On 24 November 2025, Professor Alaa El-Din Ahmed Bekhit from the Department of Food Science at the University of Otago, New Zealand, delivered a lecture at Beijing Normal-Hong Kong Baptist University (BNBU) as part of the Food Science Distinguished Lecture Series. The event was moderated by Dr. Xiaoyu Luo, Assistant Professor in the Food Science and Technology Programme.
Prof. Bekhit is a renowned scholar in meat science, food biochemistry and sustainable protein systems. With academic training spanning Egypt, the United Kingdom and New Zealand, he has published more than 400 research articles and edited several influential books in food science. His long-standing contributions have helped advance research in meat quality improvement, protein innovation and sustainable food development.
Professor Alaa El-Din Ahmed Bekhit
During the lecture, Prof. Bekhit examined the evolving role of red meat in global diets and the challenges now facing the industry—from nutritional concerns and environmental pressures to the rapid rise of alternative proteins. He emphasized that the “potential decline” of red meat should not be viewed as an endpoint, but rather as an industry undergoing profound transformation. Its future, he noted, will depend on whether scientific and industrial communities can strike a new balance between nutritional value, environmental responsibility and consumer trust.
Prof. Bekhit also highlighted several recent developments from his research group, including the use of kiwi fruit enzymes to enhance meat tenderness, the application of pulsed electric field technology to improve meat texture, and emerging work on the high-value utilization of animal by-products and novel protein systems. These innovations reflect the broader scientific effort to improve meat quality while addressing sustainability and economic constraints.
Student is asking question during Q&A Session
During the Q&A session, students raised questions about real-world challenges in the meat industry. In response to a question about maintaining freshness during long-distance exports, Prof. Bekhit drew on New Zealand’s export experience to explain the need to balance microbial control, flavor retention and cost. When asked about the market impact of plant-based meats, he acknowledged significant progress in product appearance but noted that texture and flavor gaps remain. He also encouraged students to adopt balanced dietary habits, remarking that extreme choices are unnecessary and that traditional dietary patterns emphasizing variety can offer valuable guidance.
Prof. Baojun Xu Presents a BNBU Souvenir to Prof. Bekhit
Group Photo with Faculty Members and Students
At the conclusion of the event, Prof. Baojun Xu, Head of the Department of Life Sciences, presented Prof. Bekhit with a BNBU souvenir, followed by a group photo with faculty and students. The lecture enriched students’ understanding of meat science and sustainable protein development, sparking new perspectives for future study and research.
From DLS
