Soudabeh Ghalamara

As a Ph.D. student in Food Science and Technology and Nutrition, I have gained a solid foundation in the principles of food chemistry, microbiology, and biochemistry. I have conducted extensive research in food safety and quality, focusing on developing innovative food products that meet the nutritional needs of different populations. I have experience designing and conducting experiments, analyzing data, and interpreting results. I am proficient in statistical analysis software and techniques and understand food regulations and safety standards. As a researcher in this field, I am committed to staying up-to-date with the latest developments in food science and nutrition. I have a keen interest in exploring the links between food and human health, and I am excited about the potential of my research to contribute to the development of healthy and sustainable food products.

I am a Ph.D. student in Food Science and Technology and Nutrition at Escola Superior de Biotecnologia - Universidade Católica Portuguesa. My research focuses on developing innovative food products and exploring the links between food and human health. I have conducted extensive research in food safety and quality, with a particular interest in valorizing agro-food and fishery by-products. During my research fellowship at the MULTIBIOREFINARY project, I performed a preliminary characterization of agro-food and fishery by-products and identified the most interesting compounds for extraction and valorization. I have also worked as a Food Quality Control Specialist at Behtash Dairy Products Factory Group, where I ensured compliance with legal standards, developed standard operating procedures, and reported quality issues for corrective action.

In terms of my education, I have a Master's degree in Food Science and Technology and a Bachelor's degree in Food Science. I have also completed internships in the meat processing and dairy industries, where I gained experience in quality control and product testing.

Regarding my published works, I have contributed to research articles in the journal with high impact factors.

Overall, my professional experience showcases my expertise in food science, quality control, biotechnology, and research in valorizing food by-products for sustainable and innovative food product development.

I am a PhD in Food Science and Technology and Nutrition