Mohammad Rezaei

Mohammad Rezaei obtained his PhD degree in Bioscience Engineering from KU Leuven, Belgium in 2015. During his PhD, he worked on the impact of yeast and its secondary metabolites on rheological properties of dough. He published more than 10 peer-reviewed articled from his PhD results. He pursued his career as post-doctoral graduate for 2 years in KU Leuven with focus on cereal bran functionalities and the impact of physicochemical changes of cereal bran on its functionality during the breadmaking process. He worked on the potential of cereal bran fractions as vitamin career in cereal-based food products.

In 2017, he joined Lesaffre International as R&D manager and Research Scientist in yeast and breadmaking application. In his position, he focuses on the application and functionality of yeast in fermented baked products such as yeasted and sourdough bread.