Program Certificate in Food Product Development

Dr. Farahnaz Fathordoobady is a Research assistant/ Instructor in Food, Nutrition & Health program, Faculty of Land and Food Systems, University of British Columbia. She is the program manager of this Micro-certificate program. Dr. Fathordoobady is supervising the Food Process Engineering Pilot Plant and is experienced in developing advanced processing techniques (thermal/non-thermal) to control the activity of pathogenic microorganism for food-safe production. She is the Lab instructor of “Advances in Food Process Science” (FOOD 524) for “Master of Food Science” program at UBC. Dr. Fathordoobady has also been working on developing innovated plant-based food additive formulations such as encapsulated natural food colorant with potential antioxidant activity, stable nano-emulsion systems and packaging films containing fruit puree, to enhance the product shelf-life and preserve the quality of food and beverage products. She is also a member of Highly Qualified Personnel (HQP) of Nanomedicines Innovation Network (NMIN).

Dr. Anubhav Pratap-Singh holds the Endowed Professor in Food & Beverage Innovation, and chairs the Food Hub Network Academic Coordination Committee. Dr. Pratap-Singh is the Academic Director for this Micro-certificate Program. Dr. Pratap-Singh’s research group in the Food Nutrition and Health Program of the Faculty of Land & Food Systems explores novel technologies for preservation and quality extension of food products. Dr. Pratap-Singh serves on the Executive Board of the British Columbia Food Technologists’ Association (BCFT), and on the Section Advisory Council of the Canadian Institute of Food Science & Technology (CIFST) Association. Dr. Pratap-Singh also represents the Faculty of Land & Food Systems at the UBC Vancouver Senate and serves on the UBC Academic Policy Committee and the UBC Research & Scholarship Committee.

Amir Amiri is a Product Manager at Sustainable Bioproduct Innovations (SBI) in Vancouver, where he leads R&D and food product development initiatives focused on innovative, sustainable solutions. With over 8 years of experience in the food industry, Amir has worked extensively on formulation, process optimization, and commercialization of food products. He has also served as a Teaching Assistant for three years at the University of British Columbia and will be instructing FNH 303: Food Product Development in the upcoming academic year. His industry-driven perspective brings a practical and applied approach to the course.

Dr. Angèle Beausoleil is a professor of Entrepreneurship and Innovation at UBC’s Sauder School of Business and former professor of Business Design and Innovation at UofT’s Rotman School of Management. Prior to earning a PhD in innovation literacy from UBC, Angèle spent over 25 years designing and launching innovation processes, programs and strategies for corporate and public organizations including Starbucks, Kraft Foods Canada, Loblaws, McDonald’s, and various tourism associations . A recovering entrepreneur, former business executive and published author, Angèle now teaches and leads research on market-driven entrepreneurship and innovation leadership. She recently completed a 5-yr term as vice chair board member of Telefilm Canada and is a former board director of the Telus Health Fund and VIFF. She is the author of the textbook entitled Business Design Thinking and Doing: Frameworks, Strategies and Techniques for Sustainable Innovation.

Dr. Azita Madadi Noei is a Lecturer in the Faculty of Land and Food Systems and Academic Coordinator of the Master of Food Science (MFS) program at UBC. She holds a PhD in Food Science from UBC and brings over 30 years of experience in teaching, curriculum development, and industry training.

Her professional background spans food processing and quality control across sectors such as dairy, beverages, confectionery, and edible oils. At UBC, she has taught a range of undergraduate and graduate courses, including Introductory Food Science, Food Processing Lab, Food Biotechnology, and Sensory Analysis.

Dr. Madadi Noei’s work focuses on connecting academic learning with industry-relevant skills. She is recognized for her leadership in educational innovation, including multi-access course delivery and open educational practices. In 2022, she received UBC’s Open Education Resource Champion Award.

She also leads curriculum renewal projects, supports graduate student development, coaches undergraduate students through mentorship program and is currently exploring the use of generative AI in teaching. Dr. Madadi Noei is an active member of the Institute of Food Technologists and serves on the steering committee of its Education, Extension, and Outreach Division.

Anahita Madadi-Noee has over 20 years of experience in academia, industry, and instructional design. She holds an M.Sc. in Chemical Engineering, specializing in food processing and biotechnology, and is currently pursuing a Doctor of Education in Distance Education.

At UBC, Anahita is a sessional instructor in the Faculty of Land and Food Systems, teaching FNH 200: Exploring Our Food, an introductory course on food properties, safety, and preservation. She shared the results of her instructional experience, student feedback, and empirical evidence through presentations at contract faculty colloquies, contributing to inclusive and effective teaching practices.

Anahita has developed and delivered a variety of food science, technology, and technical training courses in both online and in-person formats. Her expertise also includes curriculum design, equity-focused pedagogy, and the integration of digital tools, including generative AI, to support innovative teaching and enhance learning outcomes.

With extensive experience in R&D, product development, quality assurance, and process engineering, and as a licensed Professional Engineer, she brings a practical, learner-centred approach that connects theory to real-world application, supporting workforce readiness in food technology and related fields.