Nishat Tahsin is currently a PhD candidate exploring the interaction of novel food proteins with saliva to define the underlaying mechanism of astringency (dryness, puckering mouthfeel) caused by pea protein, whey, and casein consumption. Her research aims to reduce the undesirable astringent characteristics of novel proteins, and to improve consumer likeability for new food products in collaboration with a vegan biotech company – Motif Foodworks (Boston, MA). In theory, astringent proteins such as pea and whey protein interact with saliva when consumed altering salivary lubrication and affecting overall mouthfeel.

Nishat completed her BSc in Biochemistry at the University of Reading, where she conducted research about the  GPCR–Farnesoid X Receptor and its role in bile metabolism and liver diseases.

She is also passionate about the food industry running a brand and influencer page on Instagram and Tiktok, sharing recipes with a large following. Nishat has also appeared on tv to showcase her research and to increase awareness of salivary research and its interdisciplinary application into the food industry.

Nishat aims to combine her skills of public engagement, business and industry work with clients, and her passion for cooking to enrich her PhD and biochemistry research endeavours.