Ali received a Ph.D in Food Science from University of Otago, Dunedin, New Zealand in 2015. During 2015-2016, he served a as a Teching Fellow in the Department of Food Science, University of Otago, Dunedin, New Zealand, where he contributed in teaching Food Science papers including Food Chemistry, Food Systems, Food Principles, and Food Product Development.

Since November 2016, Ali has been working as a Research Officer at Massey Institute of Food Science and Technology (MIFST) and the Riddet Institute, Massey University, Palmerston North, New Zealand.

Dr. Rashidinejad has several publications in high-ranked peer review Science journals. He also has contributed in a few books in Food Science and Nutrition, and presented at various research conferences. In addition, Ali is currently a peer reviewer for several high-quality Science journals and serves as an editorial member of EC Nutrition journal.

Area of Expertise

I have a great passion for science and am extremely motivated by the exciting research opportunities in Food Science that can help people in the community eat healthier and live happier.

I’m a strong believer of “Food as Medicine” and am confident that the new tradition is food for Health and Nutrition with a desirable taste, not food for Hunger anymore.

My current research focuses on the development of;
– delivery systems for bioactive compounds, in particular, antioxidants, as the natural medicines.
– novel functional foods as delivery vehicles for delivering the protected (encapsulated) bioactive compounds to the human body through a normal dietary practice.