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The Food Experience and Sensory Testing laboratory on Massey’s Manawatū campus has been awarded $1 million by Fonterra for a three-year project investigating better methods to predict consumer responses to food products.
Dr Akshay Bisht set out on his PhD to gain a better technical and physiological understanding of black tree fern gum and provide a foundation for creating a food ingredient with proven beneficial human health effects.
Associate Professor Lara Matia-Merino saw all four of her PhD students graduate last week in the College of Sciences ceremony, each specialising in a diverse topic within Food technology.
What a jol the annual restaurant industry bash was. It was fabulous, a great big restaurant industry love-in. But is the money lavished on this grand affair being spent wisely?