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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.
Our group has a diverse research portfolio in Food Materials and Food Structure, with expertise in the following areas:
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Last updated on Saturday 28 October 2017