Kiana Pourmohammadi

Thornhill, Ontario
(437) 808-1364
Email: kpourmohammadi@yahoo.com
https://scholar.google.com/citations?user=pwMXPeYAAAAJ&hl=en

OBJECTIVES
 Strong verbal communication
 Hardworking, passionate and motivated job seeker
 Strong organizational skills eager to secure entry-level position
 Ready to help team achieve company goals
 dependable candidate successful at managing multiple priorities with a positive attitude
 Willingness to take on added responsibilities to meet team goals

EDUCATION

2011-2015 PhD- Department of Food Science and Technology

Ferdowsi University of Mashhad Mashhad, Iran
PhD Thesis Title: Effects of Isomalt, Maltodextrin and Stevia on Physicochemical
and Rheological Properties of Wheat starch and Sugar-free Biscuits
Supervisor: Prof. M.B. Habibi Najafi, Dr. M. Majzoobi
Thesis score: 19.80

2007-2010 MSc - Department of Food Science and Technology

Gorgan University Gorgan, Iran
MSc Thesis Title: Effect of microbial transglutaminase on the quality of wheat
bread
supplemented with hull-less barley flour
Supervisor: Dr. M. Aalami, Prof. M. Shahedi
Thesis score: 19.90
2003-2007 BSc - Department of Food Science and Technology
Shiraz University, Shiraz, Iran

INDUSTRIAL EXPERIENCE
Fars science and technology park
2016-2022  Incubation and innovation center in Fars science and technology park. Shiraz,
Iran
 Manager and coordinator of innovative companies in innovation department.
 Kamvar sugar free biscuit company
2013-2014  R&D manager -Responsible for presenting functional new
formulations for their products and solving the formulation
problems. Isfahan, Iran

2007-2008 Salamat Biscuit company

 Q.C. manager- Responsible for the quality control of the products.
 Rated as being the most hardworking and diligent manager in the
factory. Isfahan, Iran

Department of food science and technology at State university

2014-
 Associate professor and Lecturer in food science coarse such as Conservation
2023
Technology, Packaging Technology, Cereal Technology, Sugar Technology
and Chocolate Technology and their laboratories. Shiraz, Iran