Melikasadat Ghazanfari

Motivated Master’s student in Bioresource Engineering specializing in Food and Bioprocessing, with a strong background in food safety, process design, and sustainable food innovation. Fluent in English and Persian, with basic proficiency in French and actively learning to improve. Quick learner with a strong work ethic, thriving in dynamic environments that require problem-solving and adaptability. Experienced in food industry research, market analysis, and process optimization. Passionate about continuous learning and eager to apply knowledge in a summer internship, gaining hands-on industry experience. Proficient in Microsoft Office Suite, data analysis, and scientific documentation, with a drive to collaborate and contribute effectively to a professional team.

• IELTS, 7, 23TR006383GHAM100A, 7
• TTC from Nassir Institute, 100 out of 110
• ICDL from ISIRAN Institute, 100 out of 100
• National and International Food Standards Certificate from Tehran University
• Principles of Nutrition and Diet Planning Certificate from Tehran University
• Quality Control Food Industry, National and International Food Standards, and Principles of Nutrition in the Food Industry and Food Labeling Certificates from ICAD ACADEMY
• Food and Mood Workshop Certificate from Nestle Iran

Achieved high marks in both high school and university, consistently placing me among the top-performing students, with a ranking within the top 2 percent.

• Food Quality Control
• Dairy Technology and Products,
• Principles of Food Industrial Engineering
• Food Microbiology (2)
• Food Microbiology (1)
• Unit Operations in Food Industrial Engineering
• LCA for Sustainable Agrifood Systems
• Advanced Global Food Security
• Current Food Safety Issues

Ghazanfari, M. S., Hosseinzadeh, M., & Bakhshiani, R. (2022). Principles of Preservation of Aquatic Products. Student Scientific Journal of Animal Sciences and Food Industries, Union of Scientific Associations of Iran. (Published in Issue 5, Spring & Summer 1401)

• Contributed as a key group member, actively working on research, writing, and data analysis.
• Focused on evaluating preservation techniques for aquatic products, analyzing food safety, shelf-life extension methods, and quality maintenance.
• Collaborated with a team to develop a structured approach for presenting research findings.
• Ensured scientific accuracy and technical clarity, aligning the research with food industry standards and regulations.

During my bachelor’s research internship (Sept 2022 – June 2023), I conducted an in-depth study on Xanthan gum production, investigating its synthesis using Xanthomonas citri in a fermentation bioreactor with a focus on whey-based media as a sustainable substrate. This research involved optimizing fermentation parameters such as pH, temperature, and aeration to enhance yield and quality while analyzing the physicochemical properties of the produced Xanthan gum, including viscosity and rheological behavior. Additionally, I worked on the design and optimization of a two-phase stirred bioreactor for xylene vapor removal, focusing on developing a research-based approach to improve gas-liquid mass transfer efficiency and pollutant degradation. Both projects involved extensive data analysis, process evaluation, and scientific documentation, strengthening my expertise in bioprocess engineering and food-related research.