Dilip K. Rai received his PhD degree in medical biochemistry from Karolinska Institute, Stockholm in March 2003. His dissertation research focussed on the diagnostics of haemoglobin disorders using DNA and mass spectrometry technologies. After graduation, he began post-doctoral research at the Centre for Synthesis and Chemical Biology at University College Dublin, where he is an adjunct assistant professor. Since March 2009, he has been a senior research officer in the Food BioSciences Department at Teagasc (Agricultural and Food Development Authority, Ireland). Research interests and remits lie within the areas of recovery and characterisation of bioactive molecules from terrestrial and marine plants, meat and dairy covering on the health-beneficial areas of the bioactive molecules.