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Food Science and Technology

Food science and technology staff


Dr Jeremy Smith staff profile picture

Contact details +64 (06) 356 9099  ext. 84578

Dr Jeremy Smith PhD, PGDipBusAdmin (Marketing), BTech (Hon)

Research Officer

Massey Institute of Food Science and Technology

Professional

Contact details

  • Ph: +64 6 9517578
    Location: A2.47, Riddet Complex
    Campus: Manawatu

Qualifications

  • PhD - Massey University (2013)
  • Post Graduate Diploma in Business Administration (Marketing) - Massey University (2015)
  • Bachelor of Technology (Honours) - Massey University (2010)

Research Expertise

Research Interests

Novel food processing technology, product development, functional surfaces, powder technology, food structure

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Chemical Engineering (090400):
Commerce, Management, Tourism And Services (150000): Consumer-Oriented Product or Service Development (150501):
Engineering (090000): Food Engineering (090802): Food Processing (090805): Food Sciences (090800): Functional Materials (091205):
Marketing (150500):
Materials Engineering (091200): Membrane and Separation Technologies (090404): Powder and Particle Technology (090406)

Research Outputs

Journal

Couture, P., Williams, GVM., Kennedy, J., Leveneur, J., Murmu, P., Chong, SV., . . . Rubanov, S. (2017). Nanocrystalline multiferroic BiFeO 3 thin films made by room temperature sputtering and thermal annealing, and formation of an iron oxide-induced exchange bias. Journal of Alloys and Compounds. 695, 3061-3068
[Journal article]Edited by: Smith, J.
Smith, JR., Hindmarsh, JP., Carr, AJ., Golding, MD., & Reid, D. (2017). Molecular drivers of structural development in Mozzarella cheese. Journal of Food Engineering. 214, 257-265
[Journal article]Authored by: Carr, A., Golding, M., Hindmarsh, J., Smith, J.
Smith, JR., Vogt, SJ., Seymour, JD., Carr, AJ., & Codd, SL. (2017). Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques. Journal of Food Engineering. 198, 1-6
[Journal article]Authored by: Carr, A., Smith, J.
Kaviyarasu, K., Manikandan, E., Kennedy, J., Jayachandran, M., Ladchumananandasiivam, R., Umbelino De Gomes, U., . . . Maaza, M. (2016). Synthesis and characterization studies of NiO nanorods for enhancing solar cell efficiency using photon upconversion materials. Ceramics International. 42, 8385-8394
[Journal article]Edited by: Smith, J.
Kennedy, J., Murmu, P., Leveneur, J., Markwitz, A., & Futter, RJ. (2016). Controlling preferred orientation and electrical conductivity of zinc oxide thin films by post growth annealing treatment. Applied Surface Science. 367, 52-52
[Journal article]Edited by: Smith, J.
Vogt, SJ., Smith, JR., Seymour, JD., Carr, AJ., Golding, MD., & Codd, SL. (2015). Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating. Journal of Food Engineering. 150, 35-43
[Journal article]Authored by: Carr, A., Golding, M., Smith, J.

Thesis

Smith, JR. (2013). Assessment of structure and component mobility within Mozzarella cheese. (Doctoral Thesis)
[Doctoral Thesis]Authored by: Smith, J.Edited by: Golding, M.

Report

New Zealand Product Accelerator, .(2015). Consultative Paper for Functionalization of Surfaces in Manufacturing: Establishing goals for Tomorrow’s designs, processes and products.
[Technical Report]Contributed to by: Smith, J.
Smith, JR. (2014). Investigation into surface modification techniques to reduce surface adhesion in the food industry.
[Commissioned Report]Authored by: Smith, J.

Conference

Smith, JR., Kennedy, J., Leveneur, J., Futter, RJ., & Fang, F. (2016, January). Engineering surface properties with physical and chemical modifications. Presented at Fluids in New Zealand. Auckland.
[Conference Oral Presentation]Authored by: Smith, J.
Smith, JR., Kennedy, J., & Leveneur, J. (2015, August). Intelligent Surfaces: tailoring surface properties through interfacial modifications. Presented at 5th Molecular Materials Meeting. Singapore.
[Conference Oral Presentation]Authored by: Smith, J.

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