Dr Aditya Nayak MSc, PhD

School of Chemical Engineering
Marie Skłodowska-Curie Fellow

Contact details

Telephone: +44 (0) 121 4145364
Telephone (2): +44 (0) 7404023691
Email: a.nayak.1@bham.ac.uk

Address: School of Chemical Engineering
University of Birmingham
Edgbaston
Birmingham
B15 2TT
UK

Aditya joined the University of Birmingham in 2015 as a Marie Curie International Incoming Fellow within the Microstructure Engineering Research Group in the School of Chemical Engineering. Currently he is investigating the suitability of food grade Pickering particles to formulate healthier emulsion-based foods which can be used to tackle chronic health problems like obesity.

He has received Marie Skłodowska-Curie Individual Fellowship (H2020-MSCA-IF-2014) funded by European Commission to the project “Nano Structured Emulsion
Foods”. During his Tenure as a Postdoctoral Researcher in Sejong University, Korea he has also received research grant from Korean National Research Foundation (KNRF) as a principal investigator to study the suitability of lipid based delivery systems to deliver nutraceuticals.

Qualifications

PhD in Biochemistry, Kuvempu University, 2010
MSc in Biochemistry, Kuvempu University, 2005
BSc in Biochemistry, Kuvempu University, 2002

Biography

Aditya obtained his MSc and PhD degree in Biochemistry from Kuvempu University in India.

He has more than a decade research experience in designing and characterizing novel drug delivery systems to deliver pharmaceuticals and nutraceuticals.
Currently he is using his research experience in pharmaceutical drug delivery to design food micro/nano structures to formulate healthier emulsion foods with desired physico-chemical properties and functionality (stability, rheology, digestibility etc.) which is funded by the European Commission (H2020-MSCA-IF-2014). He also has experience in Technology transfer which he gained during his tenure as a Research Assistant in Bern University of Applied Sciences, Switzerland.

Postgraduate supervision

Aditya provides supervision for some Masters and PhD students within the group.

Research

Design and development of food microstructures to control their physico-chemical properties and functionality (stability, rheology, digestibility etc.)

Development of nano/microstructures for encapsulation and targeted delivery of pharma and nutraceuticals for health promotion and disease prevention.

Fabrication and characterization of drug delivery systems (nanoparticles, liposomes, emulsion, crystals etc.)

Publications

Aditya N.P and Sanghoon Ko. (2015), Solid lipid nanoparticles (SLNs): delivery vehicles for food bioactives. RSC Advances, 5:30902–30911.

Aditya N.P, Hanjoo Yang, Saehoon Kim, Sanghoon Ko. (2015), Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability. Colloids and Surfaces B: Biointerfaces, 127:114–121.

Aditya, N.P, Sheetal Aditya, Han-Joo Yang, Hye Won Kim, Sung Ook Park, Jinhee Lee, Sanghoon Ko. (2015), Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application. Journal of functional foods, 15:35–43.

Aditya, N.P, Sheetal Aditya, Han-Joo Yang, Hye Won Kim, Sung Ook Park, Sanghoon Ko. (2015), Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion. Food Chemistry,173: 7–13.

Aditya, N.P, Vathsala, P.G, Vieira, V, Murthy, R.S.R, Souto, E.B. (2013), Advances in nanomedicines for malaria treatment. Advances in Colloid and Interface Science, 201–202:1–17.

Aditya,N.P, Myeongkuk Shim, Inae Lee, YoungJoo Lee, Moo-Hyeog Im, Sanghoon Ko. (2013), Curcumin and Genistein Coloaded Nanostructured Lipid Carriers: in Vitro Digestion and Antiprostate Cancer Activity. Journal of Agricultural and Food Chemistry, 61:1878−1883.