Riddet Institute

Name: Riddet Institute
Address: Massey University, Tennent Drive, Palmerston North, 4474, NZ
Telephone: +6469517295

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Riddet Institute

The Riddet Institute is a premier national centre for fundamental and strategic scientific research

04/06/2026

Talamonū atu ki hoʻo lavameʻa to graduate Tau Tohi! 🎓

Tau recently completed his Masters with the Riddet Institute and Fonterra. We look forward to seeing what you get up to next!

07/05/2026

Congratulations to Dr Vitor Geniselli da Silva, who graduated this week from Massey University - Te Kunenga ki Pūrehuroa with his PhD! 🎓🎉

Dr Geniselli da Silva's research explored foods that optimise the infant colonic microbiome for lifelong health and wellbeing. Read more about Dr Geniselli da Silva's findings here: https://riddet.ac.nz/?view=article&id=665:could-everyday-foods-shape-a-healthier-gut-in-babies&catid=8&highlight=WyJ2aXRvciJd

21/04/2026

PhD Opportunity | Precision Fermentation & Sustainable Proteins

We're looking for a researcher to help shape the future of precision fermentation!

Based at the Riddet Institute in Palmerston North, New Zealand, this funded PhD will combine strain engineering, adaptive labratory evolution, and fermentation within a highly collaborative, internationally recognised research environment. You will be part of an active and supportive postgraduate community, working with leading scientists in their fields.

If you're interested in contributing to sustainable food and bioeconomy innovation, and have a background in biotech, microbiology, molecular biology or related fields, we want to hear from you.

For more information and to apply, see: https://www.findaphd.com/phds/project/new-zealand-precision-fermentation-from-local-bioresources-to-high-value-proteins/?p196338

16/04/2026

Associate Professor Alejandra Acevedo Fani and Distinguished Professor Harjinder Singh have just released a new book on dairy alternatives.

Alternative Dairy Products and Technologies comprehensively compile the state of the art in alternative dairy science research and innovations, including processing, sensory qualities, and nutritional value in comparison to dairy milk. The book also looks ahead to new and emerging biotechnologies, such as molecular farming and precision fermentation, that promise to create near-identical products to animal derived dairy.

Read more or purchase the book here: https://lnkd.in/e8Ux2Bey

15/04/2026

Are you a postdoctoral researcher looking for your next role in precision fermentation?

We have an exciting opportunity for an expert in precision fermentation of metabolites to contribute to cutting-edge research at the interface of biotechnology and sustainable bio-based production. If you have demonstrated experience in metabolic pathway engineering, transmembrane protein expression, and functional characterisation, this could be the role for you.

For more information, and to apply, see here: https://massey.t1cloud.com/T1Default/CiAnywhere/Web/MASSEY/OrganisationManagement/ApplicationWizard?f=%24ORG.REC.EXAPN.WIZ&suite=CES&token=a1f346a3-86ac-48fa-96f1-f29956505224&G=dbc07745-a8e2-42d9-a923-91d725768d20

13/04/2026

One of our postgraduate researchers, Manfred Goh, is currently on an Erasmus+ research exchange programme in Rennes, .

The exchange is part of a partnership between the Riddet Institute and INRAE STLO. Manfred is working on dynamic in vitro digestion of a rice protein gel with encapsulated lysine, to investigate the impact of encapsulation on amino acid release kinetics.

27/02/2026

A great part about being a research institute is getting to collaborate internationally and train up the next generation of scientists.

Two visiting interns are about to finish their projects with us after six months of working alongside our scientists in the labs.

Katja Schmidt (right) from Austria has been researching structure changes of high protein hybrid dairy-plant drinks for gastric digestion, examining how adding various amounts of pea protein affects milk coagulation and digestion behaviour.

Héli Hans (left) from France joined a project looking at h**p seed protein food properties, with the objective to create plant protein-based gels and emulsions.

For both Katja and Héli, a real highlight of their internship at the Riddet Institute was the opportunity to meet so many excellent scientists, and work in a truly international environment with many different cultures. Getting practical, hands-on experience in the lab was also significant for their budding science careers.

We wish you all the best for the future, Katja and Héli!

26/02/2026

"I have seen the development of novel foods made possible by new molecular, cellular and precision technologies… technologies that will be essential to achieving New Zealand’s export goals.”

The 2026 Agrifood Summit was opened by the Honourable Andrew Hoggard MP, Minister of Biosecurity and Food Safety.

The day focused on how science will impact the future of New Zealand's Agrifood economy, looking at agricultural and food strategy at a national and international level.

“The Riddet Institute brings together huge capacity, capability and experience to focus on fundamental and advanced food research, one that completes the interface between food and human nutrition… New Zealand will need to bring this capability, capacity and knowledge to future-proof New Zealand’s agrifood economy.”

24/02/2026

Yesterday, we hosted the Riddet Institute 2026 Agrifood Summit at Tākina - Wellington Convention & Exhibition Centre in Wellington.

More than 150 delegates from across government, business, research, and the science and innovation sectors gathered to explore how science can help future-proof New Zealand’s agrifood economy.

Across the day, we heard from leading national and international experts on topics spanning food security, sustainability, disruptive biotechnologies, and the growing impact of AI on food systems and value chains. The discussions reinforced the critical role of science in strengthening resilience, lifting productivity, and unlocking high-value opportunities for Aotearoa New Zealand.

The conversations sparked at the Summit will continue, and we'll be sharing more highlights from the sessions in the coming days.

We extend our sincere thanks to our speakers:
Rt Hon Sir Lockwood Smith, Hon Andrew Hoggard, Distinguished Professor Paul Moughan, Professor Sir Charles Godfray, Donald Moore, Professor Ciaran Forde, Professor Joanne Hort, Professor Munish Puri FRSC, Professor Jeremy Hill, Dr Juliet Ansell, Jarred Mair, and Dr John Roche.

Ngā mihi nui to Nate Rowe and Dr Dr Alishia Rangiwhakawaitau Moeahu, MNZM, MlnstD for opening the Summit with a beautiful mihi whakatau.

📸 Amazing photos courtesy of Rebecca McMillan Photography.

02/02/2026

This week our summer students are finishing up their projects and presenting their findings.

Over the past 10 weeks, they have done sensory studies, lab research, literature reviews, and coding as they problem-solved contemporary issues related to food. From exploring sensory issues such as tracking eye movements and sweetness perception influences, to identifying ways to utilise by-products to reduce food waste, to ensuring greater engagement from Māori in research and furthering a NZ national food model, these students have been busy.

We wish them all the best as they head back to their degrees!

From left: Alex Robbins, Arlo Rea, Eric Dias (with the New Zealand Institute for Bioeconomy Science Limited), Fletcher Lochhead, Laine Mefiposeta-Satano, Georgia Perilli, Amy Trieu, and Francesca Armstrong.

Address

Massey University, Tennent Drive
Palmerston North
4474

Telephone

+6469517295

Website

http://www.riddet.ac.nz/

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