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Massey scientists are examining the structure of dairy products with specific interests in cheese and casein. A research focus is fundamental studies on the internal structure of casein micelles in collaboration with industry and academic partners.
Our expertise is in the chemistry and nutrition of food carbohydrates and proteins, food and feed evaluation and functional foods. This includes polysaccharides and biodegradation, product development utilising herbs and spices and the evaluation of functionality and health benefits of under-explored plant species. We also produce and assess the benefits of cereals and legumes produced through extrusion technology.
Our expertise is in biofilm development and control with a focus on the dairy industry. Fundamental studies include an understanding the role of ions in biofilm development, the genomic comparison of thermophilic bacteria and their relationship to biofilm structure and spore formation and the formation and control of highly heat-resistant spores.
Research expertise in food safety focuses on the ecology of food pathogens, rapid methods for reliably assessing food safety and quality and the development of improved preservation processes and packaging systems. This includes fundamental and practical applications for biofilm development, control of foodborne pathogens, food fermentation for product development and food preservation using novel technologies.
Our research interests are in developing value-added food and ingredients with functional properties from by-products of the meat industry. This includes advanced processing of meat, improving flavour, polypeptide profile and amino acid balance, improving the product development process and predicting consumers’ intentions to purchase new food products from their attitudes and beliefs.
Sensory science specialises in cross-cultural sensory studies, development of cutting-edge sensory methods to maximise product satisfaction and understand better consumer expectation and experience. We also have expertise in analytical techniques to support the food industry.
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Our research identifying a link between taste perception and total calorie intake and processed food consumption supports the scientific evidence for an urgent need for food reformulation to improve health outcomes.
Embedded in their own slime, biofilms made from clusters of bacteria stick fast to surfaces in the food industry, posing potential hazards.
A team at Massey University is working to understand how biofilms are formed and why, to help the food industry better understand and deal with biofilm issues.
Today’s mānuka honey industry is based on wild harvest. However, most of the economically accessible wild mānuka is already being harvested by beekeepers. Honey harvesters are turning to planting elite mānuka, but how does a landowner choose which variety to plant on their particular block?
A team from Massey University, led by Professor Richard Archer of Massey’s Riddet Institute, is contributing to the science, establishing a series of field trials to identify how combinations of genetics and environment influence mānuka establishment, growth, honey yield and quality across several potential commercial cultivars.