Iran, Islamic Republic ofCountry of destination:
European population is ageing. It is estimated that the proportion of old population (individuals aged>65 years) will grow from 16% in 2010 to 29% by 2060. Malnutrition is correlated with morbidity and mortality of elderly people. Malabsorption of nutrients due to pancreatic insufficiency is amongst the reasons that cause weight loss in the elderly and several human trials have clearly established that the pancreatic exocrine secretion does decline in advanced age. This project aims at developing innovative semi-solid foods and beverages specifically dedicated to deliver pancreatic secretions and tackle elderly malnutrition. An emulsion will be fabricated to deliver both highly nutritive proteins and pancreatic enzymes in the gastrointestinal tract. Whey protein microgels (WPMs) which are sub-micron dense spheres formed through heating whey proteins can deliver remarkable amounts of nutritive proteins to geriatric persons. Accompanied by supplementing with WPMs, pancreatic enzyme replacement therapy would increase wellness of older individuals. After optimization of the manufacture process, composition and stability of the formula, the nutritional performances of the products will be assessed through in vitro dynamic gastrointestinal digestion with the DIDGI® simulator, using a model of the elderly gastrointestinal tract that will be developed during this project.
I obtained BSc (in 2003), MSc (in 2005) and PhD (in 2009) degrees in Agricultural Engineering-Food Science and Technology. After obtaining my master’s degree, I was recruited by Urmia University (Iran) as lecturer for 1 year; then, I started a doctorate. Subsequent to doctoral education, I worked as research assistant professor in Iranian Research Organization for Science and Technology (Tehran) since March 2010 till March 2013, after which I joined to the Food Science Department of the University of Tehran as assistant professor till now. Then I moved to France to work as a researcher for the French National Institute for Agricultural Research (INRA) in STLO Research Unit in Rennes as an AgreenSkills+ fellow.
Vahedifar A., Madadlou A., Salami M., 2018. Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels. International Dairy Journal. 79, 43-51.
Koshani, R., Madadlou, A., 2018. A viewpoint on the gastrointestinal fate of cellulose nanocrystals. Trends in Food Science and Technology, 71: 268-273. Doi: 10.1016/j.tifs.2017.10.023.
Madadlou A., Abbaspourrad A., 2017. Bioactive whey peptide particles: An emerging class of nutraceutical carriers. Critical Reviews in Food Science and Nutrition. Doi: 10.1080/10408398.2016.1264064.
Nooshkam M., Madadlou A., 2016. Maillard conjugation of lactose with potentially bioactive peptides. Food Chemistry. 192, 831-836.
Madadlou A., Jaberipour S. & Eskandari M.H., 2014). Nanoparticulatation of enzymatically cross-linked whey proteins to encapsulate caffeine via microemulsification/ heat gelation procedure. LWT-Food Science & Technology, 57, 725-730.