Elahe Sharifi

Elahe Sharifi is a PhD student at the division of Food and Nutrition Science, working on alternative proteins and hybrid foods. The objective of her PhD project is to enable better use of seafood side streams as biorefinery inputs and legumes as local protein sources. Her focus is on optimizing the functionality and color of proteins from the two resources, while minimizing the presence of antinutrients and off-flavors. Elahe also works on texturizing alternative proteins via high moisture extrusion to mimic the conventional animal-based products and engineering the texture of the hybrid alternatives via 3D food printing technology to go beyond the conventions. She has also good experience in the enzymatic hydrolysis process and its application on collagen rich biomasses and microalgae.