Mirja Ahmmed

Dr. Mirja Ahmmed is a Lecturer in the Department of Wine Food & Molecular Biosciences at Lincoln University, New Zealand, where she has been employed since June 2024. Previously, she served as an Assistant Professor and Lecturer at Chittagong Veterinary and Animal Sciences University in Bangladesh from 2015 to 2024, and worked as a Junior Research Officer and Food Technologist at Massey University's Riddet Institute.

Dr. Ahmmed specializes in lipidomics and functional food development, with research focused on extracting bioactive compounds from biological materials and delivering them through microencapsulation technology. Her expertise spans food technology, nutritional balance, sustainability, and animal nutrition, aligning with UN Sustainable Development Goals 3 (Good Health), 9 (Innovation), 11 (Sustainable Communities), and 12 (Responsible Consumption).

Analysis of Dr. Ahmmed's publication record reveals a strong emphasis on marine-derived compounds, particularly phospholipids and docosahexaenoic acid, with growing interest in their neurological applications. Her research bridges food science, nutrition, and neuroscience, demonstrating innovative approaches to sustainable food processing and by-product valorization.

Dr. Ahmmed actively contributes to academic discourse as a reviewer for prominent journals including Food Chemistry, Food and Bioproducts Processing, Food Research International, and Food Chemistry: X, where she also served as Guest Editor for Marine Lipid.

Her teaching responsibilities at Lincoln University include Food Biochemistry and Biotechnology (FOOD 303), Food Product Innovation (FOOD 604), Food Product Innovation and Quality (FOOD 301), and Processing Food for Consumers (FOOD 201), where she serves as both instructor and examiner.