Maryam Baniasadi, Ph.D.
Dr. Maryam Baniasadi is a food scientist, which joined the Davis Sensory institute as a project manager in 2019. She received her Ph.D. from University of Idaho in food science. The focus of her research was to determine the role of hydrocolloids and saliva in texture perception of semisolid foods by using sensory evaluation, rheological, and tribological techniques. For the completion of her doctoral project, she trained a descriptive analysis panel with different textural attributes to evaluate different formulations of yogurts (as a semisolid food) using a line scale. Her field of interests are dairy and plant-based products with a focus on descriptive analysis.