Alejandra Acevedo-Fani

Research Fellow
Food Processing and Nutrition

Alejandra Acevedo-Fani is a recipient of a Marie Curie fellowship and works as a Research Fellow in the Food Processing and Nutrition Group of the Department of Life Science. Her research at INL is focused on developing personalised foods for the elderly with enhanced nutrition and sensory properties, combining nano-encapsulation technologies and 3D printing. Her research interests include encapsulation of functional compounds, novel technologies to create future food systems, and food structure effects on nutrients delivery during digestion.

Alejandra received her PhD in Food Science and Technology from the University of Lleida (Spain) in 2016. Her research was focused on developing nanostructured systems for encapsulating functional compounds and understanding their potential to improve the delivery of entrapped compounds to foods. In 2017, Alejandra was appointed as a Postdoctoral Fellow at the Riddet Institute Centre of Research Excellence (New Zealand). She worked on the application of bioactive delivery systems on complex food systems, looking at their behaviour during digestion and impact on health. As a result of this research, she is the co-inventor of a patent on a new technology to aid the fortification of foods with flavonoids. Currently, she holds an affiliated researcher status at the Riddet Institute and she is involved in different projects, co-supervision of PhD and master students, and is member of the food innovation team.

Selected Publications