Shaymaviswanathan Karnaneedi

Dr Shay Karnaneedi is a researcher and lecturer at James Cook University specialising in food allergy, molecular allergology, food safety, proteomics and protein science. Based within JCU’s Molecular Allergy Research Laboratory, his research focuses on fish, shellfish, edible insects and other emerging food sources.

He integrates proteomics, immunology, molecular biology and bioinformatics to identify and characterise allergens, investigate cross-reactivity, and determine how species, processing and product composition influence allergen abundance and exposure. His work supports improved allergen risk assessment, food manufacturing, diagnostic approaches and the safety evaluation of sustainable and alternative proteins.

Beyond food allergy, Dr Karnaneedi contributes to a multidisciplinary project investigating protein biomarkers for human papillomavirus-associated oropharyngeal squamous cell carcinoma, with the aim of improving diagnosis, treatment monitoring and early detection of cancer recurrence.

Dr Karnaneedi completed his PhD cum laude and has received competitive funding and recognition, including an NHMRC Centre for Food and Allergy Research Postdoctoral Grant, an Australian Institute of Food Science and Technology Early Career Research Grant, and the APAAACI Young Scientist Award. His research involves national and international collaborations with clinical, government, academic and industry partners, including the National Measurement Institute, CSIRO, the National Allergy Centre of Excellence, Bio21 Institute, A*STAR Singapore and IPB University.

Alongside his research, he is passionate about teaching and mentoring, contributing to undergraduate molecular and cellular biology education and supervising students across food allergy, food proteomics, emerging food safety and biomarker discovery.