Ali Khoddami

Ali Khoddami is a Lecturer in Food and Nutrition Science at the University of Sydney, School of Life and Environmental Sciences. He holds a PhD in Agriculture (Food Chemistry) from the University of Sydney (2016) and has conducted extensive research on sustainable crop production, food waste valorization, and poultry feed optimization. His work aligns with the university's Sydney Environment Institute and Sydney Institute of Agriculture initiatives.

• Educations: BSc (Agricultural Engineering, Azad University, 2001), MSc (Food Technology, University Putra Malaysia, 2009), PhD (Food Chemistry, University of Sydney, 2016)
• Research Interests: Climate change impacts on crops, sustainable food systems, chemical contaminant mitigation, and Australian native grain utilization.

Dr. Khoddami’s research explores innovative solutions for sustainable agriculture, including heat-tolerant wheat varieties and value-added uses of agricultural waste. He has supervised 16 Honours students and one MAgrEnv student, notably Juliet Garland, who won national and state awards for her work converting brewers’ spent grain into nutritious food products.

• Awards: SEMCAN Good Mentor Award (2021), Faculty of Science Teaching Award (2024)

His teaching spans courses on food product development, quality assurance, and future foods. Current projects include ARC-funded research on Australian indigenous grains and soil management in Papua New Guinea cocoa farming.