Matt Golding is Professor of Food Structure within the School of Food & Nutrition at Massey University. His teaching interests currently include the application and characterisation ingredients and additives relative to manufactured food structure, material properties and product properties. His research interests are in the fields of food structure design in relation to product performance, with particular focus on colloidal systems, and he is also interested in the behaviour of food systems during digestion and the application of novel ingredient systems in foods. He currently serves on three editorial boards, is chairman of the NZIFST publications committee, and is a member of both the New Zealand Institute of Food Science and Technology, and the Royal Society of Chemistry.
Professor Golding's profile - link to: http://www.massey.ac.nz/massey/expertise/profile.cfm?stref=024040