Mr Marco Morgenstern is a research leader at the New Zealand Institute for Plant & Food Research. Trained as a physicist in the Netherlands he moved to New Zealand and studied cereal foods processing, rheology and food texture. With the cereal industry he has applied his expertise in projects ranging from product development to process automation. His current research is on the links between food structure, sensory perception and consumer preferences. He leads a team of scientists and technologist to develop fundamental understanding of food breakdown during mastication and its link to texture and flavour perception.