New Zealand Institute of Food Science and Technology president Jonathan Cox and Associate Professor Marie Wong.
A Massey University food technologist has been awarded the New Zealand Institute of Food Science and Technology’s most prestigious award, the JC Andrews Award.
Associate Professor Marie Wong, of the School of Food and Advanced Technology, received the award at the Institute's annual conference last week.
The award recognises members who have made a substantial contribution to science and technology and leadership in the food industry. It is presented annually at the institute’s conference in memory of Massey’s first Chancellor, Dr John Clark Andrews, who first proposed that a food technology degree course be established at the University.
Dr Wong is highly-connected and an influential researcher in the food industry. She excels in food engineering, food processing and food science - all key components of food technology. Having contributed to many food industries, she has recently been working on edible oil and flavour research, including the foundation work behind Heilala Vanilla.
As part of the award, the recipient is invited to give a keynote address on a topic of their choosing. Dr Wong chose to speak about how food technology has grown at Massey, her research work and her own history working on various industry projects, including her pioneering work in the avocado oil industry. She says she is honoured to have received this award from NZIFST.
Dr Wong has supervised nearly 70 honours, master’s and PhD students, and has directed the food technology degree for the past six years at Massey’s Auckland and Manawatū campuses, as well as Massey’s programme in Singapore. Despite her prodigious research and development record, she counts the 200-plus food technology graduates from Auckland as her greatest achievement.
In other conference news, Massey’s Professor Richard Archer, also from the School of Food and Advanced Technology, was made the institute's President for a two-year term.