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Food Science and Technology

Food science and technology

Research in food science and technology focuses upon characterising the physical and chemical properties of food systems and adding value to food products through innovation in their formulation, manufacture and presentation. Research challenges in this area include understanding the functional properties and stability of food ingredients and how these are altered by ingredient interactions, and how knowledge of food systems can be integrated with regulatory and manufacturing constraints to meet specific market and demographic demands.



Examples of research

  • Encapsulation of food materials
  • Food chemistry
  • Food formulation and product characterisation
  • Food physics and rheology
  • Integrative product and process design
  • New product development
  • Food reaction kinetics and shelf life modelling
  • Water and its control in foods
  • Emulsions and emulsion technology


For more information contact Prof Steve Flint.

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