Mahsa Farrokhi

Mahsa Farrokhi is a researcher at the Centre for Biotechnology and Fine Chemistry (CBQF), currently pursuing a PhD in biotechnology. With a background in food technology, she specializes in gluten-free products, functional foods, and sustainable processing techniques. Her academic journey includes a Master's degree in Valorization of Immature Wasted Tomato into Innovative Fermented Functional Foods from the University of Algarve (2020-2022).

• Education: Master's in Valorization of Immature Wasted Tomato, University of Algarve
• Key Research Areas: Gluten-free breadmaking, ultrasound applications, functional foods, food waste valorization, lactic acid bacteria fermentation

Her research focuses on leveraging ultrasound technology to improve gluten-free bread quality using composite flours while addressing food sustainability through fermentation and waste valorization. Recent publications highlight innovative approaches to breadmaking and circular economy practices in food production.

Notable achievements include receiving the

• 3rd place for Best Young Presenter

award at a conference in 2025. She actively participates in international conferences like the GHI World Congress on Food Safety and Security and the World Congress of Food Science and Technology.