Sepideh Alasvand is a fifth-year Food Technology Ph.D. student in the Department of Food, Nutrition, and Packaging Sciences at Clemson University and is a first-year ISBT Scholarship recipient.

My research is under the guidance of Dr. Vivian Haley-Zitlin, Professor, at Clemson University. My current research explores the use of natural products such as mango leaf tea on diabetes. Overall, I am examining the chemical characterization and sensory analysis of teas from different varieties of Mangifera indica L. leaves to evaluate mango leaf tea's efficacy on adipocyte differentiation and adiponectin production in 3t3-l1 adipocytes. I received my Master's in Food Chemistry from Shiraz University under Dr. Mahmoud Aminlari, Professor, at Shiraz University, Iran, Shiraz. My Bachelor's degree in Food Science is from Isfahan University of Technology in Iran. Post-graduation, I plan to continue research in nutrition, diabetes, and chronic disease with a focus on the bioactive components in beverages and foods. My most important career goal is to refine my knowledge and skills in my area of interest and make a significant scientific contribution in the disciplines of nutrition and food science.

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