Professor Alaa El-Din Ahmed Bekhit

Department of Food Science, University of Otago, New Zealand

Professor Alaa El-Din Bekhit is a food scientist and biochemist with international recognition in meat science, food biochemistry, and the valorisation of underutilised biological materials. He earned his PhD in Biochemistry from Lincoln University, New Zealand, after completing his MSc in Food Technology (Process Engineering) at the University of Reading, UK, and his BSc (Hons) in Agricultural Engineering from Alexandria University, Egypt. He has several Honorary professorial positions and is an adjunct professor of Food Science at Lincoln University, New Zealand. Aladin is an Editor to several leading Food journals.

His research spans meat quality improvement, protein functionality, and sustainable utilisation of food co-products. He leads projects on alternative proteins derived from wool, insects, and meat by-products, focusing on extraction, structural modification, and functional applications in food and nutraceuticals. His work bridges food chemistry, process engineering, and biotechnology, emphasising bioconversion and recovery of bioactive compounds from waste streams.

He has supervised over 90 postgraduate students, including 25 PhD completions, many of whom now hold academic and industry positions worldwide. His students have received numerous national and international awards for research excellence.

Professor Bekhit is the author/ co-editor of eight books published by CRC Press and Elsevier, including Advances in Meat Processing Technology, Alternative Proteins: Safety and Food Security Considerations, and Fish Roe: Biochemistry, Products and Safety. He has been active in studying muscle foods and novel protein sources for 30 years. He has published more than 400 research articles, 81 book chapters and 8 books. Aladin has led several major research projects that aimed at understanding the composition, biochemistry, functionality, and potential applications of proteins from various sources. He contributed to international food research and serves on multiple editorial boards. He is also the founder of the International Research Alliance for Future Protein (IRAFP) and a consultant for the New Zealand Halal Committee.

His current research focuses on next-generation protein systems and sustainable food innovation that align with global priorities in nutrition, food security, and the circular bioeconomy.