About Sarab Sahi
Sarab Sahi is Ingredient Specialist within the Baking and Cereal Processing Department at Campden BRI. He is a graduate of the University of Salford; obtaining a BSc in Biochemistry in 1976 and a PhD at Reading University (a study involving synthesis and characterisation of the functional properties of sucrose esters in relation to existing food emulsifiers). He continued at Reading as a Research Fellow investigating protein/lipid interactions for a further 3 years.
Sarab joined FMBRA at Chorleywood in 1989 as Cereal Scientist. The areas of specialisation include rheological measurements of dough and batter systems, thermal properties of foods using instruments such as DSC and Rapid Visco Analyser, texture analysis and interfacial properties. These techniques have been employed to investigate ingredient functionality of key ingredients such as starch, proteins and fats as well as materials with special properties such as emulsifiers and enzymes in relation to functions in the processing and shelf-life of foods. Other research interests include routes to achieving clean label in bakery products. He has authored a number of book chapters as well as numerous publications in scientific and trade journals.
Connect with Sarab on LinkedIn