Food Chemistry & Nutrition

Dr. Sahar Jazaeri has earned her master degree focused on the chemical/rheological effects of food process followed by more in depth investigation on these effects in cereal industry during her PhD program at University of Guelph/Canada. Acknowledging differences in preference for technology and ingredients around the world, she transfers knowledge and technological information between developing countries which prefer traditional process/natural ingredients and developed countries with more technological and artificial ingredients preference. As an assistant professor she is conducting international projects highlighting the importance of technical approach and ingredients as well as realizing the chemistry behind authentic materials and their functionalities on emerging food product.