featured in this issue - NZIFST - The New Zealand Institute of Food ...

NZIFST
New Professional Members
We are pleased to introduce...
Dr John Grigor
John graduated in 1987 with an honours degree in Food
Technology from the University of Reading (UK). He then went
on to research in sensory science at the same University, completing
his PhD in 1990. He was then recruited by a clinical
nutrition company Scientific Hospital Supplies Ltd (now owned
by Danone), where he introduced new
flavour technology leading to authorship
of two patents and the development of a
number of successful innovative new products.
John has worked in the UK University
sector for over eight years, originally
as a lecturer at Lincoln University and later
leading the undergraduate and postgraduate
food programme as a principal lecturer
at Teesside University. He has also worked
in the UK food industry for seven years.
John Grigor
He has been active in the research and
consultancy of flavour and sensory evaluation
of foods, working with a number of companies in Europe
both as an academic and as an independent consultant.
In his spare time he enjoys sailing and singing. John has
always wanted to move to New Zealand and is excited at the
prospect of now working at Massey University and with the
New Zealand food industry.
Colin Pitt
Colin Pitt graduated with an MSc (Tech)
from Waikato University and started work
at NZDC, then NZ Dairy Board in the Artificial
Breeding Centre.
He became a production laboratory
manager at Livestock Improvement Corporation
(LIC) for nine years before moving
back into research and development.
Colin’s experience spans protein, lipid and
lipoprotein separation, cell physiology and
gas/liquid interactions. In the course of his
research career he published 23 scientific
publications and one thesis, received
Colin Pitt
nine awards for innovation and registered one NZ patent: no.
518967.
He is presently technical sales engineer for Pall Corporation,
Food and Beverage Division, specialising in filtration and
separation technology for industry. Colin is also mini-market
manager for bottled water.
On a personal level, Colin says, “I’ve travelled the world,
raised a family, played music, skied, caved, canoed, run a motor
racing team, driven a bus, fallen out of a hang-glider, driven a
Stockcar and had a lot of fun. All my tertiary education was contemporaneous
with the above so I do know how to multitask”.
functional food ingredients
personalised process assistance
Salkat’s ingredient range includes:
> Antimicrobials
> Beta-glucan Oat Fibre
> Cocoa based products
> Dietary Fibre
> Functional Whey Powders
> Galacto-oligosaccharides (GOS)
> Inulin (FOS)
> Encapsulated Omega 3s or Omega 6s
> Fat Powders & Creamers
> Maltodextrins & Starch
> Minerals (Iron or Calcium microencapsulated)
> Milk Calcium
> Natural Flavours & Extracts
> Natural Sweeteners
> Omega Products
> Pea Protein Isolates
> Phytosterols
> Soy Protein Isolates
> Specialist Enzymes
> Vitamins
Salkat specialise
in supplying diverse
ingredients for
improved health
and wellbeing
T +64 9 275 0745 F +64 9 275 0746
71c Montgomerie Road, Airport Oaks
Auckland, New Zealand
PO Box 97840, S.A.M.C, Auckland, New Zealand
www.salkat.com
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Food New Zealand