Description: Unlocking Umami - Fermentation-Driven Enhancement of Taste in Shiitake Mushroom By-Products
In this session, Zeynab Razavi will explore the science behind umami enhancement in fermented shiitake mushroom by-products. Drawing from her doctoral research, she will explain how controlled fermentation with Lactiplantibacillus plantarum transforms key flavour-active compounds—such as free amino acids and 5′-nucleotides—and how these biochemical shifts contribute to richer, more complex umami perception.
Participants will learn:
- How fermentation modifies umami precursors in mushroom substrates
- Mechanisms behind increases or transformations of glutamate, IMP, GMP, and synergistic flavour contributors
- How analytical tools such as LC-MS, HPLC, and sensory-related indices (e.g., EUC) are used to characterize umami enhancement
- How fermentation can valorize mushroom by-products into clean-label, flavour-rich ingredients for the food industry
This session is ideal for food industry professionals, researchers, and product developers seeking to deepen their understanding of fermentation-driven flavour formation and its applications in sustainable ingredient innovation.
Our Speaker: Zeynab Razavi, Ph.D. (Candidate), Food Science Researcher, University of Guelph
Bio: Zeynab Razavi is a PhD candidate in Food Science at the University of Guelph and a Research Affiliate with Agriculture and Agri-Food Canada. Her research focuses on advancing sustainable food systems through fermentation, flavour chemistry, and polysaccharide characterization. Her doctoral work examines the valorization of shiitake mushroom by-products using Lactiplantibacillus plantarum fermentation to enhance umami compounds and extract bioactive β-glucans.
Before beginning her PhD, Zeynab completed a Master’s degree in Polymer Engineering, where she developed polysaccharide-based wound dressings and active packaging materials. She is deeply committed to bridging scientific innovation with industry needs—particularly in the areas of clean-label ingredient production and the circular use of food waste streams.
Zeynab’s expertise spans advanced analytical techniques—including GC-MS, HPAEC-PAD, HPSEC-MALLS, and NMR—for biopolymer structural analysis, supported by published work on functional food ingredients, hydrocolloid-based biomaterials, and innovative food processing. She is also active in teaching, student mentorship, and science communication, frequently speaking on fermentation, flavour chemistry, and sustainable food innovation.
Event Details:
Wednesday, December 3 , 2025
12:00 - 12:45 p.m. EST
Through Zoom Webinar platform
