Dr Diako Khodaei
Biography
Dr. Diako Khodaei is Assistant Lecturer and researcher focused on advancing sustainable food systems by valorising food waste, underutilised crops, and by-products into high-value products. His expertise includes functional food development, bioactive compound profiling, edible and biodegradable packaging, and advanced analytical techniques such as GC-MS/MS and LC-MS/MS for food safety and quality analysis.
He has worked across academia and industry in Ireland, Canada, and Iran, leading research on sustainable food production, functional foods, and novel packaging technologies. His specific interests include food technology, functional foods, hydrocolloids, food flavour chemistry, sustainable packaging, and the development of value-added products from food industry side streams.
Dr Khodaei enjoys collaborating with multidisciplinary teams to generate innovative solutions for current and future challenges in food and culinary science, with a strong commitment to sustainability, consumer health, and industry engagement.
Teaching
Certificate in Culinary Skills
BA in Culinary Arts
BA (Hons) in Hospitality Management
Qualifications & Awards
Qualifications
- PhD in Food Science and Technology, Tarbiat Modares University, Tehran, Iran (2015–2020)
- MSc in Food Science and Technology, Ferdowsi University of Mashhad, Iran (2011–2014)
- BSc (Hons) in Food Science and Technology, Urmia University, Iran (2007–2011)
Previous Work Experience
- Senior Postdoctoral Researcher – Technological University Dublin, Ireland (2023–2025)
Developed sensitive analytical methods for detecting carcinogenic compounds in food products, improving detection accuracy using GC-MS/MS and HPLC-MS/MS. - Postdoctoral Researcher – Atlantic Technological University, Galway, Ireland (2021–2023)
Led a project on incorporating blue whiting fish protein hydrolysates into food products, improving nutritional quality and conducting sensory, microbial, and shelf-life studies. - Food Technologist – Teagasc Food Research Centre, Dublin, Ireland (2020–2021)
Developed biodegradable films from animal protein co-products, optimising their functional and mechanical properties. - Research, Development & Acquisition – Zarmacaron, Zar Group, Iran (2019–2020)
Contributed to authoring a book on functional pasta and supported product development initiatives. - Research Fellowship – INRS, Laval, Canada (2019)
Created edible chitosan films with essential oils and nanoparticles to extend the shelf-life of strawberries.
Awards & Recognitions
- SATLE Funding Award – for embedding sustainability education into culinary curriculum (2025)
- Working group member of The FoodWaStop COST – Sustainable Network for agrofood loss and waste prevention (FLW), management, quantification and valorisation (2025-ongoing)
- EIT Food Innovator Fellowship Programme (2024-2025)
- Nominated for Early Career Researcher Awards – Technological University Dublin (2023 & 2024)
- Fully funded visiting research scholar – INRS, Canada (2019), awarded by the Iranian Research Organization for Science and Technology for excellent PhD students
- Fully funded PhD and undergraduate scholarship – Ministry of Science, Research and Technology, Iran
- Selected candidate for EFSA Scientific and Technical Support Profiles – EOI/EFSA/2022/01
Editorial Board Memberships
- Food and Raw Materials
- Frontiers in Nutrition Research
- Frontiers in Food Science and Technology
Research & Interests
- Culinary Science & Food Product Development – applying scientific principles to create innovative, high-quality food products that balance nutrition, flavour, and texture.
- Sustainable Food Systems – transforming food waste and by-products into valuable food ingredients, functional components, and eco-friendly packaging.
- Food Flavour Chemistry – investigating the generation, release, and sensory perception of flavours in culinary and processed foods.
- Functional Foods & Bioactive Compounds – identifying, extracting, and applying health-promoting compounds from plant, marine, and dairy sources.
- Food Safety & Analytical Chemistry – using advanced analytical methods (GC-MS/MS, LC-MS/MS) to detect and quantify contaminants, ensuring product safety and regulatory compliance.
- Culinary Sustainability Education – embedding environmental awareness and sustainable cooking practices into culinary arts curriculum to inspire the next generation of chefs and food professionals.
Publications
The publications listed below represent my 10 most recent works as recorded on ORCiD
Food Science & Nutrition
January 2025
DOI: 10.1002/fsn3.4701
Type: Journal article
International Journal of Food Science & Technology
May 2023
DOI: 10.1111/ijfs.16278
Type: Journal article
Polymers
2022
Type: Journal article
Critical Reviews in Food Science and Nutrition
2022
Type: Journal article
Applied Sciences (Switzerland)
2022
Type: Journal article
Frontiers in Nutrition
2022
Type: Journal article
Journal of Renewable Materials
2022
Type: Journal article
Journal of Food Processing and Preservation
27 July 2021
DOI: 10.1111/jfpp.15645
Type: Journal article
FEMS Microbiology Letters
18 May 2021
DOI: 10.1093/femsle/fnab050
Type: Journal article
Polymers
2021
Type: Journal article