Dr Amir Anvarian BSc, MSc, PhD, FHEA

Dr Amir Anvarian

School of Chemical Engineering
Teaching Fellow in Food Safety

Amir Anvarian is a food scientist with expertise in food microbiology and particular interests in microbial stress response in food systems, novel detection methods of foodborne microorganisms and minimal processing. He delivers a wide range of food safety-related lectures, mainly on food microbiology and chemical safety of foods, both at undergraduate and postgraduate levels.

In recent years, he has been primarily involved in developing higher education (HE) distance-learning courses in food science and food safety, both for academia and food industry. His work led to the development of the UK’s first BSc distance-learning degree apprenticeship course in food science and technology. He is currently focused on developing postgraduate distance learning courses with the aim of ensuing flexible and resilient HE teaching provisions.


  • PgCert in Teaching and Learning in Higher and Professional Education, University of Bolton, 2018
  • PhD in Food Microbiology, University of Birmingham, 2015
  • MSc in Food Science (Food Biotechnology), University of Leeds, 2009
  • MSc in Food Safety, Hygiene and Management, University of Birmingham, 2003
  • BSc in Food Science and Technology (Agricultural Engineering), Tabriz University - Iran, 2001


  • Fellow of the Higher Education Academy
  • Member of the International Association of Food Protection (IAFP)
  • Qualified Food Hygiene Trainer UK (Chartered Institute of Environmental Health; CIEH)


Amir Anvarian qualified with a BSc in Food Science and Technology (Agricultural Engineering) in 2001 from Tabriz University. After a year of working in food industry as a production assistant manager, he moved to the UK, where he went on to gain an MSc in Food Safety, Hygiene and Management from the University of Birmingham in 2003, followed by another MSc in Food Science (Food Biotechnology) from the University of Leeds (2009). From 2004 to 2008, he worked both as a research assistant for the University of Birmingham on two FSA-funded projects and as a food safety consultant, working for major national and international consultancy companies including NSF International. 

In 2009, he went on to study for a BBSRC-funded PhD at the University of Birmingham, under supervision of Dr Tim Overton. The project involved using flow cytometric techniques in order to investigate the factors that could affect the viability of E. coli in acidic food environment, namely orange juice. This was followed by a postdoctoral research fellowship (2014-2016) in Teagasc (Irish Food Research Centre, Fermoy, Co Cork), under supervision of Dr Kieran Jordan, where he applied his flow cytometry skills in order to investigate the environmental microbiome in powdered infant formula production environments. For this work, he was awarded the Developing Scientist Best Research Paper Award by the International Committee on Food Microbiology and Hygiene, ICFMH (FoodMicro 2016, Dublin).

In 2016, he returned to the UK to take up a lectureship position at the University of Lincoln’s National Centre for Food Manufacturing (NCFM), where he established the first distance-learning degree apprenticeship BSc course in Food Science and Technology in the UK. After more than three years, Amir returned to the University of Birmingham where he has been working as a Teaching Fellow in Food Safety, leading postgraduate and undergraduate modules and helping with delivering lectures on a wide range of food safety and microbiology-related topics. He is also involved in teaching statistics to food science students. 

Amir is married with one son. He is an avid reader and collector of magazine periodicals with an interest in geography, history, infographics and travelling.


  • MSc Food Safety, Hygiene and Management course
    • Module leader
      • Applied Food Microbiology
      • Chemical Contamination of Food and Water
    • Lecturer
      • Investigating Foodborne Outbreaks
      • Major Project
  • MSc in Environmental Health course
    • Module leader
      • Food Safety and Control
  • CertHE in Food Safety and Food legislation course
    • Module leader
      • Food Microbiology
    • Lecturer
      • Introduction to Food Law, Safety and Risk Assessment
      • Hygienic Management
      • Food Technology
  • Postgraduate microcredential CPD course
    • Module leader
      • Food Control Systems


Food Science

  • Microbiological quality of hydrosols
  • Microbial stress responses in food systems
  • Rapid and novel methods for detection of foodborne microorganisms
  • Minimal processing of foods
  • Burden of foodborne illnesses

Pedagogy of distance learning programmes

  • Pedagogy of blended learning in HE
  • Academic integrity of remote assessment


Dudkiewicz, A., Masmejean, L., Arnaud, C., Onarinde, B.A., Sundara, R., Anvarian, A.H.P., Tucker, N. (2020). Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study. Polish Journal of Food and Nutrition Sciences, 70(3): 265-273.

Anvarian, A.H.P., Smith, M.P., & Overton, T.W. (2019). Flow cytometry and growth‐based analysis of the effects of fruit sanitation on the physiology of Escherichia coli in orange juice. Food Science & Nutrition, 7(3): 1072-1083.

Anvarian, A.H.P., Smith, M.P., & Overton, T.W. (2018). Use of flow cytometry and total viable count to determine the effects of orange juice composition on the physiology of Escherichia coli. Food Science & Nutrition, 6(7): 1817-1825.

Anvarian, A.H.P., Cao, Y., Srikumar, S., Fanning, S., & Jordan, K. (2016). Flow cytometric and 16S sequencing methodologies for monitoring the physiological status of the microbiome in powdered infant formula production. Frontiers in Microbiology, 7: 968.

Anvarian, A.H.P., Smith, M.P., & Overton, T.W. (2016). The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis. International Journal of Food Microbiology, 219: 38-43.

View all publications in research portal