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Matt Golding is Professor of Food Colloids and Principal Investigator within the Riddet Institute.
His teaching interests currently include the application and characterisation ingredients and additives relative to manufactured food structures, material properties and product properties. His research interests are in the fields of food structure design in relation to product performance, with particular focus on colloidal systems, and he is also interested in the behaviour of food systems during digestion and the application of novel ingredient systems in foods.
Prior to joining Massey University he was a programme leader with Food Science Australia managing research activities in the reduction and regulation of energy content within foods. He has also worked for Unilever R&D in the UK and the Netherlands, managing its emulsions science base which was primarily concerned with the structuring of colloids such as emulsions and foams in a range of soft solid food systems. He currently serves on three editorial boards, and is a member of both the New Zealand Institute of Food Science and Technology, and the Royal Society of Chemistry.
Food Science and Technology
Food Structure and Breakdown
Health and Well-being, Future Food Systems
Field of research codes
Chemical Science (030000): Colloid and Surface Chemistry (030603):
Engineering (090000): Food Sciences (090800):
Physical Chemistry (incl. Structural (030600):
Food Structure and Food Ingredient Functionality; Food Colloids, Emulsions and Interfaces
Food Characterisation and Assessment
Food Formulation Technology