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Contact details +64 (06) 356 9099  ext. 83168

Prof Matt Golding

Professor in Food Colloids

School of Food and Advanced Technology

Matt Golding is Professor of Food Colloids and Principal Investigator within the Riddet Institute. 

His teaching interests currently include the application and characterisation ingredients and additives relative to manufactured food structures, material properties and product properties. His research interests are in the fields of food structure design in relation to product performance, with particular focus on colloidal systems, and he is also interested in the behaviour of food systems during digestion and the application of novel ingredient systems in foods.

Prior to joining Massey University he was a programme leader with Food Science Australia managing research activities in the reduction and regulation of energy content within foods. He has also worked for Unilever R&D in the UK and the Netherlands, managing its emulsions science base which was primarily concerned with the structuring of colloids such as emulsions and foams in a range of soft solid food systems. He currently serves on three editorial boards, and is a member of both the New Zealand Institute of Food Science and Technology, and the Royal Society of Chemistry.

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Research Expertise

Research Interests

Food Science and Technology

Food Structure and Breakdown

Food Colloids

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Sciences (090800):
Physical Chemistry (incl. Structural (030600):
Technology (100000)

Keywords

Food Structure and Food Ingredient Functionality; Food Colloids, Emulsions and Interfaces

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 5 25
Team Member 0 2

Research Outputs

Teaching and Supervision

Teaching Statement

Food Characterisation and Assessment

Food Formulation Technology

Dairy Ingredients

Courses Coordinated

Summary of Doctoral Supervision

Position Current Completed
Supervisor 3 7
Co-supervisor 4 8

Current Doctoral Supervision

Supervisor of:

  • Ji Uk Kim - Doctor of Philosophy
    Effects of process and formulation variables on cream cheese microstructure and properties
  • Giovanna Castillo Fernandez - Doctor of Philosophy
    Determining the influence of emulsion composition and structural dynamics on lipaemic inflammatory response.
  • Le Deng - Doctor of Philosophy
    Studying the relationship between emulsion structure and lipid digestibility for infant milks

Co-supervisor of:

  • Patrick Tai - Doctor of Philosophy
    The release of lipids from dairy food matrices under in vitro gastrointestinal digestive conditions
  • Marina Marinea - Doctor of Philosophy
    Predictable structural dynamics of proteins
  • Teck Ann Ong - Doctor of Philosophy
    The synthesis of chemically substituted starch products using extrusion processing
  • Wensheng Lim - Doctor of Philosophy
    Broadening Dynamics of Mixed Colloidal Systems during Flow and Recovery

Completed Doctoral Supervision

Supervisor of:

  • 2018 - Jing Luo - Doctor of Philosophy
    Colloidal Interactions in Alternate Make Cheeses
  • 2017 - Orianne Thionnet - Doctor of Philosophy
    Influence of filler particles on the microstructure and properties of model mozzarella cheese
  • 2016 - George Fuller - Doctor of Philosophy
    Studies on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions
  • 2016 - Noor Soffalina Sofian Seng - Doctor of Philosophy
    Preparation, characterisation and application of naturally derived polar lipids through lipolysis
  • 2015 - Hayley Stewart - Doctor of Philosophy
    Development of Food-grade Microparticles from Lignin
  • 2015 - Chalida Lueamsaisuk - Doctor of Philosophy
    Dynamic of Emulsion Structure during Simulated Gastric Lipid Digestion in the Neonate
  • 2014 - Yichao Liang - Doctor of Philosophy
    Effect of Ingredient Interactions and Heat Treatment on the Structure and Stability of Dairy based Oil-in Water Emulsions

Co-supervisor of:

  • 2019 - Shakeela Jayasinghe - Doctor of Philosophy
    Exploring the Link Between Sweet Taste and Fat (Creaminess) Perception, Dietary Intake and Metabolic Health in Women
  • 2017 - Shakti Singh - Doctor of Philosophy
    Interactions of moving particles and bubbles in air: a micro-level process approach
  • 2016 - Hwee Ming Teo - Doctor of Philosophy
    Development of novel nanoemulsions as delivery systems
  • 2016 - Teresa Wegrzyn - Doctor of Philosophy
    Design of Food-Inks for 3D printing of food images
  • 2015 - Elham Khani Pour - Doctor of Philosophy
    Probability -of-growth modelling to optimize the use of hurdle technology to achieve microbiological stability of high moisture processed cheese
  • 2015 - Sandra Kim - Doctor of Philosophy
    Rendering Complex Colour Inside 3D Printed Foods
  • 2013 - Nor Ab Rashid - Doctor of Philosophy
    Development and predictive modeling of set yoghurt as a made-in-transit (MIT) product
  • 2013 - Naiyawit Chalermnon - Doctor of Philosophy
    Properties of oil-in-water emulsions and ice creams made from coconut milk

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