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The nutrition world is soon to implement a new way of assessing protein quality in foods, thanks largely to work done by researchers at Te Kunenga ki Pūrehuroa Massey University.

New zealandBarbara burlingameAndrew fletcherMaria xipsitiNatalie ahlbornSuzanne hodgkinsonSylvia chungchunlamPaul moughanMassey universityRiddet instituteAgriculture organization of the united nationsRiddet institute fellow laureateSenior researchCentre of research excellence coDistinguished professor paul moughanDietary protein