Skip to Content
Scan the QR code using the NZ COVID Tracer app when you enter campus.
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.
Food Science and Technology
Carbohydrates and Cereals
Future Food Systems
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.
Project Title: Starch-protein interactions in staling
Date Range: 2009 - 2011
Funding Body: Massey University
Project Title: The Investigation of Drying & Re-hydrating of powdered dairy products with magnetic resonance imaging - FRST postdoc - Jason Hindmarsh
Date Range: 2006 - 2007
Funding Body: Foundation for Research, Science & Technology