Ashok Patel

Prof. Ashok R. Patel prides himself in being an internationally mobile researcher who has been active in the field of food colloids within different sectors: industry (Unilever R&D, Netherlands), University (Ghent University, Belgium) and research organization (International Iberian Nanotechnology Laboratory, Portugal). He has published two leading books on edible oil structuring and more than 50 ‘first-authored’ original research publications in the area of applied colloid science. For his research he has received prestigious and highly competitive individual funding from the European Commission and other young scientist awards and nominations.

He has been awarded Publons Global Peer Review Award (Agricultural sciences and Chemistry) for four consecutive years (2016-2019). And as a wider service to the scientific publishing community, he is currently serving as associate editor for Journal of American Oil Chemists’ Society (Wiley), Current Research in Food Sciences (Elsevier), and Current Nutraceuticals (Bentham Science) and an editorial board member for Food Biophysics (Springer) and Heliyon (Elsevier).