Esmat Aly

Esmat Aly is a Lecturer in Food Science at the Department of Science, School of Health and Life Sciences (SHLS), Teesside University, UK. He also serves as a Food Safety Consultant at the National Food Safety Authority in Egypt. His academic journey includes a PhD in Food Science from the University of Murcia (2015), an MSc in Bioavailability of Minerals from Cairo University (2010), and a BSc in Dairy Sciences from Assiut University (2003). Dr. Aly’s research focuses on functional food development, bioactivity analysis, and the impact of food processing technologies on nutritional quality.

Research Interests: His work emphasizes functional foods, in vitro digestion models, non-thermal food processing, and human milk composition. Notable projects include studying plant-based milk substitutes, bioavailability of micronutrients, and the therapeutic potential of dairy alternatives.

Teaching and Collaboration: He teaches undergraduate modules in Food Science and Nutrition, guiding over 300 students annually. He currently supervises two master’s students. Collaborations include projects with Spain’s NUTBRO research group, funded by the Spanish and Egyptian governments. His research employs techniques such as HPLC, SDS-PAGE, and cell culture models (e.g., Caco-2, STC-1).

Awards and Grants: He received an excellent honor degree and international mention for his PhD. His work has been supported by grants from the Spanish Government (PhD) and the Egyptian Government (postdoctoral).

Labs and Teams: Engages in collaborative networks across Europe, focusing on advancing food safety and functional food innovation through interdisciplinary partnerships.