Dr Ross Holland staff profile picture

Contact details +64 (06) 356 9099  ext. 83864

Dr Ross Holland PhD, BSc, MNZIFST

Food Industries Enabling Technologies Programme Director

School of Food and Advanced Technology

I have experience in leading the development of research proposals for MBIE, and a history of delivering these projects and other technology development projects in Fonterra.

In my previous role at Massey University (October 2013 – June 2018) I was a Research Development Advisor, working with researchers across the University as they shaped their research ideas into high quality proposals for research funding. I was lead Advisor for MBIE Endeavour funding. 

A Massey graduate, I subsequently completed my PhD in biochemistry at the University of Dundee.  My professional career has been mainly as a Principal Research Scientist with the Fonterra Co-operative Group. My research interests are dairy science and technology, particularly the biochemistry and microbiology of cheese ripening and flavour development.

I am Programme Director for Food Industry Enabling Technologies programme (FIET). My role is to operationalise and deliver the six-year research programme, funded by New Zealand’s Ministry of Business, Innovation and Employment and initiated in June 2015. The programme targets research to fill technology gaps that are limiting export returns achievable by New Zealand food processing companies.  Working in collaboration with companies in the New Zealand food sector, the programme is a partnership of 6 research providers: Massey University (host), University of Otago, University of Auckland, Plant & Food Research, AgResearch and the Riddet Institute.

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Contact details

  • Ph: +64 6 356 9099 ext 83864
    Location: A2.38, Riddet Complex
    Campus: Manawatu Campus, Palmerston North


  • Doctor of Philosophy - The University of Dundee (1984)
  • Bachelor of Science (Second Class Honours) - Massey University (1973)

Fellowships and Memberships

  • Member, New Zealand Institute of Food Science & Technology (Full) (2018)

Research Expertise

Research Interests

Lactic acid bacteria, enzymology, esterases, lipases, biochemistry and microbiology of cheese ripening and flavour development.


Future Food Systems

Area of Expertise

Field of research codes
Biochemistry and Cell Biology (060100): Biological Sciences (060000): Enzymes (060107)




Dairy Science - cheese ripening and flavour development

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 1 0
Team Member 3 0

Research Outputs


Bennett, MD., Holland, R., Coulibaly, F., Loo, TS., Norris, GE., & Anderson, BF. (2014). Crystal structure of esterase A from Streptococcus pyogenes.
[Dataset]Authored by: Holland, R., Norris, G.Contributed to by: Norris, G.
Colbert, D., Bennett, MD., Lun, DJ., Holland, R., Delarbre, M-L., Loo, TS., . . . Norris, GE. (2014). Crystal structure of a C6-C4 SN3 inhibited ESTERASE B from LACTOBACILLUS RHAMNOSI.
[Dataset]Authored by: Holland, R., Lun, D., Norris, G.Contributed to by: Norris, G.
Anderson, BF., Knapp, KM., Holland, R., Norris, GE., Christensson, C., Bratt, H., . . . Jameson, GB. (2013). PepO from Lactobacillus rhamnosis HN001 (DR20).
[Dataset]Authored by: Holland, R., Jameson, G., Norris, G.
Bennett, MD., Anderson, BF., Delarbre, M-L., Holland, R., Norris, GE., & Smith, CA. (2013). Crystal structure of ESTERASE B from Lactobacillus Rhamnosis (HN001).
[Dataset]Authored by: Holland, R., Norris, G.Contributed to by: Norris, G.

Teaching and Supervision

Teaching Statement

Co-supervision of Massey University students, MSc, PhD while Principal Research Scientist with Fonterra Co-operative Group.

Cheese science lectures to the Fonterra Graduate Programme.

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