Dr Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Programme Leader for the New Zealand Dairy Board’s “Milk Characteristics” programme, running a research portfolio with a budget of around $8M p.a.
Prior to joining the dairy industry, Dr Boland was engaged in scale-up projects as scientist in charge of the Biochemical Processing Centre, in the Department of Scientific and Industrial Research. He and his team built the first large-scale contained fermentation facility in New Zealand. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand.
Dr Boland has published about 80 papers and 6 patents.
Fellowships
Dr Boland was elected a Fellow of the New Zealand Institute of Chemistry in 2006.
Selected Publications
Kaur, L., Rutherfurd, S.M., Moughan, P.J., Drummond, L. and Boland, M.J.(2010). Actinidin enhances protein digestion in the small intestine as assessed using an in vitro digestion model. Journal of Agricultural and Food Chemistry, 58, 5074-80
Kaur, L., Rutherfurd, S.M., Moughan, P.J., Drummond, L. and Boland, M.J. (2010). Actinidin enhances gastric protein digestion as assessed using an in vitro gastric digestion model. Journal of Agricultural and Food Chemistry, 58, 5068-73
Boland, M. (2010). 'Designer' milks: functional foods from milk. Improving the safety and quality of milk: Improving quality in milk products, Vol.2,Griffiths, M (Ed), Woodhead Publishing Ltd.
Boland, M.J. (2006). Mass customisation of food. Journal of the Science of Food and Agriculture, 86, 7-9
Boland, M.J. (2008). Innovation in the foods industry: personalisation and mass customisation. In: Innovation, Management Policy and Practice (Eds.) J.Marcure, P.Moughan and C.Bruhn, e-Content Management Pty, Ltd. Vol. 10, 1-132
Boland, M. (2008). Milk proteins: the future. In: Milk Proteins from Expression to Food.(Eds.) M. Boland and H. Singh. Academic Press, London. pp. 501-511