Conrad O. Perera, Professor in Food Science.
PhD in Food Science & Tech. Oregon State University (USA) Graduated in 1976.
Over 50 years of work experience in the food industry, research institutes, and academia.
Current and previous research interests: chemistry and technology of processing of food, functional foods, dehydration.
Memberships of professional societies and awards received: IFT (USA) emeritus member; Fellow of New Zealand Institute of Food Science & Technology, Life Member of the Singapore Institute of Chemistry.
Awards: FAO Fellowship 1970, Winston Churchill Fellowship 1991, NZ Ministerial Award for Outstanding Technological Innovation for kiwifruit processing 1992, JC Andrews Award 2018 (Highest award of the NZIFST for outstanding services to NZ Food Industry, Research, and Academia).
Research Keywords & Expertise
Food Chemistry
Functional Foods
functional food
natural product chemis...
Bioactives
Bioactive Peptides
Food biochemistry
Horticultural Processi...
Food Dehydration
extraction and charact...
Fingerprints
10%
Bioactives
5%
Functional Foods
5%
functional food
5%
Bioactive Peptides
Short Biography
Conrad O. Perera, Professor in Food Science.
PhD in Food Science & Tech. Oregon State University (USA) Graduated in 1976.
Over 50 years of work experience in the food industry, research institutes, and academia.
Current and previous research interests: chemistry and technology of processing of food, functional foods, dehydration.
Memberships of professional societies and awards received: IFT (USA) emeritus member; Fellow of New Zealand Institute of Food Science & Technology, Life Member of the Singapore Institute of Chemistry.
Awards: FAO Fellowship 1970, Winston Churchill Fellowship 1991, NZ Ministerial Award for Outstanding Technological Innovation for kiwifruit processing 1992, JC Andrews Award 2018 (Highest award of the NZIFST for outstanding services to NZ Food Industry, Research, and Academia).
Honors and Awards
FAO Fellowship
Received an FAO Fellowship to study for the Master's degree at the FAO International Food Technology Training Centre in Mysore, India
FAO (UN)
Winston Churchill Fellowship
Received the above fellowship for my research on kiwifruit processing
Sir Winston Churchill Foundation
J C Andrews Award
The highest award in the Institute for services to New Zealand Food Industry, Research, and academia
New Zealand Institute of Food Science & Technology
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