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. From May 2011 to April 2016, Peter led a programme of research funded by Fonterra Cooperative Group in Food Structure Design.
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.
Awards & Honours
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