Doctoral study in Food Science
Why study with us?
New Zealand’s leading and largest Faculty of Science* brings together 10 diverse schools and departments to provide outstanding quality teaching and research opportunities. Our doctoral students work with some of the nation’s leading researchers and benefit from the faculty’s connections with international universities and industry. You will also have access to high-quality laboratory and field research facilities.
We welcome PhD proposals in areas including:
- Physical-chemical characterisation of food systems such as proteins and polysaccharides and their mixtures in solution, gel or emulsion states
- Structure-Function properties of biopolymer networks, and how these properties are affected by different stressors, such as shear, heat, pH etc...
- Chemical interaction of food molecules, particularly macromolecules, Chemistry and Technology of processing of food products, with special emphasis on functional foods
- Development of novel methods of processing including energy efficient methods of drying.Lipid research
- Liposomes and Microencapsulation
- New Food Product Development
- Food Waste Utilisation
- Food carbohydrate chemistry
- Characterization of natural polyphenols from food and medicinal plants
- Application of natural antioxidants to address the problems in food safety and functional foods development
- Developing strategies for moisture management to enhance food safety and quality
- Interactions of water with food macromolecules and their impact on food quality
Many of our knowledgeable scientists are major contributors in their field.
(and search for relevant topics)
See a selection of past and present research topics:
- Berries and Human Health | supervised by Laurence Melton
- Use of natural antioxidants and proteins to retard oxidative deterioration of fish oil | supervised by Laurence Melton
- Ultrasound-Assisted Extraction of Potent Compounds from Selected Microalgae | supervised by Conrad Perera
- The research project is entitled "From Vine to Fruit Bowl - Routes to Kiwifruit Softening" | supervised by Conrad Perera
- Elucidation of the mechanism of Vitamin D degradation in powdered milk | supervised by Conrad Perera
For more information about PhD theses and topics you may be interested in, or supervisors and their past research, please use the search function on the Libraries and Learning Services catalogue.
Scholarships and awards
See our University of Auckland Doctoral Scholarship page for scholarship opportunities. Or search our database for scholarships that may be available.
Help and advice
Please see our Doctoral students section for further information, advice and contact information.