Prof Matt Golding staff profile picture

Contact details +64 (06) 356 9099  ext. 83168

Prof Matt Golding

Professor in Food Colloids

Massey Institute of Food Science and Technology

Matt Golding is Professor of Food Colloids and Fonterra-PGP Chair in Food Materials Science within the Massey Institute of Food Science and Technology. He also has additional roles as a Principal Investigator within the Riddet Institute and as a Principal Investigator for the Fonterra-PGP in Food Structure Design.

His teaching interests currently include the application and characterisation ingredients and additives relative to manufactured food structures, material properties and product properties. His research interests are in the fields of food structure design in relation to product performance, with particular focus on colloidal systems, and he is also interested in the behaviour of food systems during digestion and the application of novel ingredient systems in foods.

Prior to joining Massey University he was a programme leader with Food Science Australia managing research activities in the reduction and regulation of energy content within foods. He has also worked for Unilever R&D in the UK and the Netherlands, managing its emulsions science base which was primarily concerned with the structuring of colloids such as emulsions and foams in a range of soft solid food systems. He currently serves on three editorial boards, and is a member of both the New Zealand Institute of Food Science and Technology, and the Royal Society of Chemistry.

More about me...View less...

Research Expertise

Research Interests

Food Science and Technology

Food Structure and Breakdown

Food Colloids


Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Sciences (090800):
Physical Chemistry (incl. Structural (030600):
Technology (100000)


Food Structure and Food Ingredient Functionality; Food Colloids, Emulsions and Interfaces

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 4 22
Team Member 0 1

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 3 5
CoSupervisor 5 7


Food Characterisation and Assessment

Food Formulation Technology

Dairy Ingredients

Current Doctoral Supervision

Supervisor of:

  • Le Deng - PhD
    Studying the relationship between emulsion structure and lipid digestibility for infant milks

CoSupervisor of:

  • Marina Marinea - PhD
    Predictable structural dynamics of proteins
  • Teck Ann Ong - PhD
    The synthesis of chemically substituted starch products using extrusion processing
  • Wensheng Lim - PhD
    Broadening Dynamics of Mixed Colloidal Systems during Flow and Recovery
  • Shakeela Jayasinghe - PhD
    Linking orosensory performance, dietary intake, metabolic regulation and food innovation

Completed Doctoral Supervision

Supervisor of:

  • 2016 - George Thomas Fuller - PhD
    Studies on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions
  • 2016 - Noor Soffalina Binti Sofian Seng - PhD
    Preparation, characterisation and application of naturally derived polar lipids through lipolysis
  • 2015 - Hayley Elizabeth Stewart - PhD
    Development of Food-grade Microparticles from Lignin
  • 2015 - Chalida Lueamsaisuk - PhD
    Dynamic of Emulsion Structure during Simulated Gastric Lipid Digestion in the Neonate
  • 2014 - Yichao Liang - PhD
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions

CoSupervisor of:

  • 2016 - Prateek Sharma - PhD
    Shear work induced changes in the rheology of model Mozzarella cheeses
  • 2016 - Hwee Ming Anges Teo - PhD
    Development of novel nanoemulsions as delivery systems
  • 2016 - Teresa Francis Wegrzyn - PhD
    Design of Food-Inks for 3D printing of food images
  • 2015 - Elham Khani Pour - PhD
    Probability -of-growth modelling to optimize the use of hurdle technology to achieve microbiological stability of high moisture processed cheese
  • 2015 - Sandra Kim - PhD
    Rendering Complex Colour Inside 3D Printed Foods
  • 2013 - Nor Khaizura Binti Ab Rashid - PhD
    Development and predictive modeling of set yoghurt as a made-in-transit (MIT) product
  • 2013 - Naiyawit Chalermnon - PhD
    Properties of oil-in-water emulsions and ice creams made from coconut milk

Massey Contact Centre Mon - Fri 8:30am to 5:00pm 0800 MASSEY (+64 6 350 5701) TXT 5222 Web chat Staff Alumni News Māori @ Massey