Maryam Nadeem holds both a Bachelor’s and an MS degree in Food Science and Technology from the University of Central Punjab, where she gained in-depth knowledge of food composition, processing, and nutritional evaluation.

Her academic background is deeply rooted in the study of functional foods, nutraceuticals, and bioactive compounds—key areas relevant to managing modern health issues such as stress eating and PCOS (Polycystic Ovary Syndrome).

Through her thesis on the “Development and Nutritional Evaluation of Quinoa-Watermelon Seed-Based Functional Bars,” she explored how specific food ingredients can support metabolic health and hormonal balance, which is crucial for addressing symptoms of PCOS and emotional eating.

Her research on ingredients like fenugreek (known for regulating insulin levels), mushrooms (used in medicinal foods), and cowpea (a plant protein source rich in fibres and micronutrients) reflects her interest in developing targeted dietary solutions. With this foundation, Maryam is well-positioned to create evidence-based, functional food products and meal plans that support women’s health, especially in reducing stress-related eating behaviours and managing PCOS through diet.