Ansioluettelo

Saman Sabet                                                                                                                                                                                                                                          

Food Material Science Research Group

Department of Food and Nutrition, The University of Helsinki

Email: [email protected] Phone: (+358) 466638842

ORCID: https://orcid.org/0000-0001-8683-0483

ResearchGate: https://www.researchgate.net/profile/Saman_Sabet

My research lies at the crossroads of colloidal science, delivery systems, gastrointestinal digestion simulation, food biopolymers, physical aspects of food chemistry, and human health. In particular, I am passionate to develop novel multifunctional fat substitutes with tailored digestibility to address the current global burden of obesity, to understand the principles and mechanisms of colloid structure-functionality relationship (digestibility, texture, flavour, appearance, shelf-life, and nutrition), and to find out the colloidal behaviour in the gastrointestinal tract.

Education

• The University of Auckland, New Zealand, PhD in Colloidal Science (2017- 2021).

An engineered small intestine-targeted colloidal delivery system

• The University of Nottingham, UK, MSc in Food Science (2011- 2012).                           

Extraction, characterisation, and encapsulation of oil bodies

• Beheshti University, Iran, BSc in Food Science and Technology (2000–2004).

Selected Publications

• Sabet, S., Rashidinejad, A., Qazi, H.J., & McGillivray, D. J. (2021). An efficient small intestine-targeted curcumin delivery system based on the “positive-negative-negative” colloidal interactions. Food Hydrocolloids, 111, 106375.
• Sabet, S., Rashidinejad, A., Melton, L. D., Zujovic, Z., Akbarinejad, A., Nieuwoudt, M.,Seal, C.K., & McGillivray, D. J. (2021). The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate. Food Hydrocolloids, 112, 106343.
• Sabet, S., Rashidinejad, A., Melton, L. D., & McGillivray, D. J. (2021). Recent advances to improve curcumin oral bioavailability. Trends in Food Science & Technology, 110, 253-266.
• Sabet, S., Seal, C. K., Akbarinejad, A., Rashidinejad, A., & McGillivray, D. J. (2020). “Positive-negative-negative” colloidal delivery system for bioactive compounds. Food Hydrocolloids, 100, 105922.
• Sabet, S., Seal, C. K., Swedlund, P. J., & McGillivray, D. J. (2020). Depositing alginate on the surface of bilayer emulsions. Food Hydrocolloids, 100, 105385.
• Akbarinejad, A., Hisey, C. L., Brewster, D., Ashraf, J., Chang, V., Sabet, S., Nursalim, Y., Lucarelli, V., Blenkiron, C., Chamley L., Barker, D., Williams, D. E., Evans, C.W., & Barker, D. (2020). Novel Electrochemically Switchable, Flexible, Microporous Cloth that Selectively Captures, Releases, and Concentrates Intact Extracellular Vesicles. ACS applied materials & interfaces, 12(35), 39005-39013.
• Farhoodi, M., Emam-Djomeh, E., Falah, A., Sabet, S., Nemati, M. (2018). Effect of menthol absorption by packaging material on the quality of yogurt drink during storage time. Journal of Agricultural Science and Technology, 15, 1373-1380.
• Sabet, S. (2016). Chemistry, study guide: Kinetics, Equilibrium, Acids and Bases, and electrochemistry, Tehran: Besabke Khat Khati. ISBN: 978-600-94792-1-4.
• Sabet, S. (2015). Chemistry, study guide: Stoichiometry, Thermodynamics, and Solutions, Tehran: Besabke Khat Khati. ISBN: 978-600-94792-0-7.
• Sabet, S. (2015). Chemistry, study guide: An introduction to pre-university chemistry ISBN: 978-600-90561-7-0

Lab Skills 

• Characterization: rheology, size, zeta-potential, isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), UV-Vis spectroscopy, FTIR, SS-NMR, fluorescence spectroscopy, and SDS-PAGE 
• Application of microscopy: CLSM, SEM, TEM, and light microscopy
• Gastrointestinal simulation: INFOGEST
• Analytical chemistry: HPLC, SPME headspace GC-MS, hydrophobic interaction chromatography (HIC)

 Certificates & Soft Skills

• Sensory evaluation, Institute of Food Science and Technology (IFST), UK, (2011).
• Chartered Institute of Environmental Health (CIEH) LEVEL 2, UK, (2011).
• HACCP Requirements and Documentation, Iran, (2007).

 Awards, Honours, and Professional Memberships

• The University of Helsinki, Postdoctoral Research Fellowship, Finland, 2021.  
• The University of Auckland, PhD Fellowship award, NZ, 2017.
• The University of Nottingham, Distinction award in MSc thesis, UK, 2012.
• Member of The New Zealand Institute Of Food Science & Technology (NZIFST)