School of Food and Advanced Technology – food technology staff

Head of Group

  • Dr Richard Love

    Dr Richard Love

    Senior Lecturer in Food Science and Technology - School of Food and Advanced Technology

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Deputy Head of Group

  • Associate Professor Lara Matia-Merino

    Associate Professor Lara Matia-Merino

    Associate Professor in Food Rheology and Colloid Science/Tech / Team Leader - Food Product Technolog - School of Food and Advanced Technology

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All staff

  • Dr Sarah Bond

    Dr Sarah Bond

    Molecular Biology and Virology Technician - School of Veterinary Science

  • Dr Charles Diako

    Dr Charles Diako

    Senior Lecturer in Food Product Development and Sensory Science - School of Food and Advanced Technology

  • Dr Amanda Dupas de Matos

    Dr Amanda Dupas de Matos

    Senior Research Officer - School of Food and Advanced Technology

    Dr Amanda is a sensory scientist (and wine Sommelier) with expertise in different foods and beverages. Amanda received her PhD from University of Padua, where she investigated chemical and sensory aspects of verjuice. She continued her Postdoc study at University of Bolzano, where she worked on the application of high-resolution analytical techniques for the analysis of wines and distillates in relationship with sensory profile. She has a multi-disciplinary background in food chemistry and sensory analysis. Amanda acts as supervisor and co-supervisor of PhD, Master and Undergraduate students, with a supportive, positive and leadership style. 

  • Prof Steve Flint

    Prof Steve Flint

    Professor of Food Safety and Microbiology - School of Food and Advanced Technology

    I came to Massey University after 20 years with Fonterra (New Zealand’s largest dairy manufacturer) as a food microbiologist. There I learned much about New Zealand's leading food industry, participating in problem solving and evaluating rapid methods for microbial analysis covering aspects of food safety and food spoilage. I have developed specialist research interests in biofilms, (which I studied for my PhD), spore formation, alternative methods for cleaning, sanitation and new processing technologies. I really enjoy teaching along with my passion for science.

    I receifved the New Zealand Orator award for services to microbiology in 2021. 

  • Dr Caroline Giezenaar

    Dr Caroline Giezenaar

    Postdoctoral Fellow - School of Food and Advanced Technology

    Dr Caroline Giezenaar is an academic researcher who specialised in nutrition science, and more recently is also working in the field of sensory and consumer science. Caroline currently works as a postdoctoral researcher at the Food Experience and Sensory Testing Laboratory (FEAST), where she is managing a project aiming to understand motivations and barriers for consumption plant-based alternative proteins (i.e. meat replacements, plant-based milks, algae and seaweed), including sensory and nutritional requirements that the consumer has for these products. 

  • Prof Kelvin Goh

    Prof Kelvin Goh

    Academic Director - Singapore/Professor in Food Biopolymers - School of Food and Advanced Technology

  • Prof Matt Golding

    Prof Matt Golding

    Professor in Food Colloids/Group Leader - Food Technology Group - School of Food and Advanced Technology

  • Aimee Hamlin

    Aimee Hamlin

    SAPU Facility Manager - School of Food and Advanced Technology

  • Dr Jason Hindmarsh

    Dr Jason Hindmarsh

    Senior Lecturer - School of Food and Advanced Technology

    My general research area is food physics. I enjoy uncovering the molecular processes that drive the physical and chemical changes occurring in food during manufacture and storage. My current area of emphasis is in the application of magnetic resonance techniques to analyse physical and chemical changes in foods and biological materials. The other area is non-newtonian fluids in food engineering. Currently investigating non-newtonian fluid behaviour during spraying drying.

  • Prof Joanne Hort

    Prof Joanne Hort

    Professor - School of Food and Advanced Technology

    Prof Hort took up the position of  Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University in July 2017 moving from the University of Nottingham in the UK where she was SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors effectng consumer perception of food and beverages and consequent choice behaviour.  She is co-editor of a series of text books in Sensory Evaluation, author of over 100 research publications and current Chair of the Pangborn 2019 International Sensory Sceince Symposium.

  • Associate Professor Lovedeep Kaur

    Associate Professor Lovedeep Kaur

    Associate Professor - School of Food and Advanced Technology

    • Featured among the World’s Top 2% Scientists in 2022 (list published by Stanford University, USA);
    • Associate Investigator- Riddet Centre of research Excellence, NZ;
    • Editorial Board- Trends in Food Science and Technology- IF 16, Rank # 2 in Food Sci & Technol; by invitation
    • Editorial Board- Foods- IF 5.56; by invitation
    • Editorial Board- Food Science of Animal Products (Official journal of the Beijing Academy of Food Sciences), by invitation.
    • Co-editor of the popular book, "Advances in Potato Chemistry and Technology", editions-2009, 2016, and 2024 (upcoming)
    • Co-chair of 1st International Symposium on Meat chemistry, processing and nutrition (2022).

  • Jen Larking

    Jen Larking

    Technical Administrator - School of Food and Advanced Technology

  • Dr Sung Je Lee

    Dr Sung Je Lee

    Senior Lecturer - Food Delivery, Jiangnan delivery - School of Food Technology and Natural Sciences

  • Rachel Liu

    Rachel Liu

    Food Technician - School of Food and Advanced Technology

  • Dr Richard Love

    Dr Richard Love

    Senior Lecturer in Food Science and Technology - School of Food and Advanced Technology

  • Associate Professor Lara Matia-Merino

    Associate Professor Lara Matia-Merino

    Associate Professor in Food Rheology and Colloid Science/Tech / Team Leader - Food Product Technolog - School of Food and Advanced Technology

  • Dr Tony Mutukumira

    Dr Tony Mutukumira

    Senior Lecturer - School of Food and Advanced Technology

  • Dr Emilia Nowak

    Dr Emilia Nowak

    Senior Lecturer - School of Food and Advanced Technology

    Accredited Coach 

    Research Field: Dynamic Interactions in Multiphase Systems; Interfacial Phenomena; Colloids, Wettability

    Investigator in The MacDiarmid Institute for Advanced Materials and Nanotechnology

  • Associate Professor Jon Palmer

    Associate Professor Jon Palmer

    Associate Professor/Team Leader - Food Manufacturing Technology Team - School of Food and Advanced Technology

  • Dr Michael Parker

    Dr Michael Parker

    Senior Lecturer - School of Food and Advanced Technology

  • Prof Jaspreet Singh

    Prof Jaspreet Singh

    Professor - School of Food and Advanced Technology

    I have established an internationally recognised research program on plant foods, carbohydrates and starch digestion at Massey University since 2004. The research programme has been successful in producing publications in top tier journals, attracting funding from external sources, building international research linkages and strengthening our human resource (students and young researchers). My research on plant foods contributes towards solving major issues such as food sustainability and food security. I am affiliated with School of Food and Advanced Technology and have also been appointed (2015-2021; 2021-2029) as Associate Investigator in the Riddet CoRE, NZ’s national centre of research excellence in foods.

  • Michelle Tamehana

    Michelle Tamehana

    Senior Technician - School of Food and Advanced Technology

  • Prof Marie Wong

    Prof Marie Wong

    Professor - School of Food and Advanced Technology

    Auckland Campus and Offshore Delivery Leader - School of Food and Advanced Technology

  • Dr Zhi Yang

    Dr Zhi Yang

    Senior Lecturer in Food Technology/Food Engineering - School of Food and Advanced Technology

    My research expertise lies in the physico-chemical characterization and structural investigation of food and biomass biomacromolecule based-systems including plant proteins, starch, gelatine, non-starch cell wall polysaccharides, carrageenan, and milk protein; in both liquid or gel states. I am particularly interested in the development of Synchrotron Small Angle X-ray Scattering and Neutron Scattering methods to probe the multiscale structures of food and biomass biopolymers from sub-nanometers to several microns in their static state or under stresses in situ (e.g. high pressure, high temperature, shear. etc).

  • Maggie Zou

    Maggie Zou

    Research Associate - School of Food and Advanced Technology