Tom Wheeler
Senior Scientist, Food and Bioactives
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