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Saeed Mirzaee Ghazani, PhD

Research Associate
University of Guelph
Guelph, ON, Canada

Dr. Saeed Mirzaee Ghazani is a distinguished lipid scientist with extensive expertise in lipid crystallization, cocoa butter polymorphism, microbial lipids, and enzymatic lipid modification. He is a Research Associate at the University of Guelph, Canada, where he has actively contributed to advancing the understanding of lipid structures and their functional applications in food systems.
Dr. Ghazani's pioneering work on cocoa butter polymorphism has provided critical insights into the molecular mechanisms governing triclinic crystal structures in chocolate. His research has led to a deeper understanding of fat crystallization, tempering techniques, and the role of minor lipidic components in improving chocolate texture and stability. His contributions to cocoa butter equivalents (CBEs) have also influenced the development of sustainable and high-performance fat alternatives. Beyond cocoa butter, Dr. Ghazani has been at the forefront of microbial lipid research, exploring single-cell oil (SCO) production through fermentation-based approaches. His work in this area focuses on producing sustainable fats for the food industry, including microbial-derived alternatives to palm oil, animal fats, and tropical oils. He has collaborated with industry leaders to optimize fermentation conditions, lipid extraction, and downstream processing to enhance the yield and functionality of microbial oils.
Dr. Ghazani is also recognized for his expertise in enzymatic lipid modification, where he has applied lipase-catalyzed reactions to tailor lipid structures for specific applications. His research includes enzymatic glycerolysis, transesterification, and interesterification to modify fats and oils for improved plasticity, stability, and nutritional profiles. With over 50 peer-reviewed publications, multiple book chapters, and patents, Dr. Ghazani has established himself as a leader in the lipid science community. He has been an invited speaker and session chair at the American Oil Chemists’ Society (AOCS) Annual Meeting, where he leads discussions on microbial lipids for food applications.
As the CEO of Tiden Lipid Biotech Solutions Inc., Dr. Ghazani continues to bridge the gap between academic research and industrial applications, developing sustainable lipid solutions for the future of food.

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