The Future of Foods
Annual Report
for the year
A Centre of Research Excellence hosted by Massey University
2009
CONTENTS
03
04
06
Chairman’s
review
Directors’
report
Highlights
for 2009
08
12
17
Our strategy
Our people
Our science
27
28
Awards and
achievements
Statement of financial
performance
(CoRE activities)
29
30
Notes to the
financial
statements
Scientific
publications
for 2009
Leading the crusade
A New Zealand Centre of Research Excellence (CoRE)
The Riddet Institute brings together leading scientists from
Massey University (host institution), the University of Otago,
The University of Auckland, AgResearch Limited and the
New Zealand Institute for Plant and Food Research Limited.
A partnership approach is central to our vision, with specialists
pooling their expertise and resources and contributing crosssectoral perspectives to stimulate new ideas. Our CoRE is
inclusive and unites key elements of New Zealand’s resources in
food and related sciences. With discovery-based research and a
high level of scholarship, the Riddet Institute is a catalyst for
innovation to create sustained competitive advantage for
New Zealand.
Our contribution will be a legacy of world-class science that
will act as a source of inspiration, particularly for young
New Zealanders.
Riddet Institute Centre of Research Excellence Annual Report 2009
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Riddet Institute Centre of Research Excellence Annual Report 2009
chairman’s review
Joining the forces
Now, more than ever, New Zealand needs to carefully position and nurture its intellectual
resources in our largest export sector – food. This sector is where New Zealand’s best
comparative advantage lies, and it is our best hope for high returns on premium products
in the future.
W
e are operating in a global economy where food
supplies are dwindling and, paradoxically, where
tranches of the world’s population suffer from
obesity. There are many opportunities for clever science,
but to make the best of them we need to work together
across institutional boundaries and across disciplines and
we need significant further financial commitment from the
Government and from industry. At present, there is underinvestment in the critical opportunities for our nation.
The Riddet Institute is unique in the food research sector
– it is multi-disciplinary and brings together talent from the
key science organisations concerned with food and health.
This model is proving very successful and must be the way of
the future for all New Zealand science. But the Institute cannot
operate as a fledgling. To keep up in the world of international
science it must have the resources to attract top researchers
and scholars and be able to undertake a range of studies
for industry to keep our companies competitive and at the
forefront of innovation. New Zealand has top talent in this area
of science, and it is vital to keep it. The eagle must be allowed
to soar.
Large companies in the New Zealand food industry
recognise the need for investment in science. The Riddet
Institute is backed by the larger food companies and we enjoy
a productive and cordial relationship with them. Their support,
both moral and financial, is unquestioned as we look to grow
the Institute to give us the power to make a real difference.
The third partner in this effort must be Government and its
commitment to a prosperous economy based on natural
advantage. This triumvirate represents a real hope for
New Zealand.
Finally, I would like to thank my fellow Board members
and the Institute’s co-directors. We have had a busy year
building strategic relationships and I have every confidence
that now the Institute will move to the next level of
effectiveness. We are poised and eager for that challenge.
Dr James Watson
Chairman
Pre-eminence in agri-food research and scholarship is
central to Massey University’s strategy. Our reputation for
excellence in this area is greatly enhanced by having the
Riddet Institute on our Manawatu campus.
Steve Maharey Vice-Chancellor, Massey University
Riddet Institute Centre of Research Excellence Annual Report 2009
3
directors’ report
Meeting the challenge
The Riddet Institute, a national Centre of Research Excellence (CoRE) devoted exclusively
to the furtherance of the New Zealand food industry, plays a pivotal role in fortifying the
New Zealand food industry with true scientific excellence.
T
hrough the CoRE research programme, we attempt to
understand at a fundamental level the assembly of food
structures, the changes in food structure that take place
during the stages of human digestion and the consequent
metabolic and physiological consequences.
Food is central to New Zealand’s economy. More than
half of our export income derives from food products, and
our primary production exports are worth some $37 billion.
New Zealand’s prime asset is its natural environment,
including fertile soils and abundant rain and sunshine, all
underpinning our primary production. As climate change,
population growth and global demand for food, energy and
water become limiting factors for world food production,
New Zealand is going to have an important role to play in
meeting world food needs. The future opportunities for
New Zealand have never been brighter.
More than ever before, our food industry relies on
science and technology to ensure premium products, efficient
processes and, increasingly, the development of very highvalue IP-embedded specialty food ingredients. Our Riddet
Foodlink initiative, which you will read more about in this
report, ensures that our research remains connected to those
we are set up to serve.
It is most gratifying to note that, over the last 12 months,
those new scientific interconnections and synergies that we
envisaged in establishing the Institute two years ago are now
beginning to bear fruit. By way of example, the bioengineers
from The University of Auckland led by Professor Andrew
Pullan are now working closely with Distinguished Professor
R Paul Singh, a Riddet Institute Principal Investigator from
the University of California, Davis – one of the highest
ranking food science institutions in the United States. He, in
turn, is establishing close day-to-day connections with the
gastrointestinal physiology teams at Palmerston North and
Dunedin. What potential for breakthroughs in thinking! The
old boundaries are coming down and a national critical mass in
food and nutritional sciences is beginning to take shape.
A specific indicator of general scientific quality and esteem
is the recognition that the Riddet Institute has received from
Wageningen University — arguably the most prestigious and
well-founded university site for food science and nutrition
research within Europe. Research leaders at Wageningen
University have identified the Riddet Institute as a chosen
partner for close collaboration.
Recently, our Scientific Advisory Panel completed its
first visit to the Institute. The panel includes Professor Eric
Dickinson, University of Leeds, England, a food colloids
expert; Professor Mark Wahlqvist, a human nutritionist with
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Riddet Institute Centre of Research Excellence Annual Report 2009
a medical background; and Dr Peter Munro FRSNZ, General
Manager, Ingredients Innovation, Fonterra Co-operative
Group Ltd. The panel spent a very intensive week at the
Institute, visiting most of our sites and groups. Its preliminary
findings endorse strongly the Riddet Institute’s direction:
“The panel is convinced of the importance of this ambitious research
programme for the future delivery of better human health and
wellbeing through the development of food innovation. The
combination of experienced researchers and expertise assembled
within this CoRE programme to address the issues of food structure
change during human digestion is considered by the panel to be
unique. An exciting feature of the Riddet Institute is the large
number of excellent post-doctoral researchers and PhD students
that have been recruited. This represents major capacity-building
for New Zealand in terms of human capital and expertise.”
During the year, there have been a number of highlights.
In early 2009, the Institute held a political summit meeting
and scientific conference, with the Rt Hon JB Bolger as our
keynote speaker. Later in the year, we celebrated the launch
of the Earle Food Research Fund, a $1 million fund aimed at
recruiting and supporting star-quality PhD scholars. The name
of the fund honours the many contributions to food technology
by Massey University Professors Emeriti Richard and Mary
Earle. The Earles attended and spoke at our successful two-day
PhD colloquium event, an effective way to share knowledge
across the Institute.
The year saw much of our new laboratory equipment
installed, giving us state-of-the-art facilities. In addition to
the equipment purchased through the TEC Capital grant, we
were most grateful to the Agilent Foundation for the generous
donation to the Institute of specialist equipment and funding
towards the QTOF mass spectrometer.
Perhaps the major highlight for the year was the signing
in England of a supply and distribution agreement between
Speirs Nutritionals Ltd, a spin-out company of Riddet, and
the multi-national Croda Europe Ltd. This will ensure that
microencapsulation technologies invented by Riddet scientists
will be marketed in all corners of the globe, with profits
returning to New Zealand.
The year 2009 has undoubtedly been another year of
strong performance for the Riddet Institute. Our successes,
however, are entirely due to the dedication of the scientists,
support staff, Board members and wider stakeholders who
collectively make up the Institute. To them, we say thank you.
Special acknowledgement is due to the outstanding support
given by the Vice-Chancellor of Massey University, our host
organisation.
Harjinder Singh PhD FRSNZ
Paul J Moughan PhD DSc FRSNZ
Professor
Co-Director, Riddet Institute
Distinguished Professor
Co-Director, Riddet Institute
Research leaders at Wageningen University sought a prestigious
institution outside Europe to work with and after careful
consideration, they identified the Riddet Institute as the chosen
partner for close collaboration.
Riddet Institute Centre of Research Excellence Annual Report 2009
5
Highlights for 2009
Scientific Advisory Panel appointed
Earle Food Research Fund launched with $1 m for
post-graduate scholarships
Major agreement signed with Croda Europe and Speirs
Nutritionals Ltd to market the Institute’s omega-3
emulsion technology
Food conference and political summit held in
Palmerston North
Two-day PhD colloquium held for Riddet Institute
post-graduate students
Memorandum of Understanding signed with
University of Shizuoka
Purchase of QTOF mass spectrometer with generous
assistance from the Agilent Foundation
Partnership with Wageningen University formalised and
will involve joint project on global food sustainability
Publication of the textbook Advances in potato chemistry
and technology edited by Riddet staff
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Riddet Institute Centre of Research Excellence Annual Report 2009
10/09
02 /09
10/09
Prestigious
scholarships
Professor Harper
honoured for his
contribution to
New Zealand science
Student colloquium
to be annual event
The Earle Food Research Fund
was launched in October.
The million dollar scholarship
fund has been named in
honour of the contributions
to the field made by Massey
Professors Emeriti Richard
and Mary Earle, who were
international pioneers in food
technology and engineering.
Professor Mary Earle,
Massey Vice-Chancellor Steve
Maharey, Professor Richard
Earle, Distinguished Professor
Paul Moughan and Professor
Harjinder Singh.
At the Riddet Institute National
Conference in February,
Professor Jim Harper of the
Ohio State University, USA,
was presented with a
greenstone adze in
appreciation of his 28 years
of research in New Zealand.
Professor Harper worked
full-time at the NZ Dairy
Research Institute from 1981
to 1986 and has returned to
New Zealand every year since
for the three summer months.
He has spent the last five
summers at the Riddet
Institute. Professor Harper is
an internationally renowned
food scientist and is an
honorary Fellow of the Royal
Society of New Zealand.
In mid-October, our PhD
scholars attended the Riddet
Institute student colloquium
in Palmerston North. As well
as attending training sessions
on IP management, written
communication and
presentation skills, each
student gave a 15-minute
presentation on their work,
which was judged by three
Riddet Institute senior
scientists. Many senior
scientists from around the
country attended the
presentations. During the
colloquium, Professors
Emeriti Richard and Mary Earle
addressed the students and
Professor Richard Earle gave a
copy of their book Case Studies
in Food Product Development to
the student with the best
presentation.
PhD students Ranjita Sengupta
(Massey University) (left) and
Ofir Benjamin (University of Otago).
Riddet Institute Centre of Research Excellence Annual Report 2009
7
Our strategy
Science and
targeted knowledge transfer
The Institute’s goal is to be a premier centre for original research and scholarship, delivering
measurable and sustainable benefits to all segments of the New Zealand food industry for
the benefit of the nation.
S
trategies to realise the goal revolve around science
and targeted knowledge transfer to underpin the
development of innovative foods promoting health
and wellness.
Indicators of success include:
• demonstrable and major benefits to individual sectors
of the food industry, the industry as a whole and
New Zealand’s economy
• recognition by industry and Government that real benefits
have been achieved and that the Riddet Institute has
established its own clear and unique role.
Strategic priorities
•
•
•
•
World-class fundamental and strategic research
Developing human capital (tomorrow’s leaders)
Transferring new knowledge and technologies
Partnering with industry to identify, capture and
develop intellectual property
• Exceptional international academic and
industrial networks.
Global connections
In May, Distinguished Professor Paul Moughan, co-director
of the Riddet Institute, helped broker a Memorandum of
Understanding for co-operation in research and higher
learning between Wageningen University in the Netherlands
and Massey University.1 Wageningen University is the leading
European university in agricultural and life sciences.
The first project, named Proteos, will commence in
mid-2010 and will involve Riddet Institute staff with expertise
in protein science.
JAPANESE CONNECTION
Professor Harjinder Singh was appointed a Guest Professor
at Kumamoto University’s Graduate School of Science and
Technology in Japan. In November, he completed a series of
lectures in food science at the university. He also initiated
a joint project with Professor Shigeru Itoh, Shock wave and
Condensed Matter Research Centre, on the shock wave
processing of food materials.
riddet fooDlink – demonstrating
knowledge transfer
Riddet Foodlink is a primary vehicle for the Institute to
communicate with industry. Riddet Foodlink was set up to
foster dialogue between industry and the Institute, to keep
abreast of industry trends and issues and to ensure industry
has access to the Institute’s scientific expertise. Forty-five
companies belong to the network. Members receive
preferential invitations to Riddet Institute conferences
and events.
The first meeting of members of the Riddet Foodlink
network took place in late October 2009. Over a full day, members
were updated on the latest research taking place at the Institute
and on the broader R&D issues facing the New Zealand food
industry. A further workshop is planned for the first half of 2010.
other events
At the beginning of the year, the Riddet Institute held a
scientific conference over three days, attracting over 150
attendees. The speakers included leading international
scientists from Canada, Japan, India, USA, UK and Australia.
A further conference is planned in 2011.
A Japan-New Zealand Functional Foods Workshop was
held at the Institute at the end of July. Attended by 40 leading
scientists including 12 Japanese experts, the two-day workshop
was chaired by Professor Warren McNabb.
Distinguished Professor Paul Moughan, Dr Aalt
Dijkhuizen, Chairman of the Executive Board of
Wageningen UR, (seated) and Professor Wouter Hendriks.
1
Following the agreement, the Wellington-based Ambassador of the Kingdom of The Netherlands, the late Ms Annelies Boogaerdt, visited the Institute in Palmerston North in July and again in
August. Ms Boogaerdt died suddenly in Wellington in November, and the Institute co-directors express their great sadness at her passing. Ms Boogaerdt’s enthusiasm and her willingness to help
forge closer links between the two institutions were most appreciated.
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Riddet Institute Centre of Research Excellence Annual Report 2009
Strategy outcomes
Case study
Speirs goes for its best shot yet
During the year, further development took place in the marketing
of the Institute’s omega-3 microencapsulation technology through
its joint venture company Speirs Nutritionals Ltd. A ‘nutritional
shot’ has been developed that can deliver 100 percent RDI of
EPA/DHA (500 mg) in a 6 ml sachet.
T
his shot can be consumed directly
or mixed with yoghurt at the point
of consumption. The product is
stable for six months under refrigeration
and does not have any perceivable
off-flavour.
This innovation is a significant
improvement in the omega-3 product
range, as all known competitive omega-3
products delivering over a 60 mg/serve
have a perceivable fishy flavour. The
‘nutritional shot’ has been displayed in
several exhibitions around the world
through global marketing partner Croda
Europe and has received huge interest
from the food and nutraceutical
industries. The product is now in the
final stages of commercialisation.
The Riddet Institute commercialised
its patented technology for the
microencapsulation of omega-3 fatty acids
through its joint venture company Speirs
Nutritionals Ltd in 2008. The company
set up a state-of-the-art manufacturing
facility in Marton, and the first
commercial product was sent to Europe
in 2009. Professor Harjinder Singh is the
inventor of the encapsulation technology.
One of the highlights of the year was
the announcement in March 2009 that
the Riddet Institute’s spin-out company
Speirs Nutritionals Ltd would enter
major world markets in partnership with
Croda Europe Ltd. The exclusive supply
agreement allows Croda to market
omega-3 emulsions to food product
manufacturers in the UK, Europe and
North America.
Speirs Nutritionals now microencapsulates Croda’s premium quality
fish oil concentrates into omega-3
emulsions for incorporation in a
wide range of solid and liquid food
products. Croda is recognised globally
as a leading industry manufacturer of
innovative omega-3 products. Vice
President for Croda Europe’s Health
Care division, Dr David Cherry, said,
“We chose Speirs as our exclusive
supplier of omega-3 emulsions because
we will gain competitive advantage by
combining our high concentrated lipids
with their New Zealand-developed
microencapsulation technology.
We consider the Speirs technology
as a significant step forward in this
market, allowing versatile delivery
of very high omega-3 levels without
any impact on taste. The outcome is
Ωmelife™, a product that will lead the
way on potency in the omega-3 food
ingredients market.”
General Manager of Speirs
Nutritionals Ltd David Speirs said,
“The Croda agreement confirms
the value of the partnership we have
formed with Riddet Institute in Speirs
Nutritionals and provides us with a
platform to work together on further
innovations in the food sector.”
The Croda agreement confirms the value of the partnership
we have formed with Riddet Institute in Speirs Nutritionals
and provides us with a platform to work together on further
innovations in the food sector.
Professor Gerald Tannock
University of Otago
Riddet Institute Centre of Research Excellence Annual Report 2009
9
Strategy outcomes
collaboration
Government policy input
The Riddet Institute is one of six partners in Food Innovation
New Zealand (FINZ), an initiative launched in August aimed
at dramatically increasing New Zealand’s capacity in agri-food
innovation and enabling the industry to better perform in
domestic and international markets. FINZ partners are Massey
University, AgResearch, Plant & Food Research, Fonterra,
the Bio Commerce Centre and the Riddet Institute, with the
support of Palmerston North City Council and Manawatu
District Council. The FINZ partnership represents a globally
significant collective of food innovation capability – more
than 600 academic, research technical and commercial staff
members and nearly as many under-graduate and post-graduate
students. It is the largest collaboration of food innovation
experts in the Southern Hemisphere.
In March and June, the Institute welcomed a delegation
of scientists from the University of Shizuoka in Japan. The
Institute has built up a strong relationship with the university,
and later in the year, a formal Memorandum of Understanding
was signed to promote further joint activity.
The Riddet Institute has key relationships with Government
and provides input into New Zealand science policy.
During 2009 Institute staff were involved in the following
initiatives:
• Professor Harjinder Singh was invited by the Ministry of
Research, Science and Technology to be a member of a
five-person exploratory mission to India. The delegation’s
objectives were to better understand India’s true science
capabilities and build relationships with key people in
agriculture, biotechnology and food research.
• In the first half of the year, the Institute hosted the
Minister of Research, Science and Technology, the Hon
Dr Wayne Mapp; the Hon David Carter, Minister of
Agriculture; Nathan Guy, Associate Minister of Agriculture;
the Hon Simon Power, MP for Rangitikei; senior officials
from the Ministry of Agriculture and Forestry; opposition
spokesperson for Research, Science and Technology,
Ms Moana Mackey; and MP for Palmerston North
Iain Lees-Galloway.
• In February, the Institute held a half-day summit, the
Future of Food, attended by over 150 eminent international
scientists and key people in the food industry and
in government.
The Riddet Institute is one of six partners in Food Innovation New Zealand
(FINZ), an initiative launched in August 2009.
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Riddet Institute Centre of Research Excellence Annual Report 2009
Professor Harjinder Singh (second from left) was one of
five delegates on a Ministry of Research, Science and Technology
exploratory mission to India.
• The Institute has hosted several visits from New Zealand
Trade and Enterprise (NZTE) staff, who have been
accompanied by representatives of overseas food companies.
• Professor Harjinder Singh was invited by the Ministry of
Agriculture & Forestry (MAF) to contribute to its strategic
foresight project, the key focus of which was to explore the
challenges and opportunities around achieving export-led
economic growth.
• Dr Mike Boland took part in the first EC-New Zealand Joint
Science and Technology Cooperation Committee Meeting
in Brussels in early June.
• In August, Professor Harjinder Singh, Professor Warren
McNabb, Dr David Everett and Dr Kyoung-Sik Han visited
Korea to explore opportunities in functional food research.
Professor Singh is the co-ordinator of the food innovation
programme for the Korea-NZ Focal Point Programme.
Outreach
The Riddet Institute welcomes opportunities to talk to the general
public, institutions and media about its science programmes.
It is also part of the Association of Centres of Research
Excellence (aCoRE) and participates in joint initiatives
to increase awareness of the role played by the Centres of
Research Excellence in the New Zealand economy. Individual
staff also participate in wider programmes. For example:
• Dr Sharon Henare was an invited participant of the Manu
Ao Academy Working Party for assessment of measures
of success for academic and professional development
of Maori staff. She was also an invited participant of
the Massey University working party for the Maori and
Pasifika student success strategies planning workshop
in October 2009.
• Professor Harjinder Singh was invited by the Royal Society
of New Zealand to give a speech to Members of Parliament
at Parliament House in Wellington. The title of the address
was ‘New perspectives on functional food development’.
• Professor Paul Moughan was invited to address the
Fonterra Shareholders’ Council in Auckland in May and
the FAME course for young executives in Christchurch.
• The Biotechnology Learning Hub, funded by MoRST to
provide educational resources for teachers, completed
two focus stories featuring the work of the Riddet Institute
on omega-3 technology and on chemical analysis of the
Maori potato (taewa). These stories involved extensive
interviewing and filming of the scientists involved.
The Rt Hon Jim Bolger attends an Institute half-day
summit on the Future of Food.
Jennifer Barclay, NZTE New York, met with Distinguished Professor Paul Moughan
at the Riddet Institute in Palmerston North in the middle of the year.
Riddet Institute Centre of Research Excellence Annual Report 2009
11
Our people
Board of Directors
Co-directors
1
2
3
4
5
6
7
8
9
Scientific Advisory Panel
The Riddet Institute Scientific Advisory Panel was formed in May 2009. The
panel’s role is to provide the Institute with advice on scientific, technical and
research matters relating to research performance and science excellence.
Members of the panel are Professor Eric Dickinson, Dr Peter Munro FRSNZ
and Professor Mark Wahlqvist. The Scientific Advisory Panel conducts an
annual research performance review by February each year.
Professor Eric Dickinson completed a PhD at the University of Sheffield
and was awarded a DSc by the University of Leeds. He has held academic
appointments at the University of California, University of Oxford and
University of Leeds. He has over 500 research publications and over 8,000
citations. He is a Fellow of several organisations including the Royal Society of
Chemistry. He is currently Professor of Food Colloids, Procter Department of
Food Science, at the University of Leeds, UK.
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Riddet Institute Centre of Research Excellence Annual Report 2009
Dr Peter Munro gained his PhD at the University of London and is a Fellow
of the Royal Society of New Zealand. He has lectured at the University of
Auckland (Department of Chemical and Materials Engineering) and was
Professor and Head of Department of Food Technology at Massey University,
followed by roles at the New Zealand Dairy Institute and Fonterra Co-operative
Group Ltd. He is currently General Manager, Ingredients Innovation,
Fonterra Co-operative Group Ltd.
Professor Mark Wahlqvist is a Fellow of the Royal Australasian College of
Physicians and a Fellow and Life Member of the Nutrition Society of Australia.
He holds several university appointments and is Director, Asia Pacific Health
and Nutrition Centre, Monash University, Australia, and Visiting Professor at
Hangzhou University of Commerce and Zhejiang University in China and at the
National Health Research Institute, Taiwan He is immediate past-president
of the International Union of Nutritional Sciences.
1.
2.
3.
Dr James (Jim) Watson is well known in
New Zealand scientific and business circles as
the founder and CEO of Genesis Research and
Development, a past-president of the Royal
Society of New Zealand and past-chair of the
National Science Panel. He has had a long career
in health sciences and has held professorships at
the University of California, Irvine, and the
University of Auckland.
Professor Robert Anderson is Pro ViceChancellor, College of Sciences at Massey
University. He joined Massey University in 1971
and has a PhD from Cornell University, USA. In
2007, Professor Anderson was made an Officer,
New Zealand Order of Merit.
Dr Jeremy Hill is Group Director, Technology
at Fonterra Co-operative Group Ltd. He graduated
from Hull University in 1987 with a PhD, joined
the staff of the New Zealand Dairy Institute
(NZDRI) as a research scientist in 1991 and
became Deputy Chief Executive of the NZDRI in
2000. He is a member of the National Committee
of the International Dairy Federation (IDF) and
President of the New Zealand IDF Committee.
4.
5.
6.
Mr Peter Landon-Lane is CEO of Plant & Food
Research. He was previously at the Fonterra
Co-operative Group Ltd, where he held a number
of senior positions in New Zealand, Japan, Taiwan
and Europe. Prior to entering the dairy industry,
he held Trade Commissioner roles in China and
the Philippines.
Dr Tracey McIntosh from the University of
Auckland is a former co-director of Nga Pae o te
Maramatanga, a sister Centre of Research
Excellence. She has been a Fulbright Visiting
Lecturer in New Zealand Studies at Georgetown,
Washington DC, and has taught and researched
in the Pacific, France and in central Africa.
Professor Vernon Squire is Deputy
Vice-Chancellor Academic and International at
the University of Otago. He has a DSc from the
University of Wales and graduated with a PhD
from Cambridge where he was also employed
subsequently for several years. He left the UK in
1987 to take up the post of Professor of Applied
Mathematics at the University of Otago.
7.
8.
9.
Dr Andrew West has been Chief Executive of
AgResearch since May 2004. In the late 1980s
and early 1990s, Dr West played a major role in
the New Zealand Government’s science reforms.
In the late 1990s, he was Chief Executive of the
New Zealand Qualifications Authority, and from
2001 to 2004 he was Executive Chairman of the
Tertiary Education Commission.
Distinguished Professor Paul Moughan
graduated PhD from Massey University in 1984
and was awarded Doctor of Science in 1996. He
received the Distinguished Professor Award from
Massey University in 2005 following international
peer review. He has published more than 300
scientific works and is a Fellow of the Royal Society
of New Zealand. Professor Moughan was
co-founder of the Riddet Institute in 2003 and
prior to that was Head of the Institute of Food,
Nutrition and Human Health at Massey University.
Professor Harjinder Singh is co-founder of
the Riddet Institute. He graduated PhD from the
National University of Ireland, University College,
Cork, in 1986. He is a Fellow of the Royal Society
of New Zealand and Fellow of the International
Academy of Food Science and Technology. He is
ranked in the world’s top 15 most highly cited
agricultural scientists and was presented with the
William Haines Dairy Science Award by the
California Dairy Science Foundation (USA) and
the Massey University Research Medal in 2008.
Administration Group
from left: Paula McCool (Communications Officer), Dr Mike
Boland (Principal Scientist and Executive Officer), John HenleyKing (Project Manager), Professor Harjinder Singh (Co-director),
Felicia Stibbards (Business Administrator), Terri Palmer (PA to the
Directors), Willi Twight (Operations Manager), Distinguished
Professor Paul Moughan (Co-director).
Riddet Institute Centre of Research Excellence Annual Report 2009
13
Principal Investigators
Advancing the opportunities
1
2
3
5
6
7
9
14
Riddet Institute Centre of Research Excellence Annual Report 2009
4
8
1.
2.
3.
Professor Richard Archer holds a PhD from
Massey University, where he is currently Professor
and Head of the Institute of Food, Nutrition and
Human Health. He is a Fellow of the Institution of
Professional Engineers of New Zealand and former
Head of the Institute of Technology and Engineering
at Massey University. Professor Archer’s career
has focused on process engineering research and
its commercialisation.
Professor Geoffrey Jameson graduated with a
PhD from the University of Canterbury in 1971. He
then spent nearly 20 years overseas in Switzerland
and at Georgetown University in Washington DC
before joining Massey University in 1994.
Professor Jameson is a Fellow of the Royal Society
of New Zealand and Director of the Centre for
Structural Biology at Massey University.
Dr Nigel Larsen graduated from Massey
University in 1980 with a PhD in Chemistry.
He is Science Group Leader, Bioresources
Engineering & Chemistry, Plant & Food Research,
Lincoln, Canterbury. He is widely recognised as
an authority on the processing of foods and grains
and is a specialist in bakery products.
4.
5.
6.
Professor Warren McNabb has a PhD from
Massey University, where he is an Adjunct
Professor. In 2009, he was appointed General
Manager, Food & Textiles Group at AgResearch.
Professor McNabb is a Fellow of the New Zealand
Institute of Agricultural and Horticultural Sciences.
Professor Jim Mann is a physician and Professor
of the Department of Human Nutrition and of the
Department of Medicine at the University of
Otago. He is Director of the Edgar National Centre
for Diabetes Research, Co-director of the WHO
Collaborating Centre for Human Nutrition and
a Fellow of the Royal Society of New Zealand.
Professor Mann is a Companion of the New Zealand
Order of Merit. He was educated at the University
of Cape Town and the University of Oxford.
Professor Laurence Melton graduated with
a PhD in Organic Chemistry from Simon Fraser
University in Canada in 1974. He is Director of the
Food Science programmes at the University of
Auckland and Professor of Food Chemistry.
He is a Fellow of the Royal Society of Chemistry,
Fellow of the American Institute of Chemists and
Fellow of the International Academy of Food
Science and Technology.
7.
8.
9.
Professor Andrew Pullan is head of the
Department of Engineering Science at the
University of Auckland. He graduated from the
University of Auckland with a PhD in Engineering
in 1988. He leads a research team of seven
post-doctoral fellows and six PhD and master’s
students. Professor Pullan was elected as a Fellow
of the Royal Society of New Zealand in 2009.
Distinguished Professor R Paul Singh
graduated PhD in Agricultural Engineering from
Michigan State University in 1974. He was
inducted into the US Food Engineering Hall of
Fame in 2003. He is Distinguished Professor of
Food Engineering at the University of California,
Davis, and a member of the US National Academy
of Engineering.
Professor Gerald Tannock joined the
University of Otago in 1974 and was awarded a
Professorial Chair in 1996. He held a half-time
position in the Department of Agricultural, Food
and Nutritional Science at the University of
Alberta, Edmonton, Canada, from 2001 to 2005.
He was awarded a Royal Society of New Zealand
Silver Medal in 2000 for his contributions to
science and technology and was elected a Fellow
of the American Academy of Microbiology in 2002.
Associate Investigators
Dr Eric Altermann
Dr Mike Boland
Associate Professor John Bronlund
Dr Lawrence Creamer, FRSNZ
Professor Clive Davies, FRSNZ
Dr Kevin Davies
Professor Peter Derrick
Dr David Everett
Professor Juliet Gerrard
Associate Professor Matt Golding
Associate Professor Paul Kilmartin
Dr Julian Lee Professor Roger Lentle
Dr Duncan McGillivray
AgResearch
Massey University
Massey University
Massey University
Massey University
Plant & Food Research
Massey University
University of Otago
University of Canterbury
Massey University
The University of Auckland
Plant & Food Research (retired 2009)
Massey University
The University of Auckland
Associate Professor Kate McGrath
Professor Robert McLachlan, FRSNZ
Dr John Monro
Dr Gill Norris
Professor Charmian O’Connor, FRSNZ
Professor David Parry, FRSNZ
Dr Nicole Roy
Dr Tanya Soboleva
Dr Juliet Sutherland
Professor Graeme Wake, FRSNZ
Dr Bill Williams
Professor Ray Winger
Victoria University of Wellington
Massey University
Plant & Food Research
Massey University
The University of Auckland
(retired 2009)
Massey University
AgResearch
AgResearch
Plant & Food Research
Massey University
Massey University
Massey University
Riddet Institute Centre of Research Excellence Annual Report 2009
15
Research and technical staff
Post-graduate students
Dr Payel Bagga
Dr Libei Bateman
Valentine Borges
Dr Guillaume Brisson
Steven Chalmers
Jack Cui
Dr Shantanu Das
Dr John Davidson
Binosha Fernando
Dr Maria Ferrua
Janiene Gilliland
Dr Derek Haisman
Chris Hall
Dr Kyoung-Sik Han
Dr Sharon Henare
Dr Jason Hindmarsh
Dr Lovedeep Kaur
Dr Blair Lawley
Dr Simon Loveday
Dr Carlos Montoya
Russell Richardson
Shane Rutherfurd
Nok Sawatdeenaruenat
Dr Jaspreet Singh
Dr Jiahong Su
Amit Taneja
Namrata Taneja
Charlie Towler
Dr Aiqian Ye
Dr Peter Zhu
Maggie Zou
Visaka Anantawat
Prabhu Balan
Ofir Benjamin
Lakshmi Chaitanya
Selina Chan
Sylvia Chung
Leah Coles
Anant Dave
Eli Gray-Stuart
Shiromani Jayasekara
Sandra Kim
Moritz Lassé
Megan Levers
Davide Mercadante
Warren Miner-Williams
Arup Nag
Mallesh Rao Peram
Daniel Ries
Emmanuelle Riou
Anwesha Sarkar
Horng Yuan Saw
Ranjita Sengupta
Christina Streicher
Jiahong Su
Richard Sun
Amit Taneja
Lisa Te Morenga
Dulantha Ulluwishewa
Amy Van Wey
Xiangli Wang
Teresa Wegrzyn
Hongyan Yao
Research Officer
Research Associate
Technician
Post-doctoral Fellow
IT and Web Consultant
Technologist
Product Development Manager
Post-doctoral Fellow
Technician
Research Officer
Technician/Laboratory Supervisor
Senior Technical Advisor
Food Technologist
Post-doctoral Fellow
Post-doctoral Fellow
Research Officer
Post-doctoral Fellow
Post-doctoral Fellow
Research Officer
Post-doctoral Fellow
Technical Officer
Senior Research Officer
Technician
Research Officer
Research Assistant
Research Officer
Technician
Researcher
Senior Research Officer
Technologist
Research Associate
Resident visiting scientists
Professor Douglas Dalgleish
Dr Diego Genovese
Professor Jim Harper
Professor Andy Rao
Dr Lindsay Sawyer
16
University of Guelph, Canada
PLAPIQUI (UNS-CONICET),
Argentina
Ohio State University, USA
Cornell University, USA
University of Edinburgh, UK
Riddet Institute Centre of Research Excellence Annual Report 2009
Massey University Massey University University of Otago Massey University The University of Auckland Massey University Massey University Massey University Massey University Massey University Massey University University of Canterbury University of Otago The University of Auckland Massey University Massey University Massey University Massey University Massey University Massey University Massey University Massey University Massey University Massey University Massey University Massey University University of Otago Massey University Massey University Massey University Massey University Massey University PhD
PhD
PhD
PhD
PhD
PhD
PhD
PhD
PhD
MSc
PhD
PhD
MSc
PhD
PhD
MSc
PhD
PhD
PhD
PhD
PhD
PhD
MSc
PhD
PhD
PhD
PhD
PhD
PhD
MSc
PhD
PhD
ENSAIA, Nancy-Université
ENSAIA, Nancy-Université
University of Hohenheim
Technical University
of Berlin
University of Copenhagen
University of Copenhagen
Technical University
of Berlin
Amity Institute
of Biotechnology
Amity Institute
of Biotechnology
Indian Institute
of Technology University of the
South Pacific
AgroParisTech
University of Vienna Singapore Polytechnic
France
France
Germany
Interns 2009
Anne Dartois
Michael Foucault
Katja Mader
Daniela Endt
Kristina Bak Japelt
Carina Svendsen
Thilo Berg
Devesh Chandra Pant
Darshan Kumar
Monish Salhotra
Sainimili Vaubula Mateyawa
Aymeric Autheman
Natascha Stroebinger
Zhao Zhuo
Germany
Denmark
Denmark
Germany
India
India
India
Fiji
France
Austria
Singapore
Our science
We are at the nexus
of food science and nutrition
Our goal is to generate essential underpinning knowledge that will provide the base of
tomorrow’s innovations in advanced foods. Our research focuses on the nexus of food
science and human nutrition and falls into three broad areas:
Future Foods – Inspired by Nature (CoRE research programme)
Functional Foods and Ingredients
Personalised Foods
Fundamental underpinning science
and unique national competency
Functional
Foods and
Ingredients
Future Foods
Inspired
by Nature
Personalised
Foods
industry-focused
research and
development
Riddet Institute Centre of Research Excellence Annual Report 2009
17
Our science
Future Foods –
Inspired by Nature
‘Natural structures’ in foods not only provide textures and flavours and supply nutrients,
but also support metabolic regulation of energy and the controlled absorption of nutrients
and bioactive compounds.
O
ur hypothesis is that food behaviour post-ingestion,
and the consequent availability of nutrients, can be
managed through selecting and manufacturing of
food ingredients to produce food structures that will control
the release of nutrients and bioactive molecules. These reengineered structures will mimic the functions of the ‘natural’
structures and will change in response to external stimuli
in a predictable manner, for example, they may be digested
rapidly enough to be an efficient delivery carrier of nutrients
and bioactive molecules, but slowly enough to preserve the
structure during the tasting and perception processes.
Our work in this area is divided into four platforms:
Food Materials and Structures
Gastrointestinal Biology
Modelling and Engineering
Innovative Food Solutions
innovative food
solutions
Food Materials
and Structures
Gastrointestinal
Biology
Modelling and
Engineering
Chemistry • Physics • Mathematics • Engineering • Biology • Materials Science
Nanotechnology • Digestive Physiology • Nutrition • Microbial Ecology
18
Riddet Institute Centre of Research Excellence Annual Report 2009
Our science
Future Foods – Inspired by Nature > Food Materials and Structures
We want to determine underlying fundamental principles controlling the assembly,
breakdown and behaviour of food structures and to understand how these processes work.
Project examples:
• Interfacial engineering and properties of food emulsions (Project leader: Professor Harjinder Singh)
• Ingredient interactions in complex foods (Project leader: Professor Laurence Melton)
• Protein self-assembly and nanostructures in foods (Project leader: Professor Geoffrey Jameson).
Profile > Protein nanostructuring
and nanofibril formation
The texture of food and bioavailability of nutrients all stem from the molecules and ions
that comprise the food, from the complex interactions amongst these components –
the nano- and microstructures that result from these interactions – and from the
changes in interactions and structuring that take place on various treatments, such as
heat, pressure and pH .
O
ne nanostructuring of particular interest involves the
formation of nanofibrils (also called beta-fibrils)
from food proteins (Figure 1). These structures, once
formed, can be very stable and resistant to breakdown by heat,
acid and digestion by proteases. Riddet Institute Investigators
Simon Loveday and PhD student Anant Dave (Massey University),
Juliet Gerrard (University of Canterbury), Nigel Larsen
(Plant & Food Research) and PhD student Moritz Lassé
(University of Canterbury) are investigating the extent
to which food processing conditions may favour formation
of nanofibrils from key food components and how this might
impact on food safety, texture and nutritional quality. The
model proteins employed are ß-lactoglobulin from milk
(Figure 2a) and ovalbumin (Figure 2b) from hen egg whites.
What happens to the formation and stability of these fibrils
when additional components used in food preparation are
added, such as whole eggs, whole milk, flour and sugar? Do these
nanofibrils have any health consequences? How important are
these fibrils to food texture? These key questions are
under investigation.
Proteins have remarkably flexible structures – Figure 2 gives
a misleading picture of a rigid protein structure – a picosecond
(10-12) freeze-frame snapshot of a molecule that is, in fact,
highly dynamic. Groups of atoms can move back and forth
over distances of up to 0.5 nm on time scales ranging from
picoseconds to milliseconds for slow ‘breathing’ motions.
It is the structure and, crucially, these internal motions that
determine how proteins and other large molecules such as
polysaccharides interact. These interactions are the basis of
food textures, nutritional availability and behaviour during
food processing. Therefore, in order to rigorously test ideas
on how proteins determine food structures and properties,
we must be able to prepare ‘designer’ proteins and enzymes
to study in the lab. However, many proteins, especially milk
proteins such as bovine ß-lactoglobulin, when synthesised
outside their natural host, behave poorly, often because of
the sulphur-containing amino acid cysteine (these cysteines
are highlighted in Figure 2). After more than five personyears of effort by technician Trevor Loo, post-doctoral fellow
Komala Ponniah and master’s student Kristy Baker, supervised
by Riddet Institute Investigators Gill Norris and Geoff
Jameson, we have finally cracked this problem and can prepare
fully functional synthetic bovine ß-lactoglobulin using a
special Escherichia coli expression system. Potentially, other
milk proteins can be similarly prepared.
Importantly, with this expression system, we can make 13C
and 15N isotopically labelled protein. With isotopically labelled
protein, advanced nuclear magnetic resonance (NMR), a
technique related to MRI, can then be used to study these
internal protein motions and inter-molecular interactions
(Figure 3). Very recently, master’s student Kristy Baker,
working with Pat Edwards, technical director of the BioNMR
facility, discovered by NMR methods a key hitherto
undiscovered breathing motion of bovine ß-lactoglobulin,
hinged at the junction of two sub-domains (see Figures 2a
and 3b; Tyr20 sits at this hinge point). This motion may be the
prelude to denaturation of bovine ß-lactoglobulin, which can
lead to the nanofibrils described in the previous paragraph.
As part of Platform 1, techniques are being developed
to study more closely the assemblies and interactions of
molecules. In addition to NMR methods using Massey
University’s 700-MHz NMR spectrometer with cryoprobe,
especially utilising a unique high-pressure/high-temperature
cell, advanced methods for studying nano-sized molecular
complexes with huge masses are being developed around the
9.4 Ts FT-ICR mass spectrometer, an instrument with the
highest field in Australasia (Figure 4).
Riddet Institute Centre of Research Excellence Annual Report 2009
19
Our science
Future Foods – Inspired by Nature > Food Materials and Structures > Profile
(a)
(b)
fig.1 Nanofibrils
Many globular proteins, especially on heating at low pH,
are susceptible to losing helical structural elements and to
refolding into a polymeric form, characterised by a continuous
ß-sheet. There is evidence that these structures may form in
processed foods, and we are assessing how these structures
might impact on food quality and safety.
Fig. 1(a) A model for a ß-sheet nanofibril.
Fig. 1(b) Electron micrograph of nanofibrils formed on heat
denaturation of bovine ß-lactoglobulin at low pH.
500 nm
fig.2 Protein structures
The structures of two key proteins of food ingredients shown in cartoon representation. Protein structures are generally
comprised of three main motifs, usually referred to as secondary structure: (1) the arrows represent beta strands, where the
protein adopts a stretched out conformation and adjacent strands are linked by hydrogen bonds of the main chain, (2) the helices
represent alpha helices, where the protein is coiled up and hydrogen bonds link coils of the helix and (3) loops or random coil,
which link beta strands into sheet-like structures to alpha helices.
Fig. 2(a) The structure of bovine ß-lactoglobulin. This protein, despite much study by a myriad of techniques, retains many
mysteries, especially why it is present in some milks and not in others (e.g. human milk) and what is its physiological function
in milk. Its denaturation properties are important in many foods. New Zealand cows express one, other or a binary mixture
selected from among three natural variants – A, B and C. Key sulphur-sulphur bridges and the sites of difference among naturally
occurring variants are highlighted.
Fig. 2(b) The structure of egg-white ovalbumin. The mechanical denaturation of this protein is the basis of pavlovas. However,
little is known of its predilection for formation, especially in the presence of other food components, and of the consequences
of these nanostructures in food.
(a)
(b)
A/B substitution site: Asp64Gly
EF loop ‘closed’
at low pH
Val118Ala
Disulfide bridges
Dimer interface
Tyr20
B/C substitution site: Gln59His
20
Riddet Institute Centre of Research Excellence Annual Report 2009
Our science
Future Foods – Inspired by Nature > Food Materials and Structures > Profile
fig.3 Protein structures
Fig. 3(a) Two-dimensional NMR spectrum of bovine ß-lactoglobulin.
For this 15N-labelled protein, each peptide NH moiety has a distinct peak
in this contour map. The three natural variants – A, B and C – of bovine
ß-lactoglobulin are superimposed to show both similarities and subtle
differences in structure. Together with this and other NMR techniques, the
internal motions of this protein can be deciphered.
Fig. 3(b) The unusually long time scale for motions of a key tyrosine residue
for variant A of ß-lactoglobulin is shown. This tyrosine, Tyr20, which sits at
the intersection of the two ß sheets that comprise the barrel of ß-lactoglobulin
is highlighted in Fig. 2(a).
from left: Dr Gillian Norris, Kristy Baker, Professor
Geoffrey Jameson and Dr Pat Edwards.
(a)
fig.4 Mass spectrometer
The partly assembled 9.4 Ts FT-ICR
mass spectrometer. This researchgrade instrument, designed by Riddet
Investigator Peter Derrick (Massey
University), will provide leadingedge capabilities for characterising
large weakly associated molecular
complexes. Key technical staff of the
Institute of Fundamental Sciences,
Massey University (left to right: Igor
Filipov, Steve Denby and Dave Lloyd)
are installing and testing the detector.
The high-field liquid-helium cooled
superconducting magnet stands
behind them.
Figures are courtesy of Patrick Edwards
(Technical Director of the Massey
University BioNMR Facility) and
Kristy Baker (MSc student).
(b)
Tyr20
Riddet Institute Centre of Research Excellence Annual Report 2009
21
Our science
Future Foods – Inspired by Nature > Gastrointestinal Biology
The human gastrointestinal tract (GIT) is a fitting target for the development of
specialised functional foods, acting as it does on the interface between diet and the
metabolic events that sustain life. We want to understand how the GIT functions and how
it processes different diets and food materials.
Project examples:
• Foods targeting nutrient uptake kinetics, satiety and gut function (Project leader: Professor Paul Moughan)
• The genetic and physiological basis for biotransformations of food (Project leader: Professor Warren McNabb)
• Dietary intervention targeting physiological endpoints (Project leader: Professor Jim Mann).
Profile > Feeding our gut not so
simple – there is always a barrier
The human intestine, with a surface area of 400 m2, is the largest interface between humans
and their environment. The intestinal barrier consists of a complex array of cell types and
acts as a ‘biological bouncer’ to protect the body from the entry of microbes and antigens.
W
hile, in healthy individuals, this barrier provides
protection from pathogenic microbes and promotes
the uptake of nutrients, a disruption of the fragile
balance erodes our wellbeing. Our ‘gut’ is really at the centre
of how ‘good’ we feel. Ultimately, this balance is maintained
by complex interactions of genetic networks both within and
between the host and their microbial community whereby
marker molecules can trigger individual responses and
cascades.
An internationally recognised research team headed by
Warren McNabb and Paul Moughan is investigating these
interactions between intestinal cells, nutrients and microbes
promoting health. Two of the projects, which are led by Nicole
Roy and Eric Altermann from AgResearch, are focused on the
human intestinal barrier function. The barrier can be divided
into four components: a physical barrier, a chemical barrier,
an immunological barrier and a microbial barrier (with some
trillions of resident bacteria). Intestinal bacteria are involved
in a molecular ‘cross-talk’ with the other intestinal barrier
components and play functional roles in the development of the
intestine and the maturation of the intestinal immune system.
Dulantha Ulluwishewa (supervised by Warren McNabb,
Rachel Anderson, Nicole Roy, Jerry Wells and Paul Moughan)
is studying the physical barrier, which is a single layer of
epithelial cells (epithelium) with tight junctions between
adjacent cells. The tight junctions are multi-protein
complexes that affiliate together and act like glue, and they
play a critical role in determining the permeability, function
and health of the intestine. Dulantha aims to understand the
‘cross-talk’ between epithelial and dendritic cells in response
to intestinal bacteria. Dulantha is developing a unique model
of the epithelium where the luminal aspect is exposed to an
anaerobic environment and thus is more representative of
22
Riddet Institute Centre of Research Excellence Annual Report 2009
the actual intestine. In 2009, Dulantha spent six weeks in the
laboratory of Professor Jerry Wells, Head of Host-Microbe
Interactomics at Wageningen University. Dulantha learnt
techniques for investigating how microbes can alter dendritic
cell function.
Ranjita Sengupta (supervised by Warren McNabb, Eric
Altermann, Nicole Roy and Paul Moughan) is comparing two
strains of Lactobacillus fermentum that have diametrically
opposed effects on intestinal barrier function to study the
molecular basis of these differences. Her work aims to identify
important genetic differences in these strains, which will
provide a better understanding of the effect that individual
bacteria can have on intestinal barrier function.
The long-term goal is to understand how foods interact
with our resident microbes and epithelial and immune cells to
maintain intestinal barrier function and to use the resulting
knowledge and IP to develop new ingredients that can add value
to ‘smart foods’ because they promote our health and wellness.
Dulantha Ulluwishewa.
Our science
Future Foods – Inspired by Nature > Modelling and Engineering
We are developing advanced mathematical and computational models of aspects of the
human gut and subsequent food processing systems, together with the experimental
techniques and instrumentation required to validate the models. This platform underpins
all the other platforms and, importantly, contributes to the development of innovative
food formulations and creative process specifications for food manufacturing.
Project examples:
• Modelling of the human digestive process (Project leaders: Professors Andrew Pullan and R Paul Singh).
Profile > Understanding the way we chew
could contribute to formulation of new foods
Mastication, or chewing, is a complex process in which food is crushed and ground
by teeth resulting in increases in the surface area of foods to allow more efficient
breakdown by enzymes.
A
fter chewing, the food (now called a bolus) is
swallowed, and it enters the oesophagus and continues
on to the stomach, where the next step of digestion
occurs. Work has begun on understanding the processes of
mastication and bolus formation to predict the changes of
food structure over the course of chewing. New insights will
be found into how we chew and how foods could be formulated
to exploit this behaviour for sensory or nutritional benefit.
Not only engineering and modelling aspects are under
study, but also human physiology and behaviour. To this
end, collaborations have been developed with researchers
nationally and internationally.
Mastication decreases particle size of foods (increases
surface area) by fracture for brittle foods, or cutting and
shearing for more fibrous materials. Saliva addition causes
liquid bridging between particles, providing cohesion and
lubrication of the bolus. Some of the added moisture is
absorbed into the food particles allowing solutes to be leached
out. The fact that these solutes are tasted shows that some of
the moisture added is subsequently lost from the bolus. It is
commonly reported that as little as 40 percent of the initial
food weight is present in the bolus at the point of swallow,
demonstrating that particles as well as solutes are lost into the
oral cavity during chewing. All these factors show that there
are many mechanisms and interactions to deal with both in
mathematical modelling and experimentation.
Mathematical modelling work is being undertaken
by a PhD student (Eli Gray-Stuart) under the supervision
of Massey University’s Jim Jones, John Bronlund, Robert
McLachlan and Jason Hindmarsh. Through the application
of mathematical modelling, the PhD project will provide
tools and techniques that can be used to extract further
understanding of human mastication from the experimental
data collected in other projects.
Over the last decade,
Peter Xu and John Bronlund
have been conducting
research on building and
controlling masticatory
robots. A full 3D parallel
robot jaw has been
designed following human
biomechanical principles
and is capable of accurately
reproducing recorded
human jaw movements
during chewing of foods.
Richard Sun and the chewing robot.
This work has been carried
out by post-graduate students J-Sebastian Pap and Jonathan
Torrance and was supported by a Foundation for Research,
Science and Technology project led by Andrew Pullan. To replicate
chewing trajectories of the molar teeth during chewing, a more
simple 2D linkage robot was built by post-graduate students
Darren Lewis and Richard Sun in collaboration with Plant &
Food Research. With support from the Riddet Institute, the
functionality of the robot has been extended to include food
manipulation between chewing cycles and enhanced control.
Each of these robots can be used to mimic human chewing and
prepare boluses for in vitro digestion assays. Information on
the magnitude and direction of forces applied to the food can
be collected in real time, and the resulting bolus can be assessed.
Modelling of these phenomena requires good-quality
data on the breakage properties of foods and how they are
masticated in humans. A significant research activity has been
established that focuses on the chewing behaviour of humans
and how this is influenced by food properties. This includes
investigation of the changes in particle size distribution and
bolus composition for a range of different food systems.
Riddet Institute Centre of Research Excellence Annual Report 2009
23
Our science
Future Foods – Inspired by Nature > Innovative Food Solutions
We want to create completely new processes or processing routes for the development
of new products, in particular, those that could deliver personalised high-quality food
products. Novel food concepts, processes and services are being developed based on
the knowledge generated by all the research platforms and existing knowledge in the
scientific literature.
Project examples:
• Technofoods (Project leader: Professor Richard Archer)
• Novel technologies for food extrusion (Project leader: Dr Nigel Larsen)
• Future market directions (Project leader: Professor Ray Winger).
Profile > Fast food of the future?
Professor Richard Archer and Associate Professor Matt Golding of Massey University in
Palmerston North are imagining the fast food of the near future.
T
hey imagine the sms-Twitter generation reacting
against the slow-organic-real-local food trends of their
parents. They are building a system for making foods at
point of sale by three-dimensional printing. Such printing is
the basis of rapid prototyping where a thread of molten plastic
is laid down layer by layer to build up an object of any shape. In
the food case, a food paste is laid down drop by drop, coloured
and flavoured as it happens. A coloured, flavoured 3D shape is
built up rapidly then cooked fast. This is not a food we know. It has no name. There are no
rules. It only exists as a software file before becoming real. You can download it or create it yourself or toss digital coins
to determine what you get. Secretly, such food can be highly
nutritious and carry many healthy features – but don’t tell the
kids that. PhD student Teresa Wegrzyn is studying the issue of how to
create a controlled solid food foam structure during the rapid
and somewhat heterogeneous process of microwave cooking. She is using very simple starch plus polysaccharide batters
(potentially gluten-free) as the initial model to understand the
fundamentals. Ultimately, 3D printed foods must use batters
that will be stable for months as a paste, then flow during
printing, then set up instantly once deposited and hold shape
during cooking as well as provide a nucleation template for
the final food structure. Fellow PhD student Sandra Kim is
studying colouration of constructed food. Ideally, she can take
a .pix file from a mobile ‘phone camera and calculate for each
volume element (voxel) of batter the quantity of food dye to use
from those available in the printer cassette. The colour must
come out just right after cooking, so the calculation model
24
Riddet Institute Centre of Research Excellence Annual Report 2009
must account for spectral blending, dispersion and diffusion,
partitioning between food matrix elements, changes in matrix
colour background during cooking, reflectance effects of the
surface and reactions of the dye itself. A significant milestone
this year was the development of the first printer prototype
based on a Cartesian robot.
Final year 2009 engineering students Grant Ramsay and
Jacob Pemberton, supervised by Gourab Sen Gupta of Massey
and Terry Southern of Beta Solutions Ltd, have developed the
first printer prototype based on a Cartesian robot. They have
developed first cut printer driver files and image processing
routines to pump batter and flavour and colour and mix it all
in line. A new pair of mechatronics students will continue
developments in 2010.
From left: PhD student Teresa Wegrzyn, Professor Richard Archer, Associate
Professor Matt Golding, Dr Gourab Sen Gupta, and PhD student Sandra Kim.
Our science
Functional Foods
and Ingredients
Knowledge of foods and their formulations as they pertain to human health and wellness
will allow industry to develop new functional foods and novel ingredients. To provide
this knowledge, we have to understand the structures and functions of food materials
and their functionality in terms of health effects, sensory attributes and other quality
attributes. The Riddet Institute is undertaking a range of projects to develop new
functional foods for its industry clients.
Profile > Food synergy – an example
with kiwifruit
Food science has traditionally been carried out using a reductionist approach, studying
a single food type. This has been partly because a simpler system is easier to study and
interpret, but has also been encouraged by the sector-based nature of R&D funding and
the expected commercial benefits of R&D.
I
n New Zealand, there has traditionally been a separation
between pastorally farmed foods (meat and dairy), arable
crops, horticulture and seafood. The reality is that, when
we eat a meal, it is almost invariably a mixture of different
food types. Food ingredients sourced from different sectors
may be combined into a single foodstuff, different foods from
different sectors will be on the plate for a single course and
different foods will make up the different courses of a meal,
usually with very different food make-up.
When we eat food, it all gets mechanically broken down
and mixed, ending up in the same place – initially the stomach.
Recently, attention has begun to be paid to the interactions of
foods of different types when consumed together. When two
foods interact during digestion to behave differently from how
they would be digested separately, this is called ‘food synergy’ –
the whole differs from the sum of the parts.
Kiwifruit is an interesting food because it contains a very
active proteolytic enzyme – actinidin. In support of ZESPRI’s
health and nutrition research programme underpinning
market initiatives, we have recently been investigating the
effect of eating kiwifruit on the digestion of a range of food
proteins. This work, initially carried out using an in vitro
model system, has recently been validated using laboratory
rats and shows that the consumption of kiwifruit together
with food protein can have a dramatic effect on digestion for
some food proteins but little effect on others, particularly for
digestion in the stomach.
Proteins that were more effectively digested in the presence
of actinidin included soy protein, beef muscle protein and
gluten, while little effect was seen for whey protein.
Studies with rats using Massey University’s wide-bore
NMR have allowed an investigation of rates of stomach
emptying when rats are fed different proteins, with or
without kiwifruit. Initial studies have shown that, for proteins
where actinidin helps break down the food protein, stomach
emptying is more rapid when kiwifruit is consumed. These
results may explain the observation that, when kiwifruit is
consumed as part of a high protein meal, feelings of over
fullness are avoided.
Breakdown of food proteins during digestion is known
to give rise to a range of bioactive peptides that have a range
of different functional properties. Preliminary evidence
shows that consumption of kiwifruit with food proteins, in
addition to enhancing digestion, changes the nature of the
peptides produced. These can be expected to have altered
functional properties. The Riddet Institute’s new QTOF mass
spectrometer is now being used to help us understand the
detailed chemistry of actinidin-assisted digestion and the
peptides that are produced.
The Riddet Institute acknowledges ZESPRI for financial
support for this work and recognises ZESPRI’s ongoing role
as a cornerstone industry partner.
Riddet Institute Centre of Research Excellence Annual Report 2009
25
Our science
Personalised Nutrition –
‘I’-foods
We have a highly original approach to the delivery of innovative foods and beverages
customised for the individual and manufactured at point of sale. It brings together a truly
multi-disciplinary team consisting of researchers with expertise in food engineering,
computer engineering and robotics, food ingredient formulations and physical
functionality, nutrient utilisations/functional foods and human/clinical nutrition.
P
ersonalised nutrition is a response to differences
between individuals and attempts to balance an
individual’s diet to their specific individual health
and situational needs. Nutrition is not just about a balance of
macro- and micronutrients – a plethora of ‘functional’ food
components are also known to affect health in ways that extend
far beyond the simple supply of nutrients, and they can be
modifiers of nutrient uptake and usage as well as regulators
of the expression of some genes, thus modifying the effect
of nutritional balance as seen by the body’s metabolism.
Personalised nutrition attempts to take this into account,
to provide optimal customised nutrition for each individual.
Personalised nutrition is widely seen as a delivery vehicle
for the benefits of nutrigenomics. In sophisticated markets
today, there is wide acceptance that nutrition has a profound
effect on health and wellness, and as individuals become
more aware of their specific nutritional needs, the demand
for personalised nutrition is expected to increase.
Personalised nutrition goes beyond the appeal of the
expected health benefits – it appeals to the sense of self as an
individual. This sense has been led by Apple with its iPod.
Individualised products are successful because they appeal
to today’s sophisticated consumers and allow them to feel
empowered and distinguished from the crowd. It is instructive
to look at personalisation in the context of Maslow’s hierarchy
of needs. One version of Maslow’s pyramid is shown here. The
principle of the pyramid is that needs on a lower level must be
met before needs at the level above are addressed. In affluent
society, all of the survival needs are easily met for the majority
of the population. It is the ‘self-actualisation’ drivers in the
higher levels that drive the consumer. Personalised nutrition
is all about meeting these higher-level needs in the context
of nutrition.
Methods for the delivery of personalised nutrition will
need to evolve. We can already see a range of specialist dietary
food products on supermarket shelves, including fat-free,
gluten-free, low-starch, enriched with omega-3 fats and so on.
26
Riddet Institute Centre of Research Excellence Annual Report 2009
Partial solutions, based on smart ingredients and selected (and
eventually specially bred) fresh foods, and targeting the most
common nutrition-affecting genetic variations will be early
products to market.
The POSIFoods concept, a recently completed project
involving the Riddet Institute with Fonterra and BASF,
Germany, was an attempt to marry personalised nutrition with
convenience to better meet consumer needs. Development
of this concept – or any other serious form of personalised
nutrition – has yet to occur. This is partly because the
necessary outputs from nutrigenomics are as yet incomplete
and partly because the appropriate business model has yet
to be developed.
The Riddet Institute continues to develop its ideas
around personalised nutrition, with a new concept presently
under development.
drivers
for ‘i’
Beauty
Knowledge
Self-actualisation
Esteem
Belongingness
survival
needs
Safety
Physiological
Maslow’s hierarchy of needs (Boland, 2006).
Awards and achievements
Dr Aiqian Ye
Professor Andrew Pullan
Professor Roger Lentle
Professor Laurie Melton
Professor Harjinder Singh
Distinguished Professor
Paul Moughan
was awarded the Massey University
Research Medal – Early Career.
He was also a finalist in the 2009
Agricultural Food and Chemistry
Society Young Scientist Awards
held in Washington DC.
Principal Investigator Professor
Laurie Melton was appointed
Distinguished Visiting Scientist of
Food Science Australia at Werribee.
Principal Investigator Professor
Andrew Pullan was elected a
Fellow of the Royal Society of
New Zealand. Professor Pullan is
based at the University of Auckland.
was appointed a Guest Professor at
Kumamoto University in Japan.
Professor
Geoffrey Jameson
PhD scholar
Anwesha Sarkar
A Marsden grant ($860,000
over three years) was awarded to
Principal Investigator Professor
Geoffrey Jameson.
received the 6th NIZO Elsevier
Young Scientist Award for
the best presentation at the
NIZO Conference held in the
Netherlands in October.
Associate Investigator Roger Lentle
was promoted to Professor. He is
based at Massey University.
advised on Canadian Research
Chair appointments in his capacity
as an appointed member of the
College of Reviewers for Canadian
Research Chairs.
He also chaired an international
committee to review postgraduate research and teaching
at Wageningen University in
the Netherlands.
Riddet Institute Centre of Research Excellence Annual Report 2009
27
Statement of financial performance (CoRE activities)
for the period ended 31 December 2009
INCOME
Revenue
NOTES
TEC operational funding
Earle Food Research Fund
Interest received (scholarship fund)
1
Sundry income and reimbursements
Total revenue
Funds carried forward
2008–2009
Funds carried forward
2009–2010
2008
2009
2,134,666
3,134,660
1,000,000
0
84,000
0
0
21,721
3,218,666
3,156,381
Earle Food Research Fund
0
1,084,000
Operational Funding
0
1,043,352
Total funds carried forward 2008–2009
0
2,127,352
-1,084,000
-1,071,025
Earle Food Research Fund
2
Operational funding
-1,043,352
-810,218
Total funds carried forward 2009–2010
-2,127,352
-1,881,243
1,091,314
3,402,490
TOTAL INCOME
EXPENDITURE
Research platforms Administration
and infrastructure
Overheads
Platform research costs (incl. overheads)
3
288,670
2,453,088
Earle Food Research Fund scholarships
2
0
12,975
Total research platforms
288,670
2,466,063
Staff-related costs
496,984
467,532
148,569
324,914
Total administration and infrastructure
Operational costs
645,553
792,446
Massey University overheads (administration)
157,091
143,981
1,091,314
3,402,490
TOTAL EXPENDITURE
4
Notes:
1 Interest for 2009 to be credited in 2010.
2 First scholarship funding round held in 2009. Six scholarships awarded with students starting late 2009 and early 2010.
3 Payments to partners and collaborators. Research programme started July 2008 (six months operation only).
4 Includes $120,000 for Massey University space charges and costs for meetings (Principal Investigator meetings, research
platform meetings, Board meetings) and events (student colloquium, Riddet Institute conference, Future of Food summit).
28
Riddet Institute Centre of Research Excellence Annual Report 2009
Notes to the financial statements
Entity reporting
From the first year of TEC CoRE funding, $1 million was set
aside for a scholarship fund (the Earle Food Research Fund),
which is used to support students working on the CoRE
research programme over the term of the TEC CoRE contract.
Massey University has agreed to invest this funding in order
to accrue interest.
These financial reports are for the Riddet Institute, a Centre
of Research Excellence established in 2008 consequent to
an agreement with the Tertiary Education Commission (TEC)
for funding and an agreement between Massey University,
AgResearch Ltd, the New Zealand Institute for Crop & Food
Research Ltd and the University of Otago for its operation.
Expenditure
The Riddet Institute is hosted by Massey University, and these
financial reports have been generated from Massey University
financial records, which are audited annually. These financial
reports cover income and expenditure for the Riddet Institute
CoRE budget centre, but do not include income and expenditure
related to non-CoRE activities in the Riddet Institute.
A large proportion of the Riddet Institute’s expenditure
related to the CoRE research programme is by partners and
collaborators under research subcontracts. This expenditure
is recognised in the Statement of financial performance as
payments to those institutions rather than expenditure
incurred by them.
Reporting period
Goods and ServiceS Tax (GST)
These reports are for income and expenditure in the 12 months
ending 31 December 2009.
These financial reports have been prepared so that all figures
are stated exclusive of GST.
Income
Revenue is recognised in the Statement of Financial
Performance as that actually received. Income is then adjusted
to account for research activity completed in advance or yet
to be completed.
Capital equipment purchased (from TEC Capital Equipment Grant)
For period ended 31 December 2009
NOTES
NZ$
Capital Equipment Grant from TEC
1,630,590
Capital equipment purchased in 2008
1,028,272
602,318
Funds brought forward from 2008
Items Purchased 2009
Contribution towards SAXS camera
Cost
1
100,000
QTOF mass spectrometer
2
256,063
High-end computer
1
Ultra high pressure unit
97,611
Funds carried forward to 2010
20,212
473,686
Total
2
128,432
Notes:
1 All capital equipment listed above is to be located at the Riddet Institute at Massey University, Palmerston North except:
• SAXS camera
Victoria University
• high-end computer The University of Auckland
2 $103,306 outstanding on mass spectrometer purchase to be paid in 2010. Uncommitted funds at year end 2009: $25,126.
Riddet Institute Centre of Research Excellence Annual Report 2009
29
Scientific publications
Peer-reviewed journal publications
Awati, A., Rutherfurd, S.M., Plugge, W., Reynolds, G.W., Marrant,
H., Kies, A.K., and Moughan, P.J. (2009). ‘Ussing chamber results
for amino acid absorption of protein hydrolysates in porcine
jejunum must be corrected for endogenous protein.’ Journal of the
Science of Food and Agriculture, 89, 1857-1861.
Awati, A., Rutherfurd, S.M., Kies, A.K., Veyry, A., and Moughan,
P.J. (2009). ‘Endogenous lysine in ileal digesta in the growing rat
determined using different methods.’ Journal of the Science of Food
and Agriculture, 89, 2200-2206.
Balan, P., Han, K.S., Rutherfurd, S.M., Singh, H., and Moughan,
P.J. (2009). ‘Orally administered ovine serum immunoglobulins
influence growth performance, organ weights and gut morphology
in growing rats.’ The Journal of Nutrition, 139, 244-249.
Booten, T.J., Harris, P.J., Melton, L.D., and Newman, R.H. (2009).
‘Solid-state 13C NMR study of a composite of tobacco xyloglucan
and Gluconacetobacter xylinus cellulose: Molecular interactions
between the component polysaccharides.’ Biomacromolecules,
10, 2961- 2967.
Chase, J.G., Andreassen, S., Pielmeier, U., Hann, C.E., McAuley,
K.A., and Mann, J.I. (2009). ‘A glucose-insulin pharmacodynamic
surface modeling validation and comparison of metabolic system
models.’ Biomedical Signal Processing and Control, (BSPC), 4 (4),
355-363, ISSN: 1746-8094 (invited special edition).
Chung Chun Lam, S.M.S., Moughan, P.J., Awati, A., and Morton,
H.R. (2009). ‘The influence of whey protein and glycomacropeptide
on satiety in adult humans.’ Physiology and Behaviour, 96, 162-168.
Cochrane, F.C., Cookson, T.V.M., Jameson, G.B., and Parker, E.J.
(2009). Reversing evolution: re-establishing obligate metal-ion
dependency in a metal-independent KDO8P synthase.’ Journal of
Molecular Biology, 390, 646-661.
Cucheval, A S.B., Al-Gobashy, M., Hemar, Y., Otter, D., and
Williams, M.A.K. (2009). ‘Direct measurements of interfacial
interactions between pectin and k-casein and implications for the
stabilization of calcium-free casein micelle mimics.’ Journal of
Colloid and Interface Science, 338 (2), 450-462.
Cucheval, A.S.B., Vincent, R.R., Hemar, Y., Otter, D., and Williams,
M.A.K. (2009). ‘Diffusing wave spectroscopy investigations of acid
milk gels containing pectin.’ Colloid and Polymer Science, 287 (6),
695-704.
Cucheval, A.S.B., Vincent, R.R., Hemar, Y., Otter, D., and Williams,
M.A.K. (2009). ‘Multiple particle tracking investigations of acid
milk gels using tracer particles with designed surface chemistries
and comparison with diffusing wave spectroscopy studies.’
Langmuir, 25 (19), 11827-11834.
Cummings, J.H., Mann, J.I., Nishida, C., and Vorster, H.H. (2009).
‘Dietary fibre: an agreed definition.’ The Lancet, 373, 365–366.
Dale, K., McAuley, K.A., Taylor, R.W., Williams, S.M., Farmer,
V.L., Hansen, P., Vorgers, S.M., Chisholm, A.W., and Mann, J.I.
(2009). ‘Determining optimal approaches for successful weight
maintenance: A 2 x 2 factorial randomised controlled trial.’
Canadian Medical Association Journal, 180 (10): E39-E46.
Dale, K.S., Mann, J.I., McAuley, K.A., Williams, S.M., and Farmer,
V.L. (2009). ‘Sustainability of lifestyle changes following an
intensive lifestyle intervention in insulin resistant adults:
Follow-up at 2-years.’ Asia Pacific Journal of Clinical Nutrition, 18
(1): 114-20.
Deglaire, A., Bos, C., Tomé, D., and Moughan, P.J. (2009). ‘Ileal
digestibility of dietary protein in the growing pig and adult
human.’ British Journal of Nutrition, 102, 1752-1759.
Deglaire, A., Fromentin, C., Fouillet, H., Airinei, G., Gaudichon,
C., Boutry, C., Benamouzig, R., Moughan, P.J., Tome, D., and Bos,
C. (2009). ‘Hydrolyzed dietary casein as compared with the intact
protein reduces postprandial peripheral, but not whole-body,
uptake of nitrogen in humans.’ American Journal of Clinical
Nutrition, 90, 1011-1022.
30
Riddet Institute Centre of Research Excellence Annual Report 2009
Dekker, J. W., Wickens, K., Black, P. N., Stanley, T. V., Mitchell, E.
A., Fitzharris, P., Tannock, G. W., Purdie, G., and Crane, J. (2009).
‘Safety aspects of probiotic bacterial strains Lactobacillus
rhamnosus HN001 and Bifidobacterium animalis subsp. lactis
HN019 in human infants aged 0-2 years.’ International Dairy
Journal, 19, 149-154.
Devenish, S.R.A. and Gerrard, J.A. (2009). ‘The role of quaternary
structure in (ß/a)8-barrel proteins: evolutionary happenstance or
a higher level of structure-function relationships?’ Organic and
Biomolecular Chemistry, 7, 833-839.
Dobson, R.C.J., Perugini, M.A., Jameson, G.B., and Gerrard, J.A.
(2009). ‘Specificity versus catalytic potency: The role of threonine
44 in Escherichia coli dihydrodipicolinate synthase mediated
catalysis.’ Biochimie, 91, 1036-1044.
Du, P., O’Grady, G., Egbuji, J.U., Lammers, W.J., Budgett, D.,
Nielsen, P., Windsor, J.A., Pullan, A.J., and Cheng, L.K. (2009).
‘High-resolution mapping of in vivo gastrointestinal slow
wave activity using flexible printed circuit board electrodes:
methodology and validation.’ Annals of Biomedical Engineering,
37 (4), 839-846.
Du, P., Li, S., O’Grady, G., Cheng, L.K., Pullan, A.J., and Chen,
J.D.Z. (2009). ‘Effects of electrical stimulation on isolated rodent
gastric smooth muscle cells evaluated via a joint computational
simulation and experimental approach.’ American Journal of
Physiology - Gastrointestinal and Liver Physiology, 297, G672-G680.
Du, P., O’Grady, G., Windsor, J.A., Cheng, L.K., and Pullan, A.J.
(2009). ‘A tissue framework for simulating the effects of gastric
electrical stimulation and in-vivo validation.’ IEEE Transactions on
Biomedical Engineering, 56 (12), 2755-2761.
Faville, R.A., Pullan, A.J., Sanders, K.M., Koh, S.D., Lloyd, C.M., and
Smith, N.P. (2009). ‘Biophysically-based mathematical modelling
of interstitial cells of Cajal slow wave activity generated from a
discrete unitary potential basis.’ Biophysical Journal, 96 (12)
4834-4852.
Fellahm A., Anjukandi, P., Waterland, M.R., and Williams M.A.K.
(2009). ‘Determining the degree of methylesterification of pectin
by ATR/FT-IR: Methodology optimisation and comparison with
theoretical calculations.’ Carbohydrate Polymers, 78 (4), 847-853.
Ferrua, M.J. and Singh, R.P. (2009). ‘Modeling the forced-air
cooling process of fresh strawberry packages. Part I: numerical
model.’ International Journal of Refrigeration, 32 (2), 335-348.
Ferrua, M.J. and Singh, R.P. (2009). ‘Modeling the forced air
cooling process of fresh strawberry packages. Part II: Experimental
validation of the flow model.’ International Journal of Refrigeration,
32 (2), 349-358.
Ferrua, M.J. and Singh, R.P. (2009). ‘Modeling the forced-air
cooling process of fresh strawberry packages. Part III: Experimental
validation of the energy model.’ International Journal of Refrigeration,
32 (2), 359-368.
Ferrua M.J. and Singh, R.P. (2009). ‘Design guidelines for the
forced-air cooling process of strawberries.’ International Journal
of Refrigeration, 32 (8), 1932-1943.
Fraser, R.D.B. and Parry, D.A.D. (2009). ‘The role of Beta-Sheets in
the structure and assembly of keratins.’ Biophysical Reviews, 1, 27-35.
Garvey, M., Gras, S. L., Meehan, S., Meade, S.J., Carver, J.A., and
Gerrard, J.A. (2009). ‘Protein nanofibres of defined morphology
prepared from mixtures of crude crystallins.’ International Journal
of Nanotechnology, 6, 258-273.
Han, K.-S., Boland, M., Singh, H., and Moughan, P.J. (2009). ‘The
in vitro anti-pathogenic activity of immunoglobulin concentrates
extracted from ovine blood.’ Applied Biochemistry and Biotechnology,
157, 442-452.
Hindmarsh, J. (2009). ‘Investigation of drying and re-hydration of
powdered dairy products with magnetic resonance imaging getting home with a FRST Fellowship.’ New Zealand Science Review,
66 (2), 74.
Hutchings, S.C., Bronlund, J.E., Lentle, R.G., Foster, K.D., Jones,
J.R., and Morgenstern, M.P. (2009). ‘Variation of bite size with
different types of food bars and implications for serving methods
in mastication studies.’ Food Quality and Preference, 20 (6), 456-460.
Janssen, P.W.M., Lentle, R.G., Hulls, C., Ravindran, V., and Amerah,
A.M. (2009). ‘Spatiotemporal mapping of the motility of the
isolated caecum of the chicken.’ Journal of Comparative Physiology
B, 179 (5), 593-604.
Kaur, L., Singh, J., and Singh, H. (2009). ‘Characterization of
Gum Ghatti (Angeissus latifolia): A structural and rheological
approach.’ Journal of Food Science, 72, E328-E332.
Kaur, L., Singh, J., Singh, H., and McCarthy, O.J. (2009). ‘Cassia
Gum: A novel galactomannan for use in starch based foods.’
Getreidetechnologie, 63 (4), 11-25.
Kemp, M., Edwards, B., Burgess, M., Clarke, W.E., Nicholson, G.,
Parry, D.A.D., and Davies, K.E. (2009). ‘Syncoilin isoform
organisation and differential expression in murine striated
muscle.’ Journal of Structural Biology, 165, 196-203.
Kim, Y., Kim, M.J., Han, K.S., Imm, J.Y., Oh, S., and Kim, S.H.
(2009). ‘Anticancer activity of lactoferrin isolated from caprine
colostrums on human cancer cell lines.’ International Journal
of Dairy Technology, 62 (2), 277-281.
Knoch, B., Barnett, M.P.G., Roy, N.C., and McNabb, W.C. (2009).
‘Review: Study of the effects of dietary polyunsaturated fatty acids:
Molecular mechanisms involved in intestinal inflammation.’
International Journal of Fats and Oils, 60, 8-21.
Knoch, B., Barnett, M.P.G., Zhu, S.T., Park, Z.A., Nones, K.,
Dommels, Y.E.M., Knowles, S.O., McNabb, W.C., and Roy, N.C.
(2009). ‘Genome-wide analysis of genes involved in dietary
eicosapentaenoic acid- and oleic acid-induced modulation in
colon inflammation of interleukin 10 gene deficient mice.’ Journal
of Nutrigenetics and Nutrigenomics, 2, 9-28.
Kong, F. and Singh, R.P. (2009). ‘Modes of disintegration of solid
foods in simulated gastric environment.’ Food Biophysics, 4 (3),
180-190.
Kong, F. and Singh, R.P. (2009). ‘Digestion of raw and roasted
almonds in simulated gastric environment.’ Food Biophysics, 4 (4),
365-377.
Kuhn, J., Delahunty, C.M., Considine, T., and Singh, H. (2009).
‘In-mouth flavour release from milk proteins.’ International Dairy
Journal, 19, 307-313.
Lentle, R.G. and Janssen, P. (2009). ‘A review of the roles of
filtration and expression in the processing of digesta with high
solid phase content.’ Comparative Biochemistry and Physiology –
Part A, 154 (1), 1-9.
Loveday, S.M., Hindmarsh, J.P., Creamer, L.K., and Singh, H.
(2009). ‘Physicochemical changes in a model protein bar during
storage.’ Food Research International, Elsevier, 798-806.
Loveday, S.M., Rao, M.A., Creamer, L.K., and Singh, H. (2009).
‘Review: Factors affecting rheological characteristics of fibril gels:
The case of ß-lactoglobulin and a-lactalbumin.’ Journal of Food
Science, 74, 47-55.
Lundin, L. and Golding, M. (2009). ‘Structure design for healthy
food.’ Australian Journal of Dairy Technology, 64, 68-74.
McGillivray, D.J., Mata, J.P., Zank, J., and White, J.W. (2009).
‘Nano- and microstructure of the interfaces between air, oil and
water.’ Langmuir, 25, 4065.
Mackintosh, S.H., Meade, S.J., Healy, J.P., Sutton, K.H., Larsen,
N.G., Squires, A.M., and Gerrard, J.A. (2009). ‘Wheat glutenin
proteins assemble into a nanostructure with unusual structural
features.’ Journal of Cereal Science, 49, 157-162.
Mallassagne-Bulgarelli, N. and McGrath, K.M. (2009). ‘Dynamics
of oil transfer in oil-in-water emulsions.’ Soft Matter, 5, 4804-4813.
Mann, J. (2009). ‘Alcohol and type 2 diabetes.’ International
Diabetes Monitor, 21, 35-36.
Mann, J. (2009). ‘Intakes of fruit juices and sugar-sweetened
beverages and risk of type 2 diabetes.’ International Diabetes
Monitor, 21, 193-195.
Mann, J. (2009). ‘Vegetarian diets.’ British Medical Journal, 339,
b2507.
Mann, J. and Nye, E.R. (2009). ‘Fad diets in Sweden, of all places.’
The Lancet, 374, 767-765.
Mann, J.I. and Cummings, J.H. (2009). ‘Possible implications for
health of the different definitions of dietary fibre.’ Nutrition,
Metabolism and Cardiovascular Diseases, 19, 226-229.
Melton, L.D., Smith, B.G., Ibrahim, R., and Schroeder, R. (2009).
‘Mannans in primary and secondary plant cell walls.’ New Zealand
Journal of Forestry Science, 39, 153-160.
Miner-Williams, W., Moughan, P.J., and Fuller, M.F. (2009).
‘Endogenous components of digesta protein from the terminal
ileum of pigs fed a casein-based diet.’ Journal of Agricultural and
Food Chemistry, 57, 2072-2078.
Miner-Williams, W., Moughan, P.J., and Fuller, M.F. (2009).
‘Methods for mucin analysis: a comparative study.’ Journal of
Agricultural and Food Chemistry, 57, 6029-6035.
Molan, A.L., Flanagan, J., Wei, W., and Moughan, P.J. (2009).
‘Selenium-containing green tea has higher antioxidant and
prebiotic activities then regular green tea.’ Food Chemistry, 114,
829-835.
Montoya, C.A. and Leterme, P. (2009). ‘Determination of the
digestible energy and prediction of the net energy content of
toasted and non-toasted canola meals from Brassica junceae and
Brassica napus in growing pigs by the total faecal collection and the
indigestible marker method.’ Canadian Journal of Animal Science,
89, 481-487.
Montoya, C.A., Lallès, J.P., Beebe, S., Souffrant, W.B., Molle, D.,
and Leterme, P. (2009). ‘Susceptibility of phaseolin (Phaseolus
vulgaris) subunits to trypsinolysis and influence of dietary level of
raw phaseolin on protein digestion in the small intestine of rats.’
British Journal of Nutrition, 101, 1324-1332.
Murti, R.A., Paterson, A.H.J., Pearce, D.L., and Bronlund, J.E.
(2009). ‘Stickiness of skim milk powder using the particle gun
technique.’ International Dairy Journal, 19 (3), 137-141.
Noisuwan, A., Hemar, Y., Wilkinson, B., and Bronlund, J.E. (2009).
‘Dynamic rheological and microstructural properties of normal
and waxy rice starch gels containing milk protein ingredients.’
Starch, 61 (3-4), 214-227.
Nones, K., Dommels, Y.E.M., Barnett, M.P.G., McNabb, W.C.,
Park-Ng, Z.A., Sheridan, S., and Roy, N.C. (2009). ‘Effect of
dietary curcumin and rutin on colonic inflammation and gene
expression in mdr1a-/- mice: a model of inflammatory bowel
diseases.’ British Journal of Nutrition, 101, 169-181.
Nones, K., Dommels, Y.E.M., Barnett, M.P.G., McNabb, W.C.,
Park-Ng, Z.A., Sheridan, S., and Roy, N.C. (2009). ‘Multidrug
resistance gene deficient mice have an altered caecal microflora
that precedes the onset of intestinal inflammation.’ Journal of
Applied Microbiology, 107 (2), 557-566.
O’Grady, G., Du, P., Egbuji, J.U., Wahabi, A., Lammers, W.J.E.P.,
Cheng, L.K., Pullan, A.J., and Windsor, J.A. (2009). ‘A novel
laparoscopic device for the measurement of gastrointestinal slow
wave activity.’ Surgical Endoscopy, 23 (12), 2842-2848.
Paterson, A.H.J. and Bronlund, J.E. (2009). ‘The practical
implications of temperature induced moisture migration in bulk
lactose.’ Journal of Food Engineering, 91 (1), 85-90.
Poulsen, R.C., Du Loots, T., Moughan, P.J., and Kruger, M.C.
(2009). ‘Ileal and faecal digestibility of daidzein and genistein and
plasma bioavailability of these isoflavones and their bioactive
metabolites in the ovariectomised rat.’ Molecular Nutrition and
Food Research, 53, S27-S35.
Riddet Institute Centre of Research Excellence Annual Report 2009
31
Scientific publications (continued)
Ravindran, V., Morel, P.C.H., Rutherfurd, S.M., and Thomas, D.V.
(2009). ‘Endogenous flow of amino acids in the avian ileum as
influenced by increasing dietary peptide concentrations.’ British
Journal of Nutrition, 101, 822-828
Rutherfurd, S.M. (2009). ‘Accurate determination of the amino
acid content of selected feedstuffs.’ International Journal of Food
Sciences and Nutrition, 60 Suppl. 7, 53-62.
Rutherfurd, S.M. and Sarwar-Gilani, G. (2009). ‘Review: Amino
Acid Analysis.’ Current Protocols in Protein Science, 58, 11.9.1-11.9.37.
Sarkar, A., Goh, K.K.T., and Singh, H. (2009). ‘Colloidal stability
and interactions of milk-protein-stabilized emulsions in an
artificial saliva.’ Food Hydrocolloids, 23, 1270-1278.
Sarkar, A., Goh, K.K.T., Singh, R.P., and Singh, H. (2009). ‘Behaviour
of an oil-in-water emulsion stabilized by ß-lactoglobulin in an
in vitro gastric model.’ Food Hydrocolloids. 23, 1563-1569.
Schroeder, R., Melton, L.D., Harris, P.J., Smith, B.G., and
Schmitt, U. (2009). ‘Plant cell walls: diversity and approaches to
understanding their function.’ New Zealand Journal of Forestry
Science, 39, 113-114.
Seimon, R.V., Wooster, T., Otto, B., Golding, M., Day, L., Little,
T.J., Horowitz, M., Clifton, P.M., and Feinle-Bisset, C. (2009).
‘The droplet size of intraduodenal fat emulsions influences
antropyloroduodenal motility, hormone release, and appetite in
healthy males.’ American Journal of Clinical Nutrition, 89, 1729-1736.
Sensula, B.M., Derrick, P.J., Bickerton, J.C., and Pazdur, A. (2009).
‘Mass spectrometric study of glucose and cellobiose produced
during enzymatic hydrolysis of a-cellulose extracted from oak
late-wood annual rings.’ Rapid Communications in Mass Spectrometry,
23 (13), 2070-2074.
Singh, H., Ye, A., and Horne, D. (2009). ‘Review: Structuring food
emulsion in the gastrointestinal tract to modify lipid digestion.’
Progress in Lipid Research, 28, 92-100.
Singh, J., Dartois, A., and Kaur, L. (2009). ‘Review: Starch
digestibility in food matrix.’ Trends in Food Science and Technology,
(available online) doi:10.1016/j.tifs.2009.12.001.
Singh, J., Kaur, L., McCarthy, O.J., Moughan, P.J., and Singh, H.
(2009). ‘Development and characterization of extruded snacks
from New Zealand Taewa (Maori potato) flours.’ Food Research
International, 42, 666-673.
Stanger, J., Tucker, N., Wallace, A., Larsen, N., Staiger, M., and
Reeves, R. (2009). ‘The effect of electrode configuration and
substrate material on the mass deposition rate of electrospinning.’
Journal of Applied Polymer Science, 112, 1729–1737.
Sugiarto, M., Ye, A., and Singh, H. (2009). ‘Characterisation
of binding of iron to sodium caseinate and whey protein isolate.’
Food Chemistry, 114, 1007-1013.
Sukumar, D., Vidyarthi, S.K., and Singh, R.P. (2009). ‘Impact of
blending of frying oils on viscosity and heat transfer coefficient at
elevated temperatures.’ Journal of Food Processing and Preservation,
DOI 10.1111/j.1745-4530.2008.00265.x.
Sun-Waterhouse, D., Chen, J., Chuah, C., Wibisono, R., Melton,
L.D., Laing, W., Ferguson, L.R., and Skinner, M.A. (2009). ‘Kiwifruitbased polyphenols and related antioxidants for functional foods:
kiwifruit extract-enhancing gluten-free bread.’ International Journal
of Food Sciences and Nutrition, 22, 1-14. Sun-Waterhouse, D., Wen, I., Wibisono, R., Melton, L.D., and
Wadwha, S. (2009). ‘Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing.’
International Journal of Food Science and Technology, 44, 2644-2652.
Sutherland, J., Miles, M.C., Hedderley, D., Li, J., Devoy, S., Sutton,
K., and Lauren, D. (2009). ‘In vitro effects of food components on
selected probiotic and pathogenic bacteria.’ International Journal of
Food Sciences and Nutrition, 60 (8), 717-727.
Tannock, G.W. (2009). ‘Review: Research for the 21st century: can
we draw a blueprint of the bowel ecosystem?’ Bioscience and
Microflora, 28, 75-80.
32
Riddet Institute Centre of Research Excellence Annual Report 2009
Thimm, J.C., Burritt, D.J., Ducker, W.A., and Melton, L.D. (2009).
‘Pectins influence microfibril aggregation in celery cell walls: An
atomic force microscopy study.’ Journal of Structural Biology, 168,
337-344.
Thompson, A.K., Couchoud, A., and Singh, H. (2009). ‘Comparison
of hydrophobic and hydrophilic encapsulation using liposomes
prepared from milk fat globule-derived phospholipids and soya
phospholipids.’ Dairy Science and Technology, 89, 99-113.
Vincent, R.R. and Williams, M.A.K. (2009). ‘Microrheological
investigations give insights into the microstructure and
functionality of pectin gels.’ Carbohydrate Research, 344 (14),
1863-1871.
Vincent, R.R., Cucheval, A., Hemar, Y., and Williams, M.A.K.
(2009). ‘Bio-inspired network optimization in soft materials Insights from the plant cell wall.’ The European Physical Journal, 28
(1), 79-87.
Werner, S.R.L., Jones, J.R., Paterson, A.H.J., Archer, R.H., and
Pearce, D.L. (2009). ‘Droplet impact and spreading on lecithinated
anhydrous milkfat surfaces.’ Journal of Food Engineering, 90, 525-530.
White, J.W., Perriman, A.W., McGillivray, D.J., and Lin, J.M.
(2009). ‘Protein interfacial structure and nanotoxicology.’ Nuclear
Instruments and Methods in Physics Research, 600 (1), 263-265.
Williams, M.A.K., Cucheval, A., Ström, A., and Ralet, M. (2009).
‘Electrophoretic behaviour of co-polymeric galacturonans
including comments on the information content of the
intermolecular charge distribution.’ Biomacromolecules, 10 (6),
1523-1531.
Xie, D., Xu, W.L., Foster K.D., and Bronlund, J. (2009). ‘Objectoriented knowledge framework for modelling human mastication
of foods.’ Expert Systems with Applications, 36 (3), 4810-4821.
Xu, W.L,. Fang, F., Bronlund, J., and Potgieter, J. (2009).
‘Generation of rhythmic and voluntary pattern of mastication
using Matsouka oscillator.’ Mechatronics, 19 (2), 205-217.
Ye, A., Cui, J., Taneja, A., Zhu, X., and Singh, H. (2009).
‘Evaluation of processed cheese fortified with fish oil emulsion.’ Food Research International, 42, 1093-1098.
Ye, A. and Hewitt, S. (2009). ‘Phase structures impact the
rheological properties of rennet-casein-based imitation cheese
containing starch.’ Food Hydrocolloids, 23, 867-873.
Ye, A., Hewitt, S., and Taylor, S. (2009). ‘Characteristics of
rennet-casein-based model processed cheese containing maize
starch: rheological properties, meltabilities and microstructures.’
Food Hydrocolloids, 23, 1220-1227.
Ye, A. and Taylor, S. (2009). ‘Characterization of cold-set gels
produced from heated emulsions stabilized by whey protein.’
International Dairy Journal, 19, 721-727.
Younghoon, K., Mae, J.K., Kyoung, S.H., Jee, Y.I., Sejong, O., and
Sae, H.K. (2009). ‘Anticancer activity of lactoferrin isolated from
caprine colostrum on human cancer cell lines.’ International
Journal of Dairy Technology, 26, 277-281.
Book Edited
Singh, J. and Kaur, L. (2009). Advances in Potato Chemistry
and Technology. Elsevier/Academic Press, USA.
Singh, R.P. and Erdogdu, F. (2009). Virtual Experiments in
Food Processing. 2nd edition. RAR Press, Davis, CA.
Singh, R.P. and Heldman, D.R. (2009). Introduction to Food
Engineering. 4th edition. Academic Press, London.
Book Chapters
Johns, M.L., Wilson, D.I., and Hindmarsh, J.P. (2009). ‘Magnetic
resonance studies of drop-freezing processes.’ In: Magnetic
Resonance Microscopy: Spatially Resolved NMR Techniques and
Applications. Codd, S.L. and Seymour, J.D. (Eds). John Wiley and
Sons, pp. 465-486.
Kaur, L. and Singh, J. (2009). ‘The role of galactomannan seed
gums in diet and health – a review.’ In: Recent Progress in Medicinal
Plants, Vol 24, Standardization of Herbal/Ayurvedic Formulations.
Govil, J.N. and Singh, V.K. (Eds). Studium Press LLC, USA, pp.
329-343.
Kong, F. and Singh, R.P. (2009). ‘Emerging Food Technologies’.
In: Process-Induced Food Toxicants: Occurrence, Formation,
Mitigation, and Health Risks. Stadler, R.H. and Lineback, D.R.
(Eds). John Wiley and Sons, pp. 621-643.
Liu, Q., Donner, E., Tarn, R., Singh, J., and Chung, H. (2009).
‘Advanced analytical techniques to evaluate the quality of potato
and potato starch.’ In: Advances in Potato Chemistry and Technology.
Singh, J. and Kaur, L. (Eds). Elsevier, pp. 221-248.
McCarthy, O.J. and H. Singh (2009). ‘Physico-chemical properties
of milk.’ In: Advanced Dairy Chemistry -III, Lactose, water, salts and
minor constituents. McSweeny, P.L.H. and Fox, P. F. (Eds). Springer,
New York, pp. 691-759.
Moughan, P.J. (2009). ‘Digestion and absorption of proteins and
peptides.’ In: Designing Functional Foods: Measuring and Controlling
Food Structure Breakdown and Nutrient Absorption.McClements, D.J.
and Decker. E.A. (Eds). Woodhead Publishing, pp. 148-170.
Singh, H. (2009). ‘Protein interactions and functionality of milk
protein products.’ In: Dairy-derived ingredients. Food and
nutraceutical uses. Corredig, M. (Ed). Woodhead Publishing,
Oxford, pp. 644-674.
Singh, H., Ye, A., and Thompson, A. (2009). ‘Nanoencapsulation
systems based on milk proteins and phospholipids’. Chapter 8.
In: ACS Symposium Series, Vol.1007, pp. 131-142.
Singh, J. and Kaur, L. (2009). ‘Introduction.’ In: Advances in Potato
Chemistry and Technology. Singh, J. and Kaur, L. (Eds). Elsevier,
pp. ix-xii.
Singh, J. and Kaur, L. (2009). ‘Novel applications and non-food uses
of potato: future perspectives in nanotechnology. Chapter 15. In:
Advances in Potato Chemistry and Technology, Singh, J. and Kaur, L.
(Eds). Elsevier, pp. 425-446.
Singh, J., Kaur, L., and McCarthy, J. (2009). ‘Potato starch and its
modification.’ In: Advances in Potato Chemistry and Technology,
Singh, J. and Kaur, L. (Eds). Elsevier, pp. 273-318.
Singh, J., Kaur, L., and Rao, M.A. (2009). ‘Textural and Rheological
Characteristics of Raw and Cooked Potatoes. In: Advances in Potato
Chemistry and Technology, Singh, J. and Kaur, L. (Eds). Elsevier,
pp. 249-272.
Singh, R.P. (2009). ‘Numerical Procedures.’ Chapter 7. In: Food
Science and Technology. Campbell-Platt, G. (Ed). Wiley-Blackwell,
Ames, IA, pp. 175-192.
Singh, R.P. (2009). ‘Food Engineering.’ Chapter 10. In: Food
Science and Technology. Campbell-Platt, G. (Ed). Wiley-Blackwell,
Ames, IA, pp. 247-278.
Singh, R.P., Erdogdu, F., and Rahman, M.S. (2009). ‘Specific Heat
and Enthalpy of Foods.’ Chapter 16. In: Food Properties Handbook.
2nd edition. Rahman, M.S. (Ed). CRC Publishers, Boca Raton,
pp. 517-543.
Tannock, G.W. (2009). ‘Microbial succession in gut health:
probiotics.’ In: Foodborne microbes: shaping the host ecosystem.
Jaykus, L-A., Wang, H.H., and Schlesinger, L.S. (Eds). ASM Press,
Washington, DC, USA, pp. 63-79 [ISBN 978-1-55581-405-2].
Tannock, G.W. (2009). ‘What pediatricians need to know about the
analysis of the gut microbiota.’ In: Probiotics and pediatric medicine.
Michial, S. and Sherman, P.M. (Eds). Humana Press, Totawa, NJ,
USA, pp. 17-28 [ISBN 978-1-60327-288-9].
Keynote and invited addresses
Monro, J. (2009). Homeostasis and the accuracy of functional
food values. Nutrition Society of Australia and Nutrition Society of
New Zealand Joint Annual Scientific Meeting, Newcastle, Australia,
8-11 December.
Moughan, P.J. (2009). Protein/amino acid determination of
diets and ingredients. International Postgraduate Seminar Advances
in Feed Evaluation Science, Wageningen, The Netherlands,
30 March-3 April.
Moughan, P.J. (2009). Educating the next generation in agriculture.
25th International Animal Health and Nutrition Symposium, Kentucky,
USA, 18 May.
Moughan, P.J. (2009). Describing dietary energy – do we need a
new approach? Nutrition Society of Australia and Nutrition Society of
New Zealand Joint Annual Scientific Meeting, Newcastle, Australia,
8-11 December.
Singh, H. (2009). Controlling milk protein interactions to
enhance powder functionality. 4th International Symposium
on Spray Dried Dairy Products, Melbourne, 15-17 April.
Singh, H. (2009). Interfacial engineering of food emulsions
to modify lipid digestion. The Japan Food Machinery Manufacturers’
Association Conference, Tokyo, Japan, 9-13 June.
Singh, H. (2009). Food structure assembly and nutrition: status
and prospects. NZIFST Conference 2009 – Food Elements: Putting the
pieces together, Christchurch, 23-25 June.
Singh, H. (2009). Delivery of bioactive lipids in functional foods.
28th ISF Congress, Sydney, Australia, 26-30 September.
Singh, H. (2009). Structuring food materials to control nutrient
bioavailability. Nutrition Society of Australia and Nutrition Society of
New Zealand Joint Annual Scientific Meeting, Newcastle, Australia,
8-11 December.
Ye, A. (2009). Understanding biopolymer interactions:
thermodynamic approaches from model systems to real foods.
238th American Chemical Society National Meeting, Washington DC,
16-20 August.
Papers in Published Conference Proceedings
Anderson, R.C., McNabb, W.C., and Roy, N.C. (2009). The effects
of human Lactobacillus fermentum isolates on in vitro colonic
barrier integrity and epithelial cell whole genome expression are
strain dependent. 6th European Nutrigenomics Conference (NuGO
week), p. 156, Montecatini Terme, Italy, 31 August-3 September.
Barnett, M.P.G., McNabb, W.C., and Roy, N.C. (2009). An
introduction to Nutrigenomics: Tailoring New Zealand foods
to match people’s genes. The Australian and New Zealand Laboratory
Animal Association (ANZLAA) 2009 Annual Conference, Wellington,
New Zealand, 1-3 September.
Bermingham, E.N., Barnett, M.P.G., McNabb, W.C., Zhu, Z.,
and Roy, N.C. (2009). Epigenetic effects of post-natal
supplementation of selenium and folate. 6th European
Nutrigenomics Conference (NuGO week), p. 143, Montecatini Terme,
Italy, 31 August-3 September.
Cheng, L.K., O’Grady, G., Du, P., Egbuji, J.U., Windsor, J.A., and
Pullan, A.J. (2009). Detailed Measurements of Gastric Electrical
Activity and their Implications on Inverse Solutions. Proceedings of
the 31st Annual IEEE Engineering and Medicine in Biology Conference,
pp. 1302-1305, Minneapolis, USA, 2-6 September.
Cooney, J.M., Barraclough, D., Laing, W., Barnett, M.P.G.,
Knoch, B., Dommels, Y.E.M., McNabb, W.C., and Roy, N.C.
(2009). Differential expression of proteins in mouse models of
human inflammatory bowel disease following dietary intervention
with polyunsaturated fatty acid or polyphenol rich diets.
6th European Nutrigenomics Conference (NuGO week), p. 158,
Montecatini Terme, Italy, 31 August-3 September.
Du, P., Qiao, W., O’Grady, G., Egbuji, J.U., Lammers, Q.J., Cheng,
L.K., and Pullan, A.J.(2009). Automated detection of gastric slow
wave events and estimation of propagation velocity vector fields
from serosal high-resolution mapping. Proceedings of the
31st Annual IEEE Engineering and Medicine in Biology Conference,
pp. 2527-2530, Minneapolis, USA, 2-6 September.
Riddet Institute Centre of Research Excellence Annual Report 2009
33
Scientific publications (continued)
Du, P., Shiyin, L., Cheng, L.K., Pullan, A.J., and Chen, J. (2009).
A virtual model for optimizing gastric electrical stimulation
protocols. Conference Proceedings for Digestive Disease Week, Chicago,
USA, 30 May-4 June.
Du, P., O’Grady, G., Egbuji, J.U., Lammers, W., Windsor, J.A.,
Cheng, L.K., Pullan, A.J. (2009). A new method for the highresolution mapping of human slow wave activity using flexible
printed circuit board electrodes. Conference Proceedings for Digestive
Disease Week, Chicago, USA, 30 May-4 June.
Egbuji, J.U., O’Grady, G.O., Du, P., Windsor, J.A., and Pullan,
A.J. (2009). Mechanisms of gastric arrhythmias in the porcine
model. HealthX NZ Conference, Auckland Medical School, Auckland,
11 September.
Ferrua, M.J., Marra, F., and Singh, R.P. (2009). PIV analysis of the
flow field within a closed system that simulates the peristaltic
movement of the stomach wall. IFT Annual Meeting. No 09-A-2619IFT, Anaheim, California, 6-9 June.
Gladine, C., Roy, N., Russ, A., Park Z., Morio, B., Chardigny, J. M.,
McNabb, W. C. and Comte, B. (2009). Modulations of aortic and
hepatic transcriptomes by docosahexaenoic acid during
atherosclerosis development: are there some dose/response
effects? 6th European Nutrigenomics Conference (NuGO week), p. 44,
Montecatini Terme, Italy, 31 August-3 September.
Huang, L., Xu, W.L., Torrance, J., and Bronlund, J.E. (2009).
Modeling and impedance control of a chewing robot with a 6RSS
parallel mechanism. Second International Conference, ICIRA 2009,
Singapore, December. Intelligent Robotics and Applications 5928,
pp. 733-743.
Hutchings, S.C., Foster, K.D., Bronlund, J.E., Lentle, R.G.,
Sun, C., Jones, J.R., and Morgenstern, M.P. (2009). Mastication
of peanuts embedded in different food matrices: a pilot study. The
delivery of functionality in complex food systems: Physically-inspired
approaches from nanoscale to microscale. 3rd International
Symposium, Wageningen, The Netherlands, 18-21 October.
Hutchings, S.C., Foster, K.D., Bronlund, J.E., Lentle, R.G.,
Sun, C., Jones, J.R., and Morgenstern, M.P.(2009). Mastication
of peanuts embedded in different food matrices: a pilot study.
3rd Annual Biomouth Symposium. Dunedin, 10-11 June, NZIFST
conference, Christchurch, July.
Kim, J.H.K., Bradshaw, L.A., Pullan, A.J., and Cheng, L.K. (2009).
Localization of multiple gastric slow waves from non-invasive
magnetic field measurements. Joint International
Neurogastroenterology and Motility meeting, Chicago, USA, 27-30 August.
Knoch, B., Nones, K., Barnett, M.P.G., Cooney, J.M., Barraclough,
D., Laing, W.A., McNabb, W.C., and Roy, N.C. (2009). Microbiota
and protein profiles of interleukin-10 gene-deficient mice are
altered when fed diets enriched in n-3 and n-6 polyunsaturated
fatty acids. 33rd Annual Scientific Meeting of Nutrition Society
of Australia & Nutrition Society of New Zealand, p. 115, Newcastle,
Australia, 8-11 December.
Knoch, B., Nones, K., Barnett, M.P.G., McNabb W.C., and Roy,
N.C. (2009). Microbiota profile of interleukin-10 gene-deficient
mice is altered when fed diets enriched in n-3 and n-6
polyunsaturated fatty acids. 6th European Nutrigenomics Conference
(NuGO week), p. 227, Montecatini Terme, Italy, 31 August-3 September.
Komuro, R., Cheng, L.K., Erickson, J.C., Bradshaw, L.A., and Pullan,
A.J. (2009). Validation of simulated gastric slow wave activity with
magnetic field recordings. Joint International Neurogastroenterology
and Motility Meeting, Chicago, USA, 27-30 August.
Loveday, S.M., Wang, X.L., Anema, S.G., and Singh, H. (2009).
Beta-lactoglobulin nanofibrils: optimising fibrillation kinetics &
manipulating fibril morphology. NZ Institute of Food Science and
Technology Annual Conference, Christchurch, 23-25 June.
Loveday, S.M., Wang, X.L., Rao, M.A., Anema, S.G., and Singh, H.
(2009). Tuning the properties of beta-lactoglobulin nanofibrils
with pH, NaCl and CaCl2. 6th NIZO Dairy Conference, Papendal,
The Netherlands, 30 September-2 October.
34
Riddet Institute Centre of Research Excellence Annual Report 2009
Meas, P., Paterson, A.H.J., Cleland, D.J., Bronlund, J.E., Mawson,
A.J., Hardacre, A., and Rickman, J. (2009). Relating rice grain
quality to conditions during sun drying. Post Harvest 2009 - Rice
Exhibition and Conference (5024), Bangkok, 15 July.
Meas, P., Paterson, A.H.J., Cleland, D.J., Bronlund, J.E., Mawson,
A.J., Hardacre, A., and Rickman, J. (2009). Mathematical model of
sun drying of rice. Post Harvest 2009 - Rice Exhibition and Conference
(5024), Bangkok, 15 July.
Meas, P., Paterson, A.H.J., Cleland, D.J., Bronlund, J.E., Mawson,
A.J., Hardacre, A., and Rickman, J. (2009). Measurement of bed
grain air conditions during sun drying of rice. Post Harvest 2009 Rice Exhibition and Conference (5024), Bangkok, 15 July.
Meas, P., Paterson, A.H.J., Cleland, D.J., Bronlund, J.E., Mawson,
A.J., Hardacre, A., and Rickman, J. (2009). Effects of different
sun drying methods on the drying time and the rice grain quality.
Post Harvest 2009 - Rice Exhibition and Conference (5024), Bangkok,
15 July.
Montoya, C.A., Neufeld, K., Kish, P., and Leterme, P. (2009).
Canola meals from yellow-seeded Brassica napus and B. junceae
have higher digestible and net energy content in pigs than the
meal from black-seeded B. napus. ADSA/CSAS/ASAS Joint Annual
Meeting, Montreal, 12-16 July.
Montoya, C.A., Neufeld, K., Kish, P., and Leterme, P. (2009).
Effect of grinding on the digestible and net energy content of field
peas (Pisum sativum) in growing pigs. ADSA/CSAS/ASAS Joint
Annual Meeting, Montreal, 12-16 July.
Montoya, C.A., Neufeld, K., Kish, P., and Leterme, P. (2009).
Digestible and net energy content of white and regular flakes
of yellow and black canola meals of Brassica napus and B. junceae
in growing pigs. 2009 ADSA/ASAS Midwest Section Annual Meeting,
Des Moines, Iowa, 16-18 March.
Montoya, C.A., Neufeld, K., Kish, P., and Leterme, P. (2009).
Evaluation of the prediction of the net energy content of canola
meal and full-fat canola seeds in growing pigs. 2009 ADSA/ASAS
Midwest Section Annual Meeting, Des Moines, Iowa, 16-18 March.
Moongngarm, A., Bronlund, J.E., and Grigg, N. (2009). Effect of
pre-processing of rice on chewing aspects and in vitro starch
digestibility. 3rd Annual Biomouth Symposium, Dunedin, 10-11 June.
O’Grady, G., Du, P., Egbuji, J.U., Lammers, W.J.E.P., Cheng,
L.K., Pullan, A.J., and Windsor, J.A. (2009). A novel device for the
minimally-invasive measurement of gastrointestinal slow wave
activity. International Surgical Conference, Adelaide, Australia,
September.
O’Grady, G., Du, P., Egbuji, J.U., Lammers, W.J.E.P., Cheng,
L.K., Pullan, A.J., and Windsor, J.A. (2009). Intra-operative
high-resolution mapping of human gastric slow wave activity.
International Surgical Conference, Adelaide, Australia, September.
O’Grady, G., Du, P., Egbuji, J.U., Lammers, W.J.E.P., Cheng, L.K.,
Pullan, A.J., and Windsor, J.A. (2009). Intraoperative mapping of
human gastric slow wave activity: initial results. Royal Australasian
College of Surgeons’ Annual Scientific Congress, Brisbane, Australia.
O’Grady, G., Du, P., Egbuji, J.U., Lammers, W.J.E.P., Cheng, L.K.,
Pullan, A.J., and Windsor, J.A. (2009). Intraoperative mapping of
human gastric slow wave activity: initial results. New Zealand
Association of General Surgeons Annual Meeting, Invercargill,
New Zealand.
O’Grady, G., Du, P., Egbuji, J.U, Lammers, W.J.E.P., Cheng, L.K.,
Pullan, A.J., and Windsor, J.A. (2009). High-resolution mapping
of human gastric slow wave activity: methods and first results.
Conference Proceedings for Digestive Disease Week, Chicago, USA,
30 May-4 June.
O’Grady, G., Egbuji, J.U., Du, P., Lammers, W.J.E.P., Mahab,
A., Cheng, L.K., Pullan, A.J., and Windsor, J.A. (2009). A novel
laparoscopic device for the measurement of gastrointestinal slow
wave activity and in-vivo validation. Conference Proceedings for
Digestive Disease Week, Chicago, USA, 30 May-4 June.
O’Grady, G., Egbuji, J.U,. Du, P., Cheng, L.K., Pullan, A.J.,
and Windsor, J.A. (2009). High-frequency gastric electrical
stimulation for the treatment of gastroparesis: A meta-analysis.
Conference Proceedings for Digestive Disease Week, Chicago, USA, 30
May-4 June.
Paterson, A.H.J., Murti, R.A., Pearce, D., and Bronlund, J.E.
(2009). Comparison of particle gun vs. fluid bed methods for
measuring stickiness point. 4th International Symposium on Spray
Dried Dairy Products, Melbourne, Australia. 15-17 April.
Pleasants, A.B., Shorten, P.R., Le Roux, G., Jones, R., and
Soboleva, T.K. (2009). Modelling the shelf life of fresh meat –
practical experience. Invited paper. 55th International Congress of
Meat Science and Technology, Meat – Muscle, Manufacturing and
Meats, Denmark, August.
Rao, M.A., Loveday, S.M., Creamer, L., and Singh, H. (2009). Phase
behavior of high-concentration sodium caseinate dispersions
derived from rheological data. The 238th American Chemical Society
National Meeting, Washington DC, 16-20 August.
Rao, M.A., Loveday, S.M., Creamer, L.K., and Singh, H. (2009).
Rheology of nanometer- and micrometer-scale food dispersions
and gels. The Institute of Food Technologists Annual Conference,
Anaheim, CA, 6-9 June.
Russ, A.E., Barnett, M.P.G., McNabb, W.C., Anderson, R.C.,
Reynolds, G.W., and Roy, N.C. (2009). Dietary ruminant milk and
soy solids differentially affect body growth in the interleukin-10
gene-deficient mouse model of intestinal inflammation. 33rd Annual
Scientific Meeting of Nutrition Society of Australia & Nutrition Society
of New Zealand, p. 25, Newcastle, NSW, Australia, 8-11 December.
Rutherfurd, S.M. and Moughan, P.J. (2009). Determining
available lysine in processed feedstuffs. Proceedings of the Massey
University Advancing Pork Production Seminar, pp. 7-10,
Palmerston North, New Zealand.
Sarkar, A., Horne, D.S., and Singh, H. (2009). Interactions of
milk-protein stabilized emulsions with pancreatin and/or bile
salts in an in vitro intestinal model system. 6th NIZO Dairy
conference, Papendal, The Netherlands, 30 September-2 October.
Shorten, P.R., Soboleva, T.K., and Pleasants, A.B. (2009).
Probabilistic modelling of the growth of spoilage bacteria on chilled
food products. The 3rd International Conference on Environmental,
Industrial and Applied Microbiology, Lisbon, Portugal, 2-4 December.
Te Morenga, L.A., Mann, J.I., Levers, M.T., Brown, R.C., and
Williams, S.M. (2009). High protein diets - better than
conventional low fat, high fibre diets? 33rd New Zealand Society for
the Study of Diabetes Annual Scientific Meeting, Dunedin, 1-3 July.
Te Morenga, L.A., Mann, J.I., Levers, M.T., Brown, R.C., and
Williams, S.M. (2009). Are high carbohydrate diets the best choice
for overweight women. 33rd Annual Scientific Meeting of Nutrition
Society of Australia & Nutrition Society of New Zealand, Newcastle,
NSW, Australia, 8-11 December.
Yao, H., Foster, K., and Bronlund, J. (2009). Monitoring tongue
movement during feeding using an Articulograph. 3rd Annual
Biomouth Symposium, Dunedin, New Zealand, 10-11 June.
CONFERENCE presentations
Archer, R. (2009). Personal perspectives on getting the best from
industry-university collaboration in future food research
development. Riddet Institute National Conference: the Future of Food,
Palmerston North, 16-18 February.
Boland, M. (2009). The Riddet Institute Centre of Research
Excellence. NZIFST Conference 2009 – Food Elements: Putting the
pieces together, Christchurch, 23-25 June.
Chung, S. (2009). The role of whey protein in body weight
management. Riddet Institute National Conference: the Future of Food,
Palmerston North, 16-18 February.
Das, S. (2009). Research commercialisation interface – focusing
on food and beverage industry. 11th Annual Food Regulation and
Labelling Standards Conference, Sydney, 9-10 November.
Egbuji, J.U., Du, P., O’Grady, G., Lammers, W.J., Cheng, L.
Windsor, J., and Pullan, A. (2009). High-resolution mapping
of gastric electrical activity. NZIFST Conference 2009 – Food
Elements: Putting the pieces together, Christchurch, 23-25 June.
Ferrua, M.J. (2009). Use of computational fluid dynamics to model
the gastric motility during digestion. NZIFST Conference 2009 – Food
Elements: Putting the pieces together, Christchurch, 23-25 June.
Kaur, L. (2009). Eating kiwifruit: A key to healthy digestion.
NZIFST Conference 2009 – Food Elements: Putting the pieces together,
Christchurch, 23-25 June.
Larsen, N. (2009). Nanotechnology and future foods. Riddet
Institute National Conference: the Future of Food, Palmerston North,
16-18 February.
Lentle, R. (2009). Digesta flow: the first hurdle in digestion and
absorption. Riddet Institute National Conference: the Future of Food,
Palmerston North, 16-18 February.
Loveday, S.M. (2009). Tuning the properties of beta-lactoglobulin
nanofibrils with pH, NaCl and CaCl2. 6th NIZO Dairy Conference,
Papendal, The Netherlands, 1 October.
McNabb, W. (2009). Molecular nutrition and gastrointestinal
function. Riddet Institute National Conference: the Future of Food,
Palmerston North, 16-18 February.
Pullan, A. (2009). Modelling the human stomach. Riddet Institute
National Conference: the Future of Food, Palmerston North, 16-18
February.
Rao, M.A. (2009). Rheological characteristics of fibril gels of whey
proteins. Riddet Institute National Conference: the Future of Food,
Palmerston North, 16-18 February.
Riou, E. (2009). Effects of added calcium on heat-induced
denaturation and gelation of whey proteins. Riddet Institute
National Conference: the Future of Food, Palmerston North,
16-18 February.
Roy, N.C. and McNabb, W.C. (2009). Understanding the molecular
interactions between our food, our microbes and us. Japan –
New Zealand Functional Foods Workshop, Palmerston North,
30-31 July.
Rutherfurd, S.M. (2009). Determining available lysine
in processed feedstuffs. Massey University Advancing Pork
Production Seminar, Palmerston North, New Zealand, 8 June.
Sarkar, A. (2009). Behaviour of ß-lactoglobulin-stablized
oil-in-water emulsion in a simulated gastric fluid. Riddet Institute
National Conference: the Future of Food, Palmerston North, 16-18
February.
Sarkar, A. (2009). In vitro evaluation of interactions of milk
protein stabilized oil-in-water emulsion with artificial saliva.
NZIFST Conference 2009 – Food Elements: Putting the pieces together,
Christchurch, 23-25 June.
Sengupta, R. (2009). Comparative molecular analyses of
Lactobacillus fermentum strains affecting intestinal barrier
integrity. NZIFST Conference 2009 – Food Elements: Putting the pieces
together, Christchurch, 23-25 June.
Singh, H. (2009). Functional foods and nanotechnology: current
status and opportunities. Australian Food Science and Technology
Conference, Brisbane, Australia, 13-16 July.
Singh, R.P. (2009). Advances in modelling the human digestive
process to develop foods for novel benefits. Riddet Institute
National Conference: the Future of Food, Palmerston North,
16-18 February.
Wang, X.L. (2009). Heat-induced ß-lactoglobulin fibrils – fibril
formation and the effect of pH on fibril formation. Riddet Institute
National Conference: the Future of Food, Palmerston North,
16-18 February.
Riddet Institute Centre of Research Excellence Annual Report 2009
35
Riddet Institute at a glance
The Riddet Institute is engaged in discovery-based scientific research
into the structure and behaviour of complex food systems and how these
interact with the consumer to influence quality of life.
The Institute is a Government-funded Centre of Research Excellence
The Riddet Institute is named after Professor
William Riddet (1898-1958), a pioneer in food science
and university education.
62 7
45
scientific staff
nationwide
post-graduate
scholars
support staff
Riddet Institute income 2009 ($000)
Total $5.86 million
Breakdown
of other
income –
$2,725
TEC CoRE operational – $3,135
FRST/other Govt – $857
Other income – $2,725
PBRF – $473
Trusts and Massey – $52
Industry (NZ and
overseas) – $1,343
36
Riddet Institute Centre of Research Excellence Annual Report 2009
Our partners
Contact
Riddet Institute
Headquarters – Massey University
Palmerston North
Cnr University Avenue and Orchard Road
Massey University, Palmerston North.
Private Bag 11222
Palmerston North 4442
New Zealand
Phone:
+64 6 350 5284
Facsimile: +64 6 350 5655
Email:
[email protected]
www.riddet.ac.nz