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School of Food and Advanced Technology – food technology staff
Head of Group
Senior Lecturer in Food Science and Technology - School of Food and Advanced Technology
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Deputy Head of Group
Senior Lecturer in Food Rheology and Colloid Science/Tech - School of Food and Advanced Technology
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All staff
Professor - School of Food and Advanced Technology
After four years in deer by-product processing industry then nineteen in the dairy processing industry RIchard Archer returned to Massey University in 2004 to head Engineering, and then the Institute of Food, Nutrition and Human Health.
Richard Archer is a Fellow with the Riddet Institute, Director of the FoodPilot, serves on several advisory boards and is the current President of NZIFST. He is Chief Technologist of the large MBIE-funded FIET programme on food process engineering and leads a number of smaller projects and programmes.
Food Technology Technician - School of Food and Advanced Technology
Senior Lecturer in Food Product Development and Sensory Science - School of Food and Advanced Technology
Research Officer - School of Food and Advanced Technology
Amanda received her PhD from University of Padua, where she investigated chemical and sensory aspects of verjuice: an unfermented juice obtained from unripe grapes. She continued her Postdoc study at Free University of Bozen-Bolzano, where she worked on the application of high-resolution analytical techniques for the analysis of wines and distillates in relationship with their sensory profile. She has a multi-disciplinary background in food chemistry and sensory analysis, focused on winery products for the past 5 years. She joined the Riddet Institute and Feast in 2020 and is working on other food categories through the MBIE fermented foods project.
Postdoctoral Fellow - School of Food and Advanced Technology
Professor of Food Safety and Microbiology & Team Leader Food Bioscience - School of Food and Advanced Technology
I came to Massey University after 20 years with Fonterra (New Zealand’s largest dairy manufacturer) as a food microbiologist. There I learned much about New Zealand's leading food industry, participating in problem solving and evaluating rapid methods for microbial analysis covering aspects of food safety and food spoilage. I have developed specialist research interests in biofilms, (which I studied for my PhD), spore formation, alternative methods for cleaning, sanitation and new processing technologies. I really enjoy teaching along with my passion for science.
Postdoctoral Fellow - School of Food and Advanced Technology
Dr Caroline Giezenaar is an academic researcher who specialised in nutrition science, and more recently is also working in the field of sensory and consumer science. Caroline currently works as a postdoctoral researcher at the Food Experience and Sensory Testing Laboratory (FEAST), where she is managing a project aiming to understand motivations and barriers for consumption plant-based alternative proteins (i.e. meat replacements, plant-based milks, algae and seaweed), including sensory and nutritional requirements that the consumer has for these products.
Technician - School of Food and Advanced Technology
Associate Professor Kelvin Goh
Academic Director, Singapore - School of Food and Advanced Technology
Professor in Food Colloids - School of Food and Advanced Technology
SAPU Facility Manager - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
My general research area is food physics. I enjoy uncovering the molecular processes that drive the physical and chemical changes occurring in food during manufacture and storage. My current area of emphasis is in the application of magnetic resonance techniques to analyse physical and chemical changes in foods and biological materials. The other area is non-newtonian fluids in food engineering. Currently investigating non-newtonian fluid behaviour during spraying drying.
Professor - School of Food and Advanced Technology
Prof Hort took up the position of Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University in July 2017 moving from the University of Nottingham in the UK where she was SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors effectng consumer perception of food and beverages and consequent choice behaviour. She is co-editor of a series of text books in Sensory Evaluation, author of over 100 research publications and current Chair of the Pangborn 2019 International Sensory Sceince Symposium.
Senior Lecturer in Food Science - School of Food and Advanced Technology
Senior Research Officer - School of Food and Advanced Technology
I specialise in food biochemistry and nutrition and have a particular interest in exploring the use of in vitro digestion models to understand the structure-function-digestion relationship in foods. I have established and am leading an internationally recognised research program on meat structure and protein digestibility at Massey University since 2010.
I am also an Associate Investigator in the Riddet CoRE (NZ). And also serve on the Editorial Board of the journals, including Trends in Food Science and Technology (impact factor 12.56) and Foods (impact factor 4.35).
FEAST Administrator - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Food Technician - School of Food and Advanced Technology
Senior Lecturer in Food Science and Technology - School of Food and Advanced Technology
Senior Lecturer in Food Rheology and Colloid Science/Tech - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Accredited Coach
Research Field: Dynamic Interactions in Multiphase Systems; Interfacial Phenomena; Colloids, Wettability
Investigator in The MacDiarmid Institute for Advanced Materials and Nanotechnology
Senior Lecturer - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
Associate Professor Jaspreet Singh
Associate Professor - School of Food and Advanced Technology
I have established an internationally recognised research program on plant foods, carbohydrates and starch digestion at Massey University since 2004. The research programme has been successful in producing publications in top tier journals, attracting funding from external sources, building international research linkages and strengthening our human resource (students and young researchers). My research on plant foods contributes towards solving major issues such as food sustainability and food security. I am affiliated with School of Food and Advanced Technology and have also been appointed (2015-2021; 2021-2029) as Associate Investigator in the Riddet CoRE, NZ’s national centre of research excellence in foods.
Technician - School of Food and Advanced Technology
Postdoctoral Fellow - School of Food and Advanced Technology
Senior Lecturer - School of Food and Advanced Technology
My teaching is mainly in the area of disease progression and diagnosis. My research is focused on using cell and animal models to study the effects of food and food components on human health and disease. I am currently supervising PhD students who are researching the effects of greenshell mussels, capsacain, curcumin, and lycopene in inflammation, osteoporosis, osteoarthritis, and Alzheimer's disease. I am also the general manager of Massey's small animal research unit.
Professor - School of Food and Advanced Technology
Auckland Campus Leader - School of Food and Advanced Technology
Lecturer in Food Technology/Food Engineering - School of Food and Advanced Technology
My research expertise lies in the physico-chemical characterization and structural investigation of food and biomass biomacromolecule based-systems including starch, gelatine, non-starch cell wall polysaccharides, carrageenan, and milk protein; in both liquid or gel states. I am particularly interested in the development of Synchrotron Small Angle X-ray Scattering and Neutron Scattering methods to probe the multiscale structures of food and biomass biopolymers from sub-nanometers to several microns in their static state or under stresses in situ (e.g. high pressure, high temperature, shear. etc).
Research Associate - School of Food and Advanced Technology
