Food Science and Technology
Dr Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Programme Leader for the New Zealand Dairy Board's Milk Characteristics programme, running a research portfolio with a budget of around $8m p.a. Prior to joining the dairy industry, Dr Boland was engaged in scale-up projects as scientist in charge of the Biochemical Processing Centre, in the Department of Scientific and Industrial Research. He and his team built the first large-scale contained fermentation facility in New Zealand. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.
Food & dairy industry