Connected with World-class Scientists
The Riddet Institute collaborates with a number of inter-disciplinary and inter-institutional partners, based in numerous countries around the world.
Click on the collaborators’ names for more information.
The Riddet Institute runs or assists with international conferences. One example is the biannual conference we run in collaboration with CSIRO, Australia.
5th International Conference on Food Structures, Digestion and Health
WHEN: 30 September 2019 – 3 October 2019
WHERE: Novotel Lakeside, Rotorua
Feeding tomorrow’s world is a reality with unprecedented challenges: remarkable demographic trends, new geopolitical balances, the challenge of climate change and the need for environmental sustainability, instant connectivity and fast-moving technological innovation. At the same time, there is growing obesity crisis and a rapid rise in food-related health problems globally.
Riddet Institute scientists often receive awards, both for their research and innovation achievements.
Recent awards and achievements include:
Riddet Fellow Laureate Distinguished Professor Paul Moughan receiving the highest honour that Wageningen University and Research can bestow; the Wageningen Silver Research Medal.
Professor Clive Davies, Associate Investigator, became a Fellow of American Institute of Chemical Engineers (AIChE) in 2018. Clive is the only New Zealand chemical engineer to have received this honour.
A team of Doctoral Scientists (Sarah Priour, Nicole Chen, Sewuese Okubanjo and Feng-Ming Chian) competed in the Innovate 2018 competition, reaching the final 6 innovations of the year.
Principal Scientist Plant & Food Research and Riddet Institute Fellow, Dr Nigel Larsen, has been presented with the Plant & Food Research Lifetime Achievement Award for his 35 years of contribution to the knowledge of food science and materials science in New Zealand and overseas.
Doctoral Scientist Olivia Ogilvie received the 2018 AACCI Protein Division Best Student Paper Award for her poster presentation; ‘The influence of dough macrostructure on protein digestion and celiac peptide release in breads’.