Maziar Derakhshandeh was a postdoctoral researcher in the lab. He did his undergraduate work at Shiraz University, graduate work at the University of British Columbia, and postdoctoral work at the University of Calgary before joining the Datta Lab. His research focused on understanding the physics underlying nanofluids in porous media. He moved on to a position in Rheology and Food Science at Mondelez International, Inc.

Born in Iran, Maziar is an enthusiastic photographer, likes biking, and often takes long distance walks. He drinks lots of coffee/tea: If you see him grumpy, just offer him a cup of coffee (no decaf please) and that will cheer him up.