Shaghayegh Keshanidokht

Over the past six years, I have worked as a food scientist across various areas of food prototyping, focusing on developing new products and applications. My research in protein chemistry led to the creation of a novel fat alternative, applied in healthier cheese alternatives. Currently, my focus is on the taste, aroma, and sensory parameters of cheese and cheese powder solutions. This diverse experience has given me a deep understanding of ingredient interactions in complex food systems and consumer preferences in plant-based products.