Samira Feyzi, Ph.D. is an Assistant Professor of Food Chemistry in the Department of Food Science at the University of Arkansas. She earned her Ph.D. in Food Chemistry. Prior to joining the University of Arkansas, she was a postdoctoral researcher at the Plant Protein Innovation Center (PPIC) and a lecturer at the University of Minnesota. Her research focuses on protein chemistry, alternative proteins, and flavor chemistry, with an emphasis on developing sustainable, high-quality protein ingredients for food applications. She integrates protein extraction, purification, and characterization to identify and valorize novel protein sources and upcycle agricultural and food processing by-products into value-added, sustainable protein ingredients. To accomplish these goals, she develops green chemistry and enzymatic and physical bioprocessing strategies which improve protein functionality, nutritional quality, and flavor while reducing anti-nutritional factors and off-flavors. In addition, Samira investigates the molecular interactions between proteins and other food components, particularly flavor compounds, to better understand and optimize food quality, functionality, and consumer acceptance.
