Avin Ahmadnian

Avin Ahmadnian is an undergraduate student at the University of Toronto pursuing a major in Biology with double minors in Chemistry and Near and Middle Eastern Civilizations. She is a member of the UofT Alternative Protein Project and is passionate about exploring innovative, sustainable approaches to food systems. Her research working with the Good Food Institute’s Academic Challenge focuses on developing affordable and scalable protein sources through the valorization of agricultural and industrial byproducts, with the broader goal of improving accessibility and sustainability within the alternative protein space. Cultural familiarity can be as important as nutrition when designing sustainable foods.