Shahrzad Tafazoli, Ph.D., Director, Safety & Regulatory, Food & Nutrition Group
Dr. Shahrzad Tafazoli is a Director in Safety and Regulatory within the Food & Nutrition Group. She has applied her broad background in toxicology and chemistry, and her strong knowledge of food safety and regulations in successfully managing the introduction of several food ingredients and additives, including plant-based protein products and food ingredients derived from Genetically-Modified Organisms (GMOs) in various global markets through the Generally Recognized as Safe (GRAS) or Novel Food procedures. Shahrzad is also leading the European Union (EU) food enzyme submission program within the Food & Nutrition Group and has been involved in several successful food enzyme authorizations in the EU.
Dr. Tafazoli also has managed a number of projects related to the safety assessment of novel molecules for use in human sensory trials utilizing a quantitative structure-activity relationship (Q)SAR approach. Using this approach, Dr. Tafazoli has evaluated the safety profile of several novel substances, including plant extracts, fermentation products, and fungal secondary metabolites.
Dr. Tafazoli has published several peer-reviewed journal articles related to the safety of food ingredients, food additives and mechanisms of drug-induced hepatotoxicity, and has presented her research at various international scientific meetings, including the Society of Toxicology and the International Society for the Study of Xenobiotics. During her graduate studies, Dr. Tafazoli has been awarded several scholarships, including the Ontario Graduate Scholarship (OGS) and the Natural Sciences and Engineering Research Council (NSERC) Post-Graduate Scholarship.