Skip to Content
Professor of Postharvest Technology - Massey Institute of Food Science and Technology
Professor Heyes' research interests are in connecting science to growth of the horticulture sector based on novel, high-value products. He is increasingly working on programmes relating fruit and vegetable consumption to human health.
Contact details +64 (09) 414 0800 ext. 49051
I carried out Postdoctoral research in a collaborative project between Imperial College London (ICL), University College London (UCL) and Nottingham University, where I investigated the effect of surfactants on liquid deformations during coalescence and breakage, enabling industries like Shell, BP and Procter & Gamble making more informed on-site decisions.
Synergy and integration between the partners in terms of theory, computation, and experimental work, enabled the examination of the individual small length-scale phenomena in isolation (e.g. drop coalescence, bubble or drop detachment) that determines the global multiphase flow characteristics.
I was a part of a world’s largest collaborative project for the research and development of nanofluid coolants. This EU project comprised of 12 leading European companies (e.g. Siemens) and research centres (e.g. KTH Royal Institute of Technology in Stockholm) to develop cooling system for a range of industrial applications.
I worked on the developmnet of the delivery systems and wrote a chapter on Hydrocolloid Formulations Engineered for Properties in the GI Tract
I have been investigating the fundamentals of gas-liquid-solid interactions to enable understanding and control of mass transfer limitations in multiphase system; the interactions were predicted with novel way purely based on interfacial energies where the energies of porous catalyst particles were obtained with Inverse Gas Chromatography.
Thesis title: "Bubbles – catalysts – oil interactions at elevated temperature and pressure in Fischer Tropsch synthesis"
Chancellor’s award for exceptional achievements; First Class degree with continuous merit; Best Student in the graduating class;
Emilia joined Massey academic community as Lecturer in 2016 and has since been actively engaging in the NZ research landscape; she's involved in the High Value Nutrition - Bioactive Food Compounds as well as in airflow modelling in postharvest operations (MBIE Fibreboard Packaging project).
Her research is revolving around experimental interface physics, bridging hydrodynamics with surface chemistry and fundamental interfacial properties aided by theory & computations. This exciting scientific field challenges current understanding of how soft matter interacts with each other and she received Marsden Fast Start 2017 to investigate these poorly understood phenomena.
Emilia’s research is revolving around experimental interface physics, bridging hydrodynamics with surface chemistry and fundamental interfacial properties aided by theory & computations.
I have conducted fundamental research in interfacial fluid mechanics, transport phenomena, and multiphase flows and have a strong experimental background in dynamics of free surface flows, liquid filament breakage and coalescence, interfacial forces, surface energy of porous particles, wetting as well as gas/liquid/solid interactions.
Field of research codes
Chemical Engineering (090400):
Chemical Science (030000):
Classical Physics (020300):
Colloid and Surface Chemistry (030603):
Fluid Physics (020303):
Physical Chemistry (incl. Structural (030600):
Physical Sciences (020000)
Project Title: Encapsulation of an aqueous liquid in a drop of aqueous liquid
Date Range: 2018 - 2021
Funding Body: Royal Society of New Zealand
124.171 Physical Principles for Engineering and Technology 1
124.172 Physical principles for Engineering and Technology 2
141.111 Food Technology 1: Global Perspectives
141.112 Food Technology 2: Creative Solutions
141.212 Food Technology 4: MAnufacturing
280.271 Heat and Mass - Conservation and Transfer
280.272 Fluid flow and particle technology
280.371 Process Engineering Operations
280.372 Reaction technologies and Process Modelling
Page authorised by Web Content Manager
Last updated on Sunday 15 April 2018