Scientific Talk by Dr. Ali Sedaghat Doost

Scientific Talk by Dr. Ali Sedaghat Doost

DRIFT-FOOD Research Centre hosted a Scientific Talk by Dr. Ali Sedaghat Doost of University in Ghent on the importance of processing in the formulation of novel food products with a focus on cheese cutting. Dr. Doost also visited the Food Processing Training Centre with a vision of future cooperation between Ghent University, FAM STUMABO, and DRIFT-FOOD. 

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 developing plant-based systems tailored for various food products. Within FAM-Stumabo’s food R&D department, he is actively 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.