Te Kunenga ki Pūrehuroa Massey University proudly announces its collaboration with the Women in Food and Drink (WIFD) Aotearoa initiative, backed by Cuisine Magazine. This partnership aims to honor the most influential and inspiring women within New Zealand’s food and beverage industry.
As part of this partnership, Massey University has launched a new category: the Massey University Woman in Food Science and Technology Award. This award seeks to shed light on the vital contributions that women make in essential yet often overlooked areas of the industry.
Massey University stands as the cornerstone of food technology in New Zealand, housing the largest pilot-scale food processing facility and equipment collection in the southern hemisphere. With diverse programs in food science, product development, nutrition, dietetics, and agriculture, Massey is recognized for its commitment to innovation within the food sector. For over 35 years, it has empowered food and beverage producers to present their latest innovations at the New Zealand Food Awards, celebrating the individuals and hard work behind remarkable products and businesses.
Consumer testing expert Professor Joanne Hort, the Fonterra-Riddet Chair in Consumer and Sensory Science, expressed her enthusiasm for Massey’s role in recognizing and showcasing the exceptional women shaping New Zealand’s food and beverage landscape. She looks forward to future nominations.
“Massey has a longstanding tradition of supporting trailblazing women in food science and technology. Our flagship food technology degree, partly designed by Professor Mary Earle, was one of the first of its kind,” says Professor Hort.
“Continuing this legacy, Massey is proud to sponsor this new award in collaboration with Cuisine Magazine and Women in Food and Drink New Zealand. As a member of the judging panel, I am thrilled to honor these brilliant scientists and the contributions they make, offering them the recognition they truly deserve,” adds Professor Hort.
Kelli Brett, Owner-Editor of Cuisine and Director of WIFD, highlighted the significance of this partnership: “A major goal for WIFD is to showcase the diverse layers of our food and drink narratives and recognize the extraordinary careers and contributions of professional women nationwide. Collaborating with the Massey University team to develop this new category for women in food science and technology has uncovered valuable work within the sector that has largely gone unrecognized by mainstream media. Moving forward, this category allows us to showcase, support, and mentor the women driving this essential work.”
The 2025 Winner
The first Massey University Woman in Food Science and Technology Award was presented at a luncheon in Auckland to Dr. Christina Coker, a senior research scientist with nearly four decades of experience in the food industry.
Dr. Coker, who completed her PhD in food technology at Massey University in 2003 while balancing family life and a career at Fonterra, has had a remarkable journey from the lab bench to the factory floor. She led Fonterra’s Dairy Food Design Research Platform, assembling a multidisciplinary team of researchers from New Zealand and beyond. Her innovative contributions have resulted in products such as UHT creams, cream cheese, mozzarella, and various powders and beverages.
In addition to her successful research, Dr. Coker focuses on nurturing the next generation of food engineers and scientists. She has mentored over 40 postgraduate students, leaving a lasting impact on the industry. Now semi-retired, she is dedicated to advancing mozzarella science and contributing to artificial intelligence initiatives in food science.
Dr. Coker expressed her surprise and honor at receiving the award, stating, “I’m thankful to Massey University and Cuisine for creating this opportunity. This recognition brings visibility to the contributions of women in food science and technology and helps integrate them into the broader industry. I encourage those in the food industry, especially those outside food science and technology, to visit Massey University’s impressive facilities, including the Feast Laboratory, to witness the outstanding work being done.”
Reflecting on her career, she stated, “My journey in food began at the New Zealand Dairy Research Institute, where I contributed to developing New Zealand’s first camembert cheese. My journey then led me to mozzarella and managing multidisciplinary research projects worldwide, working alongside top researchers. I take pride in not only the projects but in mentoring students and educating future food scientists and technologists vital for the industry. I’m proud of my career and delighted to accept this award.”
The 2025 Nominees
Other remarkable nominees included Anne Abraham, Dr. Juliet Ansell, Sandra Murray, and Megan Sinclair.
Anne Abraham, as a Product Experience Scientist at the Fonterra Research and Development Centre, has over 30 years of experience in designing products tailored for customers and consumers. Leading a team of 60 part-time staff focused on tasting and evaluating food products, she has successfully enhanced Fonterra’s ‘voice of the customer’ approach, transitioning from commodities to value-added products. Her work emphasizes understanding global trends and customer expectations to catalyze successful product launches.
Dr. Ansell, with a PhD from Oxford University, has spearheaded major research initiatives in human health and nutrition across the UK, Tanzania, The Gambia, Australia, and New Zealand. Having held leadership roles at Zespri and Plant and Food Research, she now serves as the CEO of Bragato Research Institute, innovating within New Zealand’s wine industry.
Sandra Murray boasts over 30 years of experience in the B2B food ingredient sector, leveraging her food science, nutrition, and commercial expertise to develop innovative solutions. Supported by her long-time employer Hawkins Watts, she has explored nutrigenomics and leads the Health and Nutrition division at Hawkins Watts, dedicated to clinically validated supply in dietary supplements and functional foods.
Megan Sinclair, with more than 25 years in product development, has spent her last 16 years at Whittaker’s Chocolate, driving innovation and product strategy. Passionate about increasing the representation of women in science and technology, she advocates for diversity as a catalyst for innovation. A career highlight includes developing the successful 100g Artisan Chocolate range, showcasing New Zealand’s essence in world-class chocolate. With many media appearances, she proudly declares it the best job in the world.
About the Massey University Woman in Food Science and Technology Award
The award honors individuals showing exceptional leadership and innovation in the food science and technology sector. Nominees must be pioneers or innovators, playing a crucial role in the research, development, or application of new knowledge, processes, or methods, significantly impacting education, research institutes, government, or companies through their work.
The recipient is expected to be a trusted mentor who nurtures and supports others in the field. With a global outlook, they contribute to shaping and communicating New Zealand’s food science narrative both locally and internationally. Each nominee must have exemplified these qualities within the past year.
Nominations for the 2026 award will open on March 8, 2025, encouraging industry engagement.
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