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Shaghayegh Keshanidokht is listed as Food scientist | Sensory Scientist | Aroma analysis | Cheese flavour| Kokumi | Plant-based Protein | Food structuring | Interface and Colloidal chemistry | GC-MS at LACTOSAN A/S, a with 77 employees, based in Copenhagen, Capital Region of Denmark, Denmark. AeroLeads shows a matched LinkedIn profile for Shaghayegh Keshanidokht.
Shaghayegh Keshanidokht previously worked as Industrial postdoc at Lactosan A/S and Industrial postdoc at Kmc Amba. Shaghayegh Keshanidokht holds Doctor Of Philosophy - Phd, Food Science from Københavns Universitet - University Of Copenhagen.
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As a researcher in food science with five years of dedicated experience, I specialize in developing sustainable food products and conducting sensory evaluations. My expertise lies in conceptualizing, developing, and modifying innovative solutions to meet the demands of the industry and food market. My passion for problem solving and research started from food structuring area where I worked with oleogels and plant-based proteins and I am continuing my journey by focusing on cheese flavour and sensory evaluations to promote green eating behavior. I believe this journey is giving me a comprehensive view to find solutions to offer tasty and sustainable food products to the consumers.
Listed skills include Powerpoint, Research, Microsoft Excel, Microsoft Word, and 35 others.
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Ringe, South Denmark, Denmark
How cheese powder can promote greener eating behaviorIn this project we are aiming to understand the umami and kokumi potential of mature cheese and cheese powder to promote green eating behavior. I conduct many aroma analysis using GC-MS coupled with descriptive sensory analysis to understand the potential of aroma compounds in kokumi sensation of mature cheese and cheese powder.
Denmark
Guest postdoctoral researcher at DTU food working on modified starch emulsifying properties.
Copenhagen, Denmark
PhD-Thesis: “The oil in aqueous ethanol emulsion as a route to zein-stabilized thermo-responsive oleogel”The focus of my Ph.D. thesis is on the formation and characterization of edible oleogel based on plant proteins. we also introduced a novel method to stabilize hydrophobic surfactants in food structures that increased their functionality and application.Skills:Colloidal chemistry and interface methods Emulsion stability and behaviorPlant-based protein functionality.Interfacial properties and stability measurements of colloid systems (emulsion, protein gels, oleogels, etc.)Oleogel and fat structureResearch and laboratory skills:- Microscopy techniques (CLSM, CARS) and Image analysis (ImageJ, AngioTool, Ilastik)- Interface properties measurement techniques (contact angle, interfacial tension)- Light scattering techniques (SLS, DLS)- Rheology and texture measurement
Tehran Province, Iran
• Responsible for selling food ingredients and compounds for desserts and dairy drinks, along with providing the ongoing technical support and service to customers • Product development in collaboration with the R&D department of ingredient producers• Market research and brand development.• Official technical assistant of the Iran Food and Drug Administration.• Working with external international collaborators, stakeholders and representing the company in international exhibitions.Pishgaman Pakhsh Sadigh Co. Ltd (P.P.S Co.) by founders with more than 30 years of business experience, benefit from professional specialists consultation in food science and technology to provide and distribute high quality, premium products, and raw materials for an extensive range of food industries.
Other employees you can reach at lactosan.com. View company contacts for 77 employees →
Dorthe Pedersen
Colleague at Lactosan A/SRegion Of Southern Denmark, Denmark
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Anders Thinggaard Sørensen
Colleague at Lactosan A/SOdense, Region Of Southern Denmark, Denmark
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Amalie Warming
Colleague at Lactosan A/SOdense, Region Of Southern Denmark, Denmark
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René Christensen Byrgesen
Colleague at Lactosan A/SRegion Of Southern Denmark, Denmark
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Uffe Rugbjerg
Colleague at Lactosan A/SRegion Of Southern Denmark, Denmark
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Aline Rodrigues
Colleague at Lactosan A/SCuritiba, Paraná, Brazil
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Brian Frimann
Colleague at Lactosan A/SRegion Of Southern Denmark, Denmark
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Carlos Urquia
Colleague at Lactosan A/STegucigalpa, Francisco Morazán, Honduras
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Camilla Kej
Colleague at Lactosan A/SOdense, Region Of Southern Denmark, Denmark
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Aleandro Sanders
Colleague at Lactosan A/SHonduras
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PhD-Thesis: “The oil in aqueous ethanol emulsion as a route to zein-stabilized thermo-responsive oleogel”, Department of Food Science.
Master Thesis: “Optimization of the ultrasounic-asisted extraction of gum from Cordia myxa and investigation of its physicochemical.
Quick answers generated from the profile data available on this page.
Shaghayegh Keshanidokht works for LACTOSAN A/S.
Shaghayegh Keshanidokht is listed as Food scientist | Sensory Scientist | Aroma analysis | Cheese flavour| Kokumi | Plant-based Protein | Food structuring | Interface and Colloidal chemistry | GC-MS at LACTOSAN A/S.
Shaghayegh Keshanidokht is based in Copenhagen, Capital Region of Denmark, Denmark while working with LACTOSAN A/S.
Shaghayegh Keshanidokht has worked for Lactosan A/S, Kmc Amba, Department Of Food Science, University Of Copenhagen, and Pishgaman Pakhsh Sedigh Co. Ltd (P.P.S Co.).
Shaghayegh Keshanidokht's colleagues at LACTOSAN A/S include Dorthe Pedersen, Anders Thinggaard Sørensen, Amalie Warming, René Christensen Byrgesen, and Uffe Rugbjerg.
You can use AeroLeads to view verified contact signals for Shaghayegh Keshanidokht at LACTOSAN A/S, including work email, phone, and LinkedIn data when available.
Shaghayegh Keshanidokht holds Doctor Of Philosophy - Phd, Food Science from Københavns Universitet - University Of Copenhagen.
Shaghayegh Keshanidokht is listed with skills including Powerpoint, Research, Microsoft Excel, Microsoft Word, Public Speaking, Teamwork, Social Media, and Food Science.
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