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At the Massey Institute of Food Science and Technology (MasseyFood) we undertake both strategic and applied research. We assist food companies remain competitive in a global marketplace, while satisfying consumer demand for healthy, safe, tasty food. We have a unique ability to integrate expertise across the entire food and health value chain.
The food bioscience team at Massey University has five key areas of expertise - food microbiology, food chemistry, sensory science, product development and dairy technology.
Massey has an active research programme studying the postharvest physiology of fruit and vegetables and packaging and storage methods by which product quality can be preserved.
We have major research programmes in the areas of chemistry and rheology of milk and milk products, fouling during dairy processing, dairy products technology and dairy engineering.
Our research is investigating the mechanisms by which carbohydrate chemical and physical properties may be manipulated to optimise process technology, food structure and human and animal nutrition.
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.
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Last updated on Saturday 28 October 2017