Miss Adiba Akram is a dedicated food technologist with a strong academic and research background in food safety, quality, and health. Adiba is currently working as a Research Associate at Khalifa University in the Department of Chemical and Petroleum Engineering, where she is working on key food related projects. She holds a master’s degree in Food and Health with a major in Food Quality and Safety from the University of Padua, Italy and a bachelor’s degree in Food Technology from University of Delhi, India. Adiba has made significant contributions to food innovation and sustainability through various high-impact research roles. As a Research Assistant at the National Center of Excellence for Food Engineering in Sheffield, United Kingdom, Adiba has collaborated with New Food Innovation Ltd. on cutting-edge vegan cheese product development with a focus on commercialization. This role involved pioneering work in product enhancement and process optimization. In addition to her work in the UK, Adiba was an integral part of the project "Rethinking Food Systems for Better Health and Sustainability" at the University of Sydney, Australia. This project focused on innovative strategies to improve food systems with an emphasis on health and environmental impact.
Adiba has also been part of the Erasmus project "Fermented Food Technology as a Sustainable Development Solution" at MCI - Entrepreneurial School, Innsbruck, Austria, where she explored the role of fermented foods in promoting sustainability. Her international experience highlighted her dedication to integrating sustainable practices within the food technology sector. Adiba’s diverse experiences and scholarly achievements underscore a dedication to improving food systems through innovation and sustainability, making her a valuable asset to the field of food technology.
.jpg)