Fajer Alostad

Detail-oriented Food Science & Human Nutrition graduate (University of Otago) with robust training in food chemistry, processing, microbiology, sensory evaluation and HACCP. Skilled in nutrient analysis, functional product development, and evidence-based nutrition care—using PASS, motivational interviewing and the COM-B model—to manage chronic diseases such as CVD, obesity, diabetes and cancer. Coursework in Anthropology and Comparative Politics adds cultural and policy insight into global food systems, while Sport & Exercise Nutrition expertise strengthens performance-fuel strategies. Recognised for rigorous research, critical thinking and cross-functional teamwork that delivers measurable results.

From primary school, I excelled in Arabic and later earned 97–99 marks in social studies and Islamic education, even representing my school in an academic competition. In high school, my passion for writing matched strong performance in the sciences. A scholarship took me to the University of Otago to study Medical Laboratory Science, but I soon realised food lies at the heart of many health issues. Shifting to Food Science and Human Nutrition, I have pursued the idea that nourishment is the first—and most powerful—step toward preventing and treating disease, a journey driven by hard work and lifelong learning.

Food science (major)

 2021 – FOSC111: Food in a Changing World
Gained foundational insight into global food trends, consumer behaviour, and sustainable food production. Applied knowledge in a group project that developed a novel plant-based snack for health-conscious consumers.

 2021 – STAT110: Statistical Methods for Science
Learned descriptive statistics, hypothesis testing, regression, and experimental design using software tools. Analysed nutrition survey data and presented findings with practical recommendations.

 2022 – FOSC201: Food Components and Processing
Studied physical and chemical properties of food constituents including proteins, lipids, and carbohydrates. Conducted laboratory analysis on food quality and ingredient functionality.

2022 – FOSC202: Food Systems and Quality
Gained knowledge on raw material handling, processing technologies, and quality assurance. Designed a HACCP plan for a ready-to-eat meal following industry visits.

 2023 – MICR221: Food Microbiology
Investigated foodborne pathogens, spoilage organisms, fermentation, and preservation strategies. Performed microbial enumeration, sterile techniques, and safety testing in laboratory settings.

2023 – FOSC213: Sensory Science
Mastered sensory evaluation methods, including discrimination, descriptive, and consumer testing. Led a cheese sensory project correlating instrumental and sensory results.

 2023 – FOSC112: Food Marketing
Explored marketing principles such as consumer targeting, product positioning, and branding. Developed a marketing campaign and packaging concept for a functional Gen Z-focused drink.

2024 – FOSC301: Physical Chemistry of Foods & FOSC302: Food Processing and Preservation
Gained expertise in colloids, surface chemistry, enzymatic reactions, and emerging processing technologies. Applied this to improve shelf life and quality of an oat-protein pancake mix.

2024 – FOSC311: Food Product Development Project
Led a full-year simulated R&D project to develop a high-protein oat pancake mix from concept to market-ready product. Managed formulation, consumer testing, shelf-life trials, and received the “Best Protein Snack for Athletes” award.

Human Nutrition (Minor)

 2023 – HUNT141: Foundations of Human Nutrition
Gained a scientific understanding of how food and nutrition affect individual and population health. Assessed personal dietary intake and explored evidence-based nutrition strategies.

2024 – HUNT243: Lifecycle Nutrition
Studied nutritional needs across different life stages with focus on cultural, social, and physiological influences. Applied dietary recommendations to real-world scenarios including pregnancy, infancy, and ageing.

 2024 – HUNT245: Sport and Exercise Nutrition
Explored macronutrient roles, hydration, and supplement use in sport and exercise settings. Developed strategies to optimise performance and body composition through targeted nutrition.

 2025 – HUNT341: Nutrition and Behaviour Change Communication
Investigated behaviour change theories such as COM-B and their application to dietary habits. Practised motivational interviewing and counselling skills in simulated sessions.

 2025 – HUNT342: Nutrition and Chronic Disease
Analysed the role of diet in the prevention and management of chronic diseases including diabetes, CVD, obesity, and cancer. Interpreted epidemiological data and translated guidelines into client-focused nutrition care.

Interest papers 

2022 – POLS105: Comparative Politics
Studied political systems, ideologies, and governance across different countries. Applied comparative analysis methods to understand global political institutions and public policy.

2025 – ANTH103: Introduction to Anthropology
Examined human behaviour, culture, and identity through archaeology and social anthropology. Explored key anthropological theories and ethnographic case studies linking science and the humanities.

• Writing
• Reading
• Religion
• History
• Languages
• Humanities
• Sciences
• Teaching

• Best Protein Snack for Athletes, 16/08/24

Foundation studies certificate (2020)