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Dr Dominic Agyei

Lecturer

PhD. (Monash), BSc. Hons (KNUST)

Dr Dominic Agyei staff photo

Contact

Tel 64 3 479 7545 Ext 7545
Email dominic.agyei@otago.ac.nz
Location Gregory 307

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About

Dr Dominic Agyei is a lecturer in the Department of Food Science. Dominic holds a BSc degree in Food Science and Technology, from KNUST, Ghana; and a PhD in Chemical (Bioprocess) Engineering from Monash University, Australia.

After his PhD, Dominic worked as an Alfred Deakin Postdoctoral Research Fellow at Deakin University, Australia. He worked on the use of enzymes in the development of peptide-lipid bio-conjugates for food and pharmaceutical applications.

Dominic is now a lecturer at the Food Science Department where he is responsible for teaching and coordinating courses in Food Science and related subjects at both undergraduate and postgraduate level.

Dominic is passionate about research that transforms biological processes and materials into high value bioactive and nutritional products and ingredients that positively influence food quality, food functionality and human health. His research interests include the bioprocessing and engineering of food enzymes, their use in the development of functional foods and in the valorisation or treatment of food wastes. Dominic also has an interest in food safety, as well as the nutritional and health impact of indigenous foods in mitigating malnutrition and food insecurity.

Dominic is keen on collaborating with individual researchers and industry partners on enzyme-based development of high value bioactive and nutritional food products and ingredients.

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Teaching

Course Contributor to

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Research

Major Research Interests

  • Enzyme-based transformation of food molecules (proteins, lipids, carbohydrates) to improve their functional, biological and physicochemical properties
  • Design of bioprocesses for the extraction and purification of bioactive compounds
  • Use of enzymes for the valorisation and treatment of food wastes
  • Role of indigenous foods in mitigating malnutrition and food insecurity
  • Assessment of food safety knowledge and practices in educational institutions in Ghana (done in partnership with collaborators in Ghana)

Research Areas

  • Discovery, processing and engineering of enzymes for food application
  • Production and biological properties of functional foods
  • Microbial fermentation science
  • Food safety and food security

Postgraduate Supervision

Current Students

Thirawat (TK) Tantamacharik (PhD) “Investigation of proteolytic modification of milk proteins to generate novel biomaterials”

Abduh Setya (PhD) “Effect of pulsed electric field and food processing on starch”

Sheba Duque (PhD) “Understanding the effect of food processing on proteins and starch in selected cereal grains”

Mylene Ross Arcena (MSc) “Role of enzymes in the release of food colour and flavour”

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Publications

Agyei, D., Bambarandage, E., & Udenigwe, C. (2018). The role of bioinformatics in the discovery of bioactive peptides. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21863-5

Yao, S., Agyei, D., & Udenigwe, C. C. (2018). Structural basis of bioactivity of food peptides in promoting metabolic health. In Advances in food and nutrition research. Elsevier. doi: 10.1016/bs.afnr.2017.12.002

Wang, B., Akanbi, T. O., Agyei, D., Holland, B. J., & Barrow, C. J. (2018). Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Role of materials science in food bioengineering (Handbook of food bioengineering, Vol. 19). (pp. 235-261). London, UK: Academic Press. doi: 10.1016/B978-0-12-811448-3.00007-3

Acquah, C., Agyei, D., Monney, I., Pan, S., & Danquah, M. K. (2018). Aptameric sensing in food safety. In A. M. Holban & A. M. Grumezescu (Eds.), Food control and biosecurity (Handbook of food bioengineering, Vol. 16). (pp. 259-277). London, UK: Academic Press. doi: 10.1016/B978-0-12-811445-2.00007-6

Aryee, A. N. A., Agyei, D., & Akanbi, T. O. (2018). Recovery and utilization of seaweed pigments in food processing. Current Opinion in Food Science. Advance online publication. doi: 10.1016/j.cofs.2018.03.013

Chapter in Book - Research

Agyei, D., Bambarandage, E., & Udenigwe, C. (2018). The role of bioinformatics in the discovery of bioactive peptides. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21863-5

Acquah, C., Agyei, D., Monney, I., Pan, S., & Danquah, M. K. (2018). Aptameric sensing in food safety. In A. M. Holban & A. M. Grumezescu (Eds.), Food control and biosecurity (Handbook of food bioengineering, Vol. 16). (pp. 259-277). London, UK: Academic Press. doi: 10.1016/B978-0-12-811445-2.00007-6

Wang, B., Akanbi, T. O., Agyei, D., Holland, B. J., & Barrow, C. J. (2018). Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Role of materials science in food bioengineering (Handbook of food bioengineering, Vol. 19). (pp. 235-261). London, UK: Academic Press. doi: 10.1016/B978-0-12-811448-3.00007-3

Yao, S., Agyei, D., & Udenigwe, C. C. (2018). Structural basis of bioactivity of food peptides in promoting metabolic health. In Advances in food and nutrition research. Elsevier. doi: 10.1016/bs.afnr.2017.12.002

Holland, B., Agyei, D., Akanbi, T. O., Wang, B., & Barrow, C. J. (2017). Bioprocessing of plant-derived bioactive phenolic compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Food biosynthesis (Hanbook of food bioengineering). (pp. 135-181). London, UK: Academic Press. doi: 10.1016/B978-0-12-811372-1.00005-1

Aryee, A. N. A., Agyei, D., & Udenigwe, C. C. (2017). Impact of processing on the chemistry and functionality of food proteins. In R. Y. Yada (Ed.), Proteins in food processing. (2nd ed.) (pp. 27-45). London, UK: Woodhead Publishing. doi: 10.1016/B978-0-08-100722-8.00003-6

Gnasegaran, G. K., Agyei, D., Pan, S., Sarethy, I. P., Acquah, C., & Danquah, M. K. (2017). Process development for bioactive peptide production. In M. Puri (Ed.), Food bioactives: Extraction and biotechnology applications. (pp. 91-110). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-51639-4_4

Agyei, D., Tan, K.-X., Pan, S., Udenigwe, C. C., & Danquah, M. K. (2017). Peptides for biopharmaceutical applications. In S. Koutsopoulos (Ed.), Peptide applications in biomedicine, biotechnology and bioengineering. (pp. 231-252). Woodhead. doi: 10.1016/B978-0-08-100736-5.00009-0

Agyei, D., Pan, S., Acquah, C., & Danquah, M. K. (2017). Bioactivity profiling of peptides from food proteins. In A. M. Grumezescu & A. M. Holban (Eds.), Soft chemistry and food fermentation (Handbook of food bioengineering. Vol. 3). (pp. 49-77). London, UK: Academic Press. doi: 10.1016/B978-0-12-811412-4.00003-5

Agyei, D., Danquah, M. K., Sarethy, I. P., & Pan, S. (2015). Antioxidative peptides derived from food proteins. In V. Rani & U. C. S. Yadav (Eds.), Free radicals in human health and disease. (pp. 417-430). New Delhi, India: Springer. doi: 10.1007/978-81-322-2035-0_26

Agyei, D., Shanbhag, B. K., & He, L. (2015). Enzyme engineering (immobilization) for food applications. In R. Y. Yada (Ed.), Improving and tailoring enzymes for food quality and functionality. (pp. 213-235). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-1-78242-285-3.00011-9

Agyei, D., Shanbhag, B. K., & He, L. (2015). Enzymes for food waste remediation and valorisation. In R. Y. Yada (Ed.), Improving and tailoring enzymes for food quality and functionality. (pp. 123-145). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-1-78242-285-3.00006-5

Agyei, D., Potumarthi, R., & Danquah, M. K. (2015). Food-derived multifunctional bioactive proteins and peptides: Sources and production. In V. K. Gupta, M. G. Tuohy, M. Lohani & A. O'Donovan (Eds.), Biotechnology of bioactive compounds: Sources and applications. (pp. 483-505). Chichester, UK: Wiley.

Agyei, D., Potumarthi, R., & Danquah, M. K. (2015). Food-derived multifunctional bioactive proteins and peptides: Applications and recent advances. In V. K. Gupta, M. G. Tuohy, M. Lohani & A. O'Donovan (Eds.), Biotechnology of bioactive compounds: Sources and applications. (pp. 507-524). Chichester, UK: Wiley. doi: 10.1002/9781118733103.ch20

Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of Lactobacillus proteinases for the manufacture of bioactive peptides: Part II: Downstream processes. In S.-K. Kim (Ed.), Marine proteins and peptides: Biological activities and applications. (pp. 231-251). Chichester, UK: Wiley-Blackwell. doi: 10.1002/9781118375082.ch10

Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of Lactobacillus proteinases for the manufacture of bioactive peptides: Part I: Upstream processes. In S.-K. Kim (Ed.), Marine proteins and peptides: Biological activities and applications. (pp. 207-229). Chichester, UK: Wiley-Blackwell. doi: 10.1002/9781118375082.ch10

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Journal - Research Article

Aryee, A. N. A., Agyei, D., & Akanbi, T. O. (2018). Recovery and utilization of seaweed pigments in food processing. Current Opinion in Food Science. Advance online publication. doi: 10.1016/j.cofs.2018.03.013

Agyei, D., Acquah, C., Tan, K. X., Hii, H. K., Rajendran, S. R. C. K., Udenigwe, C. C., & Danquah, M. K. (2017). Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food. Analytical & Bioanalytical Chemistry. Advance online publication. doi: 10.1007/s00216-017-0599-9

Udenigwe, C. C., Okolie, C. L., Qian, H., Ohanenye, I. C., Agyei, D., & Aluko, R. E. (2017). Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications. Trends in Food Science & Technology, 69(Part A), 74-82. doi: 10.1016/j.tifs.2017.09.001

Shi, A., Chen, X., Liu, L., Hu, H., Liu, H., Wang, Q., & Agyei, D. (2017). Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles. RSC Advances, 7(84), 53247-53254. doi: 10.1039/C7RA07987G

Agyei, D., Pan, S., Acquah, C., Bekhit, A. E.-D. A., & Danquah, M. K. (2017). Structure-informed detection and quantification of peptides in food and biological fluids. Journal of Food Biochemistry. Advance online publication. doi: 10.1111/jfbc.12482

Wang, J., Shi, A., Agyei, D., & Wang, Q. (2017). Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol. RSC Advances, 7, 35917-35927. doi: 10.1039/c7ra05945k

Acquah, C., Obeng, E. M., Agyei, D., Ongkudon, C. M., Moy, C. K. S., & Danquah, M. K. (2017). Nano-doped monolithic materials for molecular separation. Separations, 4(1), 2. doi: 10.3390/separations4010002

Agyei, D., Ahmed, I., Akram, Z., Iqbal, H. M. N., & Danquah, M. K. (2017). Protein and peptide biopharmaceuticals: An overview. Protein & Peptide Letters, 24(2), 94-101. doi: 10.2174/0929866523666161222150444

Acquah, C., Danquah, M. K., Agyei, D., Moy, C. K. S., Sidhu, A., & Ongkudon, C. M. (2016). Deploying aptameric sensing technology for rapid pandemic monitoring. Critical Reviews in Biotechnology, 36(6), 1010-1022. doi: 10.3109/07388551.2015.1083940

Agyei, D., Ongkudon, C. M., Wei, C. Y., Chan, A. S., & Danquah, M. K. (2016). Bioprocess challenges to the isolation and purification of bioactive peptides. Food & Bioproducts Processing, 98, 244-256. doi: 10.1016/j.fbp.2016.02.003

Li, H., Le Brun, A. P., Agyei, D., Shen, W., Middelberg, A. P. J., & He, L. (2016). Stabilizing and destabilizing protein surfactant-based foams in the presence of a chemical surfactant: Effect of adsorption kinetics. Journal of Colloid & Interface Science, 462, 56-63. doi: 10.1016/j.jcis.2015.08.068

Agyei, D., & He, L. (2015). Evaluation of cross-linked enzyme aggregates of Lactobacillus cell-envelope proteinases, for protein degradation. Food & Bioproducts Processing, 94, 59-69. doi: 10.1016/j.fbp.2015.01.004

Agyei, D. (2015). Bioactive proteins and peptides from soybeans. Recent Patents on Food, Nutrition & Agriculture, 7(2), 100-107. doi: 10.2174/2212798407666150629134141

Tan, M. X., Agyei, D., Pan, S., & Danquah, M. K. (2015). Parametric investigation of batch adsorption of proteins onto polymeric particles. Current Pharmaceutical Biotechnology, 16(9), 816-822. doi: 10.2174/1389201016666150629102624

Monney, I., Agyei, D., Ewoenam, B. S., Priscilla, C., & Nyaw, S. (2014). Food hygeine and safety practices among street food vendors: An assessment of compliance, institutional and legislative framework in Ghana. Food & Public Health, 4(6), 306-315. doi: 10.5923/j.fph.20140406.08

Agyei, D., Tambimuttu, S., Kasargod, B., Gao, Y., & He, L. (2014). Quick and low cost immobilization of proteinases on polyesters: Comparison of lactobacilli cell-envelope proteinase and trypsin for protein degradation. Journal of Biotechnology, 188, 53-60. doi: 10.1016/j.jbiotec.2014.08.007

Chan, A. S., Danquah, M. K., Agyei, D., Hartley, P. G., & Zhu, Y. (2014). A simple microfluidic chip design for fundamental bioseparation. Journal of Analytical Methods in Chemistry, 2014, 175457. doi: 10.1155/2014/175457

Chan, A. S., Danquah, M. K., Agyei, D., Hartley, P. G., & Zhu, Y. (2014). A parametric study of a monolithic microfluidic system for on-chip biomolecular separation. Separation Science and Technology, 49(6), 854-860. doi: 10.1080/01496395.2013.872144

Agyei, D., Lim, W., Zass, M., Tan, D., & Danquah, M. K. (2013). Bioanalytical evaluation of Lactobacillus delbrueckii subsp. lactis 313 cell-envelope proteinase extraction. Chemical Engineering Science, 95, 323-330. doi: 10.1016/j.ces.2013.03.049

Monney, I., Agyei, D., & Owusu, W. (2013). Hygienic practices among food vendors in educational institutions in Ghana: The case of Konongo. Foods, 2(3), 282-294. doi: 10.3390/foods2030282

Agyei, D., & Danquah, M. K. (2012). Rethinking food-derived bioactive peptides for antimicrobial and immunomodulatory activities. Trends in Food Science & Technology, 23(2), 62-69. doi: 10.1016/j.tifs.2011.08.010

Agyei, D., & Danquah, M. K. (2012). In-depth characterization of Lactobacillus delbrueckii subsp. lactis 313 for growth and cell-envelope-associated proteinase production. Biochemical Engineering Journal, 64, 61-68. doi: 10.1016/j.bej.2012.03.006

Agyei, D., Potumarthi, R., & Danquah, M. K. (2012). Optimisation of batch culture conditions for cell-envelope-associated proteinase production from Lactobacillus delbrueckii subsp. lactis ATCCA® 7830TM. Applied Biochemistry & Biotechnology, 168(5), 1035-1050. doi: 10.1007/s12010-012-9839-9

Agyei, D., & Danquah, M. K. (2012). Carbohydrate utilization affects Lactobacillus delbrueckii subsp. lactis 313 cell-enveloped-associated proteinase production. Biotechnology & Bioprocess Engineering, 17(4), 787-794. doi: 10.1007/s12257-012-0106-2

Danquah, M. K., & Agyei, D. (2012). Pharmaceutical applications of bioactive peptides. OA Biotechnology, 1(2), 5.

Agyei, D., & Danquah, M. K. (2011). Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides. Biotechnology Advances, 29(3), 272-277. doi: 10.1016/j.biotechadv.2011.01.001

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Journal - Research Other

Agyei, D., Tsopmo, A., & Udenigwe, C. C. (2018). Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides. Analytical & Bioanalytical Chemistry. Advance online publication. doi: 10.1007/s00216-018-0974-1

Pan, S., Agyei, D., & Danquah, M. K. (2012). The quintessential research world is progressively interdisciplinary. International Journal of Scientific & Engineering Research, (3), 8, 412-414. [Commentary].

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Journal - Professional & Other Non-Research Articles

Agyei, D., Danquah, M. K., & Udenigwe, C. C. (2017). Emerging biopharmaceuticals from bioactive peptides. Protein & Peptide Letters, 24(2), 92-93. doi: 10.2174/092986652402170104181925

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Conference Contribution - Published proceedings: Full paper

Agyei, D., Kasargod, B., & He, L. (2014). A scalable bioprocess for degradation of dairy proteins using immobilized cell-envelope proteinases. Proceedings of the Chemeca14 Annual Conference: Processing Excellence; Powering Our Future. Retrieved from http://www.icheme.org/sitecore/content/chemeca2014/home.aspx

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Conference Contribution - Published proceedings: Abstract

Agyei, D. (2017). From runny to frothy: Toward the enzymatic production of foams from milk proteins. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 33-34). Retrieved from http://www.nzifst.org.nz/

Agyei, D., Bekhit, A. E.-D. A., & Birch, E. J. (2017). Predicting the release of bioactive peptides from dairy proteins: An in silico study. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 14-15). Retrieved from http://www.nzifst.org.nz/

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Conference Contribution - Poster Presentation (not in published proceedings)

Abduh, S. B. M., Leong, S. Y., Agyei, D., Peng, M., & Oey, I. (2017, November). Effect of pulsed electric fields on starch digestibility of potato. Poster session presented at the 7th International Symposium on Delivery of Functionality in Complex Food Systems, Auckland, New Zealand.

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2017, September). Effect of Pulsed Electric Fields on morphological, thermal and pasting properties of oat flour. Poster session presented at the 67th Australasian Grain Science Conference, Christchurch, New Zealand.

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