Elnaz Shabani is an Analyst at Lux and contributes to the CPG team’s coverage of food and nutrition. In this role, she monitors food-tech innovation related to alternative proteins, novel processing technologies, and food traceability.
Prior to joining Lux, Elnaz worked at Beyond Meat as an innovation scientist developing novel textures for whole-cut plant-based meats. She holds a Ph.D. in Fiber and Polymer Science from North Carolina State University and has an interdisciplinary background working at the intersection of polymers and alternative meats. During her postdoctoral research at University of Massachusetts Lowell, she received a research funding award from The Good Food Institute, where she served as a co-principal investigator to research innovative processing techniques, including fiber spinning, for designing whole-cut muscle textures using plant-based formulations.
