Ali Sedaghat Doost


Ali Sedaghat Doost

Ali Sedaghat Doost has joined the PaInT group as a Ph.D. student working on different aspects (formulation, characterization, and stability) of colloidal systems such as emulsions, particles, and micelles. He graduated in a Master of Food Science from University of Leeds working on (hydro)colloidal dispersion. He is currently doing research as a post-doctoral researcher on novel delivery systems for bioactive compounds such as plant-derived oils and food colorants applicable in food, pharmaceutical, and beauty products. He is also interested in exploring novel sources of (plant-based) biopolymers as well as the heat stability improvement of whey proteins through Maillard conjugation.



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