Food materials science

Food materials science

The food materials science team at Massey Institute of Food Science and Technology (MasseyFood) focuses on the relationship between food structure and the properties of food materials.

We aim to extend knowledge of how processing and ingredient functionality drive the assembly of structured foods with well-defined properties, and explore how the dynamic breakdown of food materials in the mouth and digestive tract contributes to sensory perception and nutrient absorption.


Research Platforms

Our group has a diverse research portfolio in Food Materials and Food Structure, with expertise in the following areas:

  • Food Colloids and Interfaces
  • Biopolymer Systems
  • Ingredient Functionality
  • Structure Design and Properties
  • Food Characterization
Food materials - snack bar
Protein (green) and fat (red) in a high-protein snack bar
Food materials - starch foam
Starch-surfactant stabilised foam
Food materials - whey protein
Whey protein nanofibrils under the transmission electron microscope

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