Food materials science research

We aim to extend knowledge of how processing and ingredient functionality drive the assembly of structured foods with well-defined properties and explore how the dynamic breakdown of food materials in the mouth and digestive tract contributes to sensory perception and nutrient absorption.

We are involved in a number of significant funded partnerships, including Riddet CoRE, the High Value Nutrition National Science Challenge, Food Industry Enabling Technology and the Fonterra-Primary Growth Partnership. We also work closely with industry partners to support the development of added-value food products through iterative structure design.

OUR EXPERTISE

Food colloids under a microscope

Food colloids and interfaces

Our expertise extends from the development of fundamental understanding of colloidal phenomena through to the assembly of tailored colloidal structures in food products with specific functionality.

This encompasses research relating to interfacial absorption and surface assembly, emulsion systems, foams and dispersions.

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Biopolymer systems

Our work on biopolymer systems aims to provide an iterative approach to the utilisation of raw materials in food product design. Our expertise employs a 'molecules to materials' approach in determining how biopolymer structures and interactions are able to contribute to the assembly and associated functionality of multi-composite food structures.

CONTACT

Milk powder with scoop

Ingredient functionality

We work to understand how particular food ingredient properties can be most effectively utilised as part of food formulation and processing, in order to produce foods with requisite product characteristics.

This includes developing novel approaches for the manipulation of ingredient or additive functionality to deliver targeted product outcomes, such as cost reduction, quality enhancement, or clean label design.

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Casein molecules

Structure design and properties

Our expertise focuses on understanding, characterising and ultimately controlling the dynamic behaviours of food materials during manufacture and consumption as part of designing food structures capable of delivering industry or consumer requirements.

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Differential Scanning Calorimeter

Food characterisation

We maintain a well-equipped laboratory of tools and techniques for food ingredient and product characterisation, with particular focus on rheology and materials testing, but also extending into surface characterisation and supporting analytical services. 

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POSTGRADUATE STUDY

Massey University has a number of postgraduate qualifications where you can focus on the area of food, including our doctorate programme. Contact someone in the areas of research expertise you are interested in above, or have a look at more detail on our qualifications below.

CONSULTANCY SERVICES

If you are an individual or business and are looking for advice or consultancy research in any area of food science, food technology or the business of food, please contact Riddet Innovation.  

If your enquiry is particularly related to fresh products after harvest, refrigeration, or nutritional analyses, please use the alternate links below.


OUR STAFF AND STUDENTS


Matt Golding Food materials team leader
Professor Matt Golding

Professor Golding leads the food materials science group at Massey.

He is also the Chair of the Fonterra-PGP Chair of Food Materials Science in the Transforming the Dairy Value Chain (TDVC) Primary Growth Partnership programme. The programme aims to enable the creation of new dairy products, increase on-farm productivity, reduce environmental impacts, and improve agricultural education.


Food materials staff

  • Dr Alejandra Acevedo Fani

    Dr Alejandra Acevedo Fani

    Postdoctoral Fellow - Massey Institute of Food Science and Technology

    Email:

  • Dr Noha Ahmed Nasef

    Dr Noha Ahmed Nasef

    Postdoctoral Fellow - Massey Institute of Food Science and Technology

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  • Anant Dave

    Anant Dave

    Postdoctoral Fellow - Massey Institute of Food Science and Technology

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  • Dr Ashling Ellis

    Dr Ashling Ellis

    Research Officer - Massey Institute of Food Science and Technology

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  • Associate Professor Kim Tha Kelvin Goh

    Associate Professor Kim Tha Kelvin Goh

    Academic Director, Singapore - Massey Institute of Food Science and Technology

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  • Prof Matt Golding

    Prof Matt Golding

    Professor in Food Colloids - Massey Institute of Food Science and Technology

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  • Dr Sung Je Lee

    Dr Sung Je Lee

    Senior Lecturer - Massey Institute of Food Science and Technology

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  • Wensheng Lim

    Wensheng Lim

    Lecturer - Massey Institute of Food Science and Technology

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  • Dr Simon Loveday

    Dr Simon Loveday

    Senior Research Officer - Massey Institute of Food Science and Technology

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  • Dr Lara Matia-Merino

    Dr Lara Matia-Merino

    Senior Lecturer in Food Rheology and Colloid Science/Tech - Massey Institute of Food Science and Technology

    Email:

  • Zhigao Niu

    Zhigao Niu

    Postdoctoral Fellow - Bioactive Food Systems - Massey Institute of Food Science and Technology

    Email:

  • Ajit Purba

    Ajit Purba

    Research Assistant - Massey Institute of Food Science and Technology

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  • Michelle Tamehana

    Michelle Tamehana

    Technician - Massey Institute of Food Science and Technology

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  • Dr Teresa Wegrzyn

    Dr Teresa Wegrzyn

    Postdoctoral Fellow - MultiProMo - Massey Institute of Food Science and Technology

    Email:

  • Associate Professor AiQian Ye

    Associate Professor AiQian Ye

    Associate Professor - Massey Institute of Food Science and Technology

    Email:

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