Sarvenaz Khalili Tilami

About

Sarvenaz Khalili Tilami is an Assistant Professor at the Czech University of Life Sciences Prague. Her research focuses on the quality and nutritional evaluation of food products, particularly involving innovative uses of insects and plant lipids. Recent publications include studies on the oxidative stability of oils from various oat cultivars and the nutritional assessment of bakery products enriched with cricket meal. She is also involved in research about the post-mortem quality changes of fish and the fatty acid profiles of oats.