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Joint Graduate School in Dairy Research and Innovation

Food Science

Our research in this area covers: Physical-chemical characterisation of food systems such as proteins and polysaccharides and their mixtures in solution, gel or emulsion states. Structure-function properties of biopolymer networks, and how these properties are affected by different stressors, such as shear, heat, pH etc. Food process systems engineering (process simulation and control)

 

Specific topic areas include

  • Chemical Science
  • Food processing
  • Automation of quality evaluation
  • Food process systems engineering

 

Potential supervisors in this area

University of Auckland staff

University of Auckland and partner staff (co-appointed)

 
 
          
 
 
 
 
 

 


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