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Dr Jason Hindmarsh staff profile picture

Contact details +64 (06) 356 9099  ext. 84634

Dr Jason Hindmarsh PhD, BEng(Hons)

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.


Contact details

  • Ph: 84634
    Location: A2.36, Riddet A
    Campus: Turitea


  • Doctor of Philosophy - University of Auckland (2006)
  • Bachelor of Engineering (First Class Honours) - University of Auckland (1999)

Research Expertise

Research Interests

Food Physics

Food Engineering

Food Science and Technology


Carbohydrates and Cereals

Non-Newtonian fluids


Future Food Systems

Area of Expertise

Field of research codes
Chemical Science (030000):
Condensed Matter Physics (020400):
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Engineering (090802): Food Processing (090805): Food Sciences (090800):
Other Physical Sciences (029900):
Physical Chemistry (incl. Structural (030600):
Physical Sciences (020000):
Structural Chemistry and Spectroscopy (030606):
Surfaces and Structural Properties of Condensed Matter (020406): Synchrotrons; Accelerators; Instruments and Techniques (029904)


Food Characterisation and Engineering. Non-newtonian fluid dynamics. Nuclear magnetic resonance of solids.

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 1 13
Team Member 0 3

Completed Projects

Project Title: Starch-protein interactions in staling

It is well known that starch based foods (breads and baked goods) stale during storage. The consumption of starch based baked snack bars is increasing. In an effort to reduce the their glycemic index (sugar content) they are made with varying levels of additional protein. But it has been found the addition of some types of protein increased the rate of staling of the bars. The objective of this study was to identify the reason for the increased staling rates. Solid-state NMR was used to monitor the starch-protein interactions and moisture migration during storage for model snack bars with the addition of a range of protein types. It was found that proteins that denatured during baking interacted at a higher level with the starch on the molecular scale. This resulted in significantly harder bars. It is recommended that proteins with good heat stability should only be added to starched based baked good.
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Date Range: 2009 - 2011

Funding Body: Massey University

Project Team:

Project Title: The Investigation of Drying & Re-hydrating of powdered dairy products with magnetic resonance imaging - FRST postdoc - Jason Hindmarsh

To develop immediate and long term interventions for reducing the incidence of noise-induced hearing loss as well a directing potential future research.
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Date Range: 2006 - 2007

Funding Body: Foundation for Research, Science & Technology

Project Team:

Research Outputs





Teaching and Supervision

Courses Coordinated

  • 141.211 Food Technology 3: Product Development
  • 141.713 Food Process Engineering Research
  • 280.271 Heat and Mass – Conservation and Transfer

Summary of Doctoral Supervision

Position Current Completed
Co-supervisor 3 2

Current Doctoral Supervision

Co-supervisor of:

  • Nick Ibell-Pasley - Doctor of Philosophy
    Mechanisms of Evaporative Weight Loss in Packaged Refrigerated Foods
  • Jolin Morel - Doctor of Philosophy
    Freezing of a rolling droplet
  • Wensheng Lim - Doctor of Philosophy
    Broadening Dynamics of Mixed Colloidal Systems during Flow and Recovery

Completed Doctoral Supervision

Co-supervisor of:

  • 2020 - Siti Nadjiha Mohd Rozali - Doctor of Philosophy
    Atomization of fruit juice with fibres as drying aid: Nozzle
  • 2019 - Meghan Keck - Doctor of Philosophy
    Mathematical Modeling of Salt Diffusion in Dry-Salted Cheese

Media and Links

Other Links

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