Food Sciences
Recent Deposits
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Development of an odour mixture model for cheese flavour
This research set out to examine the feasibility of developing a mathematical model that would allow the prediction of the sensory characteristics of mixtures of odour compounds. Initially, a trained sensory panel used ... -
Chinese Consumer Perceptions Towards Active And Intelligent Packaging Technologies
The purpose of this research was to understand Chinese consumer perceptions towards active and intelligent packaging technologies and to determine consumer willingness to accept novel packaging technologies. A multitude ... -
Consumer insights on the best ways to communicate New Zealand’s food safety message to Chinese consumers
Consumers use a variety of cues (e.g. price, brand, country of origin) that are displayed on a product’s package or website to assess a food product’s attributes, including its safety. Being a credence attribute, safety ... -
The impact of structure on the outcome of pulsed electric fields (PEF) processing of plant organs
The aim of this thesis was to understand how structure affects the distribution of pulsed electric field (PEF) induced changes in intact plant organs and to understand how the PEF induced structural modifications affect ... -
Effects of Portion Labelling Formats on Expected Satiation and Intake
Previous research shows that increased portion sizes distort individual’s estimation of fullness (Expected Satiation), causing inaccurate judgement of food intake (Expected Intake). This phenomenon, in turn, leads to ... -
Bioactive compounds from Asparagus roots and their biological activities
There are more than 200 asparagus species worldwide. Green asparagus (Asparagus officinalis L.) is the only one commonly consumed commercially as food and it has an important industrial production value. The productive ... -
The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket
The purpose of this thesis was to investigate the possibility of using pulsed electric fields (PEF) as a pre-treatment for sous vide processing to improve the quality of tough meat cuts, such as brisket. The effect of PEF ... -
Characterisation of a low value dairy co-product and evaluation of the production of bioplastic films
The processing and handling of milk by dairy factories and the cleaning of dairy plants results in the production of large volumes of milk protein-rich wastewater. The protein component of milk, primarily casein, imparts ... -
Hop aroma in beer - changes in the flavour profile associated with different yeast strains and fermentation parameters
Beer has a complex flavour profile made up of hundreds of compounds, derived from its ingredients and changes that occur during the production process. Although beer flavour has been extensively researched, some of the ... -
The surface characteristics of spores from thermophilic bacilli isolated from a milk powder production line and their influence on adhesion to surfaces
Spores of thermophilic bacilli are a common concern during the manufacture of milk powder. Spores are believed to occur in high numbers in milk powder due to their ability to survive pasteurisation, attach to stainless ... -
Encapsulation of flaxseed oil with plant-based protein concentrates: a potential functional food application
The overall aim of this research was to develop a protein plant-based encapsulated oil with desirable functional properties to protect and deliver the core material within gastrointestinal environments. In the first part ... -
The impact of heat, pulsed electric fields and pH on the properties of ovomucin-depleted egg white
The thesis aimed to understand the effect of pH combined with either heat or pulsed electric fields (PEF) processing on protein aggregation and subsequent pepsin-pancreatin hydrolysis of ovomucin-depleted egg white (OdEW) ... -
Finding the Achilles Heel in B. cereus spores
Bacillus cereus spores are a concern to the food industry, especially to the producers of heat sensitive food products like egg white that cannot be retorted. The research presented in this thesis investigated the impact ... -
Information Package for Users of the New Zealand Estimated Food Costs 2018
Since the 1970s, the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on ... -
Understanding the Impact of Pulsed Electric Field (PEF) Processing on Onions
This thesis aimed to obtain an extensive understanding of the mechanism by which pulsed electric fields (PEF) at low electric field strengths (E ≤ 2 kV/cm) affect the structure and functionality of intact onions. A few ... -
The fatty acid composition of lamb is influenced by the fatty acid composition of the pasture plants consumed: a potential opportunity to produce human health-promoting meat
Concerning health statistics, coupled with increasing consumer interest in product origin and quality, has led researchers to investigate natural methods to improve lipid composition in red meat. Countries such as New ... -
Milk Fat Globule Membranes: extraction, characterisation, and impact on model emulsions and volatile profile of cheese
Milk fat plays a vital role in determining the flavour of cheese. The milk fat globule (MFG) consists of a triglyceride (TG) core and a three-layer membrane termed the milk fat globule membrane (MFGM). The TGs within the ... -
Characterization and classification of New Zealand unifloral honeys
In the honey industry it is very important to define the distinctive characteristics of unifloral honeys and to find efficient methods for their verification which allow them to be competitive in the market. The present ... -
Characterisation of Volatile Organic Compounds in New Zealand Honey
Honey is a naturally sweet, carbohydrate-rich, viscous fluid consisting of mainly fructose and glucose produced by honeybees (Apis mellifera) mainly from the floral nectars of plants. New Zealand honey is some of the most ... -
Rheological Behaviour and Final Properties of Pea Protein-Fortified Extruded Rice Snacks
This PhD research investigated the use of pea protein isolate (PPI), an alternative to gluten or animal protein, to improve the nutritional value of extruded rice snacks. PPI and rice starch or rice flour were used as model ...