Anvar Sajeev
Food Scientist @Campden BRI
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WORK HISTORY
Food Scientist @Campden BRI
Chipping Campden, GB
Supporting industry and research consultancy projects within the Technology & Research Consulting Department.Performing analysis like thermal analysis (DSC),texture analysis, particle size,foam,droplet rheology measurements to assess structural and melting properties of food products.Assisting with rheological testing to evaluate viscosity and flow behaviour of food materials.Supporting analytical work across colour, spectrometry, and advanced imaging techniques under senior scientists.Contributing to cultivated (lab-grown) meat and alternative protein projects, gaining hands-on experience in applied food science.
EDUCATION
Kerala University, Thiruvananthapuram
Bachelor of Applied Science - BASc, Botany and biotechnology
Sheffield Hallam University
Master's degree, Food consumer marketing and product development
ABOUT ANVAR SAJEEV
I’m a Food Scientist working in the Technology & Research Consulting team at Campden BRI. I recently completed my MSc in Food Consumer Marketing and Product Development and have started my career in the UK food industry.In this role, I support consultancy and research projects through hands-on lab work. This includes texture analysis, DSC, rheology, and other food testing techniques. I work closely with senior scientists and learn how scientific data is used to solve real problems in the food industry.I’m especially interested in sustainable food systems, including alternative proteins and cultivated meat. I enjoy working on projects that link science, innovation, and consumer needs.I’m curious, detail-focused, and always keen to learn. I value teamwork, clear communication, and practical problem-solving, and I’m excited to keep developing as a food scientist.
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