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Dr. Ali Sedaghat Doost
Food R&D Scientist and Researcher,
Ghent University, FAM-Stumabo, Belgium
Dr. Ali Sedaghat Doost is a Food R&D Scientist at FAM-Stumabo and a post-doctoral researcher at Ghent University, Belgium. With over a decade of industry experience, his pioneering work focuses on diverse colloidal dispersions, particularly the development of plant-based systems tailored for various food products. Within FAM-Stumabo's food R&D department, he is actively engaged in researching cheese alternative colloidal systems and examining the impact of their physicochemical characteristics on key processing stages, specifically the size reduction process.
He holds a Master of Food Science from the University of Leeds, UK. Dr. Sedaghat Doost's academic journey led him to the Particle and Interfacial Technology Group (PaInT) at Ghent University, where he pursued his Ph.D. His research encompasses formulation, comprehensive characterization methodologies, and the fundamental stability of colloidal systems.
Sessions
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20-Feb-2024Al MultaquaCase Studies Corner: Why, How, Impact Factors Under the Lens: Reduce, Reuse, Recycle
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