2018 ANNUAL REPORT - Riddet

A New Zealand Centre of Research Excellence hosted by Massey University

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OUR VISION ................................... 04

OUR MISSION .......................................................05

CHAIRMAN’S REPORT .....................................................06

DIRECTOR’S REPORT .................................................................. 08

STRATEGIC OUTCOMES 2018 ............................................................ 10

HIGHLIGHTS 2018 ...................................................................................... 12

MĀORI STRATEGY ............................................................................................14

WORLD-CLASS SCIENCE .................................................................................16

INTERNATIONAL COLLABORATIONS ......................................................... 26

IMPACT ............................................................................................................... 28

DEVELOPING TOMORROW’S LEADERS ................................................ 32

SPOTLIGHT ON RECENT ALUMNI .................................................... 36

AWARDS AND ACHIEVEMENTS ................................................ 37

FOCUS ON PEOPLE ............................................................ 40

FINANCIALS ......................................................... 47

PUBLICATIONS ................................49CO

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The Institute integrates partner organisations and disciplines,

leading an ‘NZ Inc.’ approach to food research, and generates knowledge and capability that transforms the

New Zealand food industry.

The Riddet Institute is a world-best research centre

in food and related sciences, providing fundamental scientific understanding and training for a

new generation of science leaders.

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The Riddet Institute is the pre-eminent centre in New Zealand for the science of food, nutrition and supporting disciplines, carrying out the fundamental and strategic research that will lead to tomorrow’s innovation in high-margin food products and processes.

The Riddet Institute acts as the leader and integrator for New Zealand food science, setting the standard for cross-organisation, cross-discipline collaboration and facilitating knowledge transfer to industry through strong networks and partnerships.

The Riddet Institute recruits and develops highly qualified scientists in food science and supporting disciplines, increasing the capability and capacity to drive innovation in the food industry.

The Riddet Institute shows national leadership by raising awareness with the food industry and policy-makers of key global issues related to agrifood.

The Riddet Institute positively influences, not only the New Zealand food industry, but also the wider community’s economic and social well-being.

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‘The Riddet Institute remains strong and the team is committed to its continued success.’

OUR (FOCUS) ON GOVERNANCE

Kia ora koutou, 2018 was an industrious and very productive year for the Riddet Institute Centre of Research Excellence (CoRE). The Institute’s fulfilment towards its primary goals has been exemplary – and the future is bright for New Zealand’s pre-eminent food science network.

During 2018, there were some changes in Board membership. We said farewell to Professor Tracey McIntosh, who resigned as Māori representative on the Board. We will appoint a new Māori representative in 2019. Peter Landon-Lane also stepped down as the Plant & Food Research representative and was replaced by David Hughes (as the incoming CEO of Plant & Food Research). I extend to both Tracey and Peter my sincere appreciation for their long tenures (2009-2018) and unwavering support for the Institute. I would also like to thank all of the current members for their ongoing advice and support for the Institute.

One of the most significant changes to the Institute’s management in 2018 was the move to a single director, Distinguished Professor Harjinder Singh, supported by Professor Warren McNabb as deputy director. Under their leadership, the Riddet Institute remains strong and the team is committed to its continued success. Outgoing co-director, Distinguished Professor Paul Moughan, took the new position of Fellow Laureate and continues to provide valuable strategic advice. This report demonstrates the depth and breadth of the science they oversee, as well as new developments in collaborative relationships with both researchers and industry, leadership in agrifood strategy and support for Māori initiatives.

It was marvellous to welcome a new member of our Scientific Advisory Panel during the year. Professor Teresa Davis, Baylor College of Medicine, USA visited the Institute twice in 2018. During her first visit to us, she gave a very well received public lecture.

On behalf of the Board, I would like to thank everyone who contributed to the success of the Riddet Institute for such a rewarding and diverse year. The achievements in this report are varied and a true reflection of the high-quality research, perseverance and enthusiasm of every member of the team. I was personally delighted to attend the Riddet Institute Summit on ‘Balancing People, Planet and Prosperity’ in Wellington in December to see the strong engagement of attendees from across the food and government sectors and was encouraged by the positive discussion generated.

2018 finished strongly, with news of a technology transfer to the food giant, Nestlé, demonstrating once again that the Riddet Institute is a leading force in food science research, not just in New Zealand but globally.

Dr Kevin MarshallChair, Riddet Institute CoRE

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‘I am very pleased to share our 2018 Annual Report, highlighting our collective achievements and the potential on the horizon.’

Tēnā koutou katoa, it has been a full year since I took the reins as Director of the Riddet Institute and I am delighted with the year’s progress and results. As a team, we have continued to succeed in our key areas of food and nutritional sciences, the training of future leaders, and the strengthening of our academic and industry partnerships and networks.

But we have also forged ahead with renewed areas of interest and new strategic partnerships and directions. This report is full of significant achievements that makes me immensely proud to be the Riddet Institute’s Director and I see a strong future in all our activities.

The Riddet Institute has hit an all-time high number in our PhD students – we have now surpassed 100 with our current group of active scholars. This strength in numbers has resulted in students coming together to collaborate, generate new ideas and create a peer support network. They are eager to learn, progress and go out into industry to connect with future employers through our internship scheme. Observing this group of future food science and industry leaders, I believe we remain in a strong position, not only for 2019 in New Zealand, but also longer term for taking our science to the rest of the world.

Scientific excellence and impact remains a key focus and I am delighted to see international recognition for our science in the last year. Nestlé, the biggest global food company, acquired our iron-fortification technology and we have had major international media interest in our work. There can be no greater reward for a food scientist than seeing your research outcomes making an impact on the world stage. The scientific calibre and reputations of our staff and students remain high, with continued international recognition of their achievements and another excellent year for scientific publications.

The Riddet Institute’s role in national and global thought leadership was

strong in 2018. Our Summit - ‘Balancing People, Planet and Prosperity’ - in December was a highlight of the week we spent with Professor Louise O. Fresco, President of Wageningen University & Research, The Netherlands. We hosted lectures for public dissemination of scientific knowledge and strove to lead in new research areas with new collaborators.

Our relationships with the New Zealand food industry and research partners remains strong and has progressed in new directions over the year. Our strategic partnership with AgResearch has been further strengthened, with the new AgResearch-Massey University Food Science Facility on the Massey University campus nearing completion. Our new Māori agribusiness collaborators have sought our knowledge and expertise, and have joined us in our significant MBIE-funded Milk Means More (NZ3M) programme. These new partnerships present new challenges, new scientific areas to explore and opportunities to contribute to the greater Māori economy and communities.

We greatly appreciate our Scientific Advisory Panel for its input and advice on our science programme and we would like to thank the Board for its continuing support and encouragement.

Noho ora mai i roto i ngā manaakitanga katoa,

OUR (FOCUS) ON MANAGEMENT

Harjinder Singh PhD, FRSNZ, FIAFoST, FIFT, FNZIFSTDistinguished ProfessorDirector, Riddet Institute

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A critical mass in food science and related disciplines fostering inter-disciplinary and inter-institutional collaborations and showcasing New Zealand science excellence.

201Journal articles published

= 16 journal articles

77%Of the articles published in the top quartile of journals

The average number of authors on 2018 journal articles:

6.2Satellite symposium at the 14th International Symposium on the Digestive Physiology of Pigs hosted on the topic of ‘The pig as a nutritional model for the human’

23Overseas student interns from 7 countries hosted

MoU signed and renewed with University of Leeds, UK, and Kumamoto University, Japan

An enhanced capability and capacity for food research and food innovation in the New Zealand agrifood sector through targeted postgraduate and postdoctoral education and training.

Innovation in the New Zealand food industry for economic benefit through original research in food science and nutrition; connecting with food companies to transfer advanced knowledge and catalysing research investment by industry.

9Overseas scientists hosted

Riddet Institute session held at International Union of Food Science & Technology (IUFoST), Mumbai, India

Colloquium organised in conjunction with 3-day Riddet Institute Conference

New Riddet Institute Student Society formed

5Student workshops held

13Student travel grants awarded

53New students recruited/aligned

37Students presented at national and international conferences

3Student overseas placements awarded

100Over 100 postgraduate students now working within Riddet Institute CoRE and aligned programmes

Launch of prototype product using ProBioLife technology with Alpha Group

258 Enquiries from food SMEs, resulting in 117 projects

Dr Jeremy Hill, Chief Science and Technology Officer, Fonterra, appointed Adjunct Professor of the Riddet Institute 6

new strategic industry relationships well underway, 3 of which with Māori agri-business.

Major deal to commercialise FERRI PROTM technology signed with Nestlé

The formation of

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A world-leading, informed and engaged agrifood sector in New Zealand by providing a leadership

role within the wider agrifood community; highlighting trends and opportunities in food for businesses and policy makers; promoting informed public debate on issues concerning food, its sustainable production and global food security; and highlighting the critical importance of science, science education and innovation in a rapidly changing world.

OUR (FOCUS) ON OUTCOMES

Improved economic and educational outcomes for Māori by facilitating

innovation by Māori food companies; and supporting Māori students to pursue education in food science and related disciplines and careers in the food industry.

Contribution towards the prevention and management of lifestyle diseases through knowledge on the effects of food on human health.

Dairy industry workshop ‘Positioning Dairy for the Future’ organised with AgResearch in August Launch of

Sustainable Nutrition InitiativeTM

3Public lectures delivered with international speakers

LinkedIn Profile increasing

Riddet Agrifood Summit held in Wellington with high profile speakers on the subject of: ‘Balancing People, Planet and Prosperity: New Zealand's role as a world future food producer’

New partnerships with Māori companies: Miraka, Maui Milk (as part of NZ3M)

4 Māori summer scholarships awarded

Participation and facilitation of SING Aotearoa (Summer Internship for Indigenous Peoples in Genomics)

Discussions towards strategic partnerships with Wakatū Incorporation and NUKU ki te PukuTM Māori business cluster

Investigators at the University of Otago (Professor Jim Mann, Principal Investigator, and Professor Indrawati Oey, Principal Investigator) and the Victoria University of Wellington (Dr Lisa Te Morenga, Associate Investigator) study the effect of grain structure in baked products on health outcomes

Professor Mann and Dr Te Morenga identified that higher intakes of fibre and whole grains were associated with reduced heart disease, type 2 diabetes and some cancers, and reduced mortality

Professor Manohar Garg (Principal Investigator) studies the lipaemic index to describe the potential metabolic effects linked with the rate of lipid digestion from different foods

Professor Sally Poppitt (Principal Investigator) is investigating fundamental mechanisms that underpin the increased satiety response to higher protein foods

Professor Mann is Challenge Director of the Healthier Lives National Science Challenge

The Proteos progamme recognised by The United Nations Food and Agricultural Organisation (FAO) is to establish a global database of foods based on their protein quality

Distinguished Professor Paul Moughan continued to contribute to the Global Dairy Platform’s Nutritional Security Advisory Council on world food security and sustainability

Professor Elaine Rush (Associate Investigator) is the Scientific Director of the NZ Nutrition Foundation

Professor Mann is a member of the Diet and Health subgroup of the WHO Nutrition Guidance Expert Advisory Group (NUGAG)

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This year, we saw a continuation of our role as the pre-eminent centre for food and nutritional science in New Zealand, setting the standard for cross-organisation, cross-discipline collaboration and facilitating knowledge transfer to industry through strong networks and partnerships.

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Riddet Institute hosted visit of the leader of the world’s best agrifood universityThe Riddet Institute was proud to host the President of the world’s leading agrifood university, Professor Louise O. Fresco, who visited New Zealand in December. A significant highlight, the visit was an important milestone in the relationship between Wageningen University, the Riddet Institute and Massey University. The Riddet Institute has a special relationship with Wageningen University, a collaboration that has lasted over 30 years and continues to grow each year.

Milk Means More (NZ3M) funding successThe Riddet Institute was awarded $11,268,560 in MBIE Endeavour Funding, for their research project Milk Means More (NZ3M). The project is a collaboration between the Riddet Institute, Massey University School of Food and Advanced Technology, AgResearch and the University of Auckland. The project was co-developed with The a2 Milk Company, The Dairy Goat Cooperative, Fonterra, Landcorp, Maui Milk, Miraka, NIG Nutritionals, Spring Sheep Milk Co. and Synlait.

Distinguished Professor Paul Moughan receives research medalThe Netherlands’ top university and world leader in food science research, Wageningen University & Research, has awarded its silver medal to a Riddet Institute Fellow Laureate, Distinguished Professor Paul Moughan. This is in recognition of his long and distinguished career in protein science. He is the only honouree outside the university to receive the Wageningen Silver Medal since international recipient Kofi Annan, Secretary-General United Nations, in 2008.

Top honours for Riddet Institute researchers2018 saw researchers receive prestigious awards for their work. Distinguished Professor Harjinder Singh became the first New Zealander to receive the American Dairy Science Association Distinguished Service Award. Professor R. Paul Singh received an honorary doctorate from Guelph University in recognition of his contribution to research; Dr Nigel Larsen received a lifetime achievement award for his contribution to food science; and Professor Clive Davies became the only New Zealander to become a Fellow of the American Institute of Chemical Engineers.

Riddet Institute Agrifood SummitThe Riddet Institute hosted a national Agrifood Summit attended by food industry leaders, food scientists and governmental policy advisors in December. The delegates discussed the notion of feeding the growing world population, dealing with an obesity and nutritional crisis, and how New Zealand is going to take its place as a key food producer (see page 31).

Landmark study in the LancetRiddet Institute researchers Professor Mann, Dr Te Morenga and Ms Mete received global media attention with their article in the Lancet entitled ‘Carbohydrate quality and human health: a series of systematic reviews and meta analyses’ (see page 29). Their conclusions regarding the role of fibre in a healthy diet were reported by over 50 news media outlets, including on the front page of The Times. Their review will form the basis of new WHO healthy eating guidelines.

Building work started on new food research facilityBuilding started in February on the $45 million AgResearch and Massey University Food Science Facility, which will accommodate staff and students from the two organisations, as well as the Riddet Institute. This new food research facility will be New Zealand's largest and will feature laboratories and shared spaces focused around education and research into meat and dairy in a three-storey building.

Nestlé acquires Riddet Institute technologyGlobal food company Nestlé has acquired a novel technology developed by Riddet Institute scientists that will enable it to address iron deficiency - the world’s most important nutritional deficiency, affecting over 1.6 billion people (see page 29). This technology transfer indicates the strong working relationship developed with Nestlé, and its interest in the food science and nutrition research capability at the Riddet Institute.

Marsden Fund successRiddet Institute researchers Professor Jameson and Professor Williams received $935,000 from the Royal Society Te Apārangi Marsden Fund in November. The project, ‘Pectin methylesterases: tuning pectin function with complex variations upon a simple theme’, will look at structural components of plant cells to create 'designer' pectins with potential applications across biotechnology. The group will apply state-of-the-art biophysical techniques, including optical tweezers (see page 18), and X-ray diffraction.

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STRATEGY

MĀORI

The Riddet Institute refreshed its Māori strategy in 2018. We are committed to supporting the academic and economic success of Māori by building strategic alliances within the Māori agrifood economy and by providing our technical know-how to the research and development activities of Māori enterprises.

OUR (FOCUS) ON MĀORI STRATEGY

The Riddet Institute is committed to helping promote Māori success. The Institute has been building connections and strategic alliances with Māori groups to offer R&D expertise and, through the Institute’s networks, offering support to Māori-led education initiatives.

Supporting Māori Success

The Riddet Institute refreshed its Māori Strategic Framework in 2018, looking to support the success of Māori by deepening its engagement with iwi, hapū, organisations and individuals. The refocused framework better defines how the Institute can contribute to agrifood innovation, thereby supporting Māori businesses and the subsequent growth of Māori communities. We refined the goals and actions that will facilitate the Institute to realise its Treaty of Waitangi commitments by promoting both commercial and academic

development for Māori and, through a co-design process, ensuring that our activities are grounded in kaupapa Māori.

The Riddet Institute is joining in meaningful opportunities that help to encourage Māori to pursue education in food science and nutrition (and careers in food research or the food industry). In addition, the Institute has continued to explore new ways of collaborating on key partner initiatives facilitating Māori aspirations and success. This not only supports our Māori strategy but also continues to build our critical mass in food science and nutrition to underpin the New Zealand food industry. In November 2018, we initiated summer scholarships at the Universities of Otago and Victoria to encourage Māori participation in food sciences and related disciplines (see page 33) and we will offer further Māori scholarships and projects at our partner universities in 2019 and beyond. We also contributed to SING Aotearoa’s residential learning scheme for Māori with an interest in genomics, held at Massey University.

We are establishing strategic working relationships with a number of Māori businesses and business clusters. Our relationships with Māori organisations are in various stages of development and we will provide strategic scientific guidance for each organisation, dependent on their individual needs. The end of 2018 saw significant progress in our Māori relationships, which will continue to be developed and enriched over the coming months.

Rian Sanerive, who received a Māori Summer Scholarship in 2018 (see page 33).

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SCIENCE

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Our critical mass of high-achieving food science and related scientists, fostering inter-disciplinary and inter-institutional collaborations, both in New Zealand and around the world, provides fundamental scientific understanding and generates knowledge to transform the New Zealand food industry.

Natural foods have evolved to create an assembly of complex, hierarchical structures. Foods are inherently complex in nature and behave very differently from the ideal systems studied within chemistry and physics.

Many of the nutrients and physiologically active substances in foods are contained within these complex matrices. Food structure therefore plays a large part in influencing nutrient bioavailability (liberating trapped nutrients in absorbable form for the human body to use), rates of absorption and, often, health outcomes. In addition, the breakdown of the food matrix is a major controlling factor for the perception of texture and flavour in the mouth.

Fundamental food structure studies are the mainstay of food science research at the Riddet Institute. The modification of food structures during food-processing operations and the behaviour of both natural and processed structures in the environments of the human oral cavity and gastrointestinal tract are our main areas of interest. Quantifying the relationship between structural attributes and product functionality, in particular the dynamic aspects of the release of nutrients and bioactive compounds, is crucial for food product design. The main challenge in understanding these complex structures is to

identify the key structural elements, their interactions and how they change continuously with time and with the external environment during processing and storage and, most importantly, during eating and digestion. This underpinning knowledge, using sophisticated analytical tools, strongly integrates with all the other research projects. The concept of ‘food structure design’ has never been more important, particularly in relation to developing foods with reduced levels of fat, salt and sugar for example, or using alternative ingredients or raw materials. Structuring food in such a way that bulk properties and in-mouth behaviour remain stable, with no compromise on product acceptability, is vital for meeting the challenge of producing foods explicitly for a new generation of health attributes.

Leading scientists, together with emerging young scientists drawn from different disciplines and

across partner organisations, collaborate to harness the tools of the physical sciences and engineering to understand complex problems in food science. Several investigators are Principal Investigators and Associate Investigators with the MacDiarmid Institute and the Maurice Wilkins Centre, providing excellent synergies among CoREs. Fundamental scientists working in areas such as nuclear magnetic resonance (NMR), atomic force microscopy (AFM), mass spectrometry (MS) and X-ray diffraction work together with New Zealand’s leading food science and engineering teams to advance our understanding of food materials. The platform involves a number of active international collaborations with leading scientists from the Quadram Institute, University of Cambridge and University of Leeds (UK), INRA and Université de Picardie (France), USDA and Ohio State University (USA), and the University of British Colombia (Canada).

OUR (FOCUS) ON WORLD-CLASS SCIENCE

Distinguished Professor Harjinder SinghPrincipal Investigator Massey University

RESEARCH EXAMPLE / 01

FOOD MATERIALS AND STRUCTURES

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Riddet Institute scientists have been exploring techniques to investigate single molecule or single particle interactions within foods. Optical tweezers provide leaps in our understanding of how these systems behave. Applied to food systems, this information could lead to revolutionary new understanding for structure and design.

One aspiration of food research is to be able to look at interactions within food at a molecular level. In the field of biophysics, we can increasingly examine molecules such as DNA and proteins. But the challenge for the Riddet Institute is more complex – can we do experiments on single molecules of polysaccharides to be able to understand their interactions? Could we look at the interactions of oil or fat droplets within a milk or yoghurt system? A cross-CoRE collaboration and ground-breaking research have made great step changes in our experimental techniques.

Emulsions are a very common structure within foods. Yoghurt, milk and ice cream are all

emulsions – oil or fat distributed in a water-based environment, stabilized by molecules at the oil-water interface. Using optical tweezers, scientists at the Riddet Institute have been able to examine droplet interactions within emulsions.

Optical tweezers manipulate small pieces of matter – particularly small dielectric objects, approximately one micron (1 x 10-6 m) in size. Particles are held or moved via a laser beam trap. Using a spatial light modulator that splits the laser beam, it is possible to hold

several emulsion droplets within the same sample. The droplets can be moved to interact with each other and various measures taken – such as the forces acting between the droplets as they approach one another (electrostatic repulsion)1,2, the micro-rheological properties of the surrounding solution, or the frequency of interaction once they become close (‘stickiness’)3. If fluidics is also applied, we can observe these forces as the conditions for the droplets change – for example with changes in temperature, salt concentration, pH or the proportion of solid fat in the droplets.

Contributing Scientists: Valérie Cornuault, Allan Raudsepp, Rob Ward, Ebu Avci, Sapna Ravindran, Marjorie Griffiths, Mariela Rodriguez-Otazo. 1 Measuring the interaction between a pair of emulsion droplets using dual-trap optical tweezers, By: Griffiths, Marjorie R.; Raudsepp, Allan; McGrath, Kathryn M.; et al. RSC ADVANCES. Volume: 6, Issue: 18, Pages: 14538-14546, Published: 2016. 2 Effects of non-Gaussian Brownian motion on direct force optical tweezers measurements of the electrostatic forces between pairs of colloidal particles, By: Raudsepp, Allan; Williams, Martin A. K.; Hall, Simon B. EUROPEAN PHYSICAL JOURNAL E. Volume: 39, Issue: 7, Article Number: 70, Published: July 22 2016. 3 Aggregation and coalescence of partially crystalline emulsion drops investigated using opticaltweezers. SOFT MATTER. DOI: 10.1039/C9SM01137D.o, Published: 2019. 4 Partial funding supplied by Fonterra and the Primary Growth Partnership

Figure 1: (a-c) Force-separation curves measured for three pairs (pairs 1-3) of sodium-caseinate-stabilised oil droplets in milliQ water. (d) Corresponding images of the well-separated droplets.

Professor Bill WilliamsAssociate Investigator Massey University

Professor Geoff JamesonPrincipal Investigator Massey University


ADVANCED TECHNIQUES FOR FOOD RESEARCH

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Figure 2: RG1 twisted strands. Figure 3: RG1 branched chain.

The significance of this work is twofold – the individual interactions are critically important for the design of food emulsions, but the repetition of measurements of that interaction over hundreds of times becomes possible with automation. The small variations in the interactions are measured - and differences between oil drop forces indicate variation between surface coverage and homogeneity of the emulsifier at the interface or different sizes in the drops themselves. Critical for researchers is the understanding of individual interactions, leading to the emergence of ensemble behaviour, and then the entire system. This groundbreaking combination of optical tweezers, microfluidics, automation and image analysis, becoming a routine molecular engineering technique, is a big breakthrough for understanding many materials and has been submitted for publication4.

Imagine if we could use optical tweezers to look at the mechanical properties of food molecules like polysaccharide, pectin or starch? Or see how enzymes break them down in the gut? To examine this molecular level interaction, a long chain molecule that is microns in length is required. We found it in Arabidopsis or rockcress, a member of the mustard (Brassicaceae) family, which includes cabbage and radish. Dehydrated Arabidopsis seeds expel mucilage (a viscous liquid) when hydrated in water and the major component of this is a polysaccharide called rhamnogalacturonan 1 (or RG1). RG1 is a long molecule with a single chain that is microns long – exactly what our new technique requires.

Dr Jenny Malmstrom, University of Auckland and the MacDiarmid Institute, assisted with the characterization of RG1 using atomic force microscopy (AFM), while Dr Ian Sims at the Ferrier Institute helped with analytical chemistry and Dr Helen North at INRA in France added the biology expertise to examine seeds from plants with specific mutations. The examination of RG1 with AFM

provided some very unusual and intriguing results. RG1 displays complex intermolecular arrangements. Figure 2 shows RG1 strands twisted together in a rope-like structure. This hierarchical or higher order structure is very common in nature, in collagen for example, but has not been seen before with these polysaccharides. Further exploration reveals that RG1 can also exist in specific branched chain arrangements (Figure 3), implying that polysaccharide structures are more complex than originally thought.

Our scientists are continuing to examine these structures to see if they are functional in the plant, with enormous implications for established plant cell biology if these polysaccharides are generated within the cell wall. Within the Riddet Institute, our investigations continue to understand the molecular arrangements through modelling and molecular dynamics simulations, and testing molecular interactions with optical tweezers. Ultimately, the goal is to exploit or adapt the molecules for use in new food structures, or as additives to assist in the hydration/dehydration of foods themselves.

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MOLECULAR INTERACTIONS IN MILK


ß-Lactoglobulin is one of the most intensively studied proteins within milk, as its properties are key to the functionality of many foods, such as yoghurt. Although ß-lactoglobulin is present in all non-human sources of milk – cows, sheep, goats, horses and reindeer – it is absent in human milk. Despite extensive study, the physiological function of ß-lactoglobulin in its host animals remains unclear. As a foreign protein, ß-lactoglobulin sometimes elicits unwanted immunological reactions in people consuming milk or milk products.

Researchers at the Riddet Institute, with their collaborators, have developed a new technique to study the interactions of ß-lactoglobulin in goat milk, including the potential to identify the molecular interaction partner, if any, of ß-lactoglobulin within milk itself. Professor Ren Dobson (University of Canterbury), Professor Geoff Jameson (Massey University), Dr Ali Hodgkinson (AgResearch) and Professor Tom Laue (University of New Hampshire) study goat milk, for its reported lowered immunogenicity compared with cow’s milk.

Riddet Institute doctoral student Jennifer Crowther (now a postdoctoral fellow at the University of Edinburgh – see page 36) prepared

fluorescently labelled goat and cow ß-lactoglobulin (Figure 1). The fluorescently labelled ß-lactoglobulin was seeded into milk solutions containing native ß-lactoglobulin. By choosing the right energies to excite and detect fluorescence, she could then observe only the fluorescently labelled molecules, even in a complex mixture. Using a technique called analytical ultracentrifugation, samples are spun at very high speed (generating forces up to 200,000 times gravity). Under such forces, proteins and their partners sediment according to their weight. The fluorescent tag allows researchers to see if ß-lactoglobulin sediments alone or with partner molecules. This technique enables

researchers to study complex real systems with pinpoint precision.

The results suggest that ß-lactoglobulin has a partner molecule – or a family of partner molecules of similar size. The challenge then is to identify the partner with which ß-lactoglobulin interacts. With a variety of techniques, the team has tentatively identified that ß-lactoglobulin interacts with immunoglobulins (antibodies that detect antigens). This is a particularly exciting result, as, although researchers suspected that such an interaction might be important to the altered properties of goat milk, this interaction had not hitherto been observed in a real milk situation.

Figure 1: Structure of goat ß-lactoglobulin at 1.17 Å resolution [Crowther et al.FEBS Lett 588(21), 3816-3812(2014); Eur Biophys J 47(7),739-750 (2018)]. This is by farthe most precisely andaccurately determined ß-lactoglobulin structure, revealing features of ß-lactoglobulin that had been previously poorly identified.A. The ß-lactoglobulin structure shows considerable conservation of structure of the monomer (left-hand frame), but considerable plasticity of structure for the canonical dimer (right-hand frame). 4TLJ is goat ß-lactoglobulin.B. The structure of goat ß-lactoglobulin colour-coded by molecular flexibility – thick red lines denote high flexibility; thin dark blue lines denote low flexibility.

Professor Ren DobsonAssociate Investigator University of Canterbury

Professor Geoff JamesonPrincipal Investigator Massey University


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Dr Lisa Te Morenga Associate Investigator Victoria University

Dr Rohith ThotaAffiliated Researcher Massey University

METABOLISM AND NUTRITION


The relationship between diet and health is well established. With non-communicable diseases on the rise, and rising obesity rates both globally and within New Zealand, Riddet Institute research relating to the refining of dietary guidelines is increasingly crucial.

Dietary interventions are a tool in the fight to keep our nations healthy and clear scientifically supported advice is not always paramount. Riddet Institute research examines how the delivery of nutrients from natural

GlucoTRIG™ will provide a classification of foods for healthiness, according to their ability to influence triglyceride and insulin levels post meal consumption.

The GlucoTRIG™ - consisting of both glycaemic (glucose sugar) and lipaemic (fat)

and processed foods influences metabolic outcomes. The research will ultimately enable the refining of dietary guidelines and the development of functional foods to enhance human health. Recent research on carbohydrates, dietary fibre and whole grain intake received global attention in the media (see page 29), and will be included in the WHO dietary guidelines review.

Research in this area typically involves studies in which the effects of macro- and micro-nutrients on established disease

responses - might be an improved physiologically relevant tool compared with the glycaemic index (GI) to rank meals for reducing the risk of metabolic diseases such as obesity, type 2 diabetes and cardiovascular disease.

Various indices have been developed to provide an estimate of macronutrients (fats, carbohydrates and protein) and their effects on metabolism to determine the healthiness of foods. Our research is developing criteria that may provide a better overall understanding of the healthiness of a meal, rather than an individual nutrient.

Existing indices such as the GI are based on a single macronutrient (carbohydrate). However, we rarely consume foods containing single nutrients.

biomarkers are measured. A limited number of studies have examined the relationship between nutrients and clinical outcomes (i.e. disease). Our human intervention studies examine the effects of food structure, rates of delivery of nutrients, genetic/phenotypic knowledge and bioactives and their interactions on metabolic cascades, leading to the treatment and prevention of non-communicable diseases, and the determinants of appetite, satiety and body weight management, including obesity and the metabolic syndrome.

Instead, snacks or meals with two or more macronutrients make up the daily diet. The metabolic response of meals differs depending upon the relative proportions of macronutrients. The major limitation is that the GI for meals is not reflective of the additive value of the GIs for single foods. In contrast, the quantity and composition of the fat in foods or meals is neglected. GlucoTRIG™ aims to best capture this complex metabolic process into a single equation that involves the hormone that regulates macronutrient metabolism (insulin) and a nutrient (triacylglycerol) that can vary greatly with the composition of the diet.

Professor Jim MannPrincipal Investigator University of Otago

GlucOTRIG™

Contributing scientists Distinguished Professor Harjinder Singh, Professor Manohar Garg, Distinguished Professor Paul Moughan

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There are complex interactions between food, the gut microbiota, gastrointestinal motility, food breakdown, enzymatic digestion and the transport of digestive contents on nutrient uptake in humans. The Riddet Institute develops advanced mathematical and physical models of the human mouth, the gastrointestinal tract and the microbiota, and combines this with novel experimental techniques and instrumentation to validate each of the models.

To date, much of the understanding of the role of foods and food components in nutrition and health has necessarily come from studies of individual food components and properties. But, in reality, foods are more than 'the sum of their parts' and foods and food components do not act in isolation. Foods interact within meals and diets. There are also complex interactions among the food, the gut mucosa and the resident gut microbiota. The Riddet Institute places more emphasis on whole

foods and dietary patterns and, importantly, how they work in synergy. So rather than nutrients alone, to obtain a better understanding of physiological and nutritional outcomes, greater understanding of the significant role of complex food structures and their interactions within diets is needed. Components released during the digestion of a set of foods interact to create a unique physicochemical environment that influences digestion, microbial metabolism, uptake and the availability of nutrients and bioactives.

A major aim of this research is to develop an understanding of these complex interactions within a systems perspective. Meaningful metrics and indices of the properties of whole foods and diets and their behaviour in the digestive tract are being developed at the Riddet Institute. The relationship between these measures and metabolic, physiological outcomes and biomarkers related to human health are the subject of other programmes within the CoRE.

Our researchers have a strong record of accomplishment in this area, having contributed to the development of dietary measures such as the digestible indispensable amino acid score (DIAAS), physiological (ATP) energy, physiological fibre, glycaemic load, glycaemic glucose equivalents (GGEs), diet fermentability and digesta rheological measures.

By combining food structural, physiological and modelling approaches, the Riddet Institute has made considerable progress. By extending this inter-disciplinary approach by including nutritional physiology and modelling teams, even greater progress will come in the future.


GASTROINTESTINAL INTERACTIONS

Professor Nicole RoyPrincipal Investigator AgResearchMicrobiome Project Leader

Distinguished Professor Paul MoughanPrincipal Investigator Massey University

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The Riddet Institute has brought together food engineers and mechatronics researchers to advance the development of physical models of food digestion. These physical models mimic both the chemical and physical environments that foods experience in the human digestive tract and provide enhanced tools for the study of the interactions between food structure and nutrient release.

Eating begins in the breakdown of food structure within the mouth during chewing. Structural breakdown in the mouth involves controlled compression and shear of food by the teeth, while adding and mixing in saliva. Depending on the meal size, a swallowed bolus (that ball-like mixture of food and saliva) can undergo starch breakdown by the enzyme salivary amylase in the fundus – the expandable top part of the stomach. Disintegration of the food into separate particles occurs in the acidic, gastric environment of the antral region of the stomach. Individual food

particles travelling through the stomach are subjected to both enzyme and acidic activities and shear forces, because of the peristaltic (symmetrical wave-like contraction and relaxation of intestinal muscles) mixing in the stomach to break them down even further. After escaping the stomach, nutrient absorption is dependent on the flow regimes occurring in the intestine.

In the published literature, in-vitro tests are widely used to study food breakdown and nutrient release. Although these methods are very useful to link

food composition and structure to aspects of digestion, they generally lack replication of the physical environment that foods encounter throughout the digestive tract.

Our groundbreaking research within the Riddet Institute includes:

1. A ROBOTIC CHEWING SIMULATOR that can simulate human mastication, including the stresses imposed on foods and the repositioning of food on the teeth and with adaptive jaw trajectory, has been constructed.

1. A soft ROBOTIC SYSTEM to mimic oesophageal phase swallowing.

1. An actuated STOMACH SIMULATOR with a controlled emptying rate that mimics the mixing and shear forces applied to foods.

1. An INTESTINAL SIMULATOR to simulate the peristaltic actuated mixing and its influence on nutrient adsorption.

A key advantage of all of these physical simulators is the ability to add instruments to collect real time data that are difficult or impossible to measure in human or animal subjects. During this research, we have adopted advances in soft robotics, developed novel actuation or movement within these models and added sensing and control technologies. This paves the way for the development of next-generation digestive simulators in the future.

The soft robotic stomach simulator.

The oesophageal swallowing robot.

PHYSICAL MODELS OF DIGESTION


Contributing Scientists: Distinguished Professor R. Paul Singh, Professor John Bronlund, Professor Peter Xu, Distinguished Professor Peter Hunter.

Professor John BronlundPrincipal Investigator Massey University

Distinguished Professor Peter HunterPrincipal Investigator The University of Auckland

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Contributing Scientists: Dr Carlos Montoya, Professor Warren McNabb, Distinguished Professor Paul Moughan.

PrOteiNS tO cOmbat depreSSiON

Proteins are a key component of any diet, and one essential amino acid, tryptophan, is the focus of a large study at the Riddet Institute. Tryptophan is a large essential amino acid, meaning that our body

cannot produce it, and it must be obtained through our diet. Tryptophan is an important amino acid as it is a precursor for serotonin and melatonin – a vital neurotransmitter and hormone produced in the brain - involved in the regulation of mood, cognitive function and sleep. Some sources of tryptophan include milk, eggs, fish, red meat, soy and sesame seeds. However, ß-lactalbumin is a milk protein with a tryptophan content higher than that of any other food.

An interest of Riddet Institute research into proteins is the metabolism of tryptophan. Can we increase tryptophan, serotonin and melatonin concentrations in the brain by

the consumption of ß-lactalbumin? Our unique study, using an in vivo model for the adult human, will systematically analyse the metabolic pathway of tryptophan following ß-lactalbumin consumption compared with other proteins. Our team, with collaborators from the US (Professor John D. Fernstrom), will produce data on the digestion, absorption and metabolism of tryptophan in the gut, the liver, the brain and the bloodstream after protein intake. We have the eventual aim to develop nutritional strategies to improve mental health. This landmark study will produce significant findings that will result in novel academic publications.

Dr Caroline GiezenaarPostdoctoral Fellow

Contributing Scientists: Distinguished Professor Peter Hunter, Professor Leo Cheng, Associate Professor Gail Bornhorst, Professor R. Paul Singh and Professor John Bronlund

Food breakdown in the mouth is the first stage of digestion. Our individual chewing behaviour affects the rate of structure breakdown and the incorporation of saliva. These in turn influence the release of solute and aromas (taste and smell), perceived texture and the state of the swallowed food entering our stomach.

Gastric digestion processes depend not only on the structure and composition of this swallowed material, but also on gastric secretions and fluid mixing via the contractions of the stomach. Nutrient absorption into the

bloodstream depends on mixing and mass transport in the small intestine.

Riddet Institute researchers are creating mechanistic models to predict these structural and chemical changes and their influence on nutrient release throughout oral processing and the gastrointestinal tract. We have developed mechanistic models of oral processing to predict particle breakage, saliva addition and aroma release. We have built computational models of the stomach and intestine by coupling electromechanical dynamics (nerve impulses to stimulate muscle contraction) to

motion of the stomach walls and the resulting fluid mixing of its contents. Modelling of the nutrient transfer from the fluid in the intestine, via the fluid-filled space or interstitium of the intestine wall and then to the blood, then becomes possible. Our aim is ultimately to predict how blood nutrient levels (such as blood glucose) change over time after a meal. All of our models are subject to experimental validation - proving the prediction accuracy of the model by comparison against real data. To do this, we collect both in-vitro and in-vivo data on digestion and absorption at each stage of the digestive tract.


BREAKING DOWN DIGESTION WITH MATHEMATICS

Associate Professor Gail BornhorstAssociate Investigator University of California

Professor Leo ChengAssociate Investigator The University of Auckland

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STRUCTURING FOODS FOR OPTIMAL FUNCTIONALITY AND HEALTH


Research activity relating to the digestion of food materials has increased in the last two decades. Investigations into assembled food systems with predetermined digestive behaviours, and their delivery of required in-body functionality, are becoming important in food product design.

Curcumin is a compound found within the spice turmeric, a member of the ginger family. This compound has received renewed interest in recent years because of its health benefits - anti-inflammatory, antidiabetic, antibacterial and antioxidant. It is now the subject of a significant study at the Riddet Institute.

If you take curcumin for its well-studied beneficial effects, is it an effective way to assist your body in its repair naturally?

Utilising the fundamental knowledge from the other research projects within the Riddet Institute, this cross-disciplinary, integrative research seeks to understand the gastrointestinal tract processing of lipid (fat)- or protein-based foods, both of which are a particular area of research strength within the Institute. It is essential to

A recent study at the Riddet Institute examined different sources of curcumin and its metabolism on uptake and absorption. The study asked participants to consume three types of curcumin sources - natural turmeric, turmeric powder and isolated curcumin - and monitored how much of the active component (curcumin) reached the bloodstream (bioavailability). Increasing the levels of curcumin in the blood makes the compound more effective for human health and is a target for supplement manufacturers and food producers.

The results indicate that the environment surrounding the active component is crucial for effective delivery. Curcumin is lipophilic – meaning that it is carried in fat or lipids. There were enormous statistical differences between the levels of blood curcumin between the natural turmeric and the isolated

determine how the systematic design of protein and lipid microstructures, and their subsequent disassembly during eating and digestion, can deliver particular digestive outcomes (whether this is enhancement or inhibition of nutrient uptake). Such an understanding is central to the development of foods and whole diets that promote health and wellness.

curcumin. But the blood curcumin levels were highest when consumed as a turmeric powder, suggesting that the curcumin cells within the turmeric influence its bioavailability (see Figure 1). Other compounds alongside curcumin may also increase its uptake. This knowledge provides a great leap in understanding how curcumin is absorbed and indicates that food product design is paramount when delivering an active component.

Contributing Scientists: Dr Simon Loveday, Professor Ralph Martins, Professor Matt Golding, Professor Manohar Garg.

Figure 1: Turmeric curcumin cells.

Dr Noha NasefMassey University

CurcumiN BiOavailability

Distinguished Professor Harjinder SinghPrincipal Investigator Massey University

Professor Manohar GargPrincipal Investigator Massey University and University of Newcastle

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University of Leeds, UKThe Riddet Institute has signed a Memorandum of

Understanding (MoU) with the University of Leeds, UK, to formalise the existing relationship between the two institutions. The School of Food Science and Nutrition

at the University of Leeds and the Riddet Institute have been long-time research collaborators, with funding from the UK’s Biotechnology and Biological Sciences Research

Council (BBSRC) international partnership grant. This new partnership, agreed for the coming five years, opens the gate for collaborative programmes in the field of food

science, the common interest of both institutions. The agreement will also strengthen international connections for both education and research between the universities.

internationalOur impact in showcasing New Zealand science excellence comes from our critical mass of high-achieving food science and related scientists, fostering inter-disciplinary and inter-institutional collaborations, both in New Zealand and around the world. We have many ongoing collaborations and partnerships; here we feature those most prominent in 2018.

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Wageningen University & Research, The NetherlandsThe Riddet Institute hosted the President of the world’s leading agrifood university - Professor Louise O. Fresco - in 2018. Professor Fresco met with thought leaders, primary industries and key research partners. This visit was another important milestone in the continuing relationship between Wageningen University, the Riddet Institute and Massey University. The Riddet Institute and Massey University have a special relationship with Wageningen University, a collaboration that goes back over 30 years. Over that shared history, there have been many collaborative projects, along with staff and student exchanges. The Institute invited Professor Fresco to give the keynote address at our summit in December, in Wellington.

Four University Consortium In 2016, an MoU between the University of Leeds, the Riddet Institute/Massey University, Wageningen University and Zhejiang Gongshang University was signed at a forum of the Four University Consortium in Hangzhou, China. This very significant relationship brings together some of the top universities in food and nutrition research in the world to collaborate on joint opportunities in food science research in China. In November 2018, the Consortium organised a Food Industry Forum held at Zhejiang Gongshang University. This forum included academic and industry researchers and delegates, including Riddet Institute strategic industry partners Fonterra and Zespri. Associate Professor Aiqian Ye (Associate Investigator) has regularly visited Zhejiang Gongshang University as a Distinguished Expert of 'The Thousand Talents Plan' and Professor Harjinder Singh was appointed as a Visiting Professor.

collaborations

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IMPAC

TThe Riddet Institute has enhanced capacity for food research and innovation to support the agrifood sector. We seek to support the food industry, to inform and engage in leading-edge research and debate, and to catalyse innovation for competitive advantage.

OUR (FOCUS) ON IMPACT

Global Recognition of Riddet Institute Research

The world’s most important nutritional deficiency is iron deficiency anaemia, with over 1.6 billion people affected. Our goal was not only to address iron deficiency, but also to address it without impacting the food product quality. The Riddet Institute developed a novel protein-iron complex using food-grade materials and a unique processing method. The complex has substantially superior functionality compared with other products in the market. It provides advantages over other sources of iron present in foods, including ferrous sulphate, the recognised leading iron supplement.

The interest from the largest food company to solve a major global health problem signifies our contribution to world-class research in this area. There is potential for strong working relationships in the future with Nestlé, and its interest in the food science and nutrition research capability at the Riddet Institute.

Nestlé head of nutrition, health and wellness Petra Klassen Wigger says, ‘At Nestlé, we believe that we have a key role to play in support of global efforts to tackle the burden of micronutrient deficiencies. Through this collaboration, we will have access to an innovative

technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste.’

Global food company Nestlé acquired a novel technology developed by Riddet Institute scientists in 2018 that will enable it to address global iron deficiency. The unique technology, FERRI PRO™, was developed to address iron deficiency, without adversely affecting the taste of food and beverages.

The Riddet Institute received global media attention in 2018 from a study published in the world's most prestigious general medical journal, The Lancet. The study, authored by Riddet Institute Associate Investigator Dr Lisa Te Morenga, Principal Investigator Jim Mann and PhD student Evelyn Mete, highlighted the health benefits of dietary fibre and whole grain intake. The WHO healthy eating

guidelines are being reviewed based on this evidence, which is in conflict with several diets that recommend curbing the amount of carbohydrate eaten per day.

This study leads to the recommendation that 25g to 29g of fibre a day is needed to reduce the risk of disease, with indications that over 30g is even better. Most people in the world manage less than 20g. The series of systematic reviews and meta

analyses identified that higher intakes of fibre and whole grains were associated with reduced incidence of heart disease, type 2 diabetes and some cancers and reduced mortality, body weight and total cholesterol.

LaNdmark LaNcet Study ON CarbOhydrate Quality aNd HumaN Health

1.6 billionpeople worldwide are affected by iron deficiency.

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In July, the Institute appointed Melanie Ruffell to a newly created role, Stakeholder Relationship Manager, dedicated to growing and supporting partners of the Riddet Institute. As such, the Institute has significantly extended its reach to new corners of the agrifood sector together with its ability to demonstrate value. Māori strategic partners help the Riddet Institute to support the success of Māori in meaningful ways, such as embedding mātauranga Māori in the Institute’s research programme, and enabling it to build relevant links with Māori iwi, hapū and wider communities.

The Riddet Institute’s work provides clear examples, through published impact cases, of how

industry has gained considerable value from the Institute’s thought leadership and pioneering research. The Institute-industry strategic relationships benefit New Zealand in two critical ways. Firstly, by marrying the Institute’s world-leading scientific excellence and technological expertise with industry’s market insights and ability to commercialise research. New Zealand’s right to play as a global leader in high-value foods with export success is underpinned with a pipeline of cutting edge innovation - thereby future-proofing the economic success of New Zealand’s primary sector. Secondly, these partnerships provide deeper benefits at the socio-cultural and grass-roots levels.

Through generating meaningful training and career opportunities, via our industry partners, the Institute aims to inspire and support all of Aotearoa New Zealand’s young people on their journey from education to employment. Strategic partners align with the Riddet Institute’s mission to train tomorrow’s R&D leaders and contribute by offering Riddet students industry experience through the Institute’s internship scheme.

Strategic Relationship Management

During 2018, the Riddet Institute heightened its focus on strategic industry partnerships, through deepening its long-standing collaborations as well as seeking new relationships with aligned SMEs and Māori agribusinesses.

Melanie RuffellMassey University

Professor Warren McNabbMassey University

The Riddet Institute Sustainable Nutrition Initiative was launched in 2018. This initiative will investigate and model sustainable global food systems of the future, how we will feed an additional 1.1 billion people by 2030 and still provide the necessary nutrition for a growing population.

Strategic INduStry PartNerS 2018

We also work with other New Zealand companies on specific research and development projects. Further strategic industry partners will be announced in 2019 and beyond.an

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The 2018 Riddet Institute Summit brought together recognised local and global thought leaders to spark conversation on the future of global food production.

The delegates discussed feeding the growing world population, dealing with an obesity and nutritional crisis, and how New Zealand is going to take its place as a key food producer.

With the world’s population predicted to increase to 8.5 billion over the next 20 years, food-producing nations like New Zealand face new challenges. Yet, arguably, primary industry food production has never been under greater threat because of perceptions of the social and environmental costs of animal-based agriculture and the rise of synthetic or ‘clean meat’ and plant-based proteins. New Zealand is producing enough food and beverages annually for over five times our population but global food systems are being challenged to nutritiously and sustainably feed everyone.

The Summit included renowned

international speakers: Professor Louise O. Fresco, President of Wageningen University & Research, and Professor Robert L. Thompson, University of Illinois, USA. The international speakers outlined the issues facing the primary industries such as a growing urbanised global population, sustainable food production systems, changing diets, diversifying the agricultural economy, availability of agricultural land and the impact of global warming on food-producing nations.

Speakers from New Zealand highlighted the advantages of disruption and opportunities for New Zealand to improve our standing as a food nation, where innovation and diversifying agricultural products is an advantage. Hon Steve Maharey, Fonterra’s Mark Piper and KPMG’s Julia Jones say that there are possibilities for advancing New Zealand’s role from food production distribution both locally and globally, to generating more value-added products from raw

materials, as well as novel meat substitutes, plant proteins, insect products and alternative dairy or complementary sources. At the heart of the opportunity is the changing face of consumers, their acceptance of these technologies and their nutritional advantages.

The discussion of balancing the needs of global food production with sustainable processes or environmental regeneration in manufacture continued. Each of the speakers highlighted the need for government policy and support and Lain Jager outlined the direction of policy in the area.

Distinguished Professor Harjinder Singh, Riddet Institute Director, said, ‘This exciting Summit really showed the breadth of discussion on responsible food production for a growing world and how New Zealand is at the forefront of innovation in the agrifood area. The Riddet Institute is delighted to be able to offer a series of these thought-provoking summits and continues to support collaboration across the country to deliver scientific excellence in all areas of food science and nutrition.’

The Riddet Institute Summit 2018: Balancing People, Planet and Prosperity

The Riddet Institute plays a national role to raise awareness about key global issues related to agrifood and brings outstanding international researchers and speakers to New Zealand. Our biennial Summit, held on 6th December 2018, was a timely exploration of this subject and sought to discuss an emerging and clear emergency affecting both our food industry and our policy in the future.

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LEADERS

DE

VELO

PING

TOM

ORRO

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Our unique intellectual environment and critical mass of food scientists produces leading postgraduate scholars and postdoctoral fellows. Our students of today will be the leaders of a prosperous food industry in the future, developing innovative, healthier foods.

OUR (FOCUS) ON DEVELOPING TOMORROW'S LEADERS

Māori Summer Students

Four Māori undergraduate students experienced food science research first hand during the summer. The students took part in the Māori Student Summer Research Scholarship Scheme. Tea Hunia (Ko Whakatohea me Ngai Tai toku iwi ), Rebecca Hourigan (Ngāti Kahungunu iwi) and Rian Sanerive ( Ngāti Tuwharetoa, Ngāti Awa iwi) all accepted the scholarship at the University of Otago and Te Mapihi Tutua-Nathan (Ngāti Tuwharetoa, Ngāti Awa iwi) at Victoria University.

The students describe the experience as rewarding, a valuable opportunity to learn and to write scientific reports. Students at the University of Otago - supervised by Dr Dominic Agyei and Fiona Nyhof and supported by Associate Dean Māori, Dr Tracy Perry - experienced scientific research and learnt new skills. The students worked on projects that they selected from those offered

at the University and were able to apply theories they learned to solve real problems. All three students, at different stages of their university journey, selected an area of research with which they were not familiar and in which they had varying levels of experience. However, they each reported the value and the impact of the experience to their future study.

Rebecca, Tea and Rian all worked on aspects of flaxseed research. Rebecca studied enzymes that can release beneficial compounds, antioxidants that help in the fight against cancer, from flaxseed proteins. Conversely, Tea studied the rheology of flaxseed polysaccharides or mucilage in various conditions for their potential as an ingredient or additive in foods. Rian examined bioactive peptides in flaxseed, with the aim of discovering peptides that had immune-enhancing properties.

Supervisor Dr Dominic Agyei says that this scholarship was very timely. ‘It allowed us to simultaneously broaden the research we do at the Department (of Food Science) on flaxseed and, at the same time, to train undergraduate students in research methods.’ Dominic says, ‘the supervisors acknowledge that the students have performed remarkably well and, being the first group of Māori summer students to be sponsored by the Riddet Institute, we believe this cohort has set a high standard for the coming years.’

Dr Tracy Perry supported the students through their experience and believes that this is a wonderful opportunity for tauira Māori. ‘It is clear how enormously valuable the scholarship and research has been. I am grateful that this Riddet Institute scholarship was available for them and would like to see it continue.’ The Riddet Institute Māori Student Summer Research Scholarship Scheme will continue to be offered to partner universities each summer.

The Riddet Institute is committed to supporting education opportunities for Māori, particularly within food science and related disciplines. We specialise in growing New Zealand’s capability and capacity for food research and innovation, and we are very pleased to be able to offer summer scholarships to allow young Māori students to explore career and subject options.

Tea Hunia Rebecca Hourigan Rian Sanerive

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Riddet Institute Alumni Awarded Royal Society Te Apārangi Rutherford Discovery Fellowships

Two Riddet Institute alumni received prestigious Rutherford Discovery Fellowships from the Royal Society Te Apārangi New Zealand in 2018. Dr Lisa Te Morenga is a Riddet Institute Associate Investigator based at Victoria University of Wellington and was awarded her fellowship to undertake research entitled ‘Naku te rourou, nau te rourou, ka oranga ai te iwi (With my food basket and your food basket the people will be well).’ Dr Tim Angeli is a Riddet Institute Affiliated Researcher based at the Auckland Bioengineering Institute and will be working on electrophysiologically based diagnostics and therapeutics for gastrointestinal disorders.

Dr Te Morenga (Ngapuhi, Ngāti Whātua, Te Rarawa) is Senior Lecturer Māori Health. She completed her PhD in Human Nutrition, funded by

the Riddet Institute, in 2010 at the University of Otago and continued as a Senior Research Fellow and Associate Dean Māori in the Division of Sciences until 2018. She is also an Associate Investigator Ngā Pae o te Māramatanga - New Zealand's Māori Centre of Research Excellence. Lisa's research interests involve the role of diet in the treatment and prevention of obesity, the metabolic syndrome, diabetes and cardiovascular disease. She has a special interest in the relationship between nutrition and hauora (Māori health).

Dr Tim Angeli is a Senior Research Fellow at the University of Auckland. He received his PhD, funded by the Riddet Institute, from the University of Auckland in 2014. Prior to his PhD, Tim graduated from the University of Michigan,

USA, with a Bachelor of Science in Engineering (2008) and Master of Science in Engineering (2009), both in Biomedical Engineering. Tim’s current research focuses on in vivo measurement and monitoring of gastrointestinal (GI) electrophysiology, with a specific focus on developing new diagnostic devices and interventional therapeutics for functional GI disorders. Tim also worked at a biotechnology company where he was involved in the research and development of a bioartificial kidney.

The Rutherford Discovery Fellowships receive government funding of $8 million per annum, and award $800,000 over five years to each Research Fellow. At least 50 Rutherford Discovery Fellows are supported at any one time. Ten scientists were awarded the fellowships in 2018 to support them to accelerate their research careers in New Zealand.

Two of ten Royal Society Rutherford Discovery Fellowships awarded in 2018 went to Riddet Institute researchers, Dr Lisa Te Morenga and Dr Tim Angeli.

Dr Lisa Te Morenga, Professor Harjinder Singh and Dr Tim Angeli.

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Innovate 2018 is a competition where novel ideas are ignited and brought to life. 2018 saw 90 applicants with novel ideas enter the competition in July. This group was reduced down to 19 in the second stage during August/September, with six making it to the 2018 final, including the Riddet Institute student team.

Baz Caitcheon, a multimedia expert from Bazzacam, visited the Riddet Institute in August for our first video training workshop. A collection of PhD students and affiliated researchers learnt how to shoot, edit and upload short videos

Our Riddet Institute team presented its novel food product to over 40 business mentors in September, with a 3-minute sales pitch, followed by over 10 minutes of questions. Mentors selected the 'top 6' ideas for the final stage. The finalists completed 10 weeks of mentoring to further develop their innovations, with the overall winning idea

from their smart devices. Each of the participants created

a short 60-second video that they edited on the same smart device. Baz talked about the importance of good lighting, interview distance for audio and much more. The participants

collecting a $5,000 cash prize, announced at the grand final in November in Palmerston North.

The Riddet Institute student team presented its novel food product, Nutrisprinky. This is an all-in-one nutritious and convenient vegetable and salad sprinkle with a key ingredient being a food industry by-product. In May, the team entered eCentre and Massey University’s Go Innovate! competition and won the People's Choice Award. In July, Riddet Institute PhD student Sarah Priour presented the work to the eCentre’s innovation showcase in Auckland.

These innovative students developed their idea at a Riddet Institute Enterprise and Innovation Workshop led by Dr Chris Kirk in 2017. The workshop applies innovation commercially to R&D and includes advice on how to pitch a research or business opportunity to funding committees. The hands-on experience uses ‘lean’ methodology and sees student teams work on real examples and conduct potential customer interviews. www.innovate2018.co.nz

learnt how to arrange, cut and zoom footage, the importance of voice-over and background music, and how to check audio levels. We look forward to exploring the ways in which this knowledge is applied to communicating our science.

Innovate 2018 Success with Team ‘Nutrisprinky’

A Riddet Institute student team was an unmitigated success this year, going all the way to the final of the Innovate 2018 competition.

Riddet Institute students Sarah Priour, Sewuese Okubanjo, Feng-Ming Chian and Nicole Chen on stage at the final of Innovate 2018.

Bazzacam WOrkShOp

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Spotlight on Recent Alumni


Dr Dave completed her doctoral degree in 2016 on the topic ‘Gastrointestinal endogenous proteins as a source of bioactive peptides’ under the supervision of Distinguished Professor Paul Moughan, Dr Maria Hayes and Dr Carlos Montoya at the Riddet Institute and the Teagasc Food Research Centre. She has since become a Riddet Institute Postdoctoral Fellow.

In 2018, Dr Dave's experience became invaluable at the Riddet Institute as she moved into working within Fonterra-led projects on nutrition, and became our resident expert on sustainable diets to feed a growing world population. Her current work examines bioavailable nutrients from major food systems with an aim to achieve sustained nutrition security.

Dr Dave comes from Vallabh Vidyanagar, Gujarat, India. She completed her BSc (Foods and Nutrition) and her MSc (Food Technology) at the Central Food Technological Research Institute, India, before coming to the Riddet Institute in New Zealand.

Dr Lakshmi DaveMassey University

After completing his PhD at the Riddet Institute in 2014, Dr Dave worked at the Teagasc Food Research Centre, Ireland, as a postdoctoral researcher. He has also worked previously with Unilever, Nestlé and Amul in different technical functions.

On his return to the Institute, Dr Dave has been leading the technology transfer of the FERRI PROTM ingredient, a novel iron-protein complex, to Nestlé for commercialisation (see page 29). His research interests include understanding the structure of plant encapsulation methods and their applications for the delivery of bioactives, and the digestion of milks from different species.

Dr Dave comes from Bilimora, a township in the western state of Gujarat in India. He completed his BTech (Dairy Technology) and MSc (Food Technology) in India, and then his PhD (Food Technology) at the Riddet Institute, Massey University (2014).

Dr Anant Dave Massey University

Dr Jennifer Crowther completed her doctorate at the University of Canterbury in 2017, under the supervision of Professor Renwick Dobson, Professor Geoff Jameson and Dr Alison Hodgkinson. Her PhD focused on the properties and function of ß-lactoglobulin, a protein found in milk that contributes to allergies. Her work identified key differences between these proteins from cow and goat milk that may affect processing and digestion.

Dr Crowther has recently moved to Scotland and is now a postdoctoral scientist at the SynthSys Centre at the University of Edinburgh. She is using the protein characterisation skills developed during her PhD to design new proteins using synthetic biology tools with applications in genetic circuit engineering and biomaterials manufacturing.

Dr Jennifer Crowther University of Canterbury

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Awards and Achievements

Our investigators are high-achieving researchers in their field. The following investigators, students and other personnel gained recognition during 2018.

NA ME OCCUPATION AWA R D/A PPOINTMENT NA ME

Mr Dipankar Bhattacharya PhD Student (University of Auckland) Riddet Institute Student Travel Award

Ms Tracey Bear PhD Student (Massey University, Plant & Food Research)

Riddet Institute Student Travel Award

Mr Bangxiang Chen PhD Student (University of Auckland) Riddet Institute Student Travel Award

Mr Wei Chen PhD Student (Massey University) Riddet Institute Student Travel Award

Ms Feng Ming Chian PhD Student (Massey University) Riddet Institute Student Travel Award

PhD Student (Massey University) Meat Science Young Scientist Award for the second-best oral presentation by the international journal Meat Science at the 64th International Congress of Meat Science and Technology in Melbourne, Australia

Mr Jie Hong Chiang PhD Student (Massey University) Riddet Institute Student Travel Award

Ms Anika Hoogeveen PhD Student (Massey University) Riddet Institute Student Travel Award

Mr Muhammad Syahmeer How PhD Student (Massey University) Riddet Institute Student Travel Award

PhD Student (Massey University) Riddet Institute Overseas Placement Award

Mr Siqi Li PhD Student (Massey University) Riddet Institute Student Travel Award

Ms Olivia Ogilvie PhD Student (University of Auckland, Plant & Food Research)


PhD Student (University of Auckland, Plant & Food Research)

Won first place in the protein division (poster) at the AACCI Cereal & Grains Conference in London, 21-23 October

Ms Sewuese Okubanjo PhD Student (Massey University) Riddet Institute Student Travel Award

Mr Nick Smith PhD Student (Massey University, AgResearch)


Ms Geeshani Somaratne PhD Student (Massey University) Riddet Institute Student Travel Award

Mr Hoang Du Le PhD Student (Massey University) Riddet Institute Overseas Placement Award

PhD Student (Massey University) Winner of the 2018 Student Colloquium Award with his presentation ‘Carbohydrate systems for delivery of bioactives to the colon’

Mr Ajay Desai PhD Student (Lincoln University) Riddet Institute Overseas Placement Award

Ms Sarah Priour, Ms Sewuese Okubanjo, Ms Nicole Chen and Ms Feng Ming Chian

PhD Students (Massey University) ‘NutriSprinky’ Team, a product idea they had developed at the inaugural Riddet Institute Enterprise and Innovation Workshop (June 2017). Nutrisprinky won the People’s Choice Award at the ‘Go Innovate’ competition run by the eCentre and Massey University. They were also in the top six ideas in the final of Innovate 2018, an entrepreneurship competition organised by The Factory, Palmerston North

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Ms Sarah Priour PhD Student (Massey University) Selected to participate in the Global Food Science Student Competition 2018 (Wuxi, China, 14-18 November), where she presented a poster. Presented at the Young Scientist Forum, Hangzhou, China, 4-5 November

Distinguished Professor Harjinder Singh

Director and Principal Investigator American Dairy Science Association Distinguished Service Award. The award recognises outstanding and consistent contributions to the welfare of the dairy industry either directly or indirectly

Distinguished Professor R. Paul Singh

Principal Investigator Honorary Doctorate from the University of Guelph, Canada, in recognition of his outstanding contributions to research in agricultural and food science, and his global dissemination of food-processing knowledge and technologies

Professor Clive Davies Associate Investigator Elected as a Fellow of the American Institute of Chemical Engineers in recognition of his work on the handling and characterisation of particulate materials

Distinguished Professor Paul Moughan

Fellow Laureate and Principal Investigator

Silver Medal, Wageningen University & Research in recognition of his long-term support for Wageningen University and its collaboration with Massey University and the Riddet Institute

Dr Nigel Larson Riddet Fellow Science New Zealand Lifetime Achievement Award for his research in cereals

Dr Skelte Anema Affiliated Researcher Fonterra Distinguished Research Award

Dr Tim Angeli Associate Investigator Received a prestigious Rutherford Discovery Fellowship from the Royal Society Te Apārangi New Zealand

Dr Lisa Te Morenga Associate Investigator Received a prestigious Rutherford Discovery Fellowship from the Royal Society Te Apārangi New Zealand

Ms Meg Wedlock Finance Administrator Received a Graduate Women's Manawatu Postgraduate Scholarship from Massey University

Awards and achievements continued...

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Awards and achievements continued...


A PPOINTMENT TO COMMITTEES ETC .

Professor Juliet Gerrard Principal Investigator Appointed as the Chief Science Advisor to the Prime Minister

Distinguished Professor Harjinder Singh

Director and Principal Investigator Invited to join the Scientific Programme Committee for the World Congress on Oils & Fats 2020 (Sydney, Australia)

Director and Principal Investigator Invited to participate in the Australian Research Council Centres of Excellence assessment process for funding commencing in 2020

Director and Principal Investigator Appointed as Editorial Board member of Heliyon (Elsevier)

Director and Principal Investigator Appointed as a member of the Scientific Committee of the 6th International Conference on Food Digestion (Granada, Spain)

Distinguished Professor Paul Moughan


Invited to contribute to the authorship of the IAP International Report on World Food Sustainability


Appointed Guest Editor of the special issue ‘Amino Acids and Human Health’, Nutrients

Professor Elaine Rush Associate Investigator Appointed Adjunct Professor at Cork Institute of Technology

Professor Roger Lentle Associate Investigator Appointed Professor Emeritus

Dr Tim Angeli Affiliated Researcher Promoted to Senior Research Fellow, University of Auckland

Dr Gail Bornhorst Associate Investigator Appointed Associate Professor, UC Davis, USA

Dr Leo Cheng Associate Investigator Promoted to Professor, University of Auckland

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Board

OUR (FOCUS) ON PEOPLE

Dr Kevin Marshall Independent Chair

Professor Jim Metson The University of Auckland

Professor Tracey McIntosh Independent representing Māori

Professor Vernon Squire University of Otago

Mr René Dedoncker Independent representing industry

David Hughes Plant & Food Research

Professor Jan Thomas Massey University

Dr Tom Richardson AgResearch

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GOverNaNce aNd maNagemeNt Structure

ScieNtific AdviSOry paNel


Professor Alastair RobertsonChair of Scientific Advisory Panel, Australia

Professor Teresa DavisBaylor College of Medicine, USA

RIDDET INSTITUTE PARTNERS

HOST INSTITUTION (MASSEY UNIVERSITY) INSTITUTE BOARD

SCIENTIFIC ADVISORY PANELDIRECTORRESEARCH LEADERSHIP

GROUP

PROJECT LEADERS AND INVESTIGATORS

INSTITUTE MANAGEMENT GROUP

OTHER SCIENTIFIC AND TECHNICAL PERSONNEL

Professor Rickey YadaUniversity of British Columbia, Canada

Professor Paul RossUniversity College Cork,Ireland

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Changes to Personnel

Ms Melanie Ruffell was appointed as Stakeholder Relationship Manager. Melanie is working collaboratively with internal stakeholders (Riddet Institute partner organisations and scientists) and external stakeholders (industry partners, government agencies, Māori stakeholders and other entities like Food HQ, National Science Challenges

etc) to help to ensure that Riddet Institute outcomes will add value to New Zealand’s agrifood sector.

GOverNaNce

MaNagemeNt & AdmiNiStratiON

Dr Sarah Golding was appointed as Communications Officer. Sarah’s role encompasses promoting a positive public profile for the Riddet Institute, generating internal and external communications, promoting visibility and enhancing national and international reputation.


Ms Meg Wedlock was appointed as Finance Administrator.

Professor Tracey McIntosh resigned as Māori representative on the Board; a new member will be appointed in 2019. Peter Landon-Lane stepped down as the Plant & Food Research representative and was replaced by David Hughes (incoming CEO). We extend to both Tracey and Peter our sincere appreciation for their long tenures (2009-2018) and unwavering support for the Institute.

Distinguished Professor Harjinder Singh was appointed sole Director of the Riddet Institute effective 1 January 2018. He stepped down from his position as Head of Massey Institute of Food Science and Technology on 28 February 2018.

Distinguished Professor Paul Moughan stepped down as Co-Director of the Riddet Institute at the end of 2017. In recognition of his past and ongoing contributions, he accepted the position of Riddet Institute Fellow Laureate. As such, Professor Moughan will provide high-level strategic advice to the Institute and related parties on

an invited basis. He will remain a Principal Investigator in the CoRE and retain a close connection to the Institute through his leadership of key projects such as Proteos and the Massey-Alpha Natural Nutraceuticals Research Centre.

David Hughes was appointed CEO of Plant & Food Research in February 2018 and joined the Riddet Institute Board shortly after. David was formerly Group General Manager Commercial, Plant & Food Research, responsible for the company's marketing, business development and IP functions. David has also worked extensively in the dairy industry. We look forward to his contribution.

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Following her appointment as the Chief Science Advisor to the Prime Minister, Professor Juliet Gerrard will retain her status as Principal Investigator but will not act as project leader and will not take part in any funding applications.

ScieNtific AdviSOry PaNel PriNcipal INveStigatOrS

ASSOciate INveStigatOrS

Professor Teresa Ann Davis, Baylor College of Medicine, USA, was appointed in 2017. She visited the Institute twice in 2018. During her first visit, she gave a well-received public lecture.

Dr Simon Loveday changed employment from Massey University to AgResearch.

Associate Professor Mark Waterland (Massey University) appointed.

Dr Lisa Te Morenga changed employment from University of Otago to Victoria University of Wellington.

Dr Carlos Montoya (AgResearch) appointed.

Dr Jeremy Hill Fonterra Adjunct Professor

Professor Jianshe Chen Zhejiang Gongshang University, China Honorary Professor

CoRE and affiliated

Dr Ryan Chanyi AgResearch

Dr Caroline Giezanaar Massey University

Dr Juliana Leite Massey University

Dr Julia Low Massey University

Dr Bhaskar Mitra Massey University

Dr Subramanian Parthasarathi Massey University

Dr Rohith Thota Massey University

Dr Dulantha Ulluwishewa AgResearch


AdJuNct/HONOrary POSitiONS

POStdOctOral FellOwS

Changes to Personnel continued...

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Footnotes:1 Appointed in 2018.2 Resigned in 2018.3 Riddet Fellows are senior researchers who have been Riddet Institute Investigators and whose contribution to the Institute is recognised through this special status.

They may retain involvement in the CoRE programme through advisory or supervisory roles. 4 Affiliated Researchers contribute significantly to the CoRE research programme but do not hold Investigator status. There are further postdoctoral fellows working

on aligned programmes.

Staff LiSt

Management & Administration

Distinguished Professor Harjinder Singh Massey University Director

Professor Warren McNabb Massey University Deputy Director

Dr Sarah Golding1 Massey University Communications Officer

John Henley-King Massey University Business Manager

Hannah Hutchinson2 Massey University Projects Administrator

Terri Palmer Massey University PA to Fellow Laureate and Management Team

Melanie Ruffell1 Massey University Stakeholder Relationship Manager

Ansley Te Hiwi Massey University PA to Director

Meg Wedlock1 Massey University Finance Administrator

Principal Investigators

Professor John Bronlund Massey University

Professor Manohar Garg University of Newcastle

Professor Juliet Gerrard University of Auckland

Professor Matt Golding Massey University

Professor Joanne Hort Massey University

Professor Peter Hunter University of Auckland

Professor Geoff Jameson Massey University

Professor Jim Mann University of Otago

Professor Warren McNabb Massey University

Dr John Monro Plant & Food Research

Professor Paul Moughan Massey University

Professor Indrawati Oey University of Otago

Professor Sally Poppitt University of Auckland

Professor Nicole Roy AgResearch

Professor R. Paul Singh University of California, Davis

Professor Harjinder Singh Massey University

Professor Gerald Tannock University of Otago

Associate Investigators

Dr Eric Altermann AgResearch

Dr Rachel Anderson AgResearch

Dr Matthew Barnett AgResearch

Dr Mike Boland Massey University

Associate Professor Gail Bornhorst University of California, Davis

Professor Bernhard Breier Massey University

Professor Charles Brennan Lincoln University

Professor David Cameron-Smith University of Auckland

Associate Professor Leo Cheng University of Auckland

Professor Clive Davies Massey University

Associate Professor Renwick Dobson University of Canterbury

Dr Jolon Dyer AgResearch

Professor Conan Fee University of Canterbury

Associate Professor Kelvin Goh Massey University

Dr Pramod Gopal Plant & Food Research

Professor Keith Gordon University of Otago

Associate Professor Yacine Hemar University of Auckland

Dr Lovedeep Kaur Massey University

Professor Marlena Kruger Massey University

Professor Roger Lentle Massey University

Dr Simon Loveday AgResearch

Dr Mark McCann AgResearch

Dr Carlos Montoya AgResearch

Marco Morgenstern Plant & Food Research

Associate Professor Siew-Young Quek University of Auckland

Professor Elaine Rush Auckland University of Technology

Dr Paul Shorten AgResearch

Dr Jaspreet Singh Massey University

Dr Lisa Te Morenga Victoria University of Wellington

Dr Abby Thompson Food HQ

Associate Professor Mark Waterland Massey University

Professor Bill Williams Massey University

Professor Peter Xu University of Auckland

Associate Professor Aiqian Ye Massey University

Dr Wayne Young AgResearch

Riddet Fellows and Fellow Laurate3

Distinguished Professor Paul Moughan1 Massey University Fellow Laurate

Professor Richard Archer Massey University

Associate Professor David Everett California Polytech

Professor Yihuai Gao Massey University

Dr Nigel Larsen Plant & Food Research

Professor Laurie Melton University of Auckland

Professor David Parry Massey University

Professor Graeme Wake Massey University

Affilliated Researchers4

Dr Skelte Anema Fonterra

Dr Timothy Angeli University of Auckland

Dr Prabhu Balan Massey University

Dr Shalome Bassett Fonterra

Dr Stefan Clerens AgResearch

Dr Julie Dalziel AgResearch

Dr Laura Domigan University of Auckland

Dr Ashling Ellis Massey University

Dr Maria Ferrua Fonterra

Dr Karl Fraser AgResearch

Dr Sharon Henare Massey University

Dr Suzanne Hodgkinson Massey University

Dr Blair Lawley University of Otago

Associate Professor Duncan McGillivray University of Auckland

Dr Davide Mercadante University of Zurich

Dr Jane Mullaney AgResearch

Dr Zhigao Niu Massey University

Dr Elizabeth Rettedal AgResearch

Dr Pranav Singh Massey University

Dr Vinod Suresh University of Auckland

Dr Fran Wolber Massey University

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StudeNt LiStDr Sze Ying Leong University of Otago

Dr Michelle Yoo Auckland University of Technology

Postdoctoral fellows

Dr Alicia Barnett AgResearch

Dr Ryan Chanyi AgResearch

Dr Valerie Cornuault Massey University

Dr Jennifer Crowther University of Canterbury

Dr Anant Dave Massey University

Dr Lakshmi Dave Massey University

Dr Cintia Dias Massey University

Dr Alejandra Acevedo Fani Massey University

Dr Caroline Giezenaar Massey University

Dr Juliana Leite Massey University

Dr Julia Low Massey University

Dr Bhaskar Mitra1 Massey University

Dr Noha Ahmed Nasef Massey University

Dr Ali Rashidinejad Massey University

Dr Carlene Starck Massey University

Dr Parthasarathi Subramanian Massey University

Dr Rohith Thota Massey University

Dr Caroline Thum AgResearch

Dr Dulantha Ulluwishewa AgResearch

Dr Teresa Wegryzyn Massey University

Research Technicians

Paloma Craig1 Massey University

Jack Cui Massey University

Dr Natascha Stroebinger Massey University

Peter Zhu Massey University

Doctoral degree Students

Setya Abduh University of Otago Continuing study

Abhilasha Abhilasha Massey University Continuing study

Sherine Valiyaveetil Ali University of Auckland Continuing study

Saeed Alighaleh University of Auckland Continuing study

Isaac Amoah Auckland University of Technology Continuing study

Cai Ling Ang Massey University Continuing study

Geoff Ang University of Auckland Continuing study

Marc Bailie Massey University Continuing study

Tracy Bear Massey University Continuing study

Akashdeep Beniwal Massey University Continuing study

Dipankar Bhattacharya University of Auckland Continuing study

Amanda Board University of Canterbury Continuing study

Janita Botha Massey University Continuing study

Caterina Carco Massey University Continuing study

Giovanna Castillo-Fernandez Massey University Continuing study

Xiuhang Chai Visiting doctoral degree Continuing study

Jack Chen Lincoln University Continuing study

Wei Chen Massey University Continuing study

Yu-Fang (Nicole) Chen Massey University Continuing study

Bangxiang Chen University of Auckland Continuing study

Lirong Cheng Massey University Continuing study

Feng Ming Chian Massey University Continuing study

Jie Hong Chiang Massey University Continuing study

Chih Chieh Chuang Massey University Continuing study

Josiah Cleland Massey University Continuing study

Ajay Desai Lincoln University Continuing study

Tung Thanh Diep Auckland University of Technology Continuing study

Thomas Do Massey University Continuing study

Sheba Mae Duque University of Otago Continuing study

Davide Fraccascia Massey University Continuing study

Jiorang Gao Lincoln University Continuing study

Sunandita Ghosh University of Auckland Continuing study

Nima Afshar Ghotli University of Auckland Continuing study

Nicola Gillies University of Auckland Continuing study

Stephen Giteru University of Otago Continuing study

Christine Halliday Massey University Continuing study

Xiaoye He China Agricultural University Continuing study

Pablo Hernandez Cerdan Massey University Completed qualification Employed overseas

Anika Hoogeveen Massey University Continuing study

AKM Hossain Lincoln University Continuing study

Saeed Hosseini University of Auckland Continuing study

Zhiguang Huang Lincoln University Continuing study

Lilian Ilesanmi-Oyelere Massey University Continuing study

Shanalee James Massey University Continuing study

Isuri Jayawardana Massey University Continuing study

Ankita Jena Massey University Continuing study

Sherine Jesna University of Auckland Continuing study

Alexander Kanon Massey University Continuing study

Chang Ke Massey University Did not complete

Edmond Khrisanapant University of Otago Continuing study

Lokesh Kumar Lincoln University Continuing study

Hoang Du Le Massey University Continuing study

Siqi Li Massey University Continuing study

Janice Lim Massey University Continuing study

Wensheng Lim Massey University Completed qualification Employed in New Zealand

Jia Jiet Lim University of Auckland Continuing study

Quanquan Lin Jiangnan University, China Continuing study

Wenjun Liu Lincoln University Continuing study


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Xikun Lu Lincoln University Continuing study

Taciana Lunelli Massey University Continuing study

Nan Luo Massey University Continuing study

Johannes Magpusao University of Otago Continuing study

Marina Marinea Massey University Continuing study

Starin McKeen Massey University Continuing study

Hannah McKerchar University of Canterbury Continuing study

Xuejing (Ivy) Men Massey University Continuing study

Evelyn Mete University of Otago Continuing study

Sarah Mitchell University of Auckland Continuing study

Nimisha Mohandas Massey University Continuing study

Fionnuala Murphy Massey University Continuing study

Joanna Nadia Massey University Continuing study

Arup Nag Massey University Continuing study

Natasha Nayak Massey University Continuing study

Tran Nhu Khanh Lincoln University Continuing study

Olivia Ogilvie University of Auckland Continuing study

Linda Ogutu Massey University Continuing study

Sewuese Okubanjo Massey University Continuing study

Gerald Olson Massey University Continuing study

Esther Onguta Massey University Continuing study

Nadun Palmada University of Auckland Continuing study

Laura Payling Massey University Continuing study

Noémie Petit University of Auckland Continuing study

Sarah Priour Massey University Continuing study

Utpal Prodhan University of Auckland Continuing study

Haroon Jamshaid Qazi Massey University Continuing study

Ade Rachman Lincoln University Continuing study

Farha Ramzan University of Auckland Continuing study

Jeanette Rapson Massey University Continuing study

Nikki Renall Massey University Continuing study

Saima Rizwan Massey University Continuing study

Caleb Robinson University of Otago Continuing study

Debashree Roy Massey University Continuing study

Din Sattar University of Auckland Continuing study

Pankaja Sharma University of Auckland Continuing study

Danxia Shi Massey University Continuing study

Aahana Shrestha University of Auckland Continuing study

Nick Smith Massey University Continuing study

Geeshani Somaratne Massey University Continuing study

Akila Srinivasagam Massey University Continuing study

Kai Steinmetz University of Auckland Continuing study

Muhammad Syahmeer How Massey University Continuing study

Patrick Tai Massey University Continuing study

Khanh Tran Lincoln University Continuing study

Liwen Wang Lincoln University Continuing study

Song Wang Lincoln University Continuing study

Xin (Elaine) Wang Massey University Continuing study

Maheeka Weerawarna Massey University Continuing study

Gang Wu Lincoln University Continuing study

Mingjing Zheng Fujian Agricultural and Forestry University Continuing study

Huang Zhiguang Lincoln University Continuing study

Yongchao Zhu University of Auckland Continuing study

Students Other

Norma Bagarinao Massey University Continuing study

Kinley Choli Massey University Continuing study

Mona Elbalshy University of Otago Continuing study

Varun Gadodia Massey University Continuing study

Tingting (Lily) Liu University of Otago Completed qualification

Sihan Ma Massey University Continuing study

Boning Mao Massey University Continuing study

Shiyuan Mao Massey University Continuing study

Xin (Elaine) Wang Massey University Completed qualification Further study in New Zealand

Dan Wu Massey University Continuing study

Boyang Xu University of Auckland Completed qualification Further study in New Zealand

Yake Zhan University of Auckland Completed qualification Employed in New Zealand

Wenting Zhou University of Auckland Completed qualification Employed overseas

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BUDGET 2018($000)

ACTUAL 2018($000)

Income

CoRE funding 5,975 5,975

Surplus/Deficit carried forward 2,711 2,634

Total CoRE funding 8,686 8,609

Funds contributed by partners 898 779

Total Income 8,686 13,519

Expenditure

Salaries Directors and Principal Investigators 461 576

Associate Investigators 277 248

Postdoctoral fellows 758 608

Research/Technical assistants 189 237

Others 682 456

Total Salary-related Costs 2,367 2,126 as % of Total Expenditure 28.90% 29.30%

Other Costs

Indirect Costs Overheads 2,699 2,213

as % of Total Expenditure 33.4 30.1Direct Costs Project costs 1,049 697

as % of Total Expenditure 13 9.5

Travel 249 313

as % of Total Expenditure 3.1 4.3

Postgraduate students 1,501 1,616

as % of Total Expenditure 18.6 22

Equipment depreciation/rental 6 2

as % of Total Expenditure 0 0.1

Subcontractor(s) specified 200 381

as % of Total Expenditure 2.8 5.2

Extraordinary expenditure 0 0

as % of Total Expenditure 0 0

Total Other Costs 5,704 5,221as % of Total Expenditure 70.7 71.1

Total CoRE ExpenditureTotal Expenses 6,063 6,229

as % of Total Expenditure 100.3 100

Net Surplus/(Deficit) - annual -1,198 -593

Net Surplus/(Deficit) - cumulative 1,513 2,041

FiNaNcial RepOrt

Footnotes:

Includes students directly funded by CoRE funds and students aligned to CoRE research programme.

CO-fuNdiNg & aligNed fuNdiNg

CO-FUNDING ($000)

ALIGNED FUNDING($000)

Government Funding

National Science Challenges 1,067 3,111

Other MBIE 2,384 8,423

Callaghan Innovation 30 70

Health Research Council - 443

Non-vote - 1,035

Non-Government Funding

Domestic 1,317 1,407

International - Private sector 95 36

International - Public sector 18 2,273

University/Host/Partner support - 42

Total 4,911 16,842

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Summary data

BROAD CATEGORY DETAILED CATEGORY 2018

Value of CoRE funding from TEC $0.000M

FTEs by category Principal Investigators 2.9

Associate Investigators 3.4

Postdoctoral Fellows 8.3

Research technicians 3.2

Administrative/support 3.3

Research students 83.6

TOTAL 104.7

Headcounts by category Principal Investigators 17

Associate Investigators 43

Postdoctoral Fellows 20

Research technicians 2

Administrative/support 8

Research students 124

TOTAL 214

Peer-reviewed research outputs by type

Books 3

Book chapters 14

Journal articles 202

Conference papers 99

Other 0

TOTAL 318

Value of external research contracts awarded by source ($000)

Vote Science and Innovation contestable funds 12,047

Other New Zealand Government 1,035

Domestic – private sector funding 1,407

Overseas 2,309

Other 42

TOTAL 16,840

Commercial activities Number of licences 1

Income from licences Confidential

Patent applications 0

Patents granted 0

Invention disclosures 0

Number of new spinouts 0

Capitalisation value of spinouts 0

Number of students aligned to CoRE by level

Doctoral degree 112

Other 12

TOTAL 124

Number of students completing qualifications by level

Doctoral degree 3

Other 4

TOTAL 7

Immediate post-study graduate destinations

Further study in New Zealand -

Further study overseas -

Employed in New Zealand 2

Employed overseas 1

Unknown/Other 0

TOTAL 3

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Scientific Publications and Other Research OutputsArticleS iN Peer-reviewed JOurNalS 2018

Aidoud, N, Delplanque, B, Baudry, C, Garcia, C, Moyon, A, Balasse, L, Guillet, B, Antona, C, Darmaun, D, Fraser, K, Ndiaye, S, Leruyet, P and Martin, J.-C 2018, 'A combination of lipidomics, MS imaging, and PET scan imaging reveals differences in cerebral activity in rat pups according to the lipid quality of infant formulas', The FASEB Journal, vol. 32, no.9, pp. 4776-4790.

Alahakoon, A.U, Oey, I, Bremer, P, and Silcock, P 2018, 'Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets', Food and Bioprocess Technology, vol. 11, no.11, pp. 2055-2066.

Alzahrani, M.A.J, Perera, C.O, and Hemar, Y 2018, 'Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris', International Journal of Food Science and Technology, vol. 53, no.3, pp. 676-682.

Anderson, R.C, MacGibbon, A.K.H, Haggarty, N, Armstrong, K.M, and Roy, N.C 2018, 'Bovine dairy complex lipids improve in vitro measures of small intestinal epithelial barrier integrity', PLOS One, vol. 13, no.1, Art.No.30190839.

Anema, S.G 2018, 'Effect of whey protein addition and pH on the acid gelation of heated skim milk', International Dairy Journal, vol. 79, pp. 5-14.

Anema, S.G 2018, 'Spontaneous interaction of lactoferrin with casein micelles or individual micelles', Journal of the Royal Society of New Zealand, vol. 48, no.2-3, pp. 89-110.

Angeli, T.R, O'Grady, G, Vather, R, Bissett, I.P, and Cheng, L.K 2018, 'Intra-operative high-resolution mapping of slow wave propagation in the human jejunum: feasibility and initial results', Neurogastroenterology and Motility, vol. 30, no.7, Art.No.e13310.

Babawale, E.A, Jones, P.J.H, Mercer, K.E, Lin, H.X, Yeruva, L, Bar Yoseph, F, and Rutherfurd, S.M 2018, 'Modulating sterol concentrations in infant formula influences cholesterol absorption and synthesis in the neonatal piglet', Nutrients, vol. 10, no.12, E1848.

Ballance, S, Knutsen, S.H, Fosvold, O.W, Wickham, M, Trenado, C.D.T, and Monro, J 2018, 'Glycaemic and insulinaemic response to mashed potato alone, or with broccoli, broccoli fibre or cellulose in healthy adults', European Journal of Nutrition, vol. 57, no.1, pp. 199-207.

Barnett, A, Roy, N, Cookson, A, and McNabb, W 2018, 'Metabolism of caprine milk carbohydrates by probiotic bacteria and Caco-2:HT29-MTX epithelial co-cultures and their impact on intestinal barrier integrity', Nutrients, vol. 10, no.7, pp. 949.

Barnsley, J.E, Shillito, G.E, Mapley, J.I, Larsen, C.B, Lucas, N.T, and Gordon, K.C 2018, 'Walking the emission tightrope: spectral and computational analysis of some dual-emitting benzothiadiazole donor-acceptor dyes', Journal of Physical Chemistry A, vol. 122, no.40, pp. 7991-8006.

Barnsley, J.E, Wagner, P, Officer, D.L, and Gordon, K.C 2018, 'Aldehyde isomers of porphyrin: a spectroscopic and computational study', Journal of Molecular Structure, vol. 1173, pp. 665-670.

Barrilero, R, Gil, M, Amigo, N, Dias, C.B, Wood, L.G, Garg, M.L, Ribalta, J, Heras, M, Vinaixa, M, and Correig, X 2018, 'LipSpin: a new bioinformatics tool for quantitative 1H NMR lipid profiling', Analytical Chemistry, vol. 90, no.3, pp. 2031-2040.

Bell, T.J.D, S.L, Centanni, M, Carnachan, S.M, Tannock, G.W, Draper, S.L, and Sims, I.M 2018, 'Characterization of polysaccharides from feijoa fruits (Acca sellowiana Berg.) and their utilization as growth substrates by gut commensal bacteroides species', Journal of Agricultural and Food Chemistry, vol. 66, no.50, pp. 13277-13284.

Bermingham, E.N, Reis, M.G, Subbaraj, A.K, Cameron-Smith, D, Fraser, K, Jonker, A, and Craigie, C.R 2018, 'Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle', Meat Science, vol. 140, pp. 26-37.

Bharmal S.H, Pendharkar S.A, Singh R.G, Cameron-Smith D, and Petrov M.S, 2018, 'Associations between ketone bodies andfasting plasma glucose in individuals with post-pancreatitis prediabetes', Archives of Physiology and Biochemistry, vol. online.

Bohn, T, Carriere, F, Day, L, Deglaire, A, Egger, L, Freitas, D, Golding, M, Le Feunteun, S, Macierzanka, A, Menard, O, Miralles, B, Moscovici, A, Portmann, R, Recio, I, Remond, D, Sante-Lhoutelier, V, Wooster, T.J, Lesmes, U, Mackie, A.R, and Dupont, D 2018, 'Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?', Critical Reviews in Food Science and Nutrition, vol. 58, no.13, pp. 2239-2261.

Brennan, C.S 2018, 'The interactions between food components and human nutrition', International Journal of Food Science and Technology, vol. 53, no.4, pp. 857.

Brennan, C.S 2018, 'The popularity of food science and technology and the dissemination of research', International Journal of Food Science and Technology, vol. 53, no.12, pp. 2631-2632.

Brown, E.L, Foletta, V.C, Wright, C.R, Sepulveda, P.V, Konstantopoulos, N, Sanigorski, A, Della Gatta, P, Cameron-Smith, D, Kralli, A, and Russell, A.P, 2018, 'PGC-1ą and PGC-1ß increase protein synthesis via ERRą in C2C12 myotubes', Frontiers in Physiology, vol. 9, Art.No.1336.

Burrow, K, Young, W, Carne, A, McConnell, M, Hammer, N, Scholze, M and Bekhit, A.E.D, 2018, 'Consumption of sheep milk compared to cow milk can affect trabecular bone ultrastructure in a rat model', Food and Function, vol. 10, no.1, pp. 163-171.

Burrow, K, Young, W, McConnell, M, Carne, A, and Bekhit, A.E.D 2018, 'Do dairy minerals have a positive effect on bone health?', Comprehensive Reviews in Food Science and Food Safety, vol. 17, no.4, pp. 989-1005.

Butts, C.A, Hedderley, D.I, Herath, T.D, Paturi, G, Glyn-Jones, S, Wiens, F, Stahl, B, and Gopal, P 2018, 'Human milk composition and dietary intakes of breastfeeding women of different ethnicity from the Manawatu-Wanganui region of New Zealand', Nutrients, vol. 10, no.9, Art.No.1231.

Cabrera, D, Kruger, M, Wolber, F.M, Roy, N.C, Totman, J.J, Henry, C.J, Cameron-Smith, D, and Fraser, K 2018, 'Association of plasma lipids and polar metabolites with low bone mineral density in Singaporean-Chinese menopausal women: a pilot study', International Journal of Environmental Research and Public Health, vol. 15, no.5, Art.No.1045.

Cabrera, D, Wolber, F.M, Dittmer, K, Rogers,C, Ridler, A, Aberdein, D, Parkinson, T, Chambers, P, Fraser, K, Roy, N.C, and Kruger, M 2018, 'Glucocorticoids affect bone mineral density and bone remodelling in OVX sheep: a pilot study', Bone Reports, vol. 9, pp. 173-180.

Cai, Z, Song, L, Qian, B, Xu, W, Ren, J, Jing, P, and Oey, I 2018, 'Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice', Food Chemistry, vol. 245, pp. 463-470.

Calder, S, O'Grady, G, Cheng, L.K, and Du, P 2018, 'Torso-tank validation of high-resolution electrogastrography (EGG): forward modelling, methodology and results', Annals of Biomedical Engineering, vol. 46, no.8, pp. 1183-1193.

Centanni, M, Lawley, B, Butts, C.A, Roy, N.C, Lee, J, Kelly, W.J, and Tannock, G.W 2018, 'Bifidobacterium pseudolongum in the Ceca of rats fed hi-maize starch has characteristics of a keystone species in Bifidobacterial blooms', Applied and Environmental Microbiology, vol. 84, no.15, Art.No.UNSP e00547-18.

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ARTICLES IN PEER-REVIEWED JOURNALS 2018 CONTINUED...

Chen, Y.-F, Singh, J, and Archer, R 2018, 'Potato starch retrogradation in tuber: structural changes and gastro-small intestinal digestion in vitro', Food Hydrocolloids, vol. 84, pp. 552-560.

Cheng, S.Z, Wang, N, Zhang, J, Brennan, C, Guan, W.Q, and Wang, Z.D 2018, 'The effects of electron beam application on the microbiological stability and physical-chemical quality of mince beef (M-longissimus Dorsi) during cold storage', Journal of Food Processing and Preservation, vol. 42, no.2, e13448.

Chong, S.V, Jameson, G.B, Islah-u-din, Waterland, M.R, and Tallon, J.L 2018, 'Evidence of reduced species in molybdenum oxide-phenanthroline layered hybrids from structural, magentic and X-ray photoelectron spectroscopy studies', Materials Letters, vol. 231, pp. 187-189.

Colussi, R, Kaur, L, Zavareze, E.D.R, Dias, A.R.G, Stewart, R.B, and Singh, J 2018, 'High pressure processing and retrogradation of potato starch: influence on functional properties and gastro-small intestinal digestion in vitro', Food Hydrocolloids, vol. 75, pp. 131-137.

Crowther, J.M, Allison, J.R, Smolenski, G.A, Hodgkinson, A.J, Jameson, G.B, and Dobson, R.C.J 2018, 'The self-association and thermal denaturation of caprine and bovine ß-lactoglobulin', European Biophysics Journal, vol. 47, no.7, pp. 739-750.

Dalziel, J.E, Smolenski, G.A, McKenzie, C.M, Haines, S.R,and Day, L 2018, 'Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model', Journal of Functional Foods, vol. 47, pp. 116-126.

de Bono, B, Safaei, S, Grenon, P, and Hunter, P 2018, 'Meeting the multiscale challenge: representing physiology processes over ApiNATOMY circuits using bond graphs', Interface Focus, vol. 8, no.1, Art.No.20170026.

Deb-Choudhury, S, Bermingham, E.N, Young, W, Barnett, M.P.G, Knowles, S.O, Harland, D, Clerens, S, and Dyer, J.M 2018, 'The effects of a wool hydrolysate on short-chain fatty acid production and fecal microbial composition in the domestic cat (Felis catus)', Food and Function, vol. 9, no.8, pp. 4107-4121.

Desai, A, Brennan, M.A, and Brennan, C.S 2018, 'Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder', European Food Research and Technology, vol. 244, no.10, pp. 1729-1739.

Desai, A, Brennan, M.A, and Brennan, C.S 2018, 'Effect of fortification with fish (Pseudophysic bachus) powder on nutritional quality of durum wheat pasta', Foods, vol. 7, no.4, Art.No.62.

Desai, A, Brennan, M.A, and Brennan, C.S 2018, 'The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta', LWT - Food Science and Technology, vol. 89, pp. 52-57.

Desai, A.S, Beibeia, T, Brennan, M.A, Guo, X.B, Zeng, X.A, and Brennan, C.S 2018, 'Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with oncorhynchus tschawytscha powder', Nutrients, vol. 10, no.12, Art.No.1923.

Devi, A, Rush, E, Harper, M, and Venn, B 2018, 'Vitamin B12 status of various ethnic groups living in New Zealand: an analysis of the adult nutrition survey 2008/2009', Nutrients, vol. 10, no.2, Art.No.181.

Din, S, Xu, W, Cheng, L.K, and Dirven, S 2018, 'A stretchable array of electronic receptors for esophageal swallowing robot for biomimetic simulations of bolus transport', IEEE Sensors Journal, vol. 18, no.13, pp. 5497-5506.

Do, D.T, Singh, J, Oey, I, and Singh, H 2018, 'Biomimetic plant foods: structural design and functionality', Trends in Food Science and Technology, vol. 82, pp. 46-59.

D'Souza, R.F, Woodhead, J.S.T, Zeng, N.N, Blenkiron, C, Merry, T.L, Cameron-Smith, D, and Mitchell, C.J 2018, 'Circulatory exosomal miRNA following intense exercise is unrelated to muscle and plasma miRNA abundances', American Journal of Physiology-Endocrinology and Metabolism, vol. 315, no.4, pp. E723-E733.

D'Souza, R.F, Zeng, N, Figueiredo, V.C, Markworth, J.F, Durainayagam, B.R, Mitchell, A.C, Poppitt, S.D, Cameron-Smith, D, and Mitchell, C.J 2018, 'Dairy protein supplementation modulates the human skeletal muscle microRNA response to lower limb immobilization', Molecular Nutrition and Food Research, vol. 62, no.7, Art.No.1701028.

Du, P, Calder, S, Angeli, T.R, Sathar, S, Paskaranandavadivel, N, Grady, G.O, and Cheng, L.K 2018, 'Progress in mathematical modeling of gastrointestinal slow wave abnormalities', Frontiers in Physiology, vol. 8, Art.No.1136.

Eldeghaidy, S, Thomas, D, Skinner, M, Ford, R, Giesbrecht, T, Thomas, A, Hort, J, and Francis, S 2018, 'An automated method to detect and quantify fungiform papillae in the human tongue: validation and relationship to phenotypical differences in taste perception', Physiology & Behavior, vol. 184, pp. 226-234.

Erickson, L.W, Taylor, R.W, Haszard, J.J, Fleming, E.A, Daniels, L, Morison, B.J, Leong, C, Fangupo, L.J, Wheeler, B.J, Taylor, B.J, Te Morenga, L, McLena, R.M, and Heath, A.-L.M 2018, 'Impact of a modified version of baby-led weaning on infant food and nutrient intakes: the BLISS randomized controlled trial', Nutrients, vol. 10, no.6, Art.No.740.

Fan, Y, Cross, P.J, Jameson, G.B, and Parker, E.J 2018, 'Exploring modular allostery via interchangeable regulatory domains', Proceedings of the National Academy of Sciences of the USA, vol. 115, no.12): 3006-3011.

Ferguson, J.J.A, Stojanovski, E, MacDonald-Wicks, L, and Garg, M.L 2018, 'Curcumin potentiates cholesterol-lowering effects of phytosterols in hypercholesterolaemic individuals. A Randomised controlled trial', Metabolism: clinical and Experimental, vol. 82, pp. 22-33.

Fernando, W.M.A.D.B, Flint, S.H, Ranaweera, K.K.D.S, Bamunuarachchi, A, Johnson, S.K, and Brennan, C.S 2018, 'The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatt acids formation during fibre fermentation', International Journal of Food Sciences and Nutrtion, vol. 69, no.2, pp. 144-154.

Figueiredo, V.C, Zeng, N, D'Souza, R.F, Markworth, J.F, Della Gatta, P.A, Petersen, A, Barnett, M.P.G, and Cameron-Smith, D 2018, 'High dose of whey protein after resistance exercise promotes 45 S preribosomal RNA synthesis in older men', Nutrition, vol. 50, pp. 105-107.

Foglizzo, M, Middleton, A.J, Burgess, A.E, Crowther, J.M, Dobson, R.C.J, Murphy, J.M, Day, C.L, and Mace, P.D 2018, 'A bidentate polycomb repressive-deubiquitinase complex is required for efficient activity on nucleosomes', Nature Communications, vol. 9, no.1, Art.No.3932.

Franzke, B, Neubauer, O, Cameron-Smith, D, and Wagner, K.-H 2018, 'Dietary protein, muscle and physical function in the very old', Nutrients, vol. 10, no.7, Art.No.935.

Fuller, G.T, Considine, T, MacGibbon, A, Golding, M, and Matia-Merino, L 2018, 'Effect of tween emulsifiers on the shear stability of partially crystalline oil-in-water emulsions stabilized by sodium caseinate', Food Biophysics, vol. 13, no.1, pp. 80-90.

Gao, J.R, Han, F.Z, Guo, X.B, Zeng, X.A, Mason, S.L, Brennan, M.A, and Bennan, C.S 2018, 'The effect on starch pasting properties and predictive glycaemic response of muffin batters using stevianna or inulin as a sucrose replacer', Starch-Starke, vol. 79, no.9-10) SI, Art.No. 1700334.

Gao, Y, Janes, M.E, Chaiya, B, Brennan, C.S, and Prinyawiwatkul, W 2018, 'Gluten-free bakery and pasta products: prevalence and quality improvement', International Journal of Food Science and Technology, vol. 53, no.1, pp. 19-32.

Garg, M 2018, 'A balancing act: the relative roles of omega-3 and omega-6 polyunsaturated fatty acids', Australian Journal of Pharmacy, vol. 99, no.1179, pp. 52-57.

Gaur, V, Schalk, J, and Anema, S.G 2018, 'Sedimentation in UHT milk', International Dairy Journal, vol. 78, pp. 92-102.

Gavin, P, Mullaney, J, Loo, D.L Cao, K, Gottlieb, P, Hill, M, Zipris, D, and Hamilton-Williams, E 2018, 'Pathophysiology/Complications - intestinal metaproteomics reveals host-microbiota interactions in subjects at risk for type 1 diabetes', Diabetes Care, vol. 41, no.10, pp. 2178-2186.

Ginieis, R, Franz, E.A, Oey, I, and Peng, M 2018, 'The ‘sweet’ effect: comparative assessments of dietary sugars on cognitive performance', Physiology & Behavior, vol. 184, pp. 242-247.

Giteru, S.G, Oey, I, and Ali, M.A 2018, 'Feasibility of using pulsed electric fields to modify biomacromolecules: a review', Trends in Food Science and Technology, vol. 72, pp. 91-113.

Goozee, K, Chatterjee, P, James, I, Shen, K, Sohrabi, H, Asih, P, Dave, P, Yan, C.M, Taddei, K, Ayton, S, Chung, R, Garg, M.L, Kwok, J, Bush, A, Chung, R, Magnussen, J, and Martins, R.N 2018, 'Elevated plasma ferritin in elderly individuals with high neocortical amyloid-beta load', Molecular Psychiatry, vol. 23, no.8, pp. 1807-1812.

Granato, D, Shahidi, F, Wrolstad, R, Kilmartin, P, Melton, L.D, Hidalgo, F.J, Miyashita, K, Camp, J.V, Alasalvar, C, Ismail, A.B, Elmore, S, Birch, G.G, Charalampopoulos, D, Sian, B, Pegg, A.R, Zhou, P and Finglas, P 2018, 'Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods? ', Food Chemistry , vol. 264, pp. 471-475.

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Haddadian, Z, Eyres, G.T, Bremer, P, and Everett, D.W 2018, 'Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples', International Dairy Journal, vol. 81, pp. 138-142.

Hansen, S, Huttunen-Lenz, M, Sluik, D, Brand-Miller, J, Drummen, M, Fogelholm, M, Handjieva-Darlenska, T, Macdonald, I, Martinez, A.J, Larsen, T.M, Poppitt, S, Raben, A, and Schlicht, W 2018, 'Demographic and social-cognitive factors associated with weight loss in overweight, pre-diabetic participants of the PREVIEW study', International Journal of Behavioral Medicine, vol. 25, no.6, pp. 682-692.

Hardacre, A.K, Lentle, R.G, Yap, S.-Y, and Monro, J.A 2018, 'Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological models', Journal of the Royal Society Interface, vol. 15, no.142, Art.No.20180092.

Hernandez-Cerdan, P, Mansel, B.W, Leis, A, Lundin, L, and Williams, M.A.K 2018, 'Structural analysis of polysaccharide networks by transmission electron microscopy: comparison with small-angle-x-ray scattering', Biomacromolecules, vol. 19, no.3, pp. 989-995.

Herrmann, E, Young, W, Reichert-Grimm, V, Weis, S, Riedel, C.U, Rosendale, D, Stoklosinski, H, Hunt, M, and Egert, M 2018, 'In vivo assessment of resistant starch degradation by the caecal microbiota of mice using RNA-based stable isotope probing - a proof-of-principle study', Nutrients, vol. 10, no.2, Art.No.179.

Hettihewa, S.K, Hemar, Y, and Rupasinghe, H.P 2018, 'Flavonoid-rich extract of Actinidia macrosperma (a wild kiwifruit) inhibits angiotensin-converting enzyme in vitro', Foods, vol. 7, no.9, Art.No.146.

Hodgkinson, A.J, Wallace, O.A.M, Kruger, M.C, and Prosser, C.G 2018, 'Effect of the dietary delivery matrix on vitamin D-3 bioavailability and bone mineralisation in vitamin D-3-deficient growing male rats', British Journal of Nutrition, vol. 119, no.2, pp. 143-152.

Hodgkinson, S.M, Montoya, C.A, Scholten, P.T, Rutherfurd, S.M, and Moughan, P.J 2018, 'Cooking conditions affect the true ileal digestible amino acid content and digestible indispensable amino acid score (DIAAS) of bovine meat as determined in pigs', Journal of Nutrition, vol. 148, no.1, pp. 1564-1569.

Hong, J, Zeng, X.-A, Han, Z, and Brennan, C.S 2018, 'Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility', Innovative Food Science and Emerging Technologies, vol. 45, pp. 438-446.

Ilesanmi-Oyelere, B.L, Coad, J, Roy, N, and Kruger, M.C 2018, 'Lean body mass in the prediction of bone mineral density in postmenopausal women', Bioresearch Open Access, vol. 7, pp. 150-158.

Irani, A.H, Mercadante, D, and Williams, M.A 2018, 'On the electrophoretic mobilities of partially charged oligosaccharides as a function of charge patterning and degree of polymerization', Electrophoresis, vol. 39, no.12, pp. 1497-1503.

Jani, R, Rush, E, Crook, N, and Simmons, D 2018, 'Availability and price of healthier food choices and association with obesity prevalence in New Zealand Māori', Asia Pacific Journal of Clinical Nutrition, vol. 27, no.6, pp. 1357-1365.

Jiao, Y, Kilmartin, P.A, Fan, M, and Quek, S.Y 2018, 'Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC', Food Chemistry, vol. 268, pp. 77-85.

Jo, M, Ban, C, Goh, K.K.T, and Choi, Y.J 2018, 'Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals', Food Hydrocolloids, vol. 84, pp. 343-352.

Kalimeri, M, Leek, F, Wang, N.X, Koh, H.R, Roy, N.C, Cameron-Smith, D, Kruger, M.C, Henry, C.J, and Totman, J.J 2018, 'Association of insulin resistance with bone strength and bone turnover in menopausal Chinese-Singaporean women without diabetes', International Journal of Environmental Research and Public Health, vol. 15, no.5, Art.No.889.

Kebede, B, Lee, P.Y, Leong, S.Y, Kethirefddy, V, Ma, Q.L, Aganovic, K, Eyres, G.T, Hamid, N, and Oey, I 2018, 'A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization', Foods, vol. 7, no.10, Art.No.169.

Kim, Y, Cameron, R.G, Williams, M.A.K, and Luzio, G.A 2018, 'Structural and functional effects of manipulating the degree of methylesterification in a model homogalacturonan with a pseudo-random fungal pectin methylesterase followed by a processive methylesterase', Food Hydrocolloids, vol. 77, pp. 879-886.

Kruger, M.C, Chan, Y.M, Lau, L.T, Lau, C.C, Chin, Y.S, Kuhn-Sherlock, B, Toddy, J.M, and Schollum, L.M 2018, 'Calcium and vitmain D fortified milk reduces bone turnover and improves bone density in postmenopausal women over 1 year', European Journal of Nutrition, vol. 57, no.8, pp. 2785-2794.

Kruger, M.C, Middlemiss, C, Katsumata, S, Tousen, Y, and Ishimi, Y 2018, 'The effects of green kiwifruit combined with isoflavones on equol production, bone turnover and gut microflora in healthy postmenopausal women', Asia Pacific Journal of Clinical Nutrition, vol. 27, no.2, pp. 347-358.

Kumar, L, Brennan, M.A, Mason, S.L, Zheng, H, and Brennan, C.S 2018, 'The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch', Food Chemistry, vol. 245, pp. 518-524.

Lam, E, McKinnon, I, Marchesseau, S, Otter, D, Zhou, P, and Hemar, Y 2018, 'The effect of transglutaminase on reconstituted skim milks at alkaline pH', Food Hydrocolloids, vol. 85, pp. 10-20.

Lawley, B, Centanni, M, Watanabe, J, Sims, I, Carnachan, S, Broadbent, R, Lee, P.S, Wong, K.H, and Tannock, G.W 2018, 'tuf gene sequence variation in Bifidobaterium longum subsp. Infantis detected in the fecal microbiota of Chinese infants', Applied and Environmental Microbiology, vol. 84, no.13, Art.No.e00336-18.

Lentle, R.G 2018, 'Deconstructing the physical processes of digestion: reductionist approaches may provide greater understanding', Food and Function, vol. 9, no.8, pp. 4069-4084.

Lentle, R.G, and Hulls, C.M 2018, 'Quantifying patterns of smooth muscle motility in the gut and other organs with new techniques', Frontiers in Physiology, vol. 9, Art.No.338.

Leong, C, Haszard, J.J, Lawley, B, Otal, A, Taylor, R.W, Szymlek-Gay, E.A, Fleming, E.A, Daniels, L, Fangupo, L.J, Tannock, G.W, and Heath, A.L.M 2018, 'Mediation analysis as a means of identifying dietary components that differentially affect the fecal microbiota of infants weaned by modified baby-led and traditional approaches', Applied and Environemntal Microbiology, vol. 84, no.18, Art.No.UNSP e00914.

Leong, C, Taylor, R.W, Haszard, J.J, Fleming, E.A, Tannock, G.W, Szymlek-Gay, E.A, Cameron, S.L, Yu, R, Carter, H, Chee, L.K, Kennedy, L, Moore, R, and Heath, A.-L.M 2018, 'Relative validity and reproducibility of a food frequency questionnaire to assess nutrients and food groups of relevance to the gut microbiota in young children', Nutrients, vol. 10, no.11, Art.No.1627.

Leong, S.Y, Du, D, and Oey, I 2018, 'Pulsed electric fields enhances calcium infusion for improving the hardness of blanched carrots', Innovative Food Science and Emerging Technologies, vol. 47, pp. 46-55.

Lepper, C.P, Williams, M.A, and Edwards, P.J 2018, 'On the properties of residual dipolar coupling alignment tensors: simulations illuminate how residual dipolar couplings depend on the relative orientations of the magnetic field, the director of the alignment phase and the bond vectors', Concepts in Magnetic Resonance Part A, vol. 45A, no.5, pp. e21417.

Li, Z, Scott, K, Hemar, Y, and Otter, D 2018, 'Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine caseins', Food Research International, vol. 109, pp. 380-386.

Li, Z, Scott, K, Hemar, Y, Zhang, H, and Otter, D 2018, 'Purification and characterisation of a protease (tamarillin) from tamarillo fruit', Food Chemistry, vol. 256, pp. 228-234.

Li, Z, Scott, K, Otter, D, Zhou, P, and Hemar, Y 2018, 'Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Solanum betacea) coagulant and rennet', Journal of Dairy Science, vol. 101, no.6, pp. 4869-4878.

Li, Z, Yang, Z, Otter, D, Rehm, C, Li, N, Zhou, P, and Hemar, Y 2018, 'Rheological and structural properties of coagulated milks reconstituted in D2O: comparison between rennet and a tamarillo enzyme (tamarillin)', Food Hydrocolloids, vol. 79, pp. 170-178.

Lin, Q, Liang, R, Zhong, F, Ye, A, and Singh, H 2018, 'Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of ß-carotene in OSA-modified-starch-stabilized-emulsions', Food Hydrocolloids, vol. 84, pp. 303-312.

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Lin, Q, Liang, R, Zhong, F, Ye, A, and Singh, H 2018, 'Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions', Food Hydrocolloids, vol. 77, pp. 30-39.

Lin, Q.Q, Liang, R, Zhong, F, Ye, A.Q, and Singh, H 2018, 'Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing beta-carotene: effect of calcium and pH', Food Hydrocolloids, vol. 77, pp. 549-556.

Lipiainen, T, Fraser-Miller, S.J, Gordon, K.C, and Strachan, C.J 2018, 'Direct comparison of low-and mid-frequency Raman spectroscopy for quantitative solid-state pharmaceutical analysis', Journal of Pharmaceutical and Biomedical Analysis, vol. 149, pp. 343-350.

Liu, M, Wei, Y, Li, X, Quek, S.Y, Zhao, J, Zhong, H, Zhang, D, and Liu, Y 2018, 'Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality', Meat Science, vol. 141, pp. 103-111.

Liu, T.T, Burritt, D.J, Eyres, G.T, and Oey, I 2018, 'Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers', Food Chemistry, vol. 245, pp. 890-898.

Liu, W, Lu, J, Ye, A, Xu, Q, Tian, M, Kong, Y, Wei, F, and Han, J 2018, 'Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models', Food Chemistry, vol. 258, pp. 366-373.

Liu, Y.-F, Oey, I, Bremer, P, Carne, A, and Silcock, P 2018, 'Bioactive peptides derived from egg proteins: a review', Critical Reviews in Food Science and Nutrition, vol. 58, no.15, pp. 2508-2530.

Liu, Y.-F, Oey, I, Bremer, P, Silcock, P, and Carne, A 2018, 'Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH', Food Research International, vol. 108, pp. 465-474.

Loveday, S.M, and Gunning, A.P 2018, 'Nanomechanics of pectin-linked ß-lactoglobulin nanofibril bundles', Biomacromolecules, vol. 19, no.7, pp. 2834-2840.

Lu, L.W, Monro, J, Lu, J, and Rush, E 2018, 'The effect of cold treatment of parboiled rice with lowered glycaemic potency on consumer liking and acceptability', Foods, vol. 7, no.12, Art.No.207.

Lu, X, Brennan, M.A, Serventi, L, and Brennan, C.S 2018, 'Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties', Cereal Chemistry, vol. 95, no.3, pp. 418-427.

Lu, X, Brennan, M.A, Serventi, L, Liu, J, Guan, W, and Brennan, C.S 2018, 'Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta', Food Chemistry, vol. 264, pp. 199-209.

Lubransky, A, Monro, J, Mishra, S, Yu, H, Haszard, J.J, and Venn, B.J 2018, 'Postprandial glycaemic, hormonal and satiety responses to rice and kiwifruit preloads in Chinese adults: a randomised controlled crossover trial', Nutrients, vol. 10, no.8, Art.No.1110.

Lucock, M, Thota, R, Garg, M, Martin, C, Jones, P, Furst, J, Yates, Z, Jablonski, N.G, Chaplin, G, Veysey, M, Sutherland, J.M, and Beckett, E 2018, 'Vitamin D and folate: a reciprocal environmental association based on seasonality and genetic disposition', American Journal of Human Biology, vol. 30, no.5, Art.No.e23166.

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RESEARCH OUTPUTS BOOKSKemp, S.E. Hort, J. and Hollowood, T. (2018) Descriptive Analysis in Sensory Evaluation, Wiley Blackwell. ISBN: 978-0-470-67139-9

Moughan, P.J. and Hendriks, W.H. (2018) Feed Evaluation Science Wageningen Academic Publishers, The Netherlands, ISBN: 978-90-8686-309-9.

Roohinejad, S. Greiner, R. Oey, I. and Wen, J. (2018) Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. JohnWiley and Sons, UK. ISBN: 978-11-1924-714-2.

RESEARCH OUTPUTS BOOK CHAPTERSDyer, J.M 2018, 'Oxidative modification of trichocyte keratins', The Hair Fibre: Proteins, Structure and Development, Springer, Singapore.

Fernandez, J, Zhang, J, Shim, V, Munro, J.T, Sartori, M, Besier, T, Lloyd, D.G, Nickerson, D.P, and Hunter, P 2018, 'Musculoskeletal modelling and the physiome project', CISM International Centre for Mechanical Sciences, Courses and Lectures, Springer International Publishing, Vol.578, pp. 123-174.

Kemp, S, Ng, M, Hollowood, T, and Hort, J 2018, 'Introduction to descriptive analysis', Descriptive Analysis in Sensory Evaluation, Wiley Blackwell.

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Lee, S.J, Yuan, Q, Teo, A, Goh, K.K.T, and Wong, M 2018, 'Nanoemulsions', Emulsionbased Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. S. Roohinejad, R. Greiner, I. Oey, and J. Wen (Eds.), Wiley, UK, Chapter 8, pp. 181-230.

Leong, S.Y, Burritt, D.J, and Oey, I 2018, 'Utilising pulsed electric fields processing to modify the characteristics of plant-based foods', Reference Module in Food Science, Elsevier.

Leong, S.Y, Liu, T, Oey, I, and Burritt, D.J 2018, 'Ascorbic acid in processed plant-based foods', Ascorbic Acid in Plant Growth, Development and Stress Tolerance, Springer International Publishing, pp.431-469.

Moughan, P.J, Deglaire, A, and Wolfe, R.R 2018, 'Amino acid metabolism - an overview', Feed Evaluation Science. P.J. Moughan, and W.H. Hendriks (Eds.), Wageningen Academic Publishers, The Netherlands, pp. 217-246.

Moughan, P.J, Miner-Williams, W, and Jha, R 2018, 'The digestion of protein - amino acid digestibility', Feed Evaluation Science. P.J.Moughan, and W.H. Hendriks (Eds.), Wageningen Academic Publishers, The Netherlands, pp. 171-216.

Munoz, A.M, Kemp, S, Hollowood, T, and Hort, J 2018, 'Comparison of descriptive analysis methods',Descriptive Analysis in Sensory Evaluation, Wiley Blackwell.

Plotnikoff, R, Collins, C, Morgan, P, Garg, M.L, Callister, R, Lubans, D, and Whyte, N 2018, 'Australia’s University of Newcastle’s Interdisciplinary, Priority Research Centre for Physical Activity and Nutrition: Our Ten-Year Journey', Developing a Program of Research, CHNET Press, Canada.

Roohinejad, S, Oey, I, Everett, D.W, and Greiner, R 2018, 'Microemulsions', Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. S. Roohinejad, R. Greiner, I. Oey, and J. Wen (Eds.), Wiley, UK, Chapter 9, pp. 231-262.

Rutherfurd, S.M, and Moughan, P.J 2018, 'Principles of chemical analysis', Feed Evaluation Science. P.J. Moughan, and W.H. Hendriks. (Eds.), Wageningen Academic Publishers, The Netherlands, pp. 19-36.

Rutherfurd, S.M, and Moughan, P.J 2018, 'The chemical analysis of protein and amino acids', Feed Evaluation Science. P.J. Moughan, and W.H. Hendriks. (Eds.), Wageningen Academic Publishers, The Netherlands, pp. 37-72.

Young, W, Jester, T, Stoll, M, and Ezcue, A 2018, 'Inflammatory bowel disease', The Microbiome in Rheumatic Diseases and Infection, Springer International Publishing AG/Springer, Cham.

RESEARCH OUTPUTS CONFERENCEAbraham, A.C, Cheng, L.K, Angeli, T.R, and Paskaranandavadivel, N 2018, 'High-resolution slow wave mapping of the in vivo rabbit small intestne', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Acevedo-Fani, A, Loveday, S.M, Renault, A, and Singh, H, 2018, 'Polyphenol fortification of yoghurt: structure and texture effects', 3rd Food Structure and Functionality Forum Symposium and 3rd IDF Symposium on Microstructure of Dairy Products. 3-6 June 2018. Montreal, Canada.

Alighaleh, S, Cheng, L.K, O'Grady, G, Angeli, T, Sathar, S, Bartlett, A, and Paskaranandavadivel, N 2018, 'High-resolution entrainment mapping for human gastric pacing: design and initial results', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Alighaleh, S, Angeli, T.R, Sathar, S, O’Grady, G, Cheng, L.K, and Paskaranandavadivel, N. 2018, 'Real-time evaluation of a novel gastric pacing device with high-resolution mapping', Digestive Disease Week, Washington DC, USA, 2018.

Chian, F.M, Kaur, L, Astruc, T, Vénien, A, Loison, O, Stübler, A.S, Aganovic, K, Hodgkinson, S, and Boland, M 2018, 'The effect of shockwave processing on muscle protein structure and digestibility in vitro', International Congress of Meat Science and Technology (ICOMST), 12-17 Aug 2018, Melbourne, Australia.

Dave, A.C, Ye, A, and Singh, H 2018, 'Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L. )', 17th Food Colloids Conference, University of Leeds, Leeds, UK.

Du, P, O'Grady, G, Paskaranandavadivel, N, Tang, S.J, Abell, T.L, and Cheng, L.K 2018, 'Evaluation of spatiotemporal gastric slow wave dysrhythmias following acute hyperglycemia', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Fan, Y.F, Cross, P.J, Jameson, G.B, and Parker, E.J 2018, 'Exploring modular allostery via interchangeable regulatory domains', Proceedings of the National Academy of Sciences of the United States of America, 115(12), 3006-3011.

Gadodia, V, Singh, J, Kaur, L, and Hardacre, A 2018, 'Utilisation of non-conventional sources of proteins for future food system', Annual NZIFST Conference Proceedings, 3-5 July 2018, Hamilton.

Kamat, A.A, Alighaleh, S, Cheng, L.K, Paskaranandavadivel, N, and Angeli, T.R 2018, 'Effects of electrode diameter and material on the signal morphology of gastric bioelectrical recordings', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Kleinsman-Leusink-Hill, B, Bronlund, J, and Gupta, G.S 2018, 'Thermal and haptic interface design: adding sensory feedback to VR/AR'. 2018 IEEE International Instrumentation and Measurement Technology Conference: discovering New Horizons in Instrumentation and Measurement, Proceedings, pp. 1-6.

Morgenstern, M 2018, 'The role of oral processing in food texture, flavour perception and consumer preference', Chemical Senses, 43(7), E150-E151 - 40th Annual Meeting of the Association-for-Chemoreception-Sciences, Florida, USA, 16-17 April (Abstract).

Morgenstern, M.P, Paredes, D, Kim, E.H, Motoi, L, Eckert, M, Tartaglia, J.B, and Green, C 2018, 'Impact of intensates® flavour levels on flavor perception and flavor lastingness', Chemical Senses, 43(7), E236-E237 - 40th Annual Meeting of the Association-for-Chemoreception-Sciences, Florida, USA, 16-17 April (Abstract).

O'Grady, G, Cheng, L, Zhang, H, Yu, H, Paskaranandavadivel, N, Walcott, G, and Rogers, J 2018, 'Optical imaging of membrane potential in the in situ swine stomach', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Paskaranandavadivel, N, Ramachandran, S, Cheng, L, Collinson, R, Bissett, I, and O'Grady, G 2018, 'High-resolution electromyography for evaluating anorectal physiology', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Paskaranandavadivel, N, Sathar, S, Lin, A, Bissett, I, Cheng, L, and O'Grady, G 2018, 'Automated analysis and quantification of high-resolution colonic manometry data', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Roy, N.C, Fraser, K, Young, W, McNabb, W.C and Gearry, R 2018, 'Identifying biomarkers relevant to functional gastrointestinal disorders using a systems biology approach', Federation of American Societies for Experimental Biology (FASEB) Experimental Biology 2018 Conference, San Diego CA, USA, 21-25 April 2018.

Wang, T.H.H, Du, P, Angeli, T.R, Paskaranandavadivel, N, Farrugia, G, Abell, T.L, Cheng, L.K, O'Grady, G, and Windsor, J 2018, 'Impact of ICC density and aging on slow wave velocity in the human stomach', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Wells, C, Paskaranandavadivel, N, Lin, A, Penfold, J, Rowbotham, D, Cheng, L, Bissett, I, Arkwright, J, and O'Grady, G 2018, 'An ambulatory acquisition system for fibre-optic high resolution colonic manometry', Neurogastroenterology and Motility, 30(S1). Abstracts of the Federation of Neurogastroenterology and Motility Conference, Amsterdam.

Zolnere, K, Arnold, M, Hull, B, and Everett, D.W 2018, 'Effect of protein bioactivity during in vitro digestion of Gouda cheese', 3rd Food Structure and Functionality Forum Symposium and 3rd IDF Symposium on Microstructure of Dairy Products. 3-6 June 2018. Montreal, Canada.

Burrow, K, Young, W, Carne, A, McConnell, M, and Bekhit, A.E.D 2018, 'Sheep milk compared to cow milk consumption enhances physical bone properties in a rat model', 3rd International Conference on Food Properties, Sharjah, United Arab Emirates, 22-24 January 2018.

Montoya, C.A, and Moughan, P.J 2018, 'The effect of non-dietary gut luminal materials on understanding dietary fibre fermentation', 7th International Dietary Fibre Conference 2018 (DF 18) "Fibre Diversity in Food, Fermentation and Health", Rotterdam, the Netherlands, 4-6 June 2018.

Montoya, C.A, Cabrera, D.l, Zhou, M, Boland, M.J, and Moughan, P.J 2018, 'Rate of amino acid disappearance in the small intestine depends on the amount of digested protein arriving from the stomach', 14th International Symposium on Digestive Physiology of Pigs, Brisbane, 21-24 August 2018.

Montoya, C.A, de Haas, E.S, and Moughan, P.J 2018, 'In vivo (growing pig model)/in vitro ileal fermentation method', 7th International Dietary Fibre Conference 2018 (DF 18) "Fibre Diversity in Food, Fermentation and Health", Rotterdam, The Netherlands, 4-6 June 2018.

Montoya, C.A, de Haas, E.S, Blatchford, P, and Moughan, P.J 2018, 'Fermentation: ileal vs colonic microbiota', Rowett-INRA 2018 "Gut Microbiology: No Longer the Forgotten Organ" Conference, Aberdeen, Scotland, 11-14 June 2018.

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2018 ANNUAL REPORT - Riddet

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