Dr. Ali Rashidinejad completed a PhD in Food Science in 2015 at University of Otago, New Zealand. He is currently a researcher at Massey Institute of Food Science and Technology (MIFST), Massey University, Palmerston North, New Zealand. He served as a Teaching Fellow in the Department of Food Science, University of Otago, New Zealand before moving to Massey University at the end of 2015. At Otago,  Ali contributed in teaching Food Science papers including Food Chemistry, Food Systems, Food Principles, and Food Product Development.

Dr. Rashidinejad has many publications in high-ranked peer review Food Science journals such as Critical Reviews in Food Science and Nutrition, Food Chemistry, Food and Bioproducts Processing, Royal Society of Chemistry, Food Composition and Analysis, and LWT-Food Science and Technology. Ali`s research interests are in field of  Food Chemistry, Dairy Food, Functional Food, and delivery of Bioactive Compounds. Some examples include polyphenols and antioxidants (especially green tea catechins), bioactive encapsulation, food emulsions, milk and dairy products (chemistry, structure, and functionality), probiotics, cheese/cream matrix, food product development, protein/lipid-polyphenol interactions,  and milk fat globules. Ali is currently contributing to a national project entitled “Bioactive Food Systems” under “High Value Nutrition National Challenge” where he is investigating development of a tool for delivery of bioactive compounds (both bioactive molecules and bioactive organisms) to be introduced to the Food Industry for manufacturing functional food products.

Ali has also contributed in a couple of books including ‘Nutrients in Dairy and Their Implications on Health and Disease’ as well as presenting at various conferences.

Dr. Rashidinejad is currently a peer reviewer for some Science journals such as Food Chemistry, Royal Society of Chemistry, Food & Function, LWT-Food Science and Technology, Molecules, RSC Advances, and International Journal of Biological Macromolecules. He is also serving as a member of the editorial board for EC Nutrition Journal.