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 Science

Smart foods

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.

The science of taste and texture

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. 

Accelerating food research through proteomics

Our 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. 

Bringing the latest food science and tech into the kitchen

AgResearch 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.

  • Additional capabilities

    • Applied food and environmental microbiology
    • Food chemistry
    • Food safety
    • Food processing
    • Food structure
    • Nutrition and health
    • Data and analytics
    • Statistics
    • Consumer science
    • Consumer food systems
    • Food system integrity
    • Proteomics
    • Metabolomics

Related People

Our People

Related Work

Our Research

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Get in touch with our team

Contact us

Send an email to one of our team or check out our facilities located across Aotearoa New Zealand.

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