Neda Farhadi

Neda Farhadi is a researcher in Food Science Engineering. With over a decade of experience in the food industry and manufacturing sector, she has gained deep expertise in quality control management and technical oversight. She worked in different food factories as a quality control manager and technical manager, where she achieved skills in ensuring product quality, compliance with regulations, and optimization of production processes. Driven by a passion for advancing knowledge in the field of food science, she pursued higher education, obtaining a Ph.D. in Food Science and Technology. These academic pursuits provided her with a solid foundation in research methodologies, innovation, and problem-solving, which she has integrated into her professional practice. She believes that in our rapidly evolving world, one of the significant challenges we face is the urgent need for a clean, sustainable, and healthful source of protein. As populations grow and environmental concerns intensify, traditional methods of protein manufacturing, including animal slaughtering and plant-based protein production, are proving increasingly unsustainable. Her passion lies in addressing this critical issue by exploring innovative solutions that prioritize environmental sustainability, human health, and ethical considerations. Through collaborative efforts and interdisciplinary approaches such as tissue engineering of food, she is committed to driving positive change in the realm of protein sourcing, ensuring a brighter and more sustainable future for generations to come. Currently, she is developing edible, biomimetic, and non-animal scaffolds for cell-based food production.