Hill Laboratories appoints new general manager
New Zealand analytical testing laboratory, Hill Laboratories, has appointed Dr Matt Glenn as new general manager (GM) of Operations and Analytical Technology. Continue →
Browsing: Testing
Food testing processes that once took days are now completed to international standards in minutes. In-house food testing labs with high-tech food testing equipment are now an essential part of the food production process. After all, food contamination can result in costly recalls and destroy overnight reputations that took years to develop.
Natural compounds for a healthy gut
Research suggests that compounds in fruits and vegetables help us stay healthy by supporting the natural beneficial microorganisms in our gut that help us digest food and keep our bodies in balance. Continue →
Science and technology to support food businesses
The New Zealand Food Innovation Network (NZFIN) is an accessible, national network of science and technology resources created to support the growth and development of New Zealand food and beverage businesses of all sizes by providing facilities and the expertise needed to develop new products and process from idea to commercial success. Continue →
Scientist recognised for relationship with China
Dr Ian Ferguson from Plant & Food Research and the Ministry for Primary Industries (MPI) has been recognised by the government of China. Continue →
Laboratory expansion opened in Christchurch
AsureQuality celebrated the opening of its newly refurbished and expanded Christchurch food testing laboratory this month, with the prime minister, John Key and many of its customers in attendance. Continue →
Workshop on the use of probiotics in animal production
A workshop is being organised by the Centre for Food Research and Innovation (CFRI) of the Department of Wine, Food and Molecular Biosciences (Faculty of Agriculture and Life Science, Lincoln University) at Lincoln University on the 6th November
This workshop will bring together presenters from academia, industry and dairy farming. Continue →
Database of knowledge priority for new NZIFST president
Recently elected president of the New Zealand Institute of Food Science and Technology NZIFST, Dr David Everett has his eyes firmly set on ascertaining the knowledge base of the Institute’s 1200 members and increasing the value of that expertise to relevant government departments and agencies. Continue →
Research into Psa looks for resistance
A team of researchers from four countries have analysed the DNA of the kiwifruit disease Psa to identify its origins and develop new ways of breeding for resistance against it. Continue →
Sugar study could aid Alzheimer treatment
Scientists at the University of Liverpool in the UK and Callaghan Innovation in New Zealand have developed a new chemical approach to help harness the natural ability of complex sugars to treat Alzheimer’s disease. Continue →
New aquaculture head sees great opportunities
Cawthron Institute has boosted its science and aquaculture capability with the appointment of senior scientist Dr Jacquie Reed as its new head of aquaculture. Continue →
MRI scanner ideal for food industry research
A new, three Tesla superconducting MRI scanner developed by MR Solutions is ideal for the food industry. Continue →
Fungal toxins in Maldive fish, a smoked dried tuna fish
By Shazla Mohamed1, Jon Palmer1, Graham Fletcher2, Steve Flint1
Fish is a highly nutritious food and an excellent source of proteins, vitamins, minerals and essential fatty acids. Continue →
Good under pressure
A new device at Massey’s Food Pilot Plant allows food products to be pasteurised at low temperature. Continue →
Redefining the kilogram
Mettler Toledo has developed a new microgram load cell for use in an experiment aimed at establishing a new definition of the kilogram. Continue →
Working to prevent antibiotic resistance from food
In the last few decades, bacteria that are not readily treatable with standard antibiotics have become a grave public health concern. Continue →
Great demand for help to manage Listeria in ready-to-eat food
Workshops aimed at supporting manufacturers of ready-to-eat foods develop a Listeria management programme has proved so popular that more events have been scheduled. Continue →
Technology to trace sheepmeat developed
New Zealand’s leading meat processor and exporter, Alliance Group, and food certification company Oritain Global, are utilising technology designed to enable Alliance Group to scientifically certify the origin of New Zealand sheepmeat. Continue →
Fat analysis and detection technology raises bar for meat industry
The meat industry is under the microscope following the latest product recall scandals in Europe receiving international attention. Continue →
40 years of independent efficient accreditation
The laboratories, radiology practices and inspection bodies used by New Zealanders have never been more closely scrutinised, giving Kiwis peace of mind, while also saving companies money. Continue →
A novel white wine yeast developed in New Zealand
By Richard C. Gardner, wine science group, University of Auckland
A new commercial strain of wine yeast has been bred at the University of Auckland and is being released commercially in New Zealand for the 2013 vintage by AB Mauri under the trade name ‘Maurivin UOA MaxiThiol’. Continue →