Dr. Ashok Patel, author of book ‘Alternative Routes to Oil Structuring (Springer, 2015)’ and editor of book ‘Edible Oil Structuring: Concepts, Methods and Applications (RSC, 2017)’, is currently working as an 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.