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Delnavaz Yazdansepas

Food Scientist

About me

I am a graduate student at Ryerson University pursuing my Masters in Molecular Science with a background in Food Science and Nutrition. My focus is to improve the quality of food material while enhancing the nutritional aspects of food products. Currently, I’m working on dairy proteins in order to develop a dairy product that is beneficial for pre-diabetic or people with type 2 diabetes to maintain a healthy blood glucose level.

Skills and tools

Baking
Food Policy/Activism/Government
Education/Research
Dairy
Food Production
Team Work
Confectionary
Consulting Services

Education

September 2019 -December 2021
MS Molecular Science
Ryerson University




September 2013 -April 2018
BSc Food Sicence and Nutrition minor in BIology
Carleton University

Effects of the Maillard Reaction on Bioavailability of Lysine and Formation of Acrylamide

Work Experience

September 2019 -Currently working
Research Assistant
Ryerson University

Performing experiments and developing new research methodologiesConducting literature searches and creating analytical processRunning rheology, microscopy and calorimetry testing and analysisFormulating and improving new dairy products

September 2019 -Currently working
Teaching Assistant
Ryerson University

Provided detailed explanation and demonstration of lab experimentsAdministered Assignments, Reports and GradingMarking Teaching Assistant of undergraduate Organic chemistry courseAssisting instructor in the evaluation of course quizzes and providing feedback

April 2019 -October 2019
Customer Service Assistant
CIBC Commerce Court

Processing high volumes of safe transaction with extreme attention to detailsIdentify and pursue selling and cross-selling to clientsMet the CIBC targets and values and ranked as #1 best teller in the branch

August 2017 -April 2018
Outreach Coordinator
Carleton University

Assist in organizing events, information sessions and coordinationContributed to decision making for “Healthy Meal Plan for Graduate Students”

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