Alternative Proteins

Über den Autor

Alaa El-Din A. Bekhit, PhD, earned his PhD in Biochemistry from Lincoln University, NewZealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in themaintenance of fresh meat colour. He obtained his MSc in Food Process Engineering from theUniversity of Reading, UK, in 1994.Dr. Bekhit is an Associate Professor at the Food Science Department, University of Otago, NewZealand. He also holds an Honorary Distinguished Professor post in the Food Science andPharmacy College, Xinjiang Agricultural University; and the Chinese Academy of AgriculturalSciences (CAAS); Honorary Associate Professor in College of Food and Agricultural Sciences,King Saud University, Kingdom of Saudi; and Adjunct Associate Professor in Faculty ofAgriculture and Life Sciences, Lincoln University, New Zealand. He has been active instudying meat quality and muscle foods for 29 years. He published more than 200 research40 book chapters. Aladin led several major research projects thataimed at understanding composition, biochemistry, functionality and potential applications ofproteins from oilseed cakes, whey, blood, snails and wool. He also carried out several projects onthe quality of muscle foods and the processing of co-products such as animals offal and fish roe.William W. Riley, PhD, was awarded his PhD in Nutritional Biochemistry from CornellUniversity, his MSc in Exercise Physiology from the University of Tennessee and his BSc inPhysical Education from the University of Massachusetts.Dr. Riley worked as a National Institutes of Health Postdoctoral Fellow in Biochemistry at theUniversity of Minnesota, in Austin, Minnesota. Since then, he has served as an Assistant Professorin the Department of Food and Nutrition at North Dakota State University, a Senior ClinicalResearch Associate in the Medical Department, at Ross Laboratories in Columbus, Ohio, and as aResearch Associate and Lecturer in the Department of Zoology, University of Manitoba,Winnipeg, Canada. From 1993¿95, Dr. Riley held the position of Adjunct Professor in theDepartment of Food and Nutrition at the University of Manitoba while serving as Vice President,Research and Development with the Canola Council of Canada in Winnipeg.In 2006, Dr. Riley moved to China and assumed the position of Professor, Food Quality andSafety in the International School at Jinan University. He has also worked within the animal feedand veterinary pharmaceutical industries while living in Guangzhou and Nanjing, having served invarious technical consulting roles for Chinese and foreign companies. At present, he is serving asProfessorial Lecturer in the Department of Food Science and Nutrition at the University of thePhilippines-Diliman, and as Technical Consultant to a number of Asian and North Americancompanies.Malik A. Hussain, PhD, is a food microbiologist and an active food professional. He holds a PhDdegree in food microbiology from the University of Melbourne (Australia) and a master's in foodtechnology from the University of Agriculture Faisalabad (Pakistan) with distinction. He wasawarded OECD Fellowship 2014 to work on a collaborative research project at Guelph FoodResearch Centre, Canada. Over more than 20 years, he has worked on several academic, research,technical and industrial positions in different countries including Australia, Canada, New Zealandand Pakistan.In academia, he has extensive experience in food science teaching and research supervision atworld-renowned universities (i.e., the University of Melbourne, Australia; Queensland Universityof Technology, Australia; Lincoln University, New Zealand, University of Sydney, Australia). Asa food safety expert, he worked at world-leading agencies (i.e., NSW Food Authority, Sydney,Australia; Agriculture and Agri-Food, Canada) in food safety regulation, risk assessment, foodpolicy and standards development. He was the former associate director at the Centre for FoodResearch and Innovation (CFRI) of Lincoln University. Dr Hussain completed a variety ofindustry-led projects on the development of functional foods (probiotics), food safety andmicrobial proteomics. His research interests are to improve applications of probiotics throughunderstanding the microbial physiology and stress responses. He has published more than 100scholarly documents in food science area and over 50 conference abstracts. He is the founder andinitiator of Asia-Pacific Probiotics workshops in the region. He is an executive director of Asia-Pacific Institute of Food Professional (APIFP). He maintains memberships of several professionalassociations and sits on scientific committees of many international conferences and symposiums.