Science of Food
Prototyping the right foods in the best format to deliver health and wellness benefits
Our research focus
The Food Science team works with the four health research themes, Digestive, Immune, Infant and Metabolic Health to design the prototype food products for clinical studies. The protoypes will be designed with the potential to scale for industry and commercial production. The team brings together New Zealand’s world-leading capability in food structure design, food formulations and food processing to explore innovative options for nutrient and bioactive bioavailability in model food projects.
Distinguished Professor Harjinder Singh
Harjinder, the leader of the Science of Food programme is the Director of the Massey Institute of Food Science and Technology at Massey University, Palmerston North and Co-Director of the Riddett Institute. He has published over 300 research papers in international journals, and is co-inventor of 12 patents which have formed the basis of several commercial innovations. His international standing and outstanding contributions to food science has been recognized by a string of national and international awards, including the Prime Minister’s Science Prize.
Translating research into prototypes
The Food Science research programme is a critical enabler for the Challenge. The first phase Scanning the Horizon has provided essential information and guidance in the regulatory, intellectual property and market intelligence landscapes. Bioactive Food Systems addresses the technological challenges around delivering food systems based on the needs of the Challenge health research programmes.