Dr Ximenita Trejo Araya staff profile picture

Contact details +6469516491

Dr Ximenita Trejo Araya

IP and Commercialisation Manager

Enterprise

I am a Food Engineer Graduate from the Catholic University of Valparaiso, Chile. I came to New Zealand to do my masters at Fonterra Research Centre on protein biochemistry and enzymes. From there I followed a PhD pathway which was done in collaboration with CSIRO Australia.  I have been at Massey employed/staff member working with the postharvest research group, lerctuerer, managed the Foodpilot and now at Massey Enterprise.

I am driven by the challenge of taking science into industry.   Working at the Massey Enterprise office allows me to interact with a wide variety of projects, lead by outstanding scientists, and support them through the commercialisation journey.  

So do not hesitate to reach out - we would love to hear about what you are working on.

With 15+ years spanning research, innovation, investment, and entrepreneurship, I blend technical insight with commercial focus.

I began at Massey—completing a master’s and PhD in Food Technology and managing the Food Pilot—before leading international R&D, mentoring innovators, and founding BFIX Ltd, across Aotearoa and growing globally.

Now back at Massey’s Enterprise Office, I help researchers and students turn ideas into impact.  If you have an idea with potential, my door’s open.

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Professional

Contact details

  • Ph: 06 9516974
    Location: 1.01, Wool Building
    Campus: Turitea

Research Expertise

Research Interests

Innovative technologies applied to foods

Food microstructure

Business and commercialisation

Research Opportunities

  • Food microstructure
  • Postharvest Kiwifruit Feijoas
  • Non-destructive techniques  (1/5/2012) Interest in Explorative areas of Research applied to foods Nuclear Magnetic resonance Optical coherence tomography Micro X-ray CT Fringe projection Imaging analysis
  • Innovative tehcnologies High pressure processing Ultrasound Multiple emulsions
  • Food Biochemistry Meat and fish protein Biochemistry Dairy protein knowledge

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Processing (090805): Food Sciences (090800):
Technology (100000)

Keywords

Innovative technologies, product development, postharvest and business commercialisation experience.

Research Outputs

Journal

Trejo Araya, XI., Smale, N., Zabaras, D., Winley, E., Forde, C., Stewart, CM., . . . Mawson, AJ. (2009). Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. Innovative Food Science and Emerging Technologies. 10(4), 420-433
[Journal article]Authored by: Trejo Araya, X.
East, AR., Trejo Araya, XI., Hertog, MLATM., Nicholson, SE., & Mawson, AJ. (2009). The effect of controlled atmospheres on respiration and rate of quality change in 'Unique' feijoa fruit. Postharvest Biology and Technology. 53(1-2), 66-71
[Journal article]Authored by: East, A., Nicholson, S., Trejo Araya, X.
Trejo Araya, XI., Hendrickx, M., Verlinden, BE., Van Buggenhout, S., Smale, NJ., Stewart, C., . . . John Mawson, A. (2007). Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach. Journal of Food Engineering. 80(3), 873-884
[Journal article]Authored by: Trejo Araya, X.
Trejo Araya, XI. (2006). Uso de altas presiones en alimentos.. Indualimentos. 9(39), 16-17 Retrieved from http://www.indualimentos.cl/edic.html
[Journal article]Authored by: Trejo Araya, X.

Thesis

Trejo Araya, XI. (2011). Effects of high pressure processing on carrot tissue : a microstructure approach. (Doctoral Thesis, Massey University, NZ)
[Doctoral Thesis]Authored by: Trejo Araya, X.

Consultancy and Languages

Languages

  • English
    Spoken ability: Average
    Written ability: Average
  • Spanish
    Spoken ability: Excellent
    Written ability: Excellent

Teaching and Supervision

Teaching Statement

Food Characterization/ Texture in foods

Media and Links

Other Links