Joint Graduate School in Plant and Food Science

Our staff

Find below a list of staff from both The University of Auckland and Plant & Food Research who are currently involved in research projects at the Joint Graduate School in Plant and Food Science.

Staff at The University of Auckland

Name Department Research interests Email
Associate Professor David Christie School of Biological Sciences Membrane transport proteins, odorant receptors
Dr Karine David

School of Biological Sciences Plant hormones
Professor Mohammed Farid Department of Chemical and Materials Engineering Food process engineering
Emeritus Professor Lynnette Ferguson School of Medical Sciences Interplay between genes and diet in the development of chronic disease
Professor Mat Goddard School of Biological Sciences Wine science, wild and wine yeast ecology
Professor Philip Harris School of Biological Sciences Plant cell walls
Associate Professor Michael Hautus Department of Psychology Testing and modelling of auditory, visual, and flavour judgment
Professor Bryony James Department of Chemical and Materials Engineering Food materials science and microstructure analysis, food structure/property relationships, food texture and oral breakdown
Dr Andrew Jeffs Institute of Marine Science Aquaculture, seafood and marine nutraceuticals
Professor Paul Kilmartin School of Chemical Sciences Wine aroma development, antioxidants and novel conducting polymer materials
Dr Duncan McGillivray School of Chemical Sciences Biological membranes and membrane proteins
Emeritus Professor Laurence Melton School of Chemical Sciences Microstructure of plant foods, interactions of food macromolecules
Professor Cliona Ni Mhurchu Clinical Trials Research Unit Public health nutrition, dietary interventions
Professor Mike Pearson School of Biological Sciences Plant viruses and mycoviruses
Professor Conrad Perera School of Chemical Sciences Chemistry and technology of food processing, development of functional food ingredients
Professor Joanna Putterill, JGS Director School of Biological Sciences Molecuar biology of flowering time
Associate Professor Siew-Young Quek School of Chemical Sciences Lipid research, New Food Product Development, Food Waste Utilisation, Biodegradable/ Nanocomposites Food Packaging
Dr Howard Ross School of Biological Sciences Bioinformatics
Dr Viji Sarojini School of Chemical Sciences Plant diseases, antimicrobial peptides, dietary amino acids and proteins
Dr Arjan Scheepens School of Biological Sciences Functional foods, Neuro-active plant compounds, Drug discovery research

Associate Professor Silas Villas-Bôas School of Biological Sciences Microbial physiology with focus on metabolic mechanisms in living cells
Prof Brent Young Department of Chemical and Materials Engineering Food process simulation and control, and process development and design

Co-appointed staff

Name Research area Research interests Email
Professor Andrew Allan Breeding & Genomics Plant genomics and gene regulation
Dr Robin MacDiarmid Bioprotection Plant viruses, antiviral mechanisms of plants
Professor Richard Newcomb Food Innovation Molecular basis of chemical sensing
Dr David Pattemore Sustainable Production Bee pollination
Dr Robert Schaffer Breeding & Genomics Fruit texture, ripening and cell wall, and role of ethylene
Professor Max Suckling Bioprotection Chemical ecology of insects
Associate Professor Matt Templeton Bioprotection Molecular basis of specificity of fungal plant pathogens

Staff at Plant & Food Research

Name Research area Research interests Email
Dr Sean Bulley Breeding & Genomics Vitamin C and primary metabolism in plants, plant allergens and plant biotechnology
Dr Kevin Davies Breeding & Genomics Biosynthesis and function of plant pigments
Dr Mark Goodwin Sustainable Production Bee pollination
Dr Ken Marsh

Breeding & Genomics Genes controlling acidity and flavour in fruit crops
Dr Kerry Everett Bioprotection Applied plant pathology
Dr Ashraf El-Sayed Bioprotection Chemical ecology
Dr Hamish Brown Sustainable Production
Dr Alla Seleznyova Sustainable Production Architectural analysis of plant growth and functional-structural plant modelling
Graham Fletcher Food Innovation High pressure processing of seafood and produce
Dr Ian Hallett Food Innovation Microscopy, plant microstructure, fruit texture/softening
Dr Sara Jaeger Food Innovation Sensory science, consumer psychology and behaviour, product innovation
Dr Jason Johnston Food Innovation Fruit ripening and stress response
Dr Andrew Kralicek Food Innovation Insect and humal olfaction and taste, membrane protein structure/function, cell-free protein synthesis
Dr William Laing Food Innovation Vitamin C biosynthesis in plants, nutrigenomics and Crohn’s disease
Marco Morgenstern Food Innovation Food structure and texture measurement
Dr Allan Woolf Food Innovation Postharvest physiology, disinfection, disinfestation, HPP/UHP, avocado and olive oil