Sara has a PhD in Cereal Sciences from North Dakota State University, and a M.Sc. in Food Science and Technology from Gorgan University of Agricultural Sciences and Natural Resources. She has 7 years of academic and industrial background, and brings expertise in several key areas for the company, including: analytical testing and training; product development; bread baking quality; cooked firmness and textural properties of fresh pasta and extruded and laminated noodles; application of functional ingredients; optimizing methods of processing; and evaluation of the impact of environment and genotypes on wheat quality traits. Sara is a key research scientist for the company to connect grain variety, quality characteristics, and finished product performance. Sara is a member of Institute of Food Technologist (IFT) and Cereals and Grains Association.

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