Tom Wheeler

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


    • PhD in Biochemistry, Victoria University of Wellington
    • BSc (Hons)  Victoria University of Wellington

      Tom Wheeler