Dr Derek Haisman

Affiliated Researcher, Massey University
PhD (London)

Research

The interface between food products and the science that underlies their production and performance.

Areas of research include:

  • Oxidation processes in dairy products, emulsions, fruit and vegetable products
  • Rheology of milk concentrates and gelatinized starch suspensions
  • Enzyme reactions in cereals and fruits
  • Exopolysaccharides in foods
  • Natural colours

Dr Haisman's profile - link to: http://www.massey.ac.nz/massey/expertise/profile.cfm?stref=949030