学术团队

Ashok R. Patel

Associate Professor

Ashok R. Patel is Technion Associate Professor at the Guangdong Technion – Israel Institute of Technology. He earned his PhD in Pharmaceutics from Institute of Chemical Technology, India in 2008. Following his postdoctoral research in the field of colloidal delivery systems of foods at Unilever R&D in Netherlands, he relocated to Belgium and joined Ghent University as a Research Director of Vandemoortele Centre for Lipid Science and Technology and Associate Professor in Microstructure-Based Food Product Development. Author of book ‘Alternative Routes to Oil Structuring (Springer, 2015)’ and editor of book ‘Edible Oil Structuring: Concepts, Methods and Applications (RSC, 2017), he prides himself in being an internationally mobile researcher who has been active in the field of applied colloid science within different sectors, including CRO (Piramal Healthcare Ltd, India), Industry (Unilever R&D Vlaardingen, Netherlands), University (Ghent University, Belgium) and Research institute (International Iberian Nanotechnology Laboratory, Portugal). Dr. Patel’s research is focused on using under-utilized food grade ingredients to create novel edible soft matter systems (oleocolloids, complex emulsions, foams, gels and nano/micro particles) to solve formulation issues in food product development. As a leading expert in the field of edible oil structuring, he has published more than 50 ‘first-authored’ (and > 90 overall) publications including original research papers, reviews, book chapters and patents. For his research, he has received prestigious and highly competitive individual funding from European Commission (Marie Curie International Incoming Fellowship, Marie Curie Career Integration Grant and Marie Curie Cofund Fellowship). In 2015, he was selected for a once-in-a-lifetime opportunity to participate at the Lindau Nobel Laureate meeting as a visiting scientist. He is an active reviewer for grant applications from different countries and a verified reviewer for more than 40 different journals, he currently serves as an editorial board member for Springer journal – Food Biophysics.




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