معرفی
Krassimir P. Velikov is an Assistant Professor at Utrecht University's Soft Condensed Matter group within the Debye Institute for Nanomaterials Science. He holds a part-time position at Utrecht University while also working as Team Leader and Science Leader for Colloidal Dispersions and Nanoscale Structuring at Unilever R&D in Vlaardingen. Additionally, he serves as an Adjunct Associate Professor at North Carolina State University's Department of Chemical and Biomolecular Engineering and as program director for the 5B Molecular Structure of Food program at NanoNextNL.
Dr. Velikov's research focuses on soft-condensed matter and colloidal dispersions, nanoscale structuring, colloidal self-assembly, and the application of colloids to control stability, appearance, texture, taste, and bioavailability of bioactives. His work bridges fundamental colloid science with practical applications in food science and nutraceutical delivery systems. His expertise spans from the physical chemistry of digestion to the formulation and delivery of functional ingredients.
His recent publications demonstrate a strong focus on Pickering emulsions, colloidal assembly, food fortification, and nanoscale structuring. The research shows a consistent trajectory toward understanding and controlling colloidal phenomena for food applications, with particular emphasis on iron fortification, texture modification, and the development of responsive colloidal systems. His work often combines fundamental physical chemistry with practical food science applications.
Dr. Velikov has extensive experience in both academic and industrial research settings, having worked at Unilever since 2002 while maintaining an active academic position. His research bridges the gap between fundamental colloid science and industrial applications, particularly in the food sector.
