Dr. P (Peyman) Ebrahimi, PhD

Peyman Ebrahimi is a Marie Skłodowska-Curie Actions (MSCA) Postdoctoral Fellow at Wageningen University & Research, where he leads the EU-funded SUPRAOX project. His current research focuses on developing sustainable strategies to improve the physical and oxidative stability of emulsion-based food systems. Within SUPRAOX, he investigates protein-polyphenol assemblies as natural antioxidants and stabilisers and uses microfluidic technologies to enhance and extend their protective activity.

Peyman holds a PhD in Food Science (cum laude) from the University of Padova, with a focus on functional compounds derived from plant materials and food by-products, particularly polyphenols and plant-based proteins. His research interests include translating laboratory findings into real-world food applications, with the aim of extending product shelf life, preserving food quality and nutrients, and reducing food waste. His long-term goal is to bridge fundamental science and practical innovation to contribute to healthier, more resilient, and sustainable food systems.