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Ali

Our research is focused on the rational design and synthesis of emulsions to fabricate multi-compartment emulsion-based vehicles for regulating lipid digestion and bioavailability in gastrointestinal tract. Another theme of our research is to understand the molecular and physical factors that impact bioavailability and stability of lipid and lipophilic food ingredients and develop effective emulsion-based systems and encapsulation technologies to enhance ingredient stability within food matrix.

 

Appointments

  • Food Science

Areas of Expertise

  • Food Chemistry and Ingredient Technology
  • Structural Emulsions and Encapsulation Technologies
  • Surface Chemistry

Education

  • Harvard University, Cambridge, MA, USA; Postdoctoral Fellow 2010-2015
  • University of Campinas, Campinas, Brazil
; Postdoctoral Fellow 2008-2009
  • Isfahan University of Technology, Isfahan, Iran
; Ph.D. in Organic Chemistry 2001-2006
  • Ferdowsi University of Mashhad, Mashhad, Iran; M.Sc. in Organic Chemistry 1998-2000

Teaching

  • Chemistry and Functional Properties of Food Ingredients
  • Food Product Development