Personal profile
Research Interests
Naomi Arita-Merino is a Food Scientist, specialized in Lipid Science and Microlagal Biotechnology. Her research focuses on downstream processing of cellular agricultural products for food and feed, with a particular emphasis on developing functional lipid ingredients.
Teaching Interests
- Functional Foods
- Food Biotechnology
Related documents
Education/Academic qualification
PhD, Milk fat crystallization: from molecules to networks, Wageningen University & Research
1 Dec 2017 → 22 Feb 2022
Award Date: 22 Feb 2022
External positions
Sr Schmidt Science Fellow, Schmidt Science Fellows
2023 → …
Keywords
- S Agriculture (General)
- Food Science
- Lipids
- Microalgae
- Biotechnology
- Crystallization
- Cellular agriculture
- Emulsification
- Rheology
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 11 Sustainable Cities and Communities -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
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Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks
Arita-Merino, N., te Nijenhuis, L., van Valenberg, H. & Scholten, E., Feb 2022, In: Journal of Colloid and Interface Science. 607, p. 1050-1060 11 p.Research output: Contribution to journal › Article › peer-review
Open Access -
The potential of lipid droplets from the microalga Chlamydomonas reinhardtii as natural emulsions
Baumgartner, J., Arita-Merino, N., Schwager, N., Spahn, D., Ambrosioni, M., Thaler, S., Radiom, M., Boulos, S., Dumpler, J., Fischer, P. & Mathys, A., Mar 2026, In: Food Hydrocolloids. 172, 112114.Research output: Contribution to journal › Article › peer-review
Open Access -
Accessible interview practices for disabled scientists and engineers
Greene, S. M., Schachat, S. R., Arita-Merino, N., Cao, X. E., Gurnani, H., Heyns, M., Cagigas, M. L., Maikawa, C. L., Needham, E. J., Perets, E. A., Phillips, E., Waddle, A. W., Wilkinson, C. E., Zhou, K. C. & Zlotnick, H. M., 19 Jul 2024, In: iScience. 27, 7, 110220.Research output: Contribution to journal › Comment/debate
Open Access -
Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling
Zhou, X., Arita-Merino, N., Meesters, G., Sala, G. & Sagis, L. M. C., Jun 2023, In: Journal of Food Engineering. 347, 111430.Research output: Contribution to journal › Article › peer-review
Open Access -
Quantitative Phase Analysis of Complex Fats during Crystallization
Arita-Merino, N., Van Valenberg, H., Gilbert, E. P. & Scholten, E., 5 Aug 2020, In: Crystal Growth and Design. 20, 8, p. 5193-5202 10 p.Research output: Contribution to journal › Article › peer-review
Open Access