Samira Feyzi

Samira Feyzi is an Assistant Professor in Food Chemistry specializing in Analytical Protein Chemistry at the Department of Food Science, University of Arkansas. She holds a Ph.D. in Food Chemistry from Ferdowsi University of Mashhad (Iran), following B.Sc. and M.Sc. degrees in Food Science and Technology. Her research focuses on optimizing plant proteins (e.g., pea, chickpea, fenugreek) for functional food applications, leveraging advanced analytical techniques and biophysical characterization. She directs the Experiment Station and contributes to the Plant Protein Innovation Center (PPIC) at the University of Minnesota. Her work emphasizes sustainable protein sources, aroma-protein interactions, and structural-functional relationships. She teaches Food Chemistry and Food Analysis courses and advocates for international collaboration in food science.

Education: B.Sc. and M.Sc. in Food Science & Technology (Ferdowsi University of Mashhad), Ph.D. in Food Chemistry (Ferdowsi University of Mashhad). Professional Experience: Postdoctoral roles at PPIC, Minnesota, and leadership in food chemistry forums globally. Research Themes: Plant protein functionality, encapsulation technologies, and regulatory aspects of nanotechnology in food. Labs: Active research lab at the University of Arkansas exploring protein alternatives and food innovation.