www.foodtechnology.co.nz 29 A partnership between Massey University and Fonterra has seen the appointment of the inaugural Chair in Consumer and Sensory Science Professorship within the Massey Institute of Food Science and Technology (MIFST). Professor Joanne Hort, from the University of Nottingham in the United Kingdom, is a world-renowned expert in sensory and consumer science, and her research focuses on using sensory science and instrumental techniques to understand how we perceive flavour. Fonterra’s general manager of external research and development Andrew Fletcher says Fonterra has strong capabilities in traditional consumer and sensory science, including both product sensory assessment and sensory preference mapping. “What Professor Hort brings is an approach that looks beyond the assessment of product sensory attributes to understand how products connect with consumers at a more fundamental and emotional level,” he says. “How does a sports product make you ‘feel’ energised? What does ‘refreshing’ really mean? This approach will help us to design products that where the product experience, brand promise and nutritional content all align to delight consumers.” Hort begins her role in July. TASTE AND SENSES A leading nutritionist specialising in indigenous peoples’ food systems will visit Massey University for five weeks to partner on a project with Massey University’s School of Public Health. Fulbright Specialist Professor Harriet Kuhnlein from the University of Hawai’i and McGill University in Canada will be based in Wellington, but will also visit the Manawatu and Auckland campuses to meet with staff and give seminars. Nutrition and Food Systems Professor Barbara Burlingame from Massey’s College of Health says it is a privilege to host Kuhnlein. “She will share her experiences with indigenous peoples and their unique food systems from other parts of the world with our students, academic colleagues, and professionals in the nutrition, health and agricultural sciences areas.” The two have worked together over the years on research and interventions, characterising traditional food systems, ecosystems and agri-ecological zones for sustainable diets, informed by (and for the benefit of) indigenous peoples. Kuhnlein says she has always wanted to explore New Zealand. “I am delighted to learn about the treasures of the unique and delicious foods of the Pacific region, and to learn with colleagues at Massey about how they can be used for health benefits of the Maori and Pasifika peoples.” Kuhnlein’s research spans more than 40 yours and includes a Global Health Research initiative involving 12 cultures in different parts of the world to provide evidence that biodiversity inherent in traditional food resources of indigenous peoples fosters food security and good health, and should be environmentally protected. She has chaired the expert panel on the State of Knowledge of Aboriginal Food Security in Northern Canada for the Council of Canadian Academies, and co-chairs the task force on Traditional, Indigenous and Cultural Food and Nutrition of the International Union of Nutritional Sciences. TOP SCHOLAR TO LOOK AT INDIGENOUS FOOD Leading American global food safety litigator William Marler is a keynote speaker at the 2017 Food Integrity Conference in Auckland in June. Asia Pacific Centre for Food Integrity director and conference organiser Dr Helen Darling says confirming Marler is a coup, as he is an international expert in food borne illness litigation and has been a major force in food safety policy in the United States and across the world for the past 25 years. Seattle-based Marler began litigating foodborne illness cases in 1993 and since then has represented victims of every large foodborne illness outbreak in the United States against companies including Dole, KFC, Wendy’s, Excel, Sizzler and Supervalu, securing more than $500 million dollars for his clients. “New Zealand’s export producers are facing an increasingly complex food chain,” Darling says. “They are judged on the quality of their food once it reaches the consumer, even though they don’t have total control over the supply chain. The experience and insight of Bill Marler will help exporters understand the risk and develop strategies to mitigate it.” The conference on June 28 and 29 at the Crown Plaza will be presented in association with AJ Park, one of Australasia’s leading intellectual property law firms. www.foodintegrityconference.com TOP FOOD LITIGATOR TO VISIT OUR PEOPLE
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