Sharareh Hekmat is a Full Professor in the Brescia School of Food and Nutritional Sciences at Western University. Dr. Hekmat teaches both undergraduate and graduate courses in Advanced Food Sciences, Sensory Sciences, and Food and Nutritional Policies, where she integrates current research findings and real-world applications to enhance students’ learning. She is committed to fostering student success through mentorship, experiential learning opportunities, and interdisciplinary collaboration.

Her research focuses on the development and optimization of functional food products, particularly those enriched with probiotic bacteria and essential micronutrients. Her work aims to improve the nutritional quality, safety, and sensory attributes of food while enhancing manufacturing efficiency and scalability. Her research contributes to innovations in food science that address both local and global health challenges.

Dr. Hekmat is also involved in service to the university and the broader academic community. She collaborates with multidisciplinary teams, supervises graduate research, and participates in academic and policy initiatives at Western University.