Role at Cawthron
Tom is a protein biochemist who has been working on algae as high-value foods since joining Cawthron Institute in 2016. He has characterised the food-related compositional attributes of several Aoteraroa/New Zealand endemic species of Porphyra and Pyropia seaweeds (karengo) including nutritional profiles, food safety and health-promoting bioactivities. His current research is investigating the nutritional and health-promoting attributes of protein-enriched extracts of Pyropia/Porphyra seaweeds and their potential as high-value food ingredients.
Technical Skills
Algal biology
Protein analysis, including proteomics
Food composition
Physiological effects of food
Qualifications
PhD in Biochemistry, Victoria University of Wellington
BSc (Hons) Victoria University of Wellington
