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I have experience in leading the development of research proposals for MBIE, and a history of delivering these projects and other technology development projects in Fonterra.
In my previous role at Massey University (October 2013 – June 2018) I was a Research Development Advisor, working with researchers across the University as they shaped their research ideas into high quality proposals for research funding. I was lead Advisor for MBIE Endeavour funding.
A Massey graduate, I subsequently completed my PhD in biochemistry at the University of Dundee. My professional career has been mainly as a Principal Research Scientist with the Fonterra Co-operative Group. My research interests are dairy science and technology, particularly the biochemistry and microbiology of cheese ripening and flavour development.
I am Programme Director for Food Industry Enabling Technologies programme (FIET). My role is to operationalise and deliver the six-year research programme, funded by New Zealand’s Ministry of Business, Innovation and Employment and initiated in June 2015. The programme targets research to fill technology gaps that are limiting export returns achievable by New Zealand food processing companies. Working in collaboration with companies in the New Zealand food sector, the programme is a partnership of 6 research providers: Massey University (host), University of Otago, University of Auckland, Plant & Food Research, AgResearch and the Riddet Institute.
Lactic acid bacteria, enzymology, esterases, lipases, biochemistry and microbiology of cheese ripening and flavour development.
Future Food Systems
Field of research codes
Biochemistry and Cell Biology (060100): Biological Sciences (060000): Enzymes (060107)
Dairy Science - cheese ripening and flavour development
Co-supervision of Massey University students, MSc, PhD while Principal Research Scientist with Fonterra Co-operative Group.
Cheese science lectures to the Fonterra Graduate Programme.