Projects

The following are the projects carried out by the FFRC researchers:

· Alternative protein from seaweed

· Exploring the effect of drying on hempseed protein

· Bioactive and protein from NZ mushroom

· Insect protein

· Texture modified foods

· Natural preservative for meat products

· Functional lipids

· 3D food printing

· Innovative food powder processing

· Atmospheric food freeze drying

FFRC’s researchers are contributing to the following research programmes:

· New Zealand-Singapore Future Food Research Programme (“Realising alga as a novel protein ingredient”), funded by MBIE, 2020 to 2024

· High-Value Nutrition National Science Challenge

· Research Programme “Waste to Treasure”, funded by MBIE, 2023 to 2028

Our researchers are affiliated with the following research centre and group:

· Riddet Institute Centre of Research Excellence in Food

· New Zealand Product Accelerator

· Nga ara Whetu

· Plant & Food Research

· Cawthron Institute

· AgResearch

A*Star, Singapore

Washington State University, USA

Queensland University, Australia

Jiangnan University, China

Nanjing Agricultural University, China

South China University of Technology, China

Soochow University, China

Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior, India