• Research Capabilities
  • Sustainable land and water
  • High performance plants
  • Personalised foods
    • Food composition
    • The role of dietary nutrients
    • Developing food concepts and products
    • Fresh whole foods
    • Prebiotics and probiotics for digestive health
    • Research programmes
  • High value marine products
  • New biomolecules and biomaterials

There is significant public demand for 'fresh, flavoursome and functional' foods.

Our researchers are working with private industry and HorticultureNZ to identify or develop elite vegetable varieties with high levels of naturally-occurring compounds that are known to be good for human health and well-being. We are also working to verify the health claims that could be attributed to these elite varieties.

Because of our distance from export markets, we need to know how to deliver fresh produce to distant markets without loss of 'quality' in the broadest sense: appearance, flavour, aroma, and composition. Achieving this requires a better understanding of the biochemistry and molecular biology of plant senescence. Innovative storage technologies can also be applied to extend the shelf life of some products.

top of page