LAB REPORTS

Safarzadeh Markhali is in her final year of doctoral study in Food Science and Technology and Nutrition, University of Minho, Portugal. She developed a great interest in the viabilities of innovative processing techniques to sustainably: (i) intensify quality of virgin olive oil, and (ii) re-utilize olive leave residues. Safarzadeh Markhali holds a Master of Science in Food Science and Technology from Curtin University, Australia. Prior to that, she received her BSc degree in Human Nutrition & Food Science from Glasgow Caledonian University, UK, and her Higher National Diploma in food technology from Glasgow Metropolitan College, UK.