Ioan D. Fuller

Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054

Ioan Fuller obtained his BSc(Hons) in chemistry at the University of Otago in 2018 before spending a year working at Plant & Food Research in Nelson with the Marine Products Team. In 2020 he returned to the University of Otago to begin his PhD in chemistry under the supervision of Prof Nigel Perry, Prof Chris Hepburn and Dr Daniel Killeen, studying the phospholipid composition of kaimoana shellfish. Outside of research, Ioan is a keen climber, runner and musician.

Kaimoana molecules: can we make the world our oyster?

Today, kaimoana shellfish are still highly prized for their nutritional value and are regularly consumed, though more commonly as a product of farming than of foraging.

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