Prof. Dr. Nazanin Vafaei graduated from Sabzevar University in Food Science and Technology in 2007 and then she joined the National University of Malaysia (UKM) as a Research Assistant in Oleochemistry from 2009 to 2012. She completed her doctorate in Agriculture and Food Science at the University of Manitoba in 2017. Since January 2020, she has worked as a Research Associate at the University of Manitoba. As a researcher, she has been active in fats & oils, supercritical fluids, margarine, shortening, structured lipids, and palm oil substitutes. Her research is focused on using an eco-friendly system such as supercritical carbon dioxide for the production and extraction of nutraceutical and functional foods from natural materials to produce plant-based products such as antioxidants, essential oils, and natural colors.