معرفی
Amin Yousefvand is a Researcher at the University of Helsinki, affiliated with the Helsinki Institute of Sustainability Science (HELSUS) and the Department of Microbiology. His work focuses on food microbiology, probiotic bacteria, and bioprocessing to develop value-added food products.
- Doctor of Philosophy in Food Microbiology and Technology, Shahid Chamran University of Ahvaz, Iran (2021)
- Master in Food Health and Quality Control, Shahid Chamran University of Ahvaz, Iran (2016)
- Bachelor in Food Hygiene, University of Mazandaran, Iran (2014)
His research explores postbiotic applications in food systems, including probiotic survival during processing, bioactive compound production, and sustainable dairy product development. Recent work involves using Lactiplantibacillus plantarum for GABA-enriched bread and wood hemicelluloses for probiotic yeast protection.
Selected publications highlight trends in fermented dairy alternatives, probiotic delivery systems, and microbial interactions in food environments. His projects span 2016–2027, with current initiatives focused on phage-bacteria coevolution in food chains and postbiotic applications in dairy side streams.
