Dr Jeremy Smith
Research Officer
Food Science and Technology
Massey University
New Zealand
Biography
Dr. Jeremy Smith is currently working as a Research Officer in the Department of Food Science and Technology, Massey univesity , Newzealand. His research interests includes Novel food processing technology, product development, functional surfaces, powder technology, food structure. He is serving as an editorial member and reviewer of several international reputed journals. Dr. Jeremy Smith is the member of many international affiliations. He has successfully completed his Administrative responsibilities. He has authored of many research articles/books related to Novel food processing technology, product development, functional surfaces, powder technology, food structure.
Research Interest
Novel food processing technology, product development, functional surfaces, powder technology, food structure
Publications
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Smith, JR., Vogt, SJ., Seymour, JD., Carr, AJ., & Codd, SL. (2017). Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques. Journal of Food Engineering. 198, 1-6
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Smith, JR., Hindmarsh, JP., Carr, AJ., Golding, MD., & Reid, D. (2017). Molecular drivers of structural development in Mozzarella cheese. Journal of Food Engineering. 214, 257-265
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Couture, P., Williams, GVM., Kennedy, J., Leveneur, J., Murmu, P., Chong, SV., . . . Rubanov, S. (2017). Nanocrystalline multiferroic BiFeO 3 thin films made by room temperature sputtering and thermal annealing, and formation of an iron oxide-induced exchange bias. Journal of Alloys and Compounds. 695, 3061-3068
