General description
A biological engineering graduate, Imen Bakhti came up with her project idea while still a student. Faced with a Tunisian culinary culture rich in sugar, she asked herself: How can one preserve their health without giving up the pleasure of taste? This question stayed with her throughout her academic journey from her engineering degree to a professional master’s in food, chemistry, and health, followed by a second master’s in business management. As her studies progressed, her awareness deepened, sharpening her observations and feeding her thinking. “I wanted light products, and I realized they were almost non-existent in Tunisia. Yet, the raw materials were abundant, but not processed which limited access to fresh and healthy products in the long term,” she explains.