جستجوی استاد راهنمای دانشگاهی

Professor Jim Morton serves as Dean of the Faculty of Agriculture and Life Sciences at Lincoln University, New Zealand, while maintaining his position as Professor in the Department of Wine Food & Molecular Biosciences. With a PhD from the University of Canterbury and advanced degrees from the University of Otago, he has established himself as a leading researcher in protein biochemistry with applications to food science and agriculture. His research interests focus on protein modification and proteases , with particular emphasis on meat quality, cataract development in sheep models, and the application of proteomic and metabolomic approaches. Professor Morton has developed innovative research programs examining how proteins change during cooking and processing, with significant work on sheep cataract models that led to novel calpain inhibitors. His current research investigates meat color stability and tenderization processes while applying protein characterization expertise to diverse food and wine projects. Professor Morton's publication record demonstrates consistent high-impact research, with recent work focusing on pulsed electric field technology for meat processing, protein modifications in meat, and bioactive compounds in plant foods. His research shows strong translational value, connecting fundamental biochemistry with practical agricultural and food industry applications. As Dean since 2021, Professor Morton provides leadership for one of New Zealand's premier agricultural faculties while continuing active research supervision and collaboration. His work bridges multiple disciplines including biochemistry, food science, veterinary science, and molecular biosciences, reflecting the interdisciplinary nature of modern agricultural research. Professor Morton has supervised numerous graduate students across diverse topics including edible insects, hemp protein hydrolysates, consumer food behavior, and lamb color stability. His collaborative approach is evident in the wide range of co-authors across his publications, demonstrating engagement with both national and international research communities.

• Biochemistry
• Protein modification
• Proteases
• +۶ مورد دیگر

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.

• Food Science
• Lipidomics
• Functional Foods
• +۴ مورد دیگر

Dr. Hannah Lee is a Lecturer in the Department of Wine Food & Molecular Biosciences within the Faculty of Agriculture and Life Sciences at Lincoln University, New Zealand. With over 15 years of continuous service at Lincoln University, she has progressed from Post-doctoral Fellow to her current academic position, demonstrating significant professional growth within the institution. Her career includes multiple research fellowships and leadership roles in academic committees. Dr. Lee's educational foundation includes: PhD from Lincoln University, New Zealand Postgraduate Certificate from University of Canterbury, Christchurch, New Zealand BSc from Lincoln University, New Zealand As a protein biochemist, Dr. Lee's research program focuses on three interconnected areas: investigating biochemical and metabolic features impacting lamb meat qualities; evaluating potential bioactive compounds from agricultural-horticultural waste products; and creating functional protein-rich foods using 3D printing technologies. Her work bridges fundamental biochemistry with practical applications that address UN Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health), 9 (Industry Innovation), 12 (Responsible Production), and 15 (Life on Land). She has developed expertise in analytical biochemistry, enzymes, proteomics, natural products, animal welfare, and food sciences, with particular emphasis on translational research that connects laboratory findings to real-world food production challenges. Analysis of Dr. Lee's publication record (2022-2025) reveals a strong trajectory in meat science with particular focus on lamb quality biomarkers and the impact of pre-slaughter conditions on meat pH. She has increasingly incorporated advanced technologies including 3D food printing and machine learning into her research portfolio. Her work spans from fundamental protein analysis to practical applications in food waste reduction and specialized food development for vulnerable populations, demonstrating a comprehensive research approach that addresses both scientific and societal challenges. Dr. Lee actively supervises postgraduate research, with recent completions including projects on hemp protein hydrolysates and oat bran digestibility. She serves on the Faculty of Agriculture and Life Sciences Postgraduate Research Committee as both member and meeting co-facilitator (2022-present), demonstrating leadership in academic governance. Her commitment to mentoring extends beyond formal supervision to include long-term and short-term mentoring opportunities, career guidance, and technical support for students and early-career researchers. Professional engagement is central to Dr. Lee's academic identity. She holds leadership positions including Treasurer of the New Zealand Institute of Food Science and Technology (NZIFST) Canterbury and Westland branch (2024-2027), and Auditor for the Korean Academy of Scientists & Engineers in Australasia (KASEA) (2024-2025). Her membership in multiple professional societies including NZIFST, KASEA, Health Research Society of Canterbury, and the New Zealand Society for Biochemistry & Molecular Biology reflects her commitment to interdisciplinary collaboration and professional development within the scientific community. Dr. Lee coordinates the Zhongkai University (China)-Lincoln University Program through student research projects (2024-present), demonstrating her commitment to international research partnerships. Her trilingual capabilities (English, Korean, and likely Māori based on institutional context) enhance her capacity for global scientific engagement and service to diverse academic communities. Fluent in Korean for reading, writing, speaking, understanding, and peer review, she brings valuable cross-cultural perspectives to her research and teaching.

• Protein Biochemistry
• Meat Science
• Food Waste Valorization
• +۶ مورد دیگر

Dr Lokesh Kumar serves as a Senior Lecturer in Food Structure and Processing at Lincoln University's Department of Wine Food & Molecular Biosciences within the Faculty of Agriculture and Life Sciences. He also holds the position of Program Coordinator and Academic Advisor for the Master of Science in Food Innovation program and participates in the Faculty Learning and Teaching Committee. Dr Kumar specializes in food biophysics with extensive expertise in macromolecular interactions within complex food systems. Dr Kumar's research focuses on understanding how the molecular organization of proteins, starches, hydrocolloids, fibres, fats, and polyphenols influences food texture, digestibility, and functionality. His work examines tertiary and quaternary macromolecular relationships that determine food behavior across scales in cereal, dairy, and functional food systems. He employs biophysical and structural characterization methods including rheology, texture and tribology analysis, thermal analysis, and microstructural techniques to link molecular interactions with material properties. His recent publications (2024-2025) demonstrate expertise across multiple food science domains including starch-protein interactions, plant-based dairy alternatives, polyphenol-carbohydrate interactions, millet processing, and probiotic delivery systems. These works appear in high-impact journals such as Food Hydrocolloids, Food Chemistry, and International Journal of Dairy Technology. Post Doctoral Fellow in Wine Chemistry Honorary Associate Editor – International Journal of Dairy Technology National Delegate and Executive Committee Member, International Association for Cereal Science and Technology As an educator, Dr Kumar teaches Advanced Food Processing, Food Engineering, Food Processing and Quality, and Food Product Innovation courses. He has supervised postgraduate research on topics including hemp protein hydrolysates' effects on starch properties and consumer responses to novel food products. Dr Kumar actively collaborates with academic and industry partners to translate fundamental research into practical outcomes supporting healthier diets and more resilient food systems, aligning with UN Sustainable Development Goals including Zero Hunger and Good Health and Well-being.

• Food biophysics
• Macromolecular interactions
• Food structure and functionality
• +۷ مورد دیگر