Sajad Arabshahi
Kgs. Lyngby
Summary
Graduate candidate in Food Technology (MSc, DTU) with a strong track record in product innovation, process optimization, and cross-functional project work within the dairy and food sector. Experienced in leading and guiding peers, managing complex projects, and translating technical insights into business-relevant decisions. International background with hands-on exposure to innovation, sustainability, quality systems, and stakeholder collaboration. Highly motivated to pursue a future leadership career in a global food companies.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Laboratory Assistant
DTU National Food Institute
11.2024 - Current
- Contributed to strategically relevant research and innovation projects in dairy and plant-based food systems.
- Collaborated with and guided three MSc thesis students, acting as a technical reference in experimental design, processing decisions, and data interpretation.
- Supported projects on: Structural tuning of emulsion gels (plant-based cheese applications), Innovative processing approaches for additive-free cheese powder technology, Worked in cross-functional lab environments, coordinating with researchers and supervisors to deliver high-quality results under time constraints.
Quality Control Specialist
Doosheh Dairy Company
01.2024 - 02.2024
- Conducted visual inspection and temperature checks of incoming and outgoing products to ensure cold chain integrity and safety compliance.
- Identified packaging deviations and reported discrepancies, contributing to improved storage and transport safety.
- Maintained accurate documentation for product release and rejection processes aligned with internal QA protocols.
Research Assistant
Semnan University of Medical Sciences
01.2022 - 01.2023
- Conducted experiments on novel bigel formulations incorporating food-grade biopolymers.
- Analyzed physicochemical properties and compiled comprehensive reports on findings.
- Organized and scheduled project meetings and presentations, ensuring all materials were prepared and distributed on time.
Education
M.Sc. - Food Technology
Technical University of Denmark
12.2025
B.Sc. - Food Science and Technology
Semnan University of Medical Sciences
Iran01.2022
Skills
- Data analysis & Excel reporting
- Cross-cultural teamwork
- Project ownership and peer guidance
- Stakeholder communication
- Food processing & scaling
- Product development & reformulation
Certification
Assessment of physicochemical and antifungal properties of bigel based on honeybee wax and sunflower oil as oleogel and gelatin as hydrogel for Terbinafine delivery (2022-2023)
LANGUAGE
Persian: Native
English: Fluent
Danish: Beginner
Timeline
Laboratory Assistant
DTU National Food Institute
11.2024 - Current
Quality Control Specialist
Doosheh Dairy Company
01.2024 - 02.2024
Research Assistant
Semnan University of Medical Sciences
01.2022 - 01.2023
B.Sc. - Food Science and Technology
Semnan University of Medical Sciences
M.Sc. - Food Technology
Technical University of Denmark
INTERNSHIP EXPERIENCES
- Castle Noush Beverage Factory (Iran)
- Behtak Dairy Factory (Iran)
- Nooshazar Oil Factory (Iran)
- Quality Control Assurance Center of Food Products (Semnan, Iran)
- Gained hands-on understanding of food manufacturing operations, quality systems, and industrial workflows across multiple value-chain stages.
PUBLICATIONS
Shakouri S, Arabshahi S, Mohammadifar M, Abdolshahi A. Effect of carboxymethyl cellulose incorporation to gelatin-sunflower oil bigel on the physicochemical and structural properties.
References
Mohammad Amin, Mohammadifar, Head of Research Group, Associate Professor, moamo@food.dtu.dk, +45 45 25 49 22, +45 53 33 16 50, Søltofts Plads Building 227, Lyngby, 2800 Kgs., www.food.dtu.dk