Te Kunenga ki Pūrehuroa Massey University is excited to announce its partnership with the Women in Food and Drink (WIFD) Aotearoa initiative, supported by Cuisine Magazine. This collaboration aims to honor the exemplary contributions of women in New Zealand’s food and beverage sector.

Introducing the New Award

As part of this partnership, Massey University has established a new accolade: the Massey University Woman in Food Science and Technology Award. This award is designed to spotlight the essential yet often overlooked roles women play in food science and technology, emphasizing their significant impact on the industry.

Massey’s Role in Food Innovation

Massey University is recognized as the epicenter of food technology in New Zealand, housing the largest pilot-scale food processing plant in the Southern Hemisphere. The university offers a wide array of programs in food science, product development, nutrition, dietetics, and agriculture, establishing its strong reputation in food innovation. For over three decades, Massey has been instrumental in supporting food and beverage innovations at the New Zealand Food Awards, which celebrate the creators behind notable products.

Spotlight on Achievers

Professor Joanne Hort, an expert in consumer testing and the Fonterra-Riddet Chair in Consumer and Sensory Science, expressed her enthusiasm for recognizing the remarkable women shaping New Zealand’s food and drink landscape. “Massey has a long history of supporting pioneering women in food science and technology,” stated Professor Hort. “As part of the judging panel, I am eager to celebrate these brilliant scientists and the contributions they have made.”

First Award Recipient

The inaugural Massey University Woman in Food Science and Technology Award was presented at a ceremony in Auckland to Dr. Christina Coker, a senior research scientist with nearly 40 years of experience in the field. Dr. Coker earned her PhD from Massey University in 2003, while balancing family commitments and her role at Fonterra. Her influential career includes leading significant research projects and mentoring over 40 postgraduate students.

Reflecting on her achievements, Dr. Coker remarked, “I’m grateful to Massey University and Cuisine for creating this opportunity. It’s a chance to shine a light on women in food science and technology.” She emphasized the importance of visibility for women’s contributions within the industry and continues to focus on advancements in mozzarella science and the integration of artificial intelligence in food science.

Honoring Other Nominees

The award ceremony also recognized several other outstanding nominees:

• Anne Abraham: Product Experience Scientist at the Fonterra Research and Development Centre, renowned for her expertise in product design and consumer evaluation.
• Dr. Juliet Ansell: CEO of the Bragato Research Institute, known for her leadership in health and nutrition research on an international scale.
• Sandra Murray: A B2B food ingredient specialist with expertise in nutrigenomics, currently leading the Health and Nutrition division at Hawkins Watts.
• Megan Sinclair: Innovation leader at Whittaker’s Chocolate, advocating for women’s representation in science while developing successful products.

About the Award

The Massey University Woman in Food Science and Technology Award aims to recognize individuals demonstrating exceptional leadership and innovation within the industry. Candidates should be pioneers and mentors, helping to shape both local and international narratives within the field.

Nominations for the 2026 award will open on March 8, 2025, and the industry is encouraged to participate actively.