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Since 2017, Food New Zealand has published reports on projects undertaken by FIET. This page gives you access to the full archive of these reports, from earliest to most recent.

 

FIET projects refreshed, three years into the six year programme

Professor Richard Archer, Massey University

Download pdf HERE

 

Milk chilling and farm milk vats

Authors: Mohammad Harris, Richard Archer, Rachel Waite, Refat Al-Shannaq, Kevin Silver

Download pdf HERE

Preservation of foods using emerging technologies: A path towards minimally processed, low acid food

Authors: Jawaad Ahmed Ansari, Marliya Ismail, and Mohammed Farid

Download pdf HERE

Pulsed Electric Field technology offers new potential for New Zealand potato processing and winemaking industries

Authors: Sze Ying Leong, Phil Bremer, Pat Silcock and Indrawati Oey (University of Otago)

Download pdf HERE

From residue to value product: the use of apple pomace for a diet rich in fibre

Authors: Florencia M. Yedro, Marzieh Eblaghi, Erin O’Donoghue, Lee Huffman, John Bronlund and Richard Archer

Download pdf HERE

Spray drying of fruit juices project

Authors: Prof. Tony Paterson, Dr Lee Huffman, Sebastian Linnenkugel, Siti Mohd-Rozali

Download pdf HERE

The use of kiwifruit for tenderising meat

Authors: Mike Boland and Lovedeep Kaur, Riddet Institute

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Rapid freezing for storage of sheep milk

Authors: Richard Archer, Prof Mohammed Farid, Jolin Morel, Dr Georg Ripberger

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Atmospheric freeze-drying – an enabling technology

Authors: Richard Archer, Jim R. Jones, Qun Chen, Lee Huffman

Download pdf HERE

Adding value by culinary smoking

Authors: Jim Jones, Georg Ripberger, Graham Eyres, Pat Silcock, Richard Archer

 

Download pdf HERE

Adding value through processing

Dr Mike Matthews

This paper was presented at the 2017 NZIFST conference in Nelson. Dr Matthews is a food industry consultant and was CEO of the Tatua Cooperative Dairy Company, 1995 - 2008. He is also a Director of Food Industry Enabling Technologies (FIET).

Download pdf HERE