It was an exciting and delicious week in Christchurch. The New Zealand Food Safety Science & Research Centre (NZFSSRC) Annual Symposium and the New Zealand Institute of Food Science and Technology (NZIFST) Conference was held back-to-back in Christchurch between 1-4th July.  Chemmat’s Associate Professor Meng Wai Woo attended both conferences which had a very…

  From left: Hugh Barlow, Leeju Kim, Stephanie Laycock, Kayla Fairbairn, and Hank Lloyd Beer brewing has started up again at Chemmat! The photo above was taken at the first brew group meeting while Chemmat’s Senior Technicians, Ray Hoffman and Peter Martin were training the students on how to prepare their beer kit. There will…

Photo From left: Brian McMath, Anthony Meyer, Shanghai Wei, Sudip Ray, Micheal Pervan, Jinjing Liu, Mark Jones, Mark Taylor, André van Haaren, Monique Bateman, Karnika De Silva, Harshpreet Singh On 18 June NZ Product Accelerator celebrated the continuation of their funding and recognition by the government of its importance for technology development and application in…

In order to increase the coverage of department research, we are launching ‘Paper of the Month’. Each month, we will collect journal articles that have been published by staff members, as highlighted by our Google Scholar Alerts, and an ad hoc committee of a few researchers will review the papers and choose one to highlight….

  Enginuity day is an annual event organised by the Women in Engineering, University of Auckland to inspire young women to consider careers in engineering and to discover what it is like to study engineering at the University of Auckland. This year, the event was held on 4-5 July at City campus and we had…

  The health care sector may be as bad as the aviation industry when it comes to greenhouse gases and pollution. The anaesthetic gases released every year by one New Zealand hospital have the carbon footprint of 500 return flights between New Zealand and London, University of Auckland researchers have estimated. One hour’s use of…

  What happens when high pressure is applied to food and drink? If a domestic pressure cooker is used, the result might be a classic pot roast or a trendy smokey beef brisket. Both are good eating and achieved with about two atmospheric pressure, or roughly the pressure experienced by a human 10.3 metres below…

Photo: Chemmat’s Dr Saeid Baroutian   Researchers at the University of Auckland have estimated that the anaesthetic gases released by one hospital annually in New Zealand have the carbon footprint of 500 return plane journeys between New Zealand and London. The good news is that the same researchers have developed a way to capture those…

Photo: Chemmat’s Professor Mohammed Farid   Professor Farid often depicts the pressure exerted in high pressure processing visually, as two elephants standing on a coin. The Ministry for Primary Industries recently approved the use of high pressure processing (HPP) as a process that kills the bacterial pathogens that are known to cause problems in New…