Postdoctoral Researcher
Working at INRAE New Aquitaine Bordeaux Center, on "Interplay between toxigenic fungi and wheat microbiota: microbial toxicity and metabolization of mycotoxins from Fusarium" for two years.
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Fojan Agahi is listed as Postdoctoral researcher/PhD in Food Science / Master in Nutrition and Food Safety based in France, France, France. AeroLeads shows a matched LinkedIn profile for Fojan Agahi.
Fojan Agahi previously worked as Postdoctoral Researcher at Inrae and Postdoctoral Researcher at University Of Valencia. Fojan Agahi holds Postdoctoral, Food Science from University Of Valencia.
I did my PhD study at University of Valencia, in Food Science with the focus on toxicology of mycotoxins in food system on human neuroblastoma cells. During this period, I also colaborated on a project with application of fermented whey and pumpkin extract on loaf bread against mycotoxins and toxigenic fungi. Later on I got accepted for a postdoctoral grant (Margarita Salas), and did the first year of the contract at ICTAN-CSIC research center in Madrid with GRAINS4HEALTH group collaborating on several projects around the study of legumes, cereals, pseudocereals and their by-products to obtain safe, with quality and convenience functional foods and ingredients. On the second year of my postdoctoral contract, returned to University of Valencia, I worked on "The toxicological effect of mycotoxins on rats proteome and the mitigation properties of fuctional ingredients".On October 2024 I got accepted for another postdoctoral grant (financed by Generalitat Valenciana), at INRAE New Aquitaine Bordeaux Center, France. Started working with Mycsa group, on "Interplay between toxigenic fungi and wheat microbiota: microbial toxicity and metabolization of mycotoxins from Fusarium". ET VIOLÀ (for now)!
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Bordeaux, Nouvelle-Aquitaine, France
Working at INRAE New Aquitaine Bordeaux Center, on "Interplay between toxigenic fungi and wheat microbiota: microbial toxicity and metabolization of mycotoxins from Fusarium" for two years.
Valencian Community, Spain
Working as a posdoctoral researcher with Margarita Salas grant (second year), on the toxicological effect of mycotoxins on rats proteome and the mitigation properties of fuctional ingredients.
Madrid, Community Of Madrid, Spain
Working as a posdoctoral researcher with Margarita Salas grant (first year), on evaluating the nutritional quality and bioactive compounds of different flours that will be used for the production of sourdoughs and experimental bakery products, and also, characterize secondary metabolites in Brassicaceae and its application in pasta making through.
Valencia, Spain
I did my PhD study in Food Science focused on the area of Toxicology; also, worked as predoctoral researcher on I+D+i project of "biopreservation of loaf bread as food matrix with fermented whey against mycotoxins and toxigenic fungi and also safe use in the presence of carotenoids".
Murcia, Región De Murcia, Spain
I did my master thesis in the investigation center of CEBAS-CSIC, about "Physiological data from grapefruit trees exposed to water stress", which was specifically evaluating the effect of regulated deficit irrigation and water quality on the level of free amino acids and hormones in grapefruit crops.
Tehran, Iran
The main goal of this company was to prepare personalised diet for each client and then prepare every meals in the diet plan and deliver the whole package to them. What I particularly doing was consulting clients, manage and prepare their diet plans and send them to the kitchen.
I got accepted for another post-doc grant financed by Generalitat Valenciana for doing a two years research at INRAE center located at.
I got accepted for the Margarita Salas grant (category of young doctors training) to do my postdoctoral study in ICTAN-CSIC center in.
Activities and Societies: I did my PhD study in Food Science and Toxicology in the Department of Public Health and Preventive Medicine.
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Fojan Agahi is listed as Postdoctoral researcher/PhD in Food Science / Master in Nutrition and Food Safety.
Fojan Agahi is based in France, France, France.
Fojan Agahi has worked for Inrae, University Of Valencia, Ictan-Csic, Cebas-Csic-Foods, and Kamcal Healthy Food.
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Fojan Agahi holds Postdoctoral, Food Science from University Of Valencia.
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