Sevcan Erşan, PhD

I'm a Los Angeles–based food engineer and interdisciplinary researcher working at the intersection of food science, metabolomics, and sustainability.

My research investigates how plant-derived food components—especially polyphenols, carotenoids, and other bioactives—are transformed during processing and bioconversion, and how these transformations affect their functionality, nutritional value and health impact.

I am driven by a commitment to building resilient, equitable, and health-forward food systems that promote well-being while also supporting planetary health.