Prof. Alaa El-Din Bekhit

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.