Dr Michael Parker staff profile picture

Contact details +64 (06) 356 9099  ext. 83017

Dr Michael Parker PhD, BTech

Lecturer

School of Food and Advanced Technology

Professional

Qualifications

  • Doctor of Philosophy - Massey University (2014)
  • Bachelor of Technology - Massey University (1997)

Research Expertise

Research Interests

Food Process Engineering

Food Product Development

Food PAckaging Design and Development

Preservation of Food

Rheology

Extraction processes

Refrigeration

Thermal Processing

Novel Processing

Thematics

Design – for Commerce, Community and Culture, Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Engineering (090802): Food Packaging, Preservation and Safety (090804): Food Processing (090805): Food Sciences (090800)

Research Projects

Summary of Research Projects

Position Current Completed
Not Specified 0 1
Project Leader 2 27
Team Member 0 2

Research Outputs

Journal

Chiang, JH., Hardacre, AK., & Parker, ME. (2019). Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content. International Journal of Food Science and Technology.
[Journal article]Authored by: Parker, M.
Chiang, JH., Eyres, GT., Silcock, PJ., Hardacre, AK., & Parker, ME. (2019). Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International. 123, 642-649
[Journal article]Authored by: Parker, M.
Chiang, JH., Loveday, SM., Hardacre, AK., & Parker, ME. (2019). Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food Structure. 19
[Journal article]Authored by: Parker, M.
Chiang, JH., Loveday, SM., Hardacre, AK., & Parker, ME. (2019). Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo- and exoproteases. International Journal of Food Science and Technology. 54(1), 111-120
[Journal article]Authored by: Parker, M.
Parker, ME., Bronlund, JE., & Mawson, AJ. (2006). Moisture sorption isotherms for paper and paperboard in food chain conditions. Packaging Technology and Science. 19(4), 193-209
[Journal article]Authored by: Bronlund, J., Parker, M.
Matan, N., Rimkeeree, H., Mawson, AJ., Chompreeda, P., Haruthaithanasan, V., & Parker, ME. (2006). Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology. 107(2), 180-185
[Journal article]Authored by: Parker, M.
Matan, N., Rimkeeree, H., Mawson, JJ., Chompreeda, P., Haruthaithanasan, V., & Parker, ME. (2005). Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology.
[Journal article]Authored by: Parker, M.

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.

Report

Parker, ME.(2017). Does Packaging reduce the rate of heat transfer in a sous vide processing?.
[Technical Report]Authored by: Parker, M.
Farah, A., Parker, ME., & Bronlund, JE.(2017). Sous Vide Project - Financial feasibility Study.
[Technical Report]Authored by: Bronlund, J., Parker, M.
Parker, ME.(2016). Thawing time calculations for Beef Briskets.
[Technical Report]Authored by: Parker, M.
Gillies, R., & Thomas, DG.(2015). The development of organic dog treats.
[Technical Report]Contributed to by: Parker, M.
Parker, ME.(2015). Assessment of the environmental profile of PET and PLA kiwifruit trays using LCA methodology for the Global Packaging Protocol for Sustainability 2.0.
[Technical Report]Authored by: Parker, M.

Conference

Chiang, J., Parker, ME., Hardacre, A., & Loveday, S. (2017). Effects of wheat gluten levels on the physicochemical properties of extruded soy-based meat analogues. Poster session presented at the meeting of NZIFST Annual Conference. Nelson, New Zealand
[Conference Poster]Authored by: Parker, M.
Mashele, GA., Parker, ME., & Schreurs, NM. (2017). Effect of slaughter age between 5 to 14 months of age on the quality of sheep meat. Proceedings of the New Zealand Society of Animal Production. Vol. 77 (pp. 177 - 180). : New Zealand society of animal production
[Conference Paper in Published Proceedings]Authored by: Parker, M., Schreurs, N.
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.
Parker, ME., Trinh, KT., & Wilkinson, B.(2015, June). Development of a model for the manufacture of beef stock. .
[Conference]Authored by: Parker, M.
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.
Parker, ME., Trinh, ., & Wilkinson, .(2013, November). Design of a process for the manufacture of beef stock. .
[Conference]Authored by: Parker, M.
Challies, K., East, A., Parker, M., Tanner, D., & Mawson, J.(2009). Stiffness-temperature coefficient for 'Hort16A' kiwifruit measured by acoustic firmness. . Antalya, Turkey
[Conference Paper]Authored by: East, A., Parker, M.
Parker, ME., Trinh, KT., & Wilkinson, BHP. (2008). Rheological Characterisation of Commercial Beef Stock Concentrate. Poster session presented at the meeting of International Congress on Food and Engineering 10, Vina del Mar, Chile. Vina del Mar, Chile
[Conference Poster]Authored by: Parker, M.
Parker, ME., Trinh, KT., & Wilkinson, BHP. (2008). Effect of thermal treatments on the rheology of meat extracts. Poster session presented at the meeting of International Congress of Engineering and Food
[Conference Poster]Authored by: Parker, M.
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.
Canumir Veas, JA., Bronlund, JE., Mawson, J., & Parker, ME. (2004). Kumara (Ipomoea batatas L) texture change mechanism. 9th International Congress on Engineering and Food. (pp. 1 - 6). Montpellier, France
[Conference Paper in Published Proceedings]Authored by: Bronlund, J., Parker, M.
Canumir Veas, JA., Bronlund, JE., Mawson, JJ., & Parker, ME. (2004, March). Kumara (Ipomoea batatas L) texture change mechanism. Presented at International Congress on Engineering and Food - ICEF9. Montpellier, France.
[Conference Oral Presentation]Authored by: Bronlund, J., Parker, M.
Canumir Veas, JA., Bronlund, JE., Mawson, JJ., & Parker, ME. (2004, August). Modelo de Simulkacin en el procesamiento de papa dulbce (Ipomoea batatas). Presented at XV Congreso Nacional de Ciencia y Technolgia de Alimentos. Vina Del Mar, Chile.
[Conference Oral Presentation]Authored by: Bronlund, J., Parker, M.
Canumir Veas, JA., Bronlund, JE., Mawson, AJ., & Parker, ME. (2003, June). Kinetics of darkening reactions in kumara. Presented at Kiwiana: Joint NZIFST-DIANZ Conference. Rotorua, NZ.
[Conference Oral Presentation]Authored by: Bronlund, J., Parker, M.
Bronlund, JE., Mawson, JJ., Parker, ME., & Love, RJ. (2003, June). The uptake of moisture in cardboard packaging materials. Presented at Kiwiana: Joint NZIFST-DIANZ Conference. Rotorua, New Zealand.
[Conference Oral Presentation]Authored by: Bronlund, J., Love, R., Parker, M.
Canumir Veas, JA., Bronlund, JE., Parker, ME., Mawson, JJ., & Harding, R. (2002, October). Reactions involved in the darkening of cooked kumara. Presented at Thought for Food, NZIFST Conference. Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Bronlund, J., Parker, M.

Other

Parker, ME. (2008, April). Development of a process for the manufacture of beef stock concentrate. In staff and post graduates of Faculty of Engineering and Agriculture, At the Univeristy of Concepcion, Chillian, Chile.
[Oral Presentation]Authored by: Parker, M.
Bronlund, JE., & Parker, ME. (2004, November). Optimal processing of kumara. : Delta Produce.
[Oral Presentation]Authored by: Bronlund, J., Parker, M.

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 2 0
Co-supervisor 2 0

Courses Coordinated

Current Doctoral Supervision

Supervisor of:

  • Noorul Faridatul Akmal Che Ibrahim - Doctor of Philosophy
    Modelling and optimisation of sous vide processing of meat
  • Jie Hong Chiang - Doctor of Philosophy
    The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins

Co-supervisor of:

  • Pavinee Watson - Doctor of Philosophy
    Identifying Drivers of Palatability in Beef and Lamb Ingredients used in Commercial Pet Food
  • Daniel Thornton - Doctor of Philosophy
    Browning and blistering of mozzarella during high temperature pizza baking.

Media and Links

Media

  • 13 Sep 2017 - Newspaper
    Interviewed regarding head space in packaging
    I was interviewed regarding the head space in packaging of food products. There was much concern about the empty head in commercially packed food products such as chippies, biscuits and confectionery
  • 09 May 2017 - Radio
    Radio Interview, leaching of plastics into food.
    I was interviewed for response to the question "My old plastic cereal containers have a really strong plasticky smell. Are there chemicals leaching into my Ricies, or is the smell nothing to worry abo

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