Encapsulating bioactive compounds for health and food innovation

About the Project

Our research group in the Physical Properties Lab focuses on developing innovative emulsion techniques for the encapsulation of bioactive compounds, including polyphenols and polyunsaturated fatty acids. These compounds are vital for improving public health and the research is closely aligned with global health and sustainability priorities.

The main aim is to enhance the stability and bioavailability of these essential nutrients to be used in the development of food products, addressing key global health and sustainability challenges. By improving the stability and delivery of bioactive compounds through encapsulation techniques, including Pickering emulsions, nanoemulsions, microemulsions, and double emulsions, we seek to reduce nutrient waste, enhance nutrient absorption, and better understand the role these encapsulated compounds play in human health. Pickering emulsions utilise solid particles as stabilisers, providing excellent stability and potential for sustained release. Nanoemulsions and microemulsions offer enhanced solubility and absorption characteristics, crucial for improving the efficacy of bioactive compounds. Additionally, double emulsions allow for the encapsulation of both hydrophilic and hydrophobic bioactive compounds, further enhancing the versatility and application of these systems. In addition to exploring emulsion techniques, we conduct clinical trials to better understand the impact of these encapsulated bioactive compounds. By measuring the levels of these compounds in blood or relevant biomarkers, we assess the bioavailability of bioactive compounds and the efficiency of the encapsulation techniques. This allows us to understand how our encapsulation techniques influence the stability, absorption, and delivery of bioactive compounds, providing valuable insights into their potential health benefits and applications. PhD students in our group will gain valuable expertise in food science, material science, biochemistry, and clinical research within a dynamic, interdisciplinary research environment. This work not only advances scientific knowledge in this area but also offers students the opportunity to contribute to sustainable, innovative solutions that support global health and food security.

University of Reading:

The University of Reading, located west of London, England, is ranked at 172 globally, according to the QS World University Rankings 2025. 98% of research at the University is of international standing (REF 2021, combining the University’s world leading, internationally excellent and internationally recognised submissions). The University’s main Whiteknights Campus is set in 130 hectares of beautiful, award-winning parkland, less than a 30-minute train ride to London Paddington and is approximately 30 miles from London Heathrow airport.

During your PhD at the University of Reading, you will expand your research knowledge and skills, receiving supervision and training in a number of different forms. We also provide dedicated training in important transferable skills that will support your career aspirations. If you need to develop your academic English skills before you start your studies, then the University has an excellent International Study and Language Institute which can help with this.

Eligibility:

• Applicants should have a good bachelor’s degree (minimum of a UK Upper Second (2:1) or equivalent)/master’s degree in Food Science or a strongly-related discipline.
• International applicants will also need to meet the University’s English Language requirements. We offer pre-sessional English courses that can help with meeting these requirements.

The University of Reading is committed to a policy of equal opportunities and non-discriminatory treatment for all members of its community.

How to apply:

If you are interested in self-funding your PhD or have already identified a scholarship opportunity you are eligible for, please contact Dr Atefeh Amiri directly. We are committed to fostering a supportive, inclusive, and collaborative research environment and encourage applications from individuals of all backgrounds, regardless of age, disability, ethnicity, gender, or sexual orientation.

Further information:

Department of Food and Nutritional Sciences

Enquiries:

Dr. Atefeh Amiri Rigi, email: a.amiririgi@reading.ac.uk

Funding Notes

We welcome applications from self-funded students worldwide for this project.

If you are applying to an international funding scheme, we encourage you to get in contact as we may be able to support you in your application.

References

Amiri-Rigi, A., Pillai, S.K., & Emmambux, M.N. (2023). Development of hemp seed oil nanoemulsions loaded with ascorbyl palmitate: Effect of operational parameters, emulsifiers, and wall materials. Food Chemistry, 400, Article e134052.
Amiri-Rigi, A., & Abbasi, S. (2017). Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions. Journal of the Science of Food and Agriculture, 97 (14), 4922–4928.
Bamidele, O.P., Amiri-Rigi, A., & Emmambux, M.N. (2023). Encapsulation of ascorbyl palmitate in corn starch matrix by extrusion cooking: Release behavior and antioxidant activity. Food Chemistry, 399, Article e133981.