Case Summary:  

In today’s rapidly evolving food landscape, consumers want more than just taste—they want transparency, safety, and sustainability. One food scientist from Iran is delivering just that, and her extraordinary work has now been recognized with an EB-2 National Interest Waiver (NIW) approval. Her contributions? Nothing short of revolutionary for how we preserve and protect the foods we eat every day.

The Problem: Spoilage and Synthetic Preservatives

Each year, over 40 million tons of food are wasted in the United States. Much of this is preventable, not to consumption but to spoilage. Meanwhile, synthetic preservatives—while widely used—raise concerns over long-term health effects. Bridging the gap between waste prevention and natural preservation, this scientist has dedicated her research to bioactive compounds that extend shelf life without compromising nutrition or safety.

The Solution: Quinoa-Derived Peptides, Natural Films, and More

Her research centers on developing naturally derived antimicrobial and antioxidant additives for food preservation. With a focus on quinoa peptides, she has created:

● Quinoa peptide-loaded nanoliposomes that reduce microbial spoilage in meat
● Nanocomposite films enriched with silver nanoparticles for detoxifying aflatoxins in pistachios
● Hydrocolloid-enriched orange juice with improved stability and shelf life
● Vacuum-packaged fish enhanced with citrus extracts, reducing bacterial contamination

She has authored 9 peer-reviewed journal articles (5 first-authored) and 2 conference abstracts, with a total of 99 citations. Notably, three of her papers are ranked in the top 20% most cited in Agricultural Sciences for their publication years, signaling the depth of her influence.

Global Recognition—and Real Use Cases

Her discoveries have not only impressed journal editors but also influenced researchers around the world. Studies from the U.S., South Korea, Peru, and Europe have cited her work to:

● Improve the antioxidant properties of pea and tuna proteins
● Create sustainable packaging for postharvest crops
● Reduce mycotoxin levels in seafood
● Extend the shelf life of nutraceutical beverages

This level of engagement isn’t just impressive—it proves her research is already guiding innovation in real-world applications.

One recommender noted:

“Her work on hydrolyzed quinoa peptides as natural food preservatives is driving meaningful change in how we address spoilage. Her research is not just novel—it’s shaping food policy and industrial practices worldwide”.

Well Positioned to Keep Building

Currently working at a U.S.-based research institute, the scientist continues to explore natural preservatives like vitamin E and functional proteins that enhance meat quality and nutritional density. She also serves as a peer reviewer for leading journals in food science—an acknowledgment of her authority in evaluating cutting-edge work.

Backed by top-ranked journals like Food Science & Nutrition and funding interest from food safety institutions, her career is accelerating with a clear impact trajectory.

National Importance and a Clear Win

Her work aligns perfectly with national efforts to reduce foodborne illnesses and food waste—two issues that cost the U.S. billions annually. With 1 in 6 Americans affected by contaminated food every year, her findings offer scalable, sustainable, and safer alternatives to traditional food processing methods.

The EB-2 NIW petition, filed in March 2025 and approved in May 2025, successfully argued that:

● Her research has substantial merit in addressing food safety and sustainability
● She is well-positioned to advance her work through publication, collaboration, and innovation
● Waiving the job offer requirement would benefit the United States, especially as her natural preservation techniques are already being implemented and cited by independent researchers

From quinoa peptides to aflatoxin-fighting films, her work represents a paradigm shift in how we preserve the foods we rely on. We are honored to have supported this exceptional scientist, and we look forward to seeing how her discoveries continue to reshape food science for the better.