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After graduating with a BE (Chem) from Canterbury, 3 years was split between working at the geothermal electricity generation and a first research job at DSIR, which lead to a PhD at Cambridge, followed by a Post Doc at the University of British Columbia, Canada which in turn lead to the current position at Massey University.
Most of my research over the last 30 years has been in the area of lactose crystallisation and processing and the stickiness of dairy based powders, although I have supervised projects in many other areas as well. These include Anaerobic treatment of TMP mill waste water, bleaching of possum fur, sun drying of rice, production of a recycled paper insulation material, crystallisation of honey, extraction of propolis, fouling in UHT heat exchangers and the coating of milk powders to name a few.
I enjoy the challenge of supervising post graduate students as well as teaching undergraduate students. My main research areas are lactose processing and stickiness of spray dried powders containing sugars such as fruit juices and milk powder.
Crystallisation of lactose and lactose processing.
Caking and stickiness of food powders during processing, transport and storage.
Process engineering problems.
Future Food Systems
Field of research codes
Chemical Engineering (090400): Chemical Engineering not elsewhere classified (090499): Engineering (090000): Food Engineering (090802): Food Processing (090805): Food Sciences (090800):
Industrial Biotechnology (100300):
Membrane and Separation Technologies (090404): Powder and Particle Technology (090406):
Crystallisation, stickiness and caking of powders, spray drying, mathematical modelling, process engineering