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Alaa El-Din Ahmed Bekhit

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Alaa El-Din Ahmed Bekhit, New Zealand

Otago University, New Zealand

Associate Editor, Food Chemistry

Associate Editor, Applied Food Research

 

Alaa El-Din Ahmed Bekhit has multibackground with BSc in Agricultural Engineering (Alexandria university, Egypt), MSc in Food Process Engineering (the University of Reading, UK) and PhD in Biochemistry (Lincoln University, New Zealand). Aladin earned his PhD in Biochemistry from Lincoln University, New Zealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in the maintenance of fresh meat colour.

Aladin is an Associate Professor at the Food Science department, University of Otago, New Zealand. He had Honorary Distinguished Professor posts in the Food Science and Pharmacy college, Xinjiang Agricultural University; and the Chinese Academy of Agricultural Sciences (CAAS); Honorary Associate Professor in College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi; and Adjunct Associate Professor in Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying meat quality and muscle foods for 29 years. He published more than 230 research articles, 50 review articles, >50 book chapters and edited two books. Aladin research interests include utilization of waste and co-products from the food industry especially the meat and seafood industries. Aladin led several major research projects that aimed at understanding composition, biochemistry, functionality and potential applications of proteins from oilseed cakes, whey, blood, snails/ insects and wool. He also carried out several projects on quality of muscle foods and processing of co-products such as animals’ offal, fish roe and marine shells.

Aladin serves on several journals as Editor and Associate Editor including; Associate Editor- Food Chemistry; Associate Editor-Applied Food Research and Editorial- Foods and Nutrients and serve on the editorial board of Journal of Advanced Research.

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