Nikta Niki

M.Sc. in Food Engineering with research interests in whisky aging, HPLC analysis, and food chemistry

Nikta Niki holds a Bachelor's degree in Food Science and Technology from Azad University of Isfahan and a Master's degree in Food Engineering from Politecnico di Milano. Her master's thesis focused on optimization of whisky accelerated aging process through ultrasound. She is currently an intern in the CFA Lab (Applied Physical Chemistry) in Politecnico di Milano, where she continues to advance the whisky aging project through innovative optimization strategies. Her research interests also include HPLC-based analysis for coffee and whisky and the development and characterization of vitamin C-containing gels produced from food wastes.