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Contact details +64 (06) 356 9099 ext. 83312
I started work at Massey in 1978 as the first full-time employee of the Food Technology Research Centre, the fore-runner of the Riddet Research Centre. During my 12 years with the Food technology Research centre I completed a range of projects for New Zealand food companies that included feasibility studies, consumer and market research studies, product sensory analysis and a large number of product development projects for a wide range of food companies. The product development projects were for a range of industries including the meat, vegetable, bakery and fruit industries. After 12 years with the Food Technology Research Centre I joined the lecturing staff of the Faculty of Technology, first in the Biotechnology department and since 1998 the Institute of Food, Nutrition and Human Health. My lecturing expertise includes New Food Product Development, Meat Science and Technolgy and Food Chemistry. I co-ordinate a fourth year Food Product Development course and an introductory New product Development course as well as three courses in the undergraduate Meat Diploma programme.
Since I started at Massey I have generated over $10 million in income for Massey University with the majority coming since 1998 in joint projects with colleagues here at Massey. The largest of these was for the MRDC and its target was to isolate a compound(s) that were responsible for what is commonly called the 'meat factor', i.e. a compound in meat that stimulates the uptake of iron from non-meat sources. Unfortunately, the product failed at the human trial stage, in spite of very successful results from animal and CACO2 cell studies. The second MRDC project investigated the production of functional hydrolysates from meat for a range of nutritional requirements. After almost 11 years of research this product will be going to market.
I am still continuing research on meat hydrolysates with a view to the improvement of their flavour profile and polypeptide MW distribution as well as amino acid profile. Also investigating methods for the collection of ovine blood for pharmaceutical and edible purposes as well as options for the production of a range of compounds from bone.
I have worked at Massey University for 35 years, first as a consultant in the Food Technology Research CentreI and since 1990 as a lecturer. My expertise areas are food product development and processed meat science and technology. My current research interests are in the development of added value products from the by-products of the meat industry and extracts from these by-products that have functional properties. Currently working on meat hydrolysates with specific flavour and amino acid profiles as well as bone extracts. I also do contract research work for food companies.
Primarily interested in further processing of meat and meat by-products with particular emphasis on the production of added value from meat by-products .
Subsidiary research interests are in improving the product development process also also predicting consumers intentions to purchase new food products from their attitudes and beliefs.
Health and Well-being, Future Food Systems
Field of research codes
Engineering (090000): Food Processing (090805): Food Sciences (090800)
Main expertise areas are new food product development, meat science and in particular processed meat science and technology. I have been developing new food products since 1976 for a variety of food companies as well as guiding second and fourth year Food technology students. Over this time I have developed at least 200 new food products for a range of food companies. Many of these products are still on the market.
My real passion is for the development of new ingredients and new products from the raw materials that have traditionally been sent to rendering by the New Zealand Meat Industry. If the New Zealand Meat Industry is going to improve its viability then added value products must be produced from the raw materials sent to rendering.
Project Title: Psycho-Oncology
Date Range: 2006 - 2010
Funding Body: Meat Biologics Research Ltd