Mohammad Rezaei Email
Head of Yeast and Breadmaking @ Lesaffre
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Mohammad Rezaei Location
- Melle, BE
Mohammad Rezaei Work
- Head of Yeast and Breadmaking @ (July 2025 - Present)
- Yeast Scientist for Baking Applications @ (October 2017 - July 2025)
- Postdoctoral Researcher @ (April 2015 - August 2017)
- PhD Researcher @ (October 2010 - March 2015)
- Quality Assurance Engineer @ Dalin Food Industry (November 2007 - May 2008)
Mohammad Rezaei Education
- KU Leuven
Master of Science (M.Sc.) (Food Technology - Major in Postharvest and Food Preservation Engineering)
2008-2010 - Ghent University
Master of Science (M.Sc.) (Food Technology)
2008-2010 - Shiraz University
Bachelor of Science (B.Sc.) (Food Science and Technology)
2002-2006
Mohammad Rezaei Skills
- Affinity Chromatography
- Alveograph
- Analytical Biochemistry
- Analytical Chemistry
- Biochemistry
- Bread
- Bread-making
- Cereal technology
- Chemistry
- Cryo-SEM
- Design Thinking
- Dough inflation system
- Enzyme Assays
- Farinograph
- Fermentation Technology
- Food Processing
- Food Science
- Food Technology
- Food rheology
- GC-MS
- HPLC
- High-Performance Liquid Chromatography (HPLC)
- Ion Chromatography
- Kieffer rig
- Life Sciences
- Microbial Genetics
- Microbiology
- Mixograph
- Molecular Biology
- Project Management
- Protein Chemistry
- Protein Purification
- Research
- Research and Development (R&D)
- Rheofermentometer
- Risograph
- Science
- Scientific Writing
- Teamwork
- Yeast
- Yeast physiology
Mohammad Rezaei Summary
- Mohammad Rezaei, based in Melle, BE, is currently a Head of Yeast and Breadmaking at Lesaffre. Mohammad Rezaei brings experience from previous roles at Lesaffre, KU Leuven and Dalin Food Industry. Mohammad Rezaei holds a 2008 - 2010 Master of Science (M.Sc.) in Food Technology - Major in Postharvest and Food Preservation Engineering @ KU Leuven. With a robust skill set that includes Affinity Chromatography, Alveograph, Analytical Biochemistry, Analytical Chemistry, Biochemistry and more. Mohammad Rezaei has 1 emails on RocketReach.
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