Skip to Content
The School of Food and Nutrition works closely with other institutes, universities and research centres to produce valuable scientific research. By working together, we foster scientific progression and take advantage of the different skills and backgrounds of a range of research institutions.
The New Zealand Food Innovation Network is an accessible , national network of science and technology resources. It was created to support the growth and development of New Zealand food and beverage businesses of all sizes by providing the facilities and expertise to develop new products and processes from idea to commercial success.
Plant & Food Research is a New Zealand-based science company providing research and development that adds value to fruit, vegetable, crop and food products. With more than 900 people based at sites across New Zealand, as well as in the USA and Australia, at the heart of Plant & Food Research is a goal to underpin the growth of plant- and marine-based industry through the successful application and commercialisation of research-based innovation.
This Centre was established in recognition of the inter-disciplinary nature of the postharvest sector. Efficient management of the process of storing, transporting and marketing perishable goods requires the combined efforts of biologists, technologists, engineers, supply chain analysts and marketers.
We foster development of a dynamic and innovative group involved in postharvest and refrigeration research, teaching, and extension, capable of providing excellent scientific outputs to sponsors, and exposing students to world-class research activity and philosophy.
The aim of the Vitamin D Research Centre at Massey University is to provide an umbrella for the diverse range of vitamin D research interests of scientists within the Institute of Food, Nutrition and Human Health at both Albany and Manawatū campuses.
From a public health perspective, members of the Vitamin D Research Centre are motivated to improve the status of population groups who are demonstrably at risk of vitamin D deficiency and the associated negative health consequences.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Thursday 10 August 2017