Fariba Zad Bagher Seighalani

A highly self-motivated and results-driven scientist with strong leadership, managerial, analytical thinking, and problem-solving skills. Passionate about creating innovative ideas on new food products, experienced in product development, formulation, process, and quality control across multiple food categories (meat and meat alternatives, dairy, and nondairy products, protein bars, etc…). Experienced in applied and analytical research on protein, colloid/emulsion, and material characterization and functionalities (through rheology, tribology, and sensory, etc…) both in academia and industry. 

Senior Scientist (Rheology and texture) at Planet Partnership (Beyond Meat and PepsiCo joint venture) in El Segundo, CA: February 2022- Present 

Leading three projects on texture and process-related projects 1) Improving the creaminess and fattiness of the products 2) Process optimization 3) Developing quality control measurements for the texture of the products

• Doing research and providing technical insights to the product development team
• Conducting research on plant protein purification for off-flavor removal
• Working with flavor houses to develop new flavors for the product
• Executing sensory evaluation and analysing data on texture and flavor projects 
• Designing and executing analytical studies on protein functionalities and characterization
• Conducting rheological and tribological studies on protein and emulsions
• Developing product and reformation on bench-top (beverage and protein bar)
• Managing and running trials in pilot plant: experienced in spray drier, homogenizer, colloid mill, etc…
• Working with external partners and co-manufactures
• Working with suppliers and developing external labs relationships

Senior Scientist at Current Foods (former Kuleana), a plant-based seafood company in San Francisco, CA: May 2021- February 2022

Led three main projects: 1) Introducing plant protein to the current product (completed), 2) Improving color and texture of the product 3) Extending shelf-life for the retail products 

• Leading and developing a team
• Developing project budget 
• Working  closely with the team on the product development process from research, formulation development, quality testing, and transferring technical know-how to engineers supporting scale-up activities
• Discovering and assessing new ingredients (mainly plant proteins, hydrocolloids, maskers, enzymes, and colors) and technologies and processing for product improvements
• Designing and performing experiments to systematically characterize functional properties (solubility, gelation, emulsification, rheology, etc..) of ingredients and their performance in the target product.
• Shelf-life study and developing cost-reduction recipes 

Postdoctoral Fellow, Utah State University in Logan, UT: September 2020- June 2021

Conducted research simultaneously on three main projects: 1) Rheological study of dairy powder products in the project entitled “Filament Extension Atomization for High Solids Loading Reduced Energy Spray Drying Systems” 2) Rheological measurements of Micellar Casein Concentrate affected by temperature and pH 3) Relationship between mouthfeel and tribological behaviors of dairy-based and non-dairy based cream cheese and yogurt (preliminary work) 

• Project budgeting 
• Developing methods and performing rheological measurements for different materials (dairy powders, gels, cheese, yogurt, micellar casein concentrate): strong experience in rheological study and working with a rheometer 
• Working with texture analyzer for determining shredability and stretchability of cheese
• Performing Gel Electrophoresis by Sodium Dodecyl Sulfate Polyacrylamide (SDS-PAGE) on cheese samples
• Studying Microscopical structure by optical and confocal microscopes
• Performing Compositional analysis (moisture, protein, ash, salt, lactose,...)
• Working on reconstitution of dairy powders
• Analyzing data and preparing materials for publication and presentation both in written and oral formats 
• Maintaining laboratory, including equipment (rheometer, texture analyzer, etc…) 
• Mentoring undergraduate and graduate students
• Lab Manager, University of Idaho: January 2020, August 2020
• Conducting in vitro propagation of Solanum species for both maintenance as well as experimental protocols 
• Responsible for media preparation, nodal cuttings, equipment and facilities maintenance, steam sterilization, and maintaining a clean and organized laboratory facility 

Lab Assitant  in Rheology Lab, University of Idaho; January 2020- May 2020 

• Managing the lab 
• Maintaining instruments (DHR3 rheometer, Anton Paar rheometer MRC 302, Anton Paar rheometer MRC 702, Texture Analyzer) 
• Advising and assisting students with developing methods, analyzing data, and troubleshooting the above instruments 
• Training students on using rheometers and Texture Analyzers
• Graduate research assistant, University of Idaho and Washington State University; August 2016- December 2019

Conducted research on “rheological, tribological, and sensorial behaviors of cheese” 

             Collaborative project with Glanbia Cheese Innovation Center 

• Designing method and performed sensory evaluation on cheese (trained panel)
• Carrying out rheological measurements (SAOS, LAOS, and steady shear measurements)
• Conducting tribological measurements (friction and wear measurements)
• Developing a wear model for cheese processing behavior prediction
• Product development: Kefir dip, Protein bar, Lentil soup
• Experienced in making cheese in pilot plant
• Responsible for finding all brands of dairy products and preparing samples for sensory evaluation 
• Sensory evaluation of different dairy products (strawberry stirred yogurt, cottage cheese, cheddar cheese, vanilla ice cream) in terms of texture, flavor, and appearance) 
• Training undergrad and graduate students in using rheometer and texture analyzer
• Working with Minitab, SPSS, and Excel
• Writing and presenting data in conferences and industry meetings
• Published several pre-reviewed papers in prestigious journals
• Graduate research assistant, Universiti Putra Malaysia: 2008-2012
• Preparing fish surimi and kamaboko gel
• Experienced in additives application (Transglutaminase, Chitosan, and Calcium Chloride) to fish surimi
• Working with a Texture analyzer, differential Scanning Calorimetry (DSC) 
• Experienced in compositional analysis
• Research Assistant, Universiti Putra Malaysia: November 2012 - December 2013
• Worked with High-Performance Liquid Chromatography (HPLC)  
• Experienced in gelatin and collagen extraction from fish bone and skin
• Food Scientist, Tak Mah Parastoo (Food Packaging company), Iran:  July 2006- May, 2007
• Leading packaging team: production line and quality control

• Ph.D. in Food Science, University of Idaho (August 2016- December 2019)
• M.S. in Food Technology, Universiti Putra Malaysia (June 2008- November 2011)
• B.S. in Natural Resources Engineering- Fisheries, University of Guilan (September 2002- June 2006)