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My professional research career began with post-doctorates at Institut National de la Recherche Agronomique (INRA), France; and Kansas State University, USA in the area of food carbohydrates. I have established and am leading an internationally recognised research program on carbohydrates at the Riddet institute since 2004, which has been particularly successful in achieving its goals by delivering key outcomes to the New Zealand and global food industry. My research work has been published in international journals; book chapters and conference proceedings. I have been invited to develop active research collaborations within and outside New Zealand and also have been appointed as an expert by MBIE (NZ) for science delegations to foreign countries. My research has received several favourable citations (>2700 in Scholar Google, h-index 21) and I have been successful in receiving significant amount of research funding from food industry. I have been invited to speak as an expert at numerous international workshops and conferences including a keynote address. I am the co-editor of the second edition of the text book “Advances in Potato Chemistry and Technology”, to be published by Elsevier-Academic Press in 2015. I have been invited to give expert advise and interviews by the media regarding potato research. I serve as the Consulting Editor and Editorial Board Member of the “International Journal of Vegetable Science (Taylor & Francis, UK) and Editorial Board Member: Potato Research (Springer, UK). I am the managing guest editor of two special issues on "Potato Chemistry", and "Rice Chemistry"published in Food Chemistry, an Elsevier journal.
I am leading an internationally recognised research program on carbohydrates at the Riddet institute since 2004, which has been particularly successful in achieving its goals by delivering key outcomes to the New Zealand and global food industry. My research is particularly focussed on the food microstructure and its relationship with starch digestion.
Health and Well-being, Future Food Systems
Field of research codes
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800)
Potato processing and nutrition
Starch chemistry, nutrition and technology
Cereal chemistry and baking
Project Title: Summer Student Scholarship 2013 - 2014: Microstructure of navy beans and starch digestion in vitro
Date Range: 2013 - 2014
Funding Body: Massey University
Project Title: Future foods - a new capability for New Zealand's leading industry
Date Range: 2007 - 2012
Funding Bodies: Foundation for Research, Science & Technology; Heinz Wattie's Ltd; Fonterra Co-operative Group Limited; Meat Biologics Research Ltd; Independent Fisheries Ltd