Azadeh Alikhani
About Azadeh Alikhani
Azadeh Alikhani is the Director of Fermentation at Lygos, where she has worked since 2022. She has a background in chemical engineering, holding a Ph.D. from the University of Pittsburgh and previously served as a Senior Scientist at Lygos for ten years.
Current Role as Director of Fermentation
Azadeh Alikhani currently holds the position of Director of Fermentation at Lygos, a role she has occupied since 2022. In this capacity, she oversees fermentation processes and strategies, contributing to the company's advancements in biotechnology. Her expertise in fermentation is integral to Lygos' mission of developing sustainable solutions.
Previous Experience at Lygos
Prior to her current role, Azadeh Alikhani worked at Lygos for a total of ten years, serving as a Senior Scientist from 2011 to 2021 and later as Director of Fermentation from 2021 to 2022. During her tenure, she focused on optimizing fermentation processes and enhancing product development, significantly impacting the company's research and development efforts.
Academic Background in Chemical Engineering
Azadeh Alikhani earned her Ph.D. in Chemical Engineering from the University of Pittsburgh, where she studied from 2003 to 2010. Her academic research laid the foundation for her expertise in fermentation and biotechnology. She also holds a Bachelor of Science in Chemical Engineering from Sharif University of Technology, further solidifying her technical knowledge in the field.
Research Experience at University of Pittsburgh
Before joining Lygos, Azadeh Alikhani served as a Graduate Student Researcher at the University of Pittsburgh from 2003 to 2010. During this period, she engaged in various research projects that contributed to her understanding of chemical processes and fermentation technologies, which she later applied in her professional career.
Short Tenure at Huue
In 2022, Azadeh Alikhani briefly worked as Director of Fermentation at Huue for a duration of two months. This role allowed her to further expand her experience in fermentation management, although her time there was short-lived.