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We fuse scientific expertise and consumer insights with innovation to understand and design high-value protein-based foods, novel agri-food products, ingredients, processes and solutions.
Our scientists take into account the intrinsic properties of food and the underlying biological systems in order to demonstrate functional and health benefits that address consumer wellbeing.
We are leaders in protein and lipid food processing and food metabolomics, gut microbiology, nutrition and health of protein foods and companion animal nutrition research.
Small proteins and peptides are able to activate specific human taste receptors that correspond to bitter taste, savoury (umami) and creaminess (kokumi) mouthfeel.
In our Food Fermentation programme, we investigate the taste and aroma compounds of foods that contribute to flavour and taste. These distinct sensory compounds affect food organoleptic properties and are important determinants of the sensory experience.
We are developing new technologies to accelerate the evolution of microbial strains and multi-strain communities, coupling with directed deep phenotyping, to enhance flavours and textures of fermented foods.
Find out moreOur scientists specialise in proteomics, the study of proteins, typically using mass spectrometry-based methods. Our analysis captures both a comprehensive and quantitative image of protein expression in a sample matrix, as well as its changes under the influence of biological fluctuations.
By developing and implementing cutting-edge mass spectrometry-based proteomics and peptidomics methods, we aim to provide solutions and accelerate research in the food science space.
AgResearch provides cutting-edge mass spectrometry-based protein analysis.
Our proteomics facility is leading research that identifies, characterises and quantifies proteins and peptides in samples spanning the food value chain.
Find out moreAgResearch scientists have worked with top New Zealand chefs to harness the power of Artificial Intelligence (AI) to create new food combinations and recipes. The AI draws on a database of detail about different foods at a molecular level to identify potential matches. Our scientists worked with the chefs to identify the ideal cooking conditions for meat based on analysis of volatiles emitted during the cooking process.
Science Group Manager - Smart Foods and Bioproducts
Sector Manager - Food and Fibre and International
Science Team Leader - Food Chemistry and Structure
Science Team Leader and Proteomics Platform Leader
Sector Manager - Meat and Fibre
Chief Scientist
Senior Scientist
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AgResearch has forged a close collaboration with Ngāti Porou, the second-largest iwi in New Zealand.
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In this programme a range of research has been funded, enabling our scientists to explore wider uses and benefits from a whole carcass.
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Send an email to one of our team or check out our facilities located across Aotearoa New Zealand.
