Food biosciences research

Leading investigation into food microbiology, food chemistry, sensory science, product development and dairy technology.

Research expertise

Dairy food technology

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.

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Food chemistry

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.

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Food microbiology

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.

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Food safety

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.

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Product development

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.

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Sensory science

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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Research projects

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Environmental health

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Food processing and engineering

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