Shaghayegh Keshanidokht

In the last five years, I have worked as a food scientist in different areas of food prototyping, aiming to develop new products and applications. I have done research on protein chemistry to develop a novel food ingredient known as fat alternative and apply it in dairy alternatives as a healthier ingredient. Currently I have a focus on the taste and aroma of cheese and cheese powder solutions and their sensorial parameters. This wide range of experience allowed me to gain a comprehensive knowledge of the interactions of ingredients in a complex food system and understand the consumer’s taste choices in plant-based products at the same time.

Owing to my previous customer-faced job experience as a technical sales specialist, I developed excellent communication skills too where I can communicate my scientific knowledge to customers and other people with different backgrounds. Moreover, due to working in a very collaborative academic environment with industry, I possessed transferable skills in leading research projects within diverse and global settings, showing proficiency in interdisciplinary collaboration and project management.