Shirin Bamezai
Shirin Bamezai is a PhD candidate in synthetic biology at Imperial College London, where she engineers production of food ingredients in Yarrowia lipolytica using precision fermentation approaches. Alongside her doctoral research, Shirin has developed a strong interest in translating biotechnology into sustainable food solutions. She has undertaken policy-focused fellowships with the UK Parliament (POST) and the UN FAO, shaping briefings on cultivated meat and microbial foods, which have strengthened her commitment to advancing biotechnology applications for resilient food systems.
ArticleFrom bread to bioreactors: how fermentation can transform the global food system
As pressures on the global food system grow, fermentation is being repurposed as a tool for more sustainable and resilient food production. Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein, examine how advances in synthetic biology are transforming this ancient practice for the future of food.