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School of Chemical Sciences

Food Science research

Food research conducted at The University of Auckland covers a wide range of topics and extends beyond the University environment.

Some projects are located in industry while other are carried out jointly at government research laboratories and at the University of Auckland. Flexibility is important. Communication is also important. Graduate students are given opportunities to improve their skills by presenting seminars and research reports during their course of study.

Members of the Food Science Research Group maintain active collaborative research programmes with scientists in other parts of New Zealand as well as internationally. We have made a particular effort to organise joint research and development projects with people from the South Pacific and the Pacific Rim countries.

The research group brings a wide range of disciplines to bear on Food Science problems. There are scientists from Engineering, Physics, Chemistry, Plant Science, Microbiology and Human Nutrition as well as Food Science, participating in the research programme. This means some exciting cross-disciplinary research and development projects can be organised. Such projects give the graduate knowledge of more than one discipline and frequently the cross-fertilisation of ideas leads to an important breakthrough.

Find more information about our Food Science research at postgraduate level

Food Science facilities and research areas

Through industry we have access to modern food processing equipment. Through the University and government research institutes we have access to modern scientific techniques including solid-state and solution-state NMR, ESEM, SEM, TEM, DSC, GC-MS, LC-MS, Stress-controlled Rheometer, Diffusing Wave Spectroscopy and Dynamic Light Scattering instruments for particle size measurements. Of equal importance is that students have access to pilot plant equipment.

While the research programme is particularly strong in the areas of the chemical and physical changes that occur as a result of improving engineering processes, and the postharvest changes in plant cell walls (dietary fibre), we believe we can offer a wide range of research and development projects that will suit graduates with different career paths.