Mohammad Rezaei is a yeast scientist specializing in baking applications at Lesaffre, having previously served as Head of Yeast & Breadmaking. Rezaei completed a PhD at KU Leuven, focusing on the metabolism of Saccharomyces cerevisiae in fermenting bread dough, and conducted postdoctoral research on gut health and bioactive compound stabilization in collaboration with Nestlé. They began their career as a Quality Assurance Engineer at Dalin Food Industry. Rezaei holds two Master of Science degrees in Food Technology from Ghent University and KU Leuven, as well as a Bachelor of Science in Food Science and Technology from Shiraz University.
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