معرفی
Dr. Keegan Burrow is a Lecturer in the Department of Wine Food & Molecular Biosciences at Lincoln University, New Zealand. His academic journey includes a PhD and BSc(Hons) in Food Science from the University of Otago, followed by research positions as an Assistant Research Fellow in the Department of Anatomy and a Guest Professional Practice Fellow in the Department of Food Science in 2019.
Dr. Burrow is a food scientist and biochemist specializing in the interaction between low abundance food components (particularly minerals and trace elements) and high abundance components (proteins and lipids), with a strong focus on non-traditional foods including non-bovine dairy. His research explores the potential of uniquely New Zealand foods and their health impacts, aiming to increase understanding of traditionally under-studied foods.
His scholarly output demonstrates consistent research productivity from 2017 to 2024, with publications spanning food chemistry, nutrition science, and dairy research. Dr. Burrow's work particularly examines mineral interactions in dairy products, comparative analysis of different milk types, and their implications for bone health and nutrient bioavailability.
- Multiple studies comparing sheep, goat, and cow milk composition
- Research on bone health impacts of different dairy sources
- Investigations into mineral distribution in biological systems
- Exploration of non-bovine dairy nutritional properties
Dr. Burrow teaches undergraduate courses including Processing Food for Consumers (FOOD 201) and Research Placement (FOOD 399), while serving as examiner for Food and Nutritional Biochemistry (FOOD 602) and Food Biochemistry and Biotechnology (FOOD 303). He has supervised postgraduate research on functional foods and their metabolic impacts, demonstrating his commitment to both teaching and research mentorship.
