Marie Wong | |
|---|---|
 Wong in 2007 | |
| Alma mater | Massey University |
| Awards | Fellow of the New Zealand Institute of Food Science and Technology (2007) JC Andrews Award (2019) |
| Scientific career | |
| Fields | Food technology |
| Institutions | |
| Thesis | |
| Doctoral advisors |
|
Marie Wong is a New Zealand academic food technologist, and as of 2020 is a full professor at Massey University.
Wong completed a PhD titled Modelling of a Direct Osmotic Concentration Membrane System at Massey University in 1998, supervised by Professors Ray Winger, Robert McKibbin and Ronald Wrolstad. [1] Wong then moved to HortResearch, and subsequently back to Massey University, rising to full professor in 2020. [2] [3]
Wong partnered with New Zealand company Heilala Vanilla to develop a high-value product based on their Tongan-grown vanilla beans. The partnership was a finalist in the KiwiNet 2014 awards. [4] Wong has researched features of avocado oil, such as its smoking point and extraction techniques. [5] Wong is part of Massey University's Beverage Lab, a collaboration between sports scientists, food professionals and health researchers which aims to research and develop performance-enhancing beverages. [6]
Wong was made a fellow of the New Zealand Institute of Food Science and Technology in 2007. [7] In 2019, she won the institute's JC Andrews Award. [8]
Linoleic acid (LA) is an organic compound with the formula HOOC(CH
2)
7CH=CHCH
2CH=CH(CH
2)
4CH
3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n-6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.
Richard John Hubbard is a New Zealand businessman and politician, founder and former principal of Hubbard Foods in Auckland, and mayor of Auckland City from 2004 to 2007. He was elected mayor of Auckland City on 9 October 2004, succeeding John Banks, who in turn succeeded Hubbard as mayor on 13 October 2007.
Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.
A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements.
Boswellia serrata is a plant that produces Indian frankincense. The plant is native to much of India and the Punjab region that extends into Pakistan.
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.
Modified citrus pectin is a modified, more digestible form of pectin. It is obtained from the peels, seeds and pulp of citrus fruits using a chemical extraction process.
Nutrition psychology (NP) is the psychological study of the relationship between dietary intake and different aspects of psychological health. It is an applied field that uses an interdisciplinary approach to examine the influence of diet on mental health. Nutrition psychology seeks to understand the relationship between nutritional behavior and mental health/well-being NP is a sub-field of psychology and more specifically of health psychology. It may be applied to numerous different fields including: psychology, dietetics, nutrition, and marketing. NP is a fairly new field with a brief history that has already started to contribute information and knowledge to psychology. There are two main areas of controversy within nutrition psychology. The first area of controversy is that the topic can be viewed in two different ways. It can be viewed as nutrition affecting psychological functions, or psychological choices and behavior influencing nutrition and health. The second controversy is the defining of what is "healthy" or "normal" as related to nutrition.
Marti J. Anderson is an ecological statistician whose works is interdisciplinary, from marine biology and ecology to mathematical and applied statistics. Her core areas of research and expertise are: community ecology, biodiversity, multivariate analysis, resampling methods, experimental designs, and statistical models of species abundances. Based in Auckland, New Zealand, she is a Distinguished Professor in the New Zealand Institute for Advanced Study at Massey University and also the Director of the New Zealand research and software-development company, PRIMER-e.
The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system, and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products. It assigns products a rating letter from A (best) to E (worst), with associated colors from green to red.
Nazimah Hamid is a New Zealand food science academic, and as of 2017 is a full professor at the Auckland University of Technology.
Sheila A. Skeaff is a Canadian-born New Zealand nutritionist and full professor at the University of Otago. Her research focusses on food literacy, sustainable diets and iodine deficiency.
Rachel C. Brown is a New Zealand scientist, professor and deputy head of the Department of Human Nutrition at the University of Otago.
Gillian Abel is a New Zealand public health researcher and as of 2021 head of the Department of Population Health at the University of Otago in Christchurch.
Carol Anne Wham is a New Zealand scientist and professor of public health nutrition at Massey University.
Jane Coad is a New Zealand public health nutrition researcher and professor in nutrition at Massey University. She is co-director of Massey's Vitamin D Research Centre which she and Pam von Hurst founded in 2010.
Siew-Young Quek is a New Zealand academic and is a full professor at the University of Auckland, specialising in bioactive and functional food ingredients, lipid science and food processing.
The New Zealand Institute of Food Science and Technology (NZIFST) is a professional society for food scientists and technologists in industry and academia in New Zealand.
Ngaio Jessica Beausoleil is a New Zealand academic, and is a full professor at Massey University, specialising in animal welfare and the cross-disciplinary field of conservation welfare.
Pamela Ruth von Hurst is a New Zealand academic and is a full professor at Massey University, specialising in human nutrition.
| Authority control databases: Academics |
|---|
   | This biographical article about a New Zealand academic is a stub. You can help Wikipedia by expanding it. |
