Zohra   Azim

Lecturer I  

Office: BSETB 2358
Phone: (956) 882-6742
Email: zohra.azim@utrgv.edu

Mrs. Zohra Azim

Zohra Azim is a lecturer at the chemistry department at UTRGV since 2015. She has a Master degree in Science (food chemistry) from The university of Guelph, Canada and a degree of engineer in food technology from IAV Hassan II, Morocco.





Selected Publications


  • Zohra Azim, Marcela Alexander, Max Koxholt, and Milena Corredig. Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation.. Food Biophysics , 5, no. 2010 December 2010: 227-237.

  • Zohra Azim, Milena Corredig, Max Koxholt, and Marcela Alexander. Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques.. International Dairy Journal, 20, no. 2010 November 2010: 785-791.

Current Courses

CHEM 1112 04 - General Chemistry II Lab:
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CHEM 1111 04 - General Chemistry I Lab:
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CHEM 1109 07 - Chem for Engineers Lab:
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CHEM 1111 55 - General Chemistry I Lab:
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CHEM 1109 08 - Chem for Engineers Lab:
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CHEM 1112 24 - General Chemistry II Lab:
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CHEM 1112 23 - General Chemistry II Lab:
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CHEM 1311 01P - General Chemistry I:
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CHEM 1311 01P - General Chemistry I:
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CHEM 1112 19 - General Chemistry II Lab:
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CHEM 1112 03 - General Chemistry II Lab:
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CHEM 1111 53 - General Chemistry I Lab:
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CHEM 1112 18 - General Chemistry II Lab:
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CHEM 1112 05 - General Chemistry II Lab:
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Previous Courses