Food & Nutrition

Food & Nutrition Experts

Simon Loveday

Food Science and Technology
Massey University
New Zealand


Dr Loveday's research explores how molecular interactions in foods drive meso- and macro-scale structure and functionality. He uses structure-function linkages to add value to high-protein foods by optimising properties such as texture, shelf-life and digestibility. Current research interests include whey protein nanofibrils, protein-polysaccharide interactions, in vitro digestion simulations, microencapsulation of bioactives, and mathematical modelling of chemical reaction kinetics. He has previous experience with high-protein nutrition bars, vitamin-fortified beverages and bakery products.

Research Interest

protein nanofibrils, protein-polysaccharide interactions

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