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Senior Lecturer in Food Rheology and Colloid Science/Tech - School of Food and Advanced Technology
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Research Officer - Riddet Institute
Postdoctoral Fellow : Fruit Ripening Physiology - School of Food and Advanced Technology
Professor of Food Safety and Microbiology & Team Leader Food Bioscience - School of Food and Advanced Technology
I came to Massey University after 20 years with Fonterra (New Zealand’s largest dairy manufacturer) as a food microbiologist. There I learned much about New Zealand's leading food industry, participating in problem solving and evaluating rapid methods for microbial analysis covering aspects of food safety and food spoilage. I have developed specialist research interests in biofilms, (which I studied for my PhD), spore formation, alternative methods for cleaning, sanitation and new processing technologies. I really enjoy teaching along with my passion for science.
Technician - School of Food and Advanced Technology
Associate Professor Kelvin Goh
Academic Director, Singapore - School of Food and Advanced Technology
Professor in Food Colloids - School of Food and Advanced Technology
SAPU Facility Manager - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
My general research area is food physics. I enjoy uncovering the molecular processes that drive the physical and chemical changes occurring in food during manufacture and storage. My current area of emphasis is in the application of magnetic resonance techniques to analyse physical and chemical changes in foods and biological materials. The other area is non-newtonian fluids in food engineering. Currently investigating non-newtonian fluid behaviour during spraying drying.
Professor - School of Food and Advanced Technology
Prof Hort took up the position of Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University in July 2017 moving from the University of Nottingham in the UK where she was SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors effectng consumer perception of food and beverages and consequent choice behaviour. She is co-editor of a series of text books in Sensory Evaluation, author of over 100 research publications and current Chair of the Pangborn 2019 International Sensory Sceince Symposium.
Senior Lecturer in Food Science - School of Food and Advanced Technology
Senior Research Officer - School of Food and Advanced Technology
My research focuses on structural and nutritional characterisation of food proteins and polysaccharides. Presently, I am leading an internationally recognised research program on meat biochemistry at the Riddet Institute. My research interests also include understanding of the synergistic interactions of kiwifruit with food proteins.
Senior Lecturer - School of Food and Advanced Technology
Lecturer - School of Food and Advanced Technology
Food Technician - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Senior Lecturer in Food Rheology and Colloid Science/Tech - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Research Officer - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Research Field: Dynamic Colloids and Surface Science
Investigator in The MacDiarmid Institute for Advanced Materials and Nanotechnology
Organiser of Fluids in NZ 2020 conference: https://sfat.massey.ac.nz/finz2020/
Senior Lecturer - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Senior Lecturer in Security Studies - School of People, Environment and Planning
Associate Professor Jaspreet Singh
Associate Professor - School of Food and Advanced Technology
Technician - School of Food and Advanced Technology
Microbiology Technician - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Research Associate - School of Food and Advanced Technology