Dominic Agyei

Dominic Agyei is an Associate Professor of Food Chemistry at Monash University's School of Chemistry. His research focuses on leveraging bioprocess engineering and computational tools to develop high-value bioactives from novel sources like plant- and insect-based materials. He holds a BSc in Food Science from Kwame Nkrumah University of Science and Technology (2008) and a PhD in Chemical Engineering from Monash University (2014). He previously served as a Postdoctoral Research Fellow at Deakin University (2015–2017) and as a Lecturer in Food Science at the University of Otago.

Education:

• BSc (Honors) in Food Science, Kwame Nkrumah University of Science and Technology, 2008
• PhD in Chemical (Bioprocess) Engineering, Monash University, 2014
• Alfred Deakin Postdoctoral Research Fellowship, Deakin University, 2015–2017
• Postgraduate Certificate in Higher Education, University of Otago, 2023

Research Interests: Combines in silico modelling and bioprocess engineering to study food-derived compounds' structures, properties, and health implications. Key areas include food bioactives, edible insects, biocatalysis, and sustainable food innovation. His work aligns with UN Sustainable Development Goals, particularly addressing food security and environmental sustainability.

Publications: Recent work emphasizes functional food development, legume health benefits, and sustainable extraction methods. His 2025 review on aloe vera bioactives highlights innovative applications, while studies on legumes and walnut oil explore nutritional and industrial potential.

Awards:

• Young Researcher Award, International Union of Food Science and Technology (IUFoST), 2022

Advising & Grants: Supervises PhD candidates focusing on protein functionalities and bioactive compounds. Active in early-career scientist advocacy, serving on the Administrative Council of Early Career Scientists for IUFoST. Recognized as a 'Recognized Doctoral Supervisor' under the UK Council for Graduate Education's framework.