I am Esmat Aly, a Lecturer of Food Science and Researcherat Department of Science, School of Health, and Life Science (SHLS), Teesside University, UK. I achieved Ph.D. degree from the Food Science, Technology, and Human Nutrition, Faculty of Veterinary Sciences, the University of Murcia in 2015 with an excellent honor degree and with international mention. The Ph.D. dissertation was entitled "The functionality of lactoferrin and human milk oligosaccharides in infant formulae". My Doctoral Thesis was about the functionality and stability of one of the most important whey protein named Lactoferrin in infant formulae, as compared to human milk.

I have more than 10 years of academic and scientific research in the field of Food Science, Technology, and Human Nutrition. During my pre-doctoral grant, I taught several modules about food science and human nutrition. In 2020, I also was appointed Lecturer at the Higher Institute of Agricultural Cooperation. I currently teach two undergraduate modules covering up to 300 students. I also supervise two master's students. On the other hand, I am working as Food Safety Consultant at the National Food Safety Authority in Egypt.

During my career as a Researcher, I got solid knowledge and deep experience associated with food extraction and analysis using HPLC. Additionally, I have deep experience in pre-clinical experiments, especially in vitro digestion and cell culture model experiments, using several cell culture models including Caco-2, STC-1, and macrophage cells. Also, I have experience related to using SDS-PAGE and western plot assays and spectrophotometric analyses as well. Moreover, I have experience in developing functional foods from dairy products and dairy alternatives.

I have a solid link with several professors in Europe (Spain, and England….) that is considered a suitable chance for creating scientific cooperation with many foreign scientific entities.

I am very interested in studying the impact of non-thermal technologies, compared to thermal treatment, on the quality, structure, and functions of food.

Esmat Aly' research lies in the area of food science and nutrition as well as development of functional food with improved bioactivity. Moreover, studying and estimating the bioactivity of functional foods, in particular those made from milk and milk products, using some pre-clinical models including in vitro digestion, and cell culture model. Also, studying the effect of thermal and non-thermal technologies methods such as pasteurization, cold plasma, high pressure, ultrasonic is another point of interest. Studying the human milk and colostrum represents one of the most interesting points as well. 

Completed projects: 

-Bioavailability and functionality of micronutrients.

- Therabeutic potenial effect of some plant-based milk substitues, compared to cow milk.

- Developing functional dairy foods.

Publications

1. Elsayed, M. I. ; Aly, E.; Eldeeb, A. (2023). Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains. Food Science and Biotechnology, 33:657-666.
2. Aly, E., Ros, G., López-Nicolás, R.; Darwish, A. A.; Sanchez-Moya, T., Planes-Munoz, D., Frontela, C. F. (2023). In vitro prebiotic activity of rhLf and galactooligosaccharides on infant intestinal microbiota. Nutricion hospitalaria: 40(4): 701-710.
3. Tami, S. H., Aly, E., Darwish, A. A., & Mohamed, E. S. (2022). Buffalo stirred yoghurt fortified with grape seed extract: New insights into its functional properties. Food Bioscience, 101752:1-7.
4. Aly, E., Sánchez‐Moya, T., Darwish, A. A., Ros‐Berruezo, G., & López‐Nicolás, R. (2022). In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes. Journal of Food Science, 87 (5): 1999-2008.
5. El-Messery, T. M., Aly, E., Lopez-Nicolas, R., Sanchez-Moya, T., Ros-Berruezo, G. (2021). Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yoghurt. Journal of Food Science, 86: 4303–4315.
6. Aly, A., Darwish, A. A. and El-Deeb, A. M. (2021). Changes in the viability of free and microencapsulated Lactobacillus rhamnosus during storage of ice milk fortified with sweet cherry. Journal of Agriculture, Food and Environment, 2(1):12-19.
7. Alqahtani, N. K., Darwish, A. A., El-Menawy, R. K., Alnemr, T. M. and Aly, E. (2021). Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour, International Journal of Food Properties, 24:1, 433-445, DOI: 10.1080/10942912.2021.1900237
8. Gafour, W. A. and Aly, E. (2020). Organoleptic, textural and whipping properties of whipped cream with different stabilizers blends. Acta Scientiarum Polonorum Technologia Alimentaria. 19(4), 425–433
9. Hamed, A. M., Taha, S. H., Darwish, A. A. and Aly, E. (2020). Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder. Journal of Food Science and Technology, (58): 2431–2440.
10. Dhawi, F., Elbeltagi, H., Aly, E. and Hamed, A. M. (2020). Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours. Foods, 9, 1157, 1-16.
11. Aly, E., Darwish, A. A. and Tawek, M. A. (2019). Quality characteristics of whey-based fruit beverages fermented with Lactobacillus plantarum. Egyptian Journal of Food Sciences. 47(2): 241 – 254.
12. Aly, E., López-Nicolás, R., Darwish, A. A., Ros-Berruezo, G. and Frontela, C. (2019). In vitro effectiveness of recombinant human lactoferrin and its hydrolysate in alleviating LPS-induced inflammatory response. Food Research International, 118: 101–107.
13. Aly, E., Darwish, A. A., López-Nicolás, R., Ros-Berruezo, G. and Frontela, C. (2018). Bioactive components of human milk: similarities and differences between human milk and infant formula. Book chapter, 11-25. Intechopen. London, UK.
14. Aly, E., López-Nicolás, R., Darwish, A. A., Frontela, C. and Ros-Berruezo, G. (2016). Supplementation of infant formulas with recombinant human lactoferrin and/or galactooligosaccharides increases iron bioaccessibility as measured by ferritin formed in Caco-2 model. Food Research International, 89: 1048-1055.
15. Abd El-Gawad, I. A., Mehriz, M. M., Saleh, F. A. and Aly, E. (2014). Bioavailability of Ca, P and Zn and bone mineralization in rats fed yoghurt and soy-yoghurt containing bifidobacteria. European Journal of Nutrition & Food Safety, 4(2): 110-126.
16. Aly, E., Ros, G. and Frontela, C. (2013). Structure and functions of lactoferrin as ingredient in infant formulas. Journal of Food Research, 2 (4): 25-36.
17. Abd El-Gawad, I. A.; Abou Elsamh, M. M.; Saleh, F. A. and Aly, E. (2008). Effect of yoghurt and soy-yoghurt containing bifidobacteria on enhancing the calcium bioavailability and bone mineralization in rats. J. Agric. Sci. Mansoura Univ., 32: 9875-9888.

BSc - Advanced Food Science & Nutrition. Level 6. 

BSc - Food Science & Nutrition - Level 4. 

Collaboration with NUTBRO research group at Faculty of Veterinary Sciences, Murcia University, Spain in conducting a research project about "the potential therabeutic activities of plant-based milk substitutes, compared to cow milk" in 2019-2020. This research project was part of the postdoctoral scholarship granted fro EA from The Egyptian Government. Previously Esmat Aly has been granted a PhD grant from The Spanish Government to conduct his doctoral studies in Spain in the project entitled "the bioavailability and bioactivity of some micronutrients"