Maryam Afzali

Maryam Afzali was a PhD Student at the University of Leeds, completing in February 2024.  Her area of research was to measure and understand the early stages of inorganic crystallisation, utilising advanced characterisation techniques.  Prior to starting her PhD, Maryam worked within a sample management group for a GMP pharmaceutical company, Covance.

Maryam obtained her Master’s degree in Food Quality and Innovation at the School of Food Science at the University of Leeds.  After completion of which, she was involved in a number of multidisciplinary projects at the School of Food Science, Mechanical Engineering and Chemical and Process Engineering at the University of Leeds.  Her research work was focused on colloid science, mainly particle stabilised emulsions and the inhibitory effect of Calcium Carbonate on scale formation.  Here Maryam gained significant knowledge with characterisation methods of colloidal suspensions including laser light scattering, dynamic light scattering, and Scanning Electron Microscopy.