Nabil Ramlawi

Nabil grew up in Lebanon, where he earned his Bachelor of Engineering in Mechanical Engineering with a minor in Mathematics from the American University of Beirut in 2016. He then moved to the University of Illinois at Urbana-Champaign (UIUC) for his Master’s studies, focusing on developing a coarse-grained molecular dynamics model to study nanofluidic transport phenomena. In 2019, Nabil joined the Ewoldt Research Group and completed his Ph.D. in 2023 under the supervision of Professor Randy Ewoldt. His thesis focused on simplifying the large amplitude oscillatory shear response by using weakly nonlinear characterization and systematic feature selection. Throughout his research, Nabil collaborated with various departments, including material science, food science, and chemistry, offering his expertise in rheology and coding. One of these collaborations led to an internship with Motif FoodWorks in the summer of 2022, where he studied the rheological properties of stretchy cheeses. This experience in food rheology led to his current postdoctoral role, partially supported by Aqua Cultured Foods. He is now using rheology to distinguish between different types of seafood (such as tuna, scallops, and shrimp) and comparing them to vegan alternatives.