Food Science and Technology
Bernhard Breier is Professor and Chair in Human Nutrition at the Massey Institute of Food Science and Technology at Massey University. He trained at the University of Göttingen in Germany before gaining a PhD at the University of Auckland, School of Medicine. His work has been recognized with the Hamilton Prize of the Royal Society of New Zealand, an Alexander von Humboldt Fellowship and a Principal Research Fellowship from the Health Research Council of New Zealand. Previous appointments include Academic Director at the Liggins Institute, the University of Auckland, and he was a founding member of Gravida, the National Research Centre for Growth and Development. Professor Breier is internationally recognised for his work on long-term health consequences of nutrition with a focus on metabolic function throughout lifespan. He has published over 200 scientific papers, holds ten international patents, and his H-index is 47. His research programmes bring together nutrition, metabolism and endocrinology, combining basic and applied studies from the cellular level to major human intervention trials. Research themes include taste perception and appetite regulation, the obesity paradox and metabolic flexibility, socio-cultural contexts of food and body size, and pathways to healthy ageing.
taste perception and appetite regulation, the obesity paradox and metabolic flexibility, socio-cultural contexts of food and body size, and pathways to healthy ageing.