Associate Professor Brian Wilkinson staff profile picture

Contact details +64 (06) 356 9099  ext. 83312

Associate Professor Brian Wilkinson

Associate Professor

School of Food and Advanced Technology

I started work at Massey in 1978 as the first full-time employee of the Food Technology Research Centre, the fore-runner of the Riddet Research Centre.  During my 12 years with the Food technology Research centre I completed a range of projects for New Zealand food companies that included feasibility studies, consumer and market research studies, product sensory analysis and a large number of product development projects for a wide range of food companies.   The product development projects were for a range of industries including the meat, vegetable, bakery and fruit industries.  After 12 years with the Food Technology Research Centre I joined the lecturing staff of the Faculty of Technology, first in the Biotechnology department and since 1998 the Institute of Food, Nutrition and Human Health.   My lecturing expertise includes New Food Product Development, Meat Science and Technolgy and Food Chemistry.   I co-ordinate a fourth year Food Product Development course and an introductory New product Development course as well as three courses in the undergraduate Meat Diploma programme.

Since I started at Massey I have generated over $10 million in income for Massey University with the majority coming since 1998 in joint projects with colleagues here at Massey.   The largest of these was for the MRDC and its target was to isolate a compound(s) that were responsible for what is commonly called the 'meat factor', i.e. a compound in meat that stimulates the uptake of iron from non-meat sources.   Unfortunately, the product failed at the human trial stage, in spite of very successful results from animal and CACO2 cell studies.   The second MRDC project investigated the production of functional hydrolysates from meat for a range of nutritional requirements.  After almost 11 years of research this product will be going to market.

I am still continuing research on meat hydrolysates with a view to the improvement of their flavour profile and polypeptide MW distribution as well as amino acid profile.   Also investigating methods for the collection of ovine blood for pharmaceutical and edible purposes as well as options for the production of a range of compounds from bone.

I have worked at Massey University for 35 years, first as a consultant in the Food Technology Research CentreI and since 1990 as a lecturer.  My expertise areas are food product development and processed meat science and technology.    My current research interests are in the development of added value products from the by-products of the meat industry and extracts from these by-products that have functional properties.   Currently working on meat hydrolysates with specific flavour and amino acid profiles as well as bone extracts.   I also do contract research work for food companies. 

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Professional

Contact details

  • Ph: 06 3569099 ext 81435
    Location: A2.53, Riddet Complex
    Campus: Turitea

Research Expertise

Research Interests

Primarily interested in further processing of meat and meat by-products with particular emphasis on the production of added value from meat by-products   .

Subsidiary research interests are in improving the product development process also also predicting consumers intentions to purchase new food products from their attitudes and beliefs.

Research Opportunities

  • Added Value products from Meat Industry By-Products  (Immediate) The project aims are to improve the flavour, polypeptide profile and amino acid balance of a range of hydrolysate from meat and meat by-products
  • Quantifying the effect of work on the physico-chemical properties of meat  (Immediate start) Measure the effect of work on physicochemical properties of different muscles

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

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

Keywords

Main expertise areas are new food product development, meat science and in particular processed meat science and technology.   I have been developing new food products since 1976 for a variety of food companies as well as guiding second and fourth year Food technology students.   Over this time I have developed at least 200 new food products for a range of food companies.  Many of these products are still on the market.

My real passion is for the development of new ingredients and new products from the raw materials that have traditionally been sent to rendering by the New Zealand Meat Industry.   If the New Zealand Meat Industry is going to improve its viability then added value products must be produced from the raw materials sent to rendering.

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 0 11
Team Member 0 5

Completed Projects

Project Title: Psycho-Oncology

A longitudinal study on work life balance and health.
Read Project Description Hide Project Description

Date Range: 2006 - 2010

Funding Body: Meat Biologics Research Ltd

Project Team:

Research Outputs

Journal

Rapisura-Flores, JA., Morel, PCH., Thomas, DG., Wilkinson, BHP., Rutherfurd-Markwick, K., & Purchas, RW. (2019). Intestinal histology and immune status of semi-anemic piglets fed lactoferrin, meat, or meat extract. Philippine Journal of Science. 148(1), 113-118
[Journal article]Authored by: Morel, P., Rutherfurd, K., Thomas, D., Wilkinson, B.
Francis, M., Morel, PCH., Wilkinson, BHP., & Wester, TJ. (2017). Alginate increases water stability whilst maintaining diet digestibility in farmed saltwater crocodiles (Crocodylus porosus). Journal of Animal Science. 95(2), 820-826
[Journal article]Authored by: Morel, P., Wester, T., Wilkinson, B.
Purchas, RW., Wilkinson, BHP., Carruthers, F., & Jackson, F. (2015). A comparison of the trans fatty acid content of uncooked and cooked lean meat, edible offal and adipose tissue from New Zealand beef and lamb. Journal of Food Composition and Analysis. 41, 151-156
[Journal article]Authored by: Wilkinson, B.
Purchas, RW., Wilkinson, BHP., Carruthers, F., & Jackson, F. (2014). A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb. Journal of Food Composition and Analysis. 35(2), 75-82
[Journal article]Authored by: Wilkinson, B.
Wilkinson, BHP., Lee, E., Purchas, RW., & Morel, PCH. (2014). The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C. Meat Science. 96(1), 361-365
[Journal article]Authored by: Morel, P., Wilkinson, B.
Morel, PCH., Leong, J., Nuijten, WGM., Purchas, RW., & Wilkinson, BHP. (2013). Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meat. Meat Science. 95(2), 151-159
[Journal article]Authored by: Morel, P., Wilkinson, B.
Considine, T., Noisuwan, A., Hemar, Y., Wilkinson, BH., Bronlund, J., & Kasapis, S. (2011). Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review. Food Hydrocolloids. 25, 2008-2017
[Journal article]Authored by: Bronlund, J., Wilkinson, B.
Leong, J., Purchas, R., Morel, P., & Wilkinson, B. (2011). Using garlic in the diet of pigs to improve pork flavour. Feedinfo News Service. , 1-3
[Journal article]Authored by: Morel, P., Wilkinson, B.
Leong, J., Morel, PCH., Purchas, RW., & Wilkinson, BHP. (2011). Effects of dietary components including garlic on concentrations of skatole and indole in subcutaneous fat of female pigs. Meat Science. 88(1), 45-50
[Journal article]Authored by: Morel, P., Wilkinson, B.
Trinh, KT., Wilkkinson, BHP., & Kiaka, NK. (2010). A Similarity Analysis for Heat Transfer in Newtonian and Power Law Fluids Using the Instantaneous Wall Shear Stress. arXiv.org [physics.flu-dyn].
[Journal article]Authored by: Wilkinson, B.
Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N., & Wilkinson, BH. (2010). Gold kiwifruit leather product development using quality function deployment approach. Food Quality and Preference. 21(3), 339-345
[Journal article]Authored by: Wilkinson, B.
Leong, J., Morel, PCH., Purchas, RW., & Wilkinson, BHP. (2010). The production of pork with garlic flavour notes using garlic essential oil. Meat Science. 84(4), 699-705
[Journal article]Authored by: Morel, P., Wilkinson, B.
Leong, J., Purchas, RW., Morel, PCH., & Wilkinson, BHP. (2010). The effects of excluding animal products from the diet on sensory properties of pork from pigs grown in New Zealand as assessed by Singaporean panelists. Asian-Australasian Journal of Animal Sciences. 23(1), 122-130
[Journal article]Authored by: Morel, P., Wilkinson, B.
Noisuwan, A., Hemar, Y., Wilkinson, B., & Bronlund, JE. (2009). Dynamic rheological and microstructural properties of normal and waxy rice starch gels containing milk protein ingredients. Starch/Staerke. 61(3-4), 214-227
[Journal article]Authored by: Bronlund, J., Wilkinson, B.
Purchas, RW., Morel, PCH., Janz, JAM., & Wilkinson, BHP. (2009). Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore. Meat Science. 81(3), 540-548
[Journal article]Authored by: Morel, P., Wilkinson, B.
Leong, J., Purchas, RW., Morel, PC., & Wilkinson, BH. (2008). A survey of the perception of pork by Singapore consumers.. Singapore Institute of Food Science & Technology Annual. 32, 53-56
[Journal article]Authored by: Morel, P., Wilkinson, B.
Noisuwan, A., Bronlund, J., Wilkinson, B., & Hemar, Y. (2008). Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch. Food Hydrocolloids. 22(1), 174-183
[Journal article]Authored by: Bronlund, J., Wilkinson, B.
Morel, PCH., Janz, JAM., Zou, M., Purchas, RW., Hendriks, WH., & Wilkinson, BHP. (2008). The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs. Journal of Animal Science. 86(5), 1145-1155
[Journal article]Authored by: Morel, P., Wilkinson, B., Zou, L.
Janz, JAM., Morel, PCH., Purchas, RW., Corrigan, VK., Cumarasamy, S., Wilkinson, BHP., . . . Hendriks, WH. (2008). The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs. Journal of Animal Science. 86(6), 1402-1409
[Journal article]Authored by: Morel, P., Wilkinson, B.
Janz, JAM., Morel, PCH., Wilkinson, BHP., & Purchas, RW. (2007). Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality. Meat Science. 75(2), 350-355
[Journal article]Authored by: Morel, P., Wilkinson, B.
Noisuwan, A., Hemar, Y., Bronlund, JE., Wilkinson, B., & Williams, MAK. (2007). Viscosity, swelling and starch leaching during the early stages of pasting of normal and waxy rice starch suspensions containing different milk protein ingredients. Starch/Staerke. 59(8), 379-387
[Journal article]Authored by: Bronlund, J., Wilkinson, B., Williams, M.
Janz, JAM., Morel, PCH., Wilkinson, BHP., & Purchas, RW. (2007). Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality. MEAT SCIENCE. 75(2), 350-355
[Journal article]Authored by: Morel, P., Wilkinson, B.
Wangcharoen, W., Ngarmsak, T., & Wilkinson, BH. (2006). Formula optimization for garlic and pepper-flavoured puffed snacks. Songklanakarin Journal of Science and Technology. 28(SUPPL. 1), 63-70
[Journal article]Authored by: Wilkinson, B.
Wangcharoen, W., Ngarmsak, T., & Wilkinson, BH. (2006). The product design of puffed snacks by using quality function deployment (QFD) and reverse engineering (RE) techniques. Kasetsart Journal - Natural Science. 40(1), 232-239
[Journal article]Authored by: Wilkinson, B.
Purchas, RW., Busboom, JR., & Wilkinson, BHP. (2006). Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q<inf>10</inf>, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestion. Meat Science. 74(3), 443-449
[Journal article]Authored by: Wilkinson, B.
Wilkinson, BHP., Janz, JAM., Morel, PCH., Purchas, RW., & Hendriks, WH. (2006). The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork. Meat Science. 73(4), 605-610
[Journal article]Authored by: Morel, P., Wilkinson, B.
Wangcharoen, W., Ngarmsak, T., & Wilkinson, BH. (2005). Snack product consumer surveys: Large versus small samples. Food Quality and Preference. 16(6), 511-516
[Journal article]Authored by: Wilkinson, B.
Wangcharoen, W., Ngarmsak, T., & Wilkinson, BH. (2005). Influences of region, age, and gender on consumer preferences: A case study of commercial snack products. Songklanakarin Journal of Social Sciences and Humanities. 11(1), 17-26
[Journal article]Authored by: Wilkinson, B.
Purchas, RW., Rutherfurd, SM., Pearce, PD., Vather, R., & Wilkinson, BHP. (2004). Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle. Meat Science. 68(2), 201-207
[Journal article]Authored by: Wilkinson, B.
Purchas, RW., Rutherfurd, SM., Pearce, PD., Vather, R., & Wilkinson, BHP. (2004). Concentrations in beef and lamb of taurine, carnosine, coenzyme Q <inf>10</inf>, and creatine. Meat Science. 66(3), 629-637
[Journal article]Authored by: Wilkinson, B.
Wangcharoen, W., Ngarmsak, T., & Wilkinson, BH. (2004). Consumer snacking behaviour in urban areas of Thailand. Kasetsart Journal: Social Sciences. 25(1), 11-21
[Journal article]Authored by: Wilkinson, B.
Anderson, RC., Wilkinson, B., & Yu, PL. (2004). Ovine antimicrobial peptides: New products from an age-old industry. Australian Journal of Agricultural Research. 55(1), 69-75
[Journal article]Authored by: Wilkinson, B.
Purchas, RW., Simcock, DC., Knight, TW., & Wilkinson, BHP. (2003). Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage. International Journal of Food Science and Technology. 38(7), 827-837
[Journal article]Authored by: Wilkinson, B.
Wangcharoen, W., Ngarmsak, T., & Wilkinson, BH. (2002). Suitability of using herbs as functional ingredients in Thai commercial snacks. Kasetsart Journal: Natural Sciences. 36(4), 426-434
[Journal article]Authored by: Wilkinson, B.
Moughan, PJ., Dong, GZ., Pearson, G., & Wilkinson, BHP. (1999). Protein quality in blood meal. II. The effect of processing on in vivo nitrogen digestibility in rats, protein solubility and FDNB-available lysine. Animal Feed Science and Technology. 79(4), 309-320
[Journal article]Authored by: Moughan, P., Wilkinson, B.
Ngapo, TM., Wilkinson, BHP., & Chong, R. (1996). 1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures. Meat Science. 42(1), 3-13
[Journal article]Authored by: Wilkinson, B.
Ngapo, TM., Wilkinson, BHP., & Chong, R. (1996). Ultrastructural changes of myofibrillar protein gelled with 1,5-glucono-δ-lactone at chilled temperatures. Meat Science. 42(1), 15-23
[Journal article]Authored by: Wilkinson, B.
Ngapo, TM., Wilkinson, BHP., & Chong, R. (1996). The unexpected behaviour of 1,5-glucono-δ-lactone-induced myosin gels upon dialysis. Food Chemistry. 55(3), 271-279
[Journal article]Authored by: Wilkinson, B.
Biss, ME., Hathaway, SC., Purchas, RW., & Wilkinson, BH. (1993). Characteristics of the carcases and meat of slaughtered calves as indicators of 'immaturity'.. The Veterinary record. 132(22), 548-552
[Journal article]Authored by: Wilkinson, B.

Book

Wilkinson, BH., & Palamountain, JR. (2008). From concept to international company - development of a new pet food product. In M. Earle, & R. Earle (Eds.) Case Studies in Food Product Development. (pp. 127 - 148). Cambridge, UK: Woodhead Publishing Limited
[Chapter]Authored by: Wilkinson, B.

Thesis

Parker, ME. (2015). Design of a process for the manufacture of beef stock. (Doctoral Thesis, Massey University, New Zealand)
[Doctoral Thesis]Authored by: Parker, M.Edited by: Wilkinson, B.

IP

Palamountain, JR., Palamountain, RE., Wilkinson, BH., & Jones, JJ.(2002). . WO03032750: Intellectual Property Office of New Zealand: A foodstuff supplement and method of producing same: Background of the invention
[Patent]Authored by: Wilkinson, B.
Das, S., Singh, H., Moughan, PJ., Henare, SJ., Cui, J., Wilkinson, BHP., . . . Chong, R.. 591558: Use of an edible composition
[Patent]Authored by: Cui, J., Henare, S., Moughan, P., Singh, H., Wilkinson, B.
Das, S., Singh, H., Moughan, PJ., Henare, SJ., Cui, J., Wilkinson, BHP., . . . Chong, R.. 591556: New Zealand: Edible composition and method of manufacture
[Patent]Authored by: Henare, S., Moughan, P., Singh, H., Wilkinson, B.
Singh, H., Moughan, PJ., Das, S., Henare, SJ., Cui, J., Wilkinson, BHP., . . . Chong, R.. 591557: New Zealand: Method of manufacture of an edible composition
[Patent]Authored by: Cui, J., Henare, S., Moughan, P., Singh, H., Wilkinson, B.

Report

Purchas, RW., & Wilkinson, BHP.(2011). The concentration of selected nutrients in New Zealand beef and lamb cuts and offal items. New Zealand
[Technical Report]Authored by: Wilkinson, B.
Rosenvold, K., Bickerstaffe, R., Schreurs, N., Kim, B., Knowles, S., Purchas, R., . . . North, M. (2011). FarmIQ - Meat quality: Expert review.
[Commissioned Report]Authored by: Schreurs, N., Wilkinson, B.

Conference

Parker, ME., Trinh, KT., & Wilkinson, B. (2015). Development of a model for the manufacture of beef stock. , Food Where Business meets Science and Technology NZIFST Conference 2015
[Conference Abstract]Authored by: Parker, M., Wilkinson, B.
Parker, ME., Trinh, KT., & Wilkinson, B.(2015, June). Development of a model for the manufacture of beef stock. .
[Conference]Authored by: Parker, M., Wilkinson, B.
Parker, ME., Trinh, KT., & Wilkinson, B. (2013). Design of A Process for the Manufacture of Beef Stock. , 2nd Symposium on Food Science and Technology, Food for Health.
[Conference Abstract]Authored by: Parker, M., Wilkinson, B.
Parker, ME., Trinh, ., & Wilkinson, .(2013, November). Design of a process for the manufacture of beef stock. .
[Conference]Authored by: Parker, M., Wilkinson, B.
Wilkinson, B., Lee, E., Purchas, R., & Morel, P. (2013). The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75 °C. In P. Morel (Ed.) Proceedings of the Massey University Advancing Pork Production Seminar. Vol. 3 (pp. 26 - 29). New Zealand: Massey University Advancing Pork Production Seminar
[Conference Paper in Published Proceedings]Authored by: Morel, P., Wilkinson, B.
Brown, C., Bronlund, JE., Robertson, TR., & Wilkinson, B. (2012). A new method for characterising oxygen consumption in liquid foods.. : Chemeca 2012
[Conference Paper in Published Proceedings]Authored by: Bronlund, J., Wilkinson, B.
Leong, J., Wilkinson, BHP., Purchas, RW., & Morel, PCH. (2012). Development of low-fat, low-salt pork ball product for the Singapore market. In D. Valentin, C. Pecher, DH. Nguyen, D. Chambers, & H. Abdi (Eds.) SPISE 2012 Proceedings. (pp. 115 - 125). Vietnam: Summer Program in Sensory Evaluation [SPISE] 2012: Integrating Sensory Evaluation to Product Development: An Asian Perspective
[Conference Paper in Published Proceedings]Authored by: Morel, P., Wilkinson, B.
Brown, C., Bronlund, JE., Robertson, TR., & Wilkinson, B.Modelling Diffusion and Reaction of Oxygen and Lipid Hydroperoxides in Oil and Oil in Water Emulsions in Permeable Polymer Packaging. Presented at SCENZ/ICHEME
[Conference Oral Presentation]Authored by: Bronlund, J., Wilkinson, B.
Brown, C., Wilkinson, B., Robertson, TR., Bounds, S., Van De Veen, W., & Bronlund, J.(2011, December 2). Modelling Diffusion and Reaction of Oxygen and Lipid Hydroperoxides in Oil and Oil in Water Emulsions in Permeable Polymer Packaging. , SCENZ IChemE in New Zealand Waikato University
[Conference Abstract]Authored by: Bronlund, J., Wilkinson, B.Edited by: Davies, C.
Mohammad Rashedi, I., Paterson, A., Wilkinson, B., & Purchas, R. (2011). Making meat stick. Poster session presented at the meeting of 11th International Congress on Engineering and Food (ICEF11). Athens, Greece
[Conference Poster]Authored by: Paterson, A., Wilkinson, B.
Mohammad Rashedi, I., Paterson, A., Wilkinson, B., & Purchas, R. (2011). Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions. Poster session presented at the meeting of 11th International Congress on Engineering and Food (ICEF11). Athens, Greece
[Conference Poster]Authored by: Paterson, A., Wilkinson, B.
Ismail-Fitry, MR., Paterson, AHJ., Wilkinson, BHP., & Purchas, RW. (2011). Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions. In G. Saravacos, P. Taoukis, M. Krokida, V. Karathanos, H. Lazarides, N. Stoforos, . . . S. Yanniotis (Eds.) 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11). Vol. 1 (pp. 662 - 666). : 11th International Congress on Engineering and Food (ICEF)
[Conference Paper in Published Proceedings]Authored by: Paterson, A., Wilkinson, B.
Morel, PC., Purchas, RW., & Wilkinson, BH. (2010). Review of pork-quality studies in New Zealand. The Proceedings of the New Zealand Society of Animal Production 2010. (pp. 261 - 265).
[Conference Paper in Published Proceedings]Authored by: Morel, P., Wilkinson, B.
Leong, J., Purchas, RW., Morel, PC., & Wilkinson, BH. (2009). P5 - Detection thresholds and odour profiles of skatole and indole in a model system using a Singapore panel. In Food Elements putting the pieces together(pp. 53 - 53). : NZIFST
[Conference Abstract]Authored by: Morel, P., Wilkinson, B.
Leong, J., Purchas, RW., Morel, PC., & Wilkinson, BH. (2009). K 6 - A comparison of sensory properties of pork from New Zealand and Indonesia using Singaporean panellists.. In Food Elements Putting the pieces together NZIFST(pp. 38 - 38). : NZIFST
[Conference Abstract]Authored by: Morel, P., Wilkinson, B.
Parker, ME., Wilkinson, BHP., & Trinh, KT. (2008, April). Effect of thermal treatments on the rheology of meat extracts. Presented at International Congress of Engineering and Food 10. Vina Del Mar, Chile.
[Conference Oral Presentation]Authored by: Parker, M., Wilkinson, B.
Ekpong, A., Ngarmsak, T., Winger, RJ., & Wilkinson, BH.(2007). An alternative to product optimisation process: Challenging consumers to evaluate key attribute intensities. . Bangkok, Thailand
[Conference Paper]Authored by: Wilkinson, B.
Noisuwan, A., Hemar, Y., Bronlund, J., & Wilkinson, BH.Effect of milk protein products on the physicochemical properties of normal and waxy rice starch: Swelling and amylase leaching behavior. . Trondheim, Norway
[Conference Paper]Authored by: Bronlund, J., Wilkinson, B.
Janz, JA., Wilkinson, BH., Morel, PC., Purchas, RW., & Hendriks, W. (2006). Effect of feed ingredient source and modified atmosphere packaging with carbon monoxide on fresh pork quality. (pp. 413 - 417). , 51st International Congress of Meat Science and Technology: American Meat Science Association
[Conference Abstract]Authored by: Morel, P., Wilkinson, B.
Janz, JA., Morel, PC., Purchas, RW., Wilkinson, BH., & Hendriks, WH. (2005). Feedstuff effects on quality and fatty acid profile of pork. In JEP. Ed (Ed.) 10th Biennial Conference of the Australasian Pig Science Association (Inc.) (APSA). (pp. 283 - 283). Werribee, VIC
[Conference Paper in Published Proceedings]Authored by: Morel, P., Wilkinson, B.
Morel, PC., Janz, JA., Purchas, RW., Wilkinson, BH., & Hendriks, WH. (2005). Pig growth performance and carcass quality is not affected by feedstuff source. In JEP. Ed (Ed.) 10th Biennial Conference of the Australasian Pig Science Association (Inc.) (APSA). (pp. 282 - 282). Werribee, VIC
[Conference Paper in Published Proceedings]Authored by: Morel, P., Wilkinson, B.
Cumarasamy, S., Corrigan, VK., Hedderley, DI., Hendriks, WH., Janz, JA., Morel, PC., . . . Wilkinson, BH. (2005). Sensory profile of pork is not affected by animal byproducts. In JEP. Ed (Ed.) 10th Biennial Conference of the Australasian Pig Science Association. (pp. 11). Werribee, VIC
[Conference Paper in Published Proceedings]Authored by: Morel, P., Wilkinson, B.
Simcock, DC., Purchas, RW., Morel, PC., Reynolds, GW., Wilkinson, BH., Clayton, P., . . . Walker, LR. (2002). Bioavailability of iron in beef and lamb. In Proceedings of the Nutrition Society of New Zealand Vol. 27 (pp. 111 - 111).
[Conference Abstract]Authored by: Morel, P., Wilkinson, B.
Anderson, RC., Wilkinson, BH., & Yu, P. (2002). Extraction and activity of antimicrobial peptides from ovine blood. Poster session presented at the meeting of 102nd General Meeting of the American Society for Microbiology. Salt Lake City, UT
[Conference Poster]Authored by: Wilkinson, B.
Simcock, DC., Purchas, RW., Morel, P., Reynolds, GW., Wilkinson, BH., Clayton, P., . . . Walker, LR. (2002). Bioavailability of iron in beef and lamb. In Proceedings of the Nutrition Society of New Zealand Vol. 27 (pp. 111 - 111). Dunedin, NZ: Nutrition Society of New Zealand
[Conference Abstract]Authored by: Wilkinson, B.

Consultancy and Languages

Consultancy

  • 2002 to present - vitaPower
    develoment of new products and assistance with production and marketing of their products

Languages

  • English
    Last used: Always used
    Spoken ability: Excellent
    Written ability: Excellent

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 0 3
Co-supervisor 0 5

Completed Doctoral Supervision

Supervisor of:

  • 2010 - Duljira Sukboonyasatit - Doctor of Philosophy
    Prediction of peoples' intentions and actual consumption of functional foods in Palmerston North
  • 2009 - Angkana Noisuwan - Doctor of Philosophy
    Effects of milk protein ingredients on physico-chemical properties of rice starch
  • 1995 - Tania Ngapo - Doctor of Philosophy
    Glucono-S-Lactone - Induced Gelation Of some meat Components at chilled temperatures.

Co-supervisor of:

  • 2014 - Ismail Mohammad Rashedi - Doctor of Philosophy
    Effect of Mechanical Work on the Meat Used for Making Reformed Meat Products
  • 2014 - Michael Parker - Doctor of Philosophy
    Design of a process for the manufacture of Beef Stock
  • 2013 - Colin Brown - Doctor of Philosophy
    Advanced platform for sheflife extension in liquid foods
  • 2013 - Jarod Brain - Doctor of Philosophy
    Strategies for the Removal of Raffinose family Oligosaccarides from Navy Bean Flour
  • 2011 - Woon Leong - Doctor of Philosophy
    Studies into factors responsible for the acceptability of pork on the Singaporean market

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