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JC Andrews Memorial Award 2007ing embraced or rejected for the first time mainly by consumers,who are then demanding that the industry incorporate (orexclude) this science before it has been assessed or properlyapplied.The development of food technologyat Massey UniversityProfessors Geoffrey Peren and William Riddet meet to plan an agricultural college, 1925/6Let us now reflect on the JC Andrews Award and its associatedhistory. I hold the Logan Campbell Chair in Food Technologyat Massey University, which is linked to Dr Andrews and hispivotal influence on food technology in New Zealand.In 1923, Sir Walter Clarke Buchanan donated £10,000 to VictoriaUniversity College, Wellington, to found a Chair in Agriculture,and in May the following year Professor G.S. Peren wasappointed to the first Chair in Agriculture in the whole of NewZealand. Towards the end of that same year, Sir John LoganCampbell endowed the Logan Campbell Chair of Agriculturewhich was set up at Auckland University College. In June 1925 Professor W. Riddet was appointed. Forthe next 2 years both Schools of Agriculture struggled to survivein an urban environment and then in February 1926, committeesfrom the two Universities met and unanimously recommendedthey pool their funds, amalgamate the two Schools andestablish one well-equipped institution in the Palmerston North/Marton area. The recommendation was adopted by the respectiveCouncils within the month, and a joint deputation laid theproposal before the Prime Minister (Rt. Hon. J.G. Coates) whogave his approval and promised financial assistance. Followinga thorough survey, the property of J. Batchelar, esq., was purchasedby the government in December that same year.The College had been established in September 1926 by theNZ Agricultural College Act, and the Council met for the firsttime in February, 1927. In July, an amending Act was passed,and Massey Agricultural College was established, named after aformer Prime Minister, William Ferguson Massey. The first lecturesfollowed in March 1928 and later that month, the Collegewas formally opened.Next year the foundation stone of the main building waslaid and the University was officially opened on 30th April 1931.Professor Peren became the Walter Clarke Buchanan Professorof Agriculture and Principal of the College, while ProfessorRiddet became Logan Campbell Professor of Agriculture, andDirector of the Dairy Research Institute, which had been establishedon campus in 1927. This amazingly rapid programmeof concept to action goes to show how slow we have becomethese days!Let’s now skip thirty years to the establishment of Food Technologyat Massey. First year science courses were introduced toMassey Agricultural College in 1958. The Faculty of Technologywas established in 1961 and the Faculty of Veterinary Science ayear later. In 1963 Massey University was awarded degree-conferringpowers, effective from 1 January 1964 and this formallychanged the organisation froman Agricultural College to a University.The Faculty of Sciencewas founded in 1965.The first Professor of FoodTechnology, J.K. Scott, was appointedin 1961 and in 1964 theLogan Campbell Chair was assignedto the Professor of FoodTechnology. Professor Scott wasalso Dean of the Faculty of Technology.He became Professor ofIndustrial Management and Engineeringand relinquished hisFood Technology Chair to ProfessorE.L. Richards in 1971. TheLogan Campbell Chair passedbriefly from Professor Richardson his retirement in 1988 toProfessor P.A. Munro (who wasHead of Department of FoodTechnology and Professor ofFood Engineering) before myappointment in 1990.Dr J.C. Andrews was a memberof Council in 1960 whenfood technology was establishedat Massey University and was the first Chancellor of MasseyUniversity in 1963. He had been pivotal in the lobbying for theestablishment of food technology at Massey and was a staunchsupporter of the new programme. In 1964 he was invited byProfessor Scott to be the very first member of NZIFST. Dr Andrewswas instrumental in the development and expansion ofthe Faculty of Technology and the introduction of the Chair inBiotechnology in 1964.My personal reflections and earlycareerSome early experiences had a profound impact on decisionsthat I made and attitudes I have today. I stumbled intofood technology through a chance encounter with a medicaldoctor in Christchurch, when feeling disillusioned with my firstyear towards an engineering degree at Canterbury. Once infood technology, I found that I thoroughly enjoyed the coursework, which I managed to sandwich between my hockey andother sports activities, and I relished the enthusiasm, knowledgeand practical experiences of the lecturing staff and awonderful group of classmates.But two people in particular had a formative impact on my18Food New Zealand
Plant JC Andrews Hygiene Memorial Award 20074th year B Tech class photo, 1971career path and related decision-making: Professors Dick andMary Earle. It was Dick Earle who inspired my interest in research,through some fascinating lectures on unit operationsand particularly, freezing of foods. I can still remember, as anundergraduate, walking past Dick in the Riddet Building andthinking that I was going to be like him one day. If he was aninspiration, Mary was my mentor and driver. It was her challenges;her persistent questioning of what I was doing and why;that kindled the desire to pursue a career in research rather thanindustry. They both advised me to do a PhD, and to ensure itwas in the American (not English) system and they helped meidentify and capture the opportunitywith Owen Fennema andBruce Marsh at the University ofWisconsin-Madison.My time at Wisconsin wasterrific: I learnt a lot about foodchemistry and meat science andhad unparalleled experience withtwo world-leading research supervisors.When I first arrived inMadison I was met by ProfessorMarsh, a New Zealander who hadbeen Deputy Director of MIRINZbefore moving to the Muscle BiologyLab in Wisconsin. While drivingfrom the airport he was busyassuring me that the crime rate inAuckland, per head of population,was higher than in the USA, whenwe came across half a dozenpolice cars surrounding a vehicle,and policemen with shotgunsfrisking a man spreadeagled against a wall. He also told me thatMadison had a record snow fall the previous year and I shouldexpect the same while I was there. Two good myths.This same Bruce Marsh gave valuable advice that resulted inmy returning to NZ to work. Two years into my study, beforeI even had my MSc, I was offered a job in a major US foodcompany, which would wait til I finished my PhD. Bruce toldme to think carefully about this, as my experience in Wisconsinwould totally change my appreciation of NZ and unless I wentback home and worked there, I would always have in the backof my mind “what if?” He was absolutely right.Professor Owen Fennemawas one of the mostpleasant, hard-workingand challenging scientiststhat I have ever met. Heprovided a marvellous lifeexperience and researchtraining. I had arrived inMadison in August, thepeak of summer: 40ºC andabove during the day andperhaps as cool as 35ºC atnight. It was debilitatingand I was running aroundin my only suit… well,walking anyway, carefullyselecting routes with airconditionedpubs at strategiclocations along theway. We worked on frozenfoods, so the lab hadseveral refrigerated waterFood Technology staff, circa 1970July 200719
Page 1 and 2: July 2007NZ’s Authority on Food T
Page 3 and 4: ContactsNew Zealand Institute of Fo
Page 5 and 6: TMOnce the agreement is signed EnCo
Page 7 and 8: IBC air drive mixers from AuroraMix
Page 9 and 10: Tobias Schappeler of John Morris Sc
Page 11 and 12: Plastic PackagingMonash University
Page 14 and 15: NUTRITIONFood in schools -time for
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Page 26 and 27: EntrepreneurCompetition is thekey -
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Page 30 and 31: Award WinnersThe NZIFST Dairy Indus
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Page 38 and 39: PORK INDUSTRY NEWSSatisfying consum
Page 40 and 41: MIA NEWSMeaty MorselsSnippets from
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Page 46 and 47: Traveller’s TaIlVita foods Confer
Page 48 and 49: Conference ExhibitionNZIFST confere
Page 50 and 51: EVENTS‘Local’ courses and confe

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