Food biosciences research

RESEARCH EXPERTISE

Biofilm

Food microbiology

Our expertise is in biofilm development and control with a focus on the dairy industry.  Fundamental studies include an understanding the role of ions in biofilm development, the genomic comparison of thermophilic bacteria and their relationship to biofilm structure and spore formation and the formation and control of highly heat-resistant spores.

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Food growth spores

Food safety

Research expertise in food safety focuses on the ecology of food pathogens, rapid methods for reliably assessing food safety and quality and the development of improved preservation processes and packaging systems.

This includes fundamental and practical applications for biofilm development, control of foodborne pathogens, food fermentation for product development and food preservation using novel technologies.

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Variety of herbs in glass jars

Food chemistry

Our expertise is in the chemistry and nutrition of food carbohydrates and proteins, food and feed evaluation and functional foods.  This includes polysaccharides and biodegradation, product development utilising herbs and spices and the evaluation of functionality and health benefits of under-explored plant species. We also produce and assess the benefits of cereals and legumes produced through extrusion technology.

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Woman eating camembert off a fork

Sensory science

Sensory science specialises in cross-cultural sensory studies, development of cutting-edge sensory methods to maximize product satisfaction and understand better consumer expectation and experience. We also have expertise in analytical techniques to support the food industry. 

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Women looking into deli section at supermarket

Product development

Our research interests are in developing value-added food and ingredients with functional properties from by-products of the meat industry.  This includes advanced processing of meat, improving flavour, polypeptide profile and amino acid balance, improving the product development process and predicting consumers’ intentions to purchase new food products from their attitudes and beliefs.

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Casein powder on plate with scoop

Dairy technology

Massey scientists are examining the structure of dairy products with specific interests in cheese and casein.  A research focus is fundamental studies on the internal structure of casein micelles in collaboration with industry and academic partners.

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POSTGRADUATE STUDY

Massey University has a number of postgraduate qualifications where you can focus on the area of food, including our doctorate programme. Contact someone in the areas of research expertise you are interested in above, or have a look at more detail on our qualifications below.

CONSULTANCY SERVICES

If you are an individual or business and are looking for advice or consultancy research in any area of food science, food technology or the business of food, please contact Riddet Innovation.  

If your enquiry is particularly related to fresh products after harvest, refrigeration, or nutritional analyses, please use the alternate links below.


OUR STAFF AND STUDENTS


Professor Steve Flint Biosciences team leader
Professor Steve Flint


Food biosciences staff

  • Dr Alistair Carr

    Dr Alistair Carr

    Senior Lecturer - Massey Institute of Food Science and Technology

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  • Prof Steve Flint

    Prof Steve Flint

    Professor of Food Safety and Microbiology & Team Leader Food Bioscience - Massey Institute of Food Science and Technology

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  • Steve Glasgow

    Steve Glasgow

    Technician - Massey Institute of Food Science and Technology

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  • Dr Wannita Jirangrat

    Dr Wannita Jirangrat

    Lecturer - Massey Institute of Food Science and Technology

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  • Odine Johnstone

    Odine Johnstone

    Research Assistant - Massey Institute of Food Science and Technology

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  • Dr Lovedeep Kaur

    Dr Lovedeep Kaur

    Senior Research Officer - Massey Institute of Food Science and Technology

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  • Prof Marlena Kruger

    Prof Marlena Kruger

    Professor in Nutritional Physiology - School of Food and Nutrition
    Associate Dean Higher Degree Research - College of Health

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  • Dr Tony Mutukumira

    Dr Tony Mutukumira

    Senior Lecturer - Massey Institute of Food Science and Technology

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  • Prof Joanne Ogilvie

    Prof Joanne Ogilvie

    Professor - Massey Institute of Food Science and Technology

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  • Dr Jon Palmer

    Dr Jon Palmer

    Senior Lecturer - Massey Institute of Food Science and Technology

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  • Dr Rana Ravindran

    Dr Rana Ravindran

    Senior Lecturer - Massey Institute of Food Science and Technology

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  • Jia Shi

    Jia Shi

    Technician - Massey Institute of Food Science and Technology

    Email:

  • Dr Haoran Wang

    Dr Haoran Wang

    Microbiology Technician - Massey Institute of Food Science and Technology

    Email:

  • Dr Fran Wolber

    Dr Fran Wolber

    Senior Lecturer - Massey Institute of Food Science and Technology

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Food biosciences doctoral students

  • Diana Leticia Cabrera Amaro - PhD
    Biomaker development to assess bone health

  • Idah Chatindiara - PhD
    Evaluating Nutrition Risk and Intervening to enCourage Healthy-Eating (The Enrich Study)

  • Michael Dixon - PhD
    Biofilm Formation in Dairy Wastewater Treatment

  • Emmanuel Owusu Kyere - PhD
    Colonization of lettuce by Listeria monocytogenes and its biofilm formation

  • Siti MD Zain - PhD
    Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination

  • Jessika Sandra Nowak
    2017, PhD
    Identification and understanding the roles of biofilm formation-related genes in Listeria monocytogenes isolated from seafood

  • Saima Rizwan - PhD
    Anti-inflammatory effects of purified lipids on immune cells in vitro.

  • Haoran Wang
    2017, PhD
    Factors contributing to biofilm formation of Yersinia enterocolitica

  • Shuyan Wu - PhD
    Persistence and survival of Listeria monocytogenes following treatment with natural antimicrobial agents, Nisin or MGO.

  • Yufeng Zhang - PhD
    Cell-to-cell communications during meat spoilage and methods for preservation

  • Dong Zhang - PhD
    Understanding the microbiological factors that affect the quality of liquid dairy products

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