Professor Peter Munro

In past roles Peter’s expertise could be summarised as dairy protein processing and functionality and the development of novel processing technologies.  Within these broad areas he has developed detailed expertise in food rheology, food emulsions, food drying, membrane fouling, milk powder functionality and novel functional foods.  In his current role Peter is leading a programme of research funded by Fonterra Cooperative Group in Food Materials Science.  

Career Outline

After a BE in Chemical and Materials Engineering from Auckland University and a PhD from University College London, Peter joined Auckland University as a lecturer in Chemical Engineering.  His initial research interests were in enzyme technology and protein processing.  After eight years at Auckland he was appointed Professor of Food Engineering at Massey University.  His Massey research interests focused on dairy proteins and their processing and functionality. 

After nine years at Massey Peter joined New Zealand Dairy Research Institute (NZDRI) as a Distinguished Research Technologist, but retained a 20% appointment at Massey University.  At NZDRI, which subsequently became Fonterra Research Centre, Peter had a range of roles over 18 years.  These included Global Programme Leader – Protein and Milk Powder Functionality, Global Programme Leader – Process Technology Development, Options Manager, General Manager – Planning and Integration and General Manager – Ingredients Innovation.  The emphasis in these roles was management of science and technology innovation to maximise the commercialisation of profitable new products and processes.  Peter took up his current role at Massey University in May 2011.

Selected Publications

Srinivasan M, Singh H and Munro P A (1996). Sodium caseinate-stabilised emulsions: factors affecting coverage and composition of surface proteins.  J. Agric. Food Chem., 44(12), 3807-3811.

Weeks M G, Gosling E J and Munro P A (1997).  Exploration of the mechanism of heavy coagulum formation in lactic casein manufacture: role of starter and an unidentified cofactor.  J. Dairy Res., 64(1), 69-75.

Lucey J A, Teo C T, Munro P A and Singh H (1997).  Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk.  J. Dairy Res., 64(4), 591-600.

Lucey J A, Dick C, Singh H and Munro P A (1997).  Dissociation of colloidal calcium phosphate-depleted casein particles as influenced by pH and concentration of calcium and phosphate.  Milchwissenschaft, 52(11), 603-606.

Lucey J A, Tamehana M, Singh H and Munro P A (1998).  Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels.  J. Dairy Res., 65(4), 555-567.

Lucey J A, Munro P A and Singh H (1999).  Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels.  Int. Dairy J., 9(3), 275-280.

Srinivasan M, Singh H and Munro P A (1999).  Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions.  Int. Dairy J., 9(3), 337-341.

Lucey J A, Srinivasan M, Singh H and Munro P A (2000).  Characterization of commercial and experimental sodium caseinates by multi-angle laser light scattering and size-exclusion chromatography.  J. Agric. Food Chem., 48(5), 1610-1616.

Srinivasan M, Singh H and Munro P A (2000)  The effect of sodium chloride on the formation and stability of sodium caseinate emulsions.  Food Hydrocolloids, 14, 497-507.

Srinivasan M, Singh H and Munro P A (2001)  Creaming stability of oil-in-water emulsions formed with sodium and calcium caseinates.  J. Food Sci., 66(3), 441-446.  

Chilukuri V V S, Marshall A D, Munro P A and Singh H (2001).  Effect of sodium dodecyl sulphate and cross-flow velocity on membrane fouling during cross-flow microfiltration of lactoferrin solutions.  Chem. Engng. & Proc., 40, 321-328.

Hemar Y, Tamehana M, Munro P A and Singh H (2001).  Viscosity, microstructure and phase behaviour of aqueous mixtures of commercial milk protein products and xanthan gum.  Food Hydrocolloids, 15, 565-574.  

Hemar Y, Hall CE, Munro P A and Singh H (2002).  Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk protein products.  Int. Dairy J., 12(4), 371-381.

Marshall A D, Munro P A and Tragardh G (2003).  Influence of ionic calcium concentration on fouling during the cross-flow microfiltration of β-lactoglobulin solutions.  J. Membrane Sci., 217, 131-140.  

Pereira R B, Singh H, Munro P A and Luckman M S (2003).  Sensory and instrumental textural characteristics of acid milk gels. Int. Dairy J., 13, 655-667.

Pereira R B, Singh H, Jones V S and Munro P A (2004).  Relationship between oral and non-oral evaluation of texture in acid milk gels. J. Sensory Studies, 19(1), 67-82.

Awards, Honours and Fellowships

1973    Commonwealth Scholarship in UK

1983    Riddet Award of NZ Society of Dairy Science and Technology

2005    Danisco International Dairy Science Award

2005    R.J. Scott Medal of Royal Society of New Zealand

Fellow of the Royal Society of New Zealand

Fellow of NZ Institute of Food Science and Technology