the Division of Food Science. He is interested in new methods of food processing.

After studying for an engineering degree in food science in France, he worked as a microbiologist for Unilever research. He then did a PhD on high pressure processing of protein and their structures at the University of Strathclyde, and later moved to the University of Lincoln as a research assistant, technical officer and then lecturer. He has been at London South Bank University since 2009, teaching on a variety of courses.

Dr Aouzelleg teaches on and is responsible for the following modules on food courses:

  • foodology
  • bakery food science
  • food control and operation
  • advanced topics in food science and technology
  • MSc project coordinator

He contributes to the following modules in biosciences and forensic sciences:

  • scientific skills
  • analytical techniques

Dr Aouzelleg is interested in novel methods of food preservation such as high pressure processing.

View my publications at
  • Member of the IFST (Institute of Food Science and Technology)
  • Fellow of the Higher Education Academy

Dr Aouzelleg is an external examiner for Ed.D University of Lincoln – December 2015.