Goly Fayaz

Goly Fayaz, PhD, is a Postdoctoral Fellow specializing in Food Science, with a focus on food structure, emulsions, and fat crystallization. During her PhD, she investigated novel oil-structured systems (oleogels) to develop trans fat-free food products and reduce saturated fat content. Her research also explored functional food ingredients from food waste, employing high-pressure homogenization and ultrasound for innovative food structuring.

Currently, at Toronto Metropolitan University, Goly is developing oil-in-water emulsion systems with enhanced shear resistance and temperature stability to create a non-dairy cream that mimics UHT dairy cream. With expertise in physicochemical analysis (e.g., rheology, XRD, and microscopy), she is committed to bridging fundamental research with real-world food applications.