Dr Jolon Dyer is Science Group Leader, Food & Bio-Based Products in AgResearch, New Zealand. Dr Dyer specialises in the application of protein chemistry and proteomics to protein-based foods and materials, including dairy, meat, wool, skin and hair. He has significant expertise in the development of redox proteomics approaches to understanding and controlling protein modification and damage within these substrates. Dr Dyer has achieved significant national and international recognition, including the AWI Award for Scientific Achievement and AWI-DWI Excellence in Wool Science Personal Award (2005), NZIAHS Significant Science Achievement Award (2008) and American Society of Photobiology New Investigator Award (2010).
protein chemistry and proteomics