Zahra is pursuing her PhD under the supervision of Dr Davar Rezania in Management, Organizational leadership, Gordon S. Lang School of Business and Economics. Zahra has Bachelor’s and Master’s of Food Science and Technology, and industry background as a senior research and development specialist in an international food company in Iran.
Throughout her academic and industry journey, Zahra realized that in order to make a significant impact in the food industry and be heard effectively, having knowledge in food science alone is not sufficient. Understanding the intricacies of regulations and the dynamics between different parties is crucial in discussions between stakeholders. She was fascinated by the art of project management and the ability to consider all the details in innovation or product development.
Zahra’s interest lies in exploring how project management techniques and a multidisciplinary approach that combines knowledge of both science and business can be applied to enhance innovation and product development in the food industry. Specifically, she aims to develop a more comprehensive understanding of the factors that influence successful collaboration and project management in food industry settings. Through her research, Zahra hopes to identify effective strategies for managing complex projects, enhancing teamwork, and optimizing the innovation process in the food industry. Ultimately, her goal is to use her expertise to drive positive change in the industry by improving the development of sustainable, high-quality food products that meet the needs of consumers and stakeholders alike.
Arrell Food Institute was a clear choice for Zahra. AFI presents the opportunity to learn from and work with leaders in the food industry. She recognizes the University of Guelph’s commitment to ‘Improve Life’, Lang’s vision representing a foundational belief that business can and should be a ‘force for good’ in the world.