Richard Archer
Professor
Food Science and Technology
Massey University
New Zealand
Biography
Dr. Richard Archer is currently working as a Professor in the Department of Food Science and Technology , Massey univesity , Newzealand. His research interests includes Point of sale food manufacture. He is serving as an editorial member and reviewer of several international reputed journals. Dr. Richard Archer is the member of many international affiliations. He has successfully completed his Administrative responsibilities. He has authored of many research articles/books related to Point of sale food manufacture.
Research Interest
Point of sale food manufacture Coating of powders 3D food printing Microparticulated and microencapsulated foods Plantation manuka and honey processing Raw milk handling and stabilisation Drying
Publications
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Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2014). Manufacture of lignin microparticles by anti-solvent precipitation: Effect of preparation temperature and presence of sodium dodecyl sulfate. Food Research International. 66, 93-99
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Archer, RH. (2014). JC Andrews award address. Food New Zealand. 14(4), 26-31 Retrieved from http://www.foodnz.co.nz/
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Stewart, H., Golding, M., Matia-Merino, L., Archer, R., & Davies, C. (2016). Surfactant stabilisation of colloidal lignin microparticulates produced through a solvent attrition process. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 498, 194-205
