Ali Khoddami

Ali Khoddami, Dr, is a Senior Lecturer in Food Science at The University of Sydney, Department of BIO. He serves as the Course Coordinator for Food Product Development and teaches courses such as Food Processing and Value Adding, Future Foods, and Food and Water Security. His research interests include food sustainability, food chemistry, food safety, traceability, and sustainable agricultural development. Khoddami has contributed to various research projects, including those funded by the Grain Research and Development Corporation and the Australian Research Council. He has also been involved in teaching and mentoring at both undergraduate and postgraduate levels.

Ali Khoddami, affiliated with the University of Sydney, specializes in Agricultural Science and Food and Feed Sciences. His research focuses on the analysis of plant phenolic compounds, the functionality of sorghum in food products, and the impact of dietary factors on broiler chicken performance. Khoddami investigates the physicochemical properties of oils from various sources, including Nigella seeds, pomegranate, and fish waste, as well as the effects of reduced crude protein diets on nutrient utilization and growth performance. His work also explores the role of starch and protein ratios in feed formulations and the potential of sorghum as a sustainable feed grain for chicken-meat production.