معرفی
Dr Chrystal O'Connor is a Lecturer in the Department of Wine Food & Molecular Biosciences at Lincoln University, New Zealand. She is a food biochemist with a background in animal science and biochemistry, currently participating in the Whanake Ake Māori Early Career Academic Programme since 2023.
Her educational background includes a BSc and MSc from Massey University, with a PhD focusing on edible insects as sustainable protein sources. Her research integrates Western science with Mātauranga Māori (Indigenous knowledge) to explore food sustainability and human health.
Dr O'Connor's research spans sustainable food systems, nutritional biochemistry, and Indigenous culinary traditions. She investigates how incorporating ronogā rākau (medicinal plants) into insect diets can enhance their nutritional profile, bridging traditional Māori knowledge with modern food science to address UN Sustainable Development Goals related to Zero Hunger and Good Health.
Her scientific contributions focus on edible insects, plant-insect interactions, and Māori food innovation. Her work shows strong interdisciplinary connections between food science, biochemistry, and Indigenous knowledge systems, with particular emphasis on culturally appropriate and sustainable food solutions for Aotearoa New Zealand.
- Attitudes to consumption of edible insects by indigenous Māori (2023)
- Māori prosperity through agrifood innovation (2024)
- Kawakawa and insect interactions (2024)
- Edible insects research thesis (2025)
Dr O'Connor is available for collaborative projects, industry partnerships, speaking engagements, and supervision of Master's and PhD students. Her work connects food science with Māori knowledge systems to develop healthier and more environmentally conscious food practices.
