Fish Roe

Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

• 1. Introduction to world production of fish roe and processing2. The biology of making an egg: a fish’s perspective3. Composition and nutrition of fish roes4. Fish roe phospholipids and health: composition, extraction, storage and brain health application5. Fish roe from sea urchin: composition, processing, and quality aspects6. Caviar: processing, composition, safety, and sensory attributes7. Fish roe products of Japan8. Fish roe products: Asian perspective9. Fish roe products: Middle East perspective10. Fish roe products: European perspective11. Safety considerations in fish roe products12. Prospects for processing of fish roe and caviar using novel techniques