Naamdr. A Madadlou

OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
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I am a Food Process Scientist. As the PhD project, in the University of Tehran (UT, Iran) and University College Cork (UCC, Ireland), I worked on enzyme encapsulation through a biomimetic silicification method and exploited the encapsulated enzymes to release bioactive peptides from milk proteins. At the end of PhD, I received the Distinguished Doctoral Student Award for Excellence in Research. Meanwhile, I won bronze medal (rank 3) of Khwarizmi Youth Festival (more information) for my work on low-fat milk products.

After PhD, I supervised several projects on bioactive peptides, protein functionality, and protein gels, as well exploitation of emulsions and microemulsions for synthesis of bioparticles and encapsulation of bioactives. In 2016, I received the Distinguished Assistant Professor Award of the UT for Excellence in Research.

In 2017, after securing a grant in the frame of the highly competitive Agreenskills+ fellowship, a Marie Sklodowska-Curie co-fund program, I joined the French National Institute for Agricultural Research (INRA, France) and worked on designing all-aqueous emulsions for pancreatic lipase encapsulation. In 2019, I secured a prestigious grant from WUR (WUR talent fellowship) to join the FQD group for designing all-aqueous emulsions for microreaction purposes in the food science. I am co-supervising several PhD, as well as, multiple student (MSc and BSc) projects on all-aqueous emulsions, artificial organells, and bioactive peptides.

I am author of about 110 papers in peer-reviewed journals (total citation count ~3200, h-index 33 on google scholar), and participated in about 15 conferences. I serve as an editorial board member of Food Chemistry (published by Elsevier), and Journal of Dairy Research (published by Cambridge University) since 2017.

Sociale media
  Ashkan Madadlou op Linkedin
  Ashkan Madadlou op Google Scholar Citations

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