Food production requires transformative change to ensure the growing global population is fed nutritiously and sustainably.
A central challenge is finding optimal combinations of ingredients and processes to produce acceptable nutritional quality, desirable taste and texture, and reduced environmental impact.
As a 2025 Schmidt Science Fellow, Vahidullah will use large datasets and advanced computational methods to accelerate the development of sustainable and nutritious foods and help ensure greater access.
Vahidullah will develop machine learning algorithms to design and fine-tune recipes that maximise nutrition while minimizing environmental impact. He will also develop fungi-based meat alternatives with mechanical properties that better replicate those of real meat.
Vahidullah will pivot from Mechanical Engineering to Food Science