Shahida Anusha Siddiqui

Technical University of Munich, German Institute of Food Technologies

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About

Dr. Shahida Anusha Siddiqui is a pioneering researcher at the intersection of food science, artificial intelligence, and sustainable protein innovation. Her work centers on three transformative areas: AI-driven food safety and security, phytotoxin analysis, and the development of novel alternative proteins. In her highly cited 2024 critical review on AI, she explores how emerging technologies can reshape global agriculture and food systems, a work that has already garnered 40 citations for its forward-looking synthesis. Dr. Siddiqui also contributes to the detection and assessment of natural phytotoxins, advancing our understanding of plant-based compounds for agricultural and pharmaceutical applications. Most notably, she is at the forefront of sustainable food production with her comprehensive 2024 review on lab-grown insect meat, where she examines chemical, biological, and life cycle perspectives to position this novel protein source as a viable alternative to traditional livestock. Her interdisciplinary approach—bridging cutting-edge AI with food chemistry and sustainability—marks her as a rising voice in the future of food science.