Dr. Amin Yousefvand is currently a postdoctoral fellow at Yildiz Technical University as part of the ECO-SPHERE programme. With a robust foundation in food technology, food processing, and biotechnology, his expertise lies in fermentation, microbial processes, and the development of sustainable food systems. Over the course of his career, Dr. Yousefvand has held academic and research positions at various renowned institutions, including those in Finland, Spain, and the University of Helsinki.

His present research is focused on the innovative development of microencapsulated bioactive lipids derived from food and ocean by-products. This project aims to harness underutilized resources to create bioactive ingredients, advancing both sustainability and the circular economy. Dr. Yousefvand has contributed to more than 20 high-impact publications and collaborated on numerous international research projects. His work is centered around the creation of functional foods, probiotics, and nutraceuticals, with a particular focus on producing value-added products through fermentation and bioprocessing techniques. An enthusiastic proponent of sustainability, Dr. Yousefvand is actively involved in scientific outreach and has received recognition for his academic achievements and his dedication to fostering sustainable practices within the food sector.