Maryam Vahdatzadeh
Angestellt, PhD scientist in flavor and fragrence, Goethe University of Frankfurt
Frankfurt Am Main, Deutschland
Werdegang
Berufserfahrung von Maryam Vahdatzadeh
Bis heute 9 Jahre und 8 Monate, seit Okt. 2014
PhD scientist in flavor and fragrence
Goethe University of Frankfurt
- Creation of natural truffle flavor from truffle mycelium - Investigation of factors affecting truffle aroma and flavor - Supervision of several bachelor and master students
1 Jahr und 9 Monate, Jan. 2013 - Sep. 2014
Research assistant
Leibniz-Institut für Polymerforschung (IPF),
- Development of new catheter coating materials (multilayer hydrogels) - Evaluation of hemocompatibility and antimicrobial activity of developed materials
1 Jahr und 3 Monate, Okt. 2011 - Dez. 2012
Student assistance
Max Bergmann Center of Biomaterials (MBC).
- Fabrication of bio-chemical functionalized surfaces (silicon nanowires) - Evaluation of their bio-sensing activity (Biosensor)
2 Jahre und 6 Monate, Apr. 2009 - Sep. 2011
Counselor assistant for food quality management
Shiftegan Aftab Group
- Establishment of guidelines for the management of food quality in industrial canteens
3 Jahre und 8 Monate, Dez. 2004 - Juli 2008
Food quality controller
Dr. Sapir Hospital and Charity Center
- Supervision of food service employees - Quality assurance and quality control
Ausbildung von Maryam Vahdatzadeh
2 Jahre, Okt. 2011 - Sep. 2013
Nanobiophysics
Technical University of Dresden
4 Jahre und 6 Monate, Sep. 2002 - Feb. 2007
Food Sciences and Industry Engineering
University of Science & Technology Tehran
Sprachen
Englisch
Fließend
Deutsch
Gut
Arabisch
Grundlagen
Persian
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