Area of Expertise

Targeted human health outcomes through the understanding of food chemistry (in particular, protein, polysaccharide and phytochemical chemistry) and its interaction with human metabolism and the human microbiome, development and application of analytical and instrumental methods for determining the composition and functionality of food ingredients and products, understanding the relationship between protein and polysaccharide structure and chemistry and the control of the functionality of plant-based food products, and the development of bioproducts to attain the goal of “100% utilisation” of NZ plant crops.


  • Member, Royal Society of New Zealand
  • Member, New Zealand Institute of Chemistry
  • Member, Australan Grain Science Association