Raise Ahmad

Expertise in receptor biology, physiology, and in vitro taste detection, focusing on natural kokumi flavour extracts from New Zealand by-products. I study bioactivity, bioavailability, and gut–brain axis effects of bioactives and nutraceuticals using in vitro cell models. With international experience in France, Canada, and six years at AgResearch-BSI New Zealand, I integrate cell biology and food science to innovate flavour science and functional foods for industry and public well-being.