Dr Nigel Larsen graduated from Massey University in 1980 with a PhD in Chemistry. He is Science Group Leader, Bioresources Engineering & Chemistry, Plant & Food Research, Lincoln, Canterbury. He is widely recognised as an authority on the processing of foods and grains and is a specialist in bakery products.

Area of Expertise

Development, supervision and research mentoring of new work in foods, materials and extracts from biological resources, particularly plant extracts; Developing breeding, farming, milling and baking strategies to reduce the levels of celiac proteins in foods; Physical and chemical properties of nano-composite materials, foods and food product intermediates; The effects of processing on the rheological and chemical properties of materials, foods and food product intermediates; Bridging the applications gap between fundamental science discovery and commercial products; Application of new technologies to food and materials research; Public attitudes towards emerging food technologies.