（学术报告2019-01-15）Are edible oleocolloids the final frontier in food innovation?
报告题目：Are edible oleocolloids the final frontier in food innovation?
报告人：Dr. Ashok Patel （广东以色列理工学院）
Dr. Ashok Patel, is currently working as Technion Associate Professor at Guangdong Technion Israel Institute of Technology in Shantou, China. He prides himself in being an internationally mobile researcher who has been active in the field of food colloids within different sectors including industry (Unilever R&D Vlaardingen, Netherlands), University (Ghent University, Belgium) and research organization (International Iberian Nanotechnology Laboratory, Portugal). His past and current research is focused on using food-grade ingredients to create novel structured systems (including oleogels, foams, colloidal particles and complex emulsions) to solve formulation issues in food product development. He has published more than 80 publications (> 50 as first author) in the area of food colloids. For his research, he has received prestigious and highly competitive individual funding from European Commission on 3 different occasions (Marie Curie International Incoming Fellowship, Marie Curie Career Integration Grant, Marie Curie Cofund Fellowship) and other Young Scientist Awards and nominations. 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 serves on the editorial board of several journals including Food Biophysics, Journal of American Oil Chemists' Society and Heliyon.