Experience

New Culture

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Associate Director of Product Development and Commercialization

  • Nov 2023 - Present

  San Francisco Bay Area



Impossible Foods

• United States
• Food and Beverage Services
• 400 - 500 Employee

• Senior Scientist and Team Lead

  • Mar 2021 - Nov 2023

  San Francisco Bay Area



Ripple Foods

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Scientist

  • Sep 2017 - Mar 2021

  San Francisco Bay Area



LSU AgCenter

• United States
• Research Services
• 400 - 500 Employee

• Graduate Research Associate

  • Oct 2016 - Aug 2017

  Baton Rouge, Louisiana

• Graduate Research Assistant

  • Aug 2011 - Oct 2016

  Baton Rouge, Louisiana Area • Optimizing and implementing a thermochemical process to improve the enzyme accessibility of lignocellulosic biomass and obtain a higher sugar yield using response surface methodology (RSM) based on central composite design. • Production of laccase using white rot fungi through solid state fermentation as a biological pretreatment method during biomass storage. Isolation, purification and characterization of the laccase was also performed. • Evaluation of the synergistic effect between… Show more • Optimizing and implementing a thermochemical process to improve the enzyme accessibility of lignocellulosic biomass and obtain a higher sugar yield using response surface methodology (RSM) based on central composite design. • Production of laccase using white rot fungi through solid state fermentation as a biological pretreatment method during biomass storage. Isolation, purification and characterization of the laccase was also performed. • Evaluation of the synergistic effect between cellulase, xylanase, laccase. Optimizing the enzyme cocktail for the maximum saccharification yield. Application of surfactants to improve the enzyme stability and recyclability. • Extraction and recovery of value-added biochemicals (furans, organic acids phenolic compounds) from enzymatic hydrolysate through application of activated charcoal, Ion exchange resins, and hydrophobic imidazolium-based Ionic liquids. • Design and perform various bioethanol fermentation (batch, fed-batch and continuous) by Saccharomyces cerevisiae, investigating the effect of media modification, and scale-up the final process from shake flask to 75 L New Brunswick fermenter. • Production of fumaric acid by Rhizopus oryzae using lignocellulosic hydrolysate syrup compared to pure glucose media. • Production of bio-polymers from aconitic acid, cinnamic acid (recovered from molasses) for tissue engineering applications.



Solico Group

• Iran
• Food and Beverage Services
• 700 & Above Employee

• Production Manager and Product Developer at Solico Group

  • Sep 2006 - Dec 2010

  Iran. http://www.solico-group.com/ • Product development through collaboration with consultants from Tate & Lyle PLC and DuPont™ Danisco®. • Supervised all the production operations and workers of cheese plant to meet manufacturing goals following safety rules. • Analyzed chemical and microbial laboratory data from raw material, in-process and final product samples to ensure compliance with quality standards and food safety requirements. • Cooperated in Six Sigma projects as production manager of cheese plant to… Show more • Product development through collaboration with consultants from Tate & Lyle PLC and DuPont™ Danisco®. • Supervised all the production operations and workers of cheese plant to meet manufacturing goals following safety rules. • Analyzed chemical and microbial laboratory data from raw material, in-process and final product samples to ensure compliance with quality standards and food safety requirements. • Cooperated in Six Sigma projects as production manager of cheese plant to reduce the waste and improve the shelf-life of products. • Collaborated with the marketing department and the customer service to properly address customer needs and complaints. • Took initiatives to develop new products based on available equipment and improve the quality of products, for instance, I improved the texture and flavor of natural cheese by substituting EPS-producing lactic acid bacteria in starter culture; I also enhanced the protein matrix of processed cheese through the application of stabilizers, emulsifiers, and process modification. • Investigated the possibility of production of probiotic feta cheese, changes in the texture and flavor, as well as the survival of probiotic microorganism during processing and shelf-life, was assessed. • Participated in the scale-up process of Kefir (a yeast fermented milk beverage) from lab-scale to 5000 L plant fermenter. Show less



Islamic Azad University (IAU)- دانشگاه آزاد اسلامی

• Iran
• Higher Education
• 700 & Above Employee

• Lecturer

  • 2006 - 2010

  Iran Industrial microbiology, Chemistry Lecturer.



Isfahan University of Technology

• Iran
• Research Services
• 700 & Above Employee

• Research Assistant

  • Sep 2003 - Apr 2006

  Esfahan Province, Iran • Worked on PCR-DGGE and morphological identification of Lactic acid bacteria isolated from a local goat cheese. Phenotypic characterization of non-starter lactic acid bacteria was performed by durham tube test, gram staining, catalase activity. Media used for isolation included rose agar for isolation of mesophilic lactobacilli, M17 for isolation of lactococci, MRS agar plus vancamycin (20 g/ml) for isolation of leuconostoc and kanamycin aesculin azide agar for isolation of enterococci… Show more • Worked on PCR-DGGE and morphological identification of Lactic acid bacteria isolated from a local goat cheese. Phenotypic characterization of non-starter lactic acid bacteria was performed by durham tube test, gram staining, catalase activity. Media used for isolation included rose agar for isolation of mesophilic lactobacilli, M17 for isolation of lactococci, MRS agar plus vancamycin (20 g/ml) for isolation of leuconostoc and kanamycin aesculin azide agar for isolation of enterococci. Microbial changes during ripening were detected by PCR amplification of 16S rRNA followed by polyacrylamide gel electrophoresis. • Designed the production, partial purification and characterization of amylase by Bacillus subtilis and Aspergillus niger through solid state fermentation using food wastes from a potato chips factory. • Compared sensitivity and feasibility of different methods (ELISA, GC and HPLC) for detection of Aflatoxin M1 in milk samples. • Studied the replacement of gum arabic with modified starch for the purpose of flavor encapsulation in naturally flavored beverages. • Worked on designing a recombinant Listeria bacteriophage by transferring luciferase genes to the phage for online detection of listeria. I was involved as student worker responsible for DNA extraction, running PCR, gel electrophoresis and ELISA. Show less