Dr. Amini earned his Ph.D. in Food and Bioresource Engineering from the University of Tsukuba. His research focuses on fermentation, food processing technologies, and bioresource utilization. Currently, he works as a postdoctoral researcher, specializing in coffee research and development, with a particular emphasis on fermentation techniques, chemical composition, and sensory quality enhancement. His work integrates biotechnological approaches to improve coffee processing and flavor complexity.