Aladin is an Associate Professor in the Food Science Department at the University of Otago, New Zealand. He has an MSc in Food Process Engineering from the University of Reading, UK (1994), and earned his PhD in Biochemistry from Lincoln University, New Zealand (2004). Aladin has been active in studying meat quality and muscle foods for more than 29 years. His research interests include the processing of co-products, such as animal offal and fish roe, to elucidate their functional components, and devising methods to include them in food products. Aladin has led several major research projects that have aimed at understanding the composition, biochemistry, functionality, and potential applications of alternative proteins from oilseed cakes, whey, blood, snails, and wool. He has published more than 180 research articles, 58 review articles, and 52 book chapters and has edited three books.
Dr. Shahin Roohinejad is a Principal Scientist at the Research and Development Division of Zoom Essence Inc. He earned his Ph.D. in Food Science and Nutrition from the University of Otago, New Zealand, and served as an Alexander von Humboldt Postdoctoral Research Fellow in Germany and a University of Minnesota Postdoctoral Research Scientist. Before his current position, he conducted research at the Tillamook County Creamery Association and Reynolds American. His research focuses on microencapsulation, food chemistry, food processing and engineering, food analysis, food quality, and nutrition.
Dr. Dominic Agyei is a Senior Lecturer of Food Science at the University of Otago. He holds a BSc degree in Food Science and Technology from KNUST, Ghana, and a PhD in Chemical (Bioprocess) Engineering from Monash University, Australia. After his PhD, Dominic was an Alfred Deakin Postdoctoral Research Fellow at Deakin University, Australia, where he worked on the use of enzymes in the development of peptide–lipid bio-conjugates for food and pharmaceutical applications. His research interests include transforming biological processes and materials into high-value bioactive and nutritional products and ingredients that positively influence food quality, food functionality, and human health. He also has an interest in food safety as well as the nutritional and health impact of indigenous foods in mitigating malnutrition and food insecurity.
