commercialisation

In this activity, students conduct focus group research to generate consumer feedback on a proposed future apple variety. The activity forms part of the unit plan...

In this activity, students use industry methods to test and analyse some attributes of a variety of different apples. They use the findings to create an...

In this unit, students will consider the performance properties of new stab and flame-resistant fabric and design protective wear for new market opportunities. Purpose To investigate...

A unique stab and flame-resistant material combines wool with high-strength synthetic to add comfort to protective clothing. Find out about the research and development behind this...

Lightweight, easy care wool fabrics have been made possible by new developments in spinning technology, and they’re meeting consumer demand for more functional fabrics. Discover how...

Commercialising a new apple variety can take 25–30 years from selecting the initial cultivar to market launch, and the process must be carefully managed. Managing the...

Consumer and sensory science play an integral role in developing new fruit varieties such as the red-fleshed apple. Consumer science involves understanding consumers Consumer scientists try...

A new apple cultivar with red skin and red flesh is being developed at Plant & Food Research. Discover how the idea came about and why...

Find out how and why a red-fleshed apple variety is being bred in New Zealand, and discover how genetic information, consumer research and sensory science are...

Cheese, initially handmade on the farm, is now a major export for New Zealand. So how has the cheese and the manufacturing changed, and why is...

Gouda is a semi-hard Dutch cheese. A Hamilton-based artisan cheese factory makes traditional Gouda using milk directly from the adjoining farm. Discover how each step in...

Students develop knowledge of prototype taewa products and design a label that reflects the cultural value and specified market for the product. Purpose Understand the attributes...

Researchers at the Riddet Institute are developing prototypes of novel food products from taewa that have market appeal as indigenous New Zealand foods. After testing the...

Research and development for growing taewa is led by Dr Nick Roskruge at Massey University with input from the Tāhuri Whenua – the National Māori Vegetable...

In New Zealand, researchers have been exploring the potential health benefits of functional foods for several years. Anti-anxiety beverages Dr Arjan Scheepens, a neuroscientist from Plant...

We all need protein to live and stay healthy. However, many protein sources are becoming an increasingly expensive way to meet our needs – both economically...

New Zealand Algae Innovations Ltd currently operates the only spirulina farm in New Zealand. Under the brand name Tahi Spirulina, it sells a range of spirulina...

We all know that single-use plastics are a problem for our environment, but many single-use products can be convenient and more economic than less-problematic alternatives. So...

The Kiwi Innovation Network (KiwiNet) is a network of public research organisations who collaborate to commercialise science to grow the New Zealand economy. Commercialising science can...

Scientists and hapū are investigating whether kina (a New Zealand sea urchin) can become our next high-value nutraceutical, functional food product. A nutraceutical is a food...

Position: Senior Research Officer, Riddet Institute, Massey Institute of Food Science and Technology. Field: Food science and nutrition. Jaspreet’s research currently focuses on characterising future carbohydrates...

In this activity, students develop their knowledge of food and product development to produce a snack bar for a specific target market. The purpose is to...

High-value nutrition food exports are worth more than $20 billion per year to the New Zealand economy. Many consumers are willing to pay more for foods...

Plant & Food Research is the New Zealand Crown research institute responsible for the research and development that adds value to vegetable, fruit, crop and food...