definingnz

Professor Julian Heyes talks about why, if the problem of postharvest storage can be solved, the feijoa could be a break-through export fruit.

The science of postharvest storage is allowing New Zealand to ship fresh fruit and vegetables worldwide, bringing in export revenue of $1 billion-plus from kiwifruit alone. And this may be just the beginning. Malcolm Wood talks to postharvest scientist Professor Julian Heyes.

A conversation with Mark Ward, the Programme Director of Palmerston North-based FoodHQ, New Zealand’s international centre for collaborative food research. New Zealand’s goal is to increase annual food exports to $60 billion by 2025.

Fergusson Hall celebrates 50 years.

Why are some of us fat and some lean? Using the BOD POD and the PEA POD, Massey’s Institute of Food, Nutrition and Human Health seeks answers. Malcolm Wood writes.

Work by the digesta group could lead to better, less intrusive tests for inflammatory bowel disease. Malcolm Wood writes.

Malcolm Wood talks to Professor Roger Lentle who heads Massey’s delicately named digesta group.

Why is the lining of the human small intestine covered in the small protrusions known as villi? Recent work by Massey’s digesta group shows that the conventional explanation is wrong. Malcolm Wood writes.

An impromptu tasting session at the Massey microbrewery.

Malcolm Wood talks to the movers and shakers of the Massey microbrewery community.

Stan Abott talks to Sarah Wilcox about the logic – and practicality – of roof water collection.

Sarah Wilcox takes a trip to the Roof Water Research Centre to talk to senior lecturer Stan Abbott.

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