Our Team

Dr. Majid (Max) Jamshidian the Founder & President of SAINA+ obtained his Bachelor, Master and PhD in Food Science and Technology. He has over 15 years of industrial experience and has worked as R&D manager, general manager and food consultant for several food companies.
Dr Jamshidian also has developed his scientific expertise as the research assistant, the university professor and the postdoctoral researcher.

Some of his achievements are:

  • Development of several innovative new products,
  • Improving the quality of various products and optimizing the processes,
  • Performed root cause analysis to understand sources of waste (ingredients, product giveaway, labor excess) to continually improve the products,
  • Managed pilot plant manufacturing and products scale ups,
  • Management and supervision of R&D teams,
  • Collaboration to establish quality systems such as HACCP and ISO 22000,
  • Training the laboratory techniques, cultivation and identification techniques of microorganisms and the microbiological quality control of food,
  • Training the quality control and R&D staffs,
  • Teaching the university courses and supervision of research works of postgraduate students.

Dr. Behnoush Maherani obtained her Bachelor, Master and PhD in Food Science and Technology. She has over 10 years of industrial experience and has worked as R&D manager and food consultant for several food companies. She has a strong record of exceeding goals, cost saving ideas, creative thinking and problem solving, she is highly skilled in multiple new product developments and/or product improvements. Dr. Maherani also has developed her scientific expertise as the research assistant, the university professor and the postdoctoral researcher.

Some of her achievements are:

  • Nano-vectorization of natural ingredients with high added value to develop the functional food products
  • Optimization of healthcare products based on emulsion and liposome for food, pharmaceutic and cosmetic application.
  • Directed product improvements based on customers’ demands,
  • Leading in new product development initiatives and product improvements,
  • Optimization of the effective parameters to increase the shelf life and stability of emulsion – based low-fat salad dressings.
  • Selecting and testing new raw materials and other ingredients from suppliers to improve the quality,
  • Innovating new strategies and processes to maximize out-put and to minimize material and energy losses,
  • Training the QC and QA staffs.

Dr. Muhammad-Javeed Akhtar obtained his Bachelor, Master and Ph.D in Food Science and Technology and has further developed his scientific expertise as a postdoctoral researcher. He has over 8 years of R&D pilot plant and/or laboratory experience with highly reputed international scientific groups in different disciplines. He also has industrial experience as food processing and quality control assistant. He has a strong ability to exceed goals, cost-saving ideas, creative thinking and problem solving; he is skilled in multiple industrial processes and new product developments.

Some of his achievements are:

  • Process development to assure a safe and quality food production,
  • Scale-up of complete pilot plant production line processing of the peptide fractions obtained by ultra-filtration,
  • Innovating new strategies and processes to maximize out-put and to minimize material and energy losses,
  • Selecting and testing new raw materials and other ingredients from suppliers to improve the quality,
  • Analysis of complex data and presentation of emerging conclusions and concepts,
  • Writing of scientific reports and articles
  • Supervision of research works of postgraduate students.

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