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Dr Jeremy Smith staff profile picture

Contact details +64 (06) 356 9099  ext. 84578

Dr Jeremy Smith PhD, MBA, PGDipBusAdmin, BTech(Hons)

Senior Lecturer in Product Development and Innovation Management

School of Food and Advanced Technology

Professional

Contact details

  • Ph: +64 6 9517578
    Location: A2.47, Riddet Complex
    Campus: Manawatu

Qualifications

  • Doctor of Philosophy - Massey University (2014)
  • Master of Business Administration (Executive) - Massey University (2018)
  • Postgraduate Diploma in Business and Administration - Massey University (2016)
  • Bachelor of Technology (Honours) - Massey University (2010)

Research Expertise

Research Interests

Innovation, Novel food processing technology, product development, functional surfaces, powder technology, food structure,

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Business and Management (150300):
Chemical Engineering (090400):
Commerce, Management, Tourism And Services (150000): Consumer-Oriented Product or Service Development (150501):
Engineering (090000): Food Engineering (090802): Food Processing (090805): Food Sciences (090800):
Innovation and Technology Management (150307): Marketing (150500):
Powder and Particle Technology (090406)

Keywords

Innovation, Product Design & Development, Innovation Management, Food Structure, Consumer Behaviour

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 1 1

Current Projects

Project Title: FIET - Project 12 - MAP-enable

Date Range: 2018 - 2021

Funding Body: Ministry of Business, Innovation and Employment

Project Team:

Research Outputs

Journal

Hindmarsh, JP., Smith, JR., Carr, AJ., & Watkinson, PJ. (2019). Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing. Journal of Food Engineering. 242, 31-46
[Journal article]Authored by: Hindmarsh, J., Smith, J.
Smith, JR., Carr, AJ., Golding, M., & Reid, D. (2018). Mozzarella Cheese – A Review of the Structural Development During Processing. Food Biophysics. 13(1)
[Journal article]Authored by: Golding, M., Smith, J.
Smith, JR., Hindmarsh, JP., Carr, AJ., Golding, MD., & Reid, D. (2017). Molecular drivers of structural development in Mozzarella cheese. Journal of Food Engineering. 214, 257-265
[Journal article]Authored by: Golding, M., Hindmarsh, J., Smith, J.
Smith, JR., Vogt, SJ., Seymour, JD., Carr, AJ., & Codd, SL. (2017). Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques. Journal of Food Engineering. 198, 1-6
[Journal article]Authored by: Smith, J.
Vogt, SJ., Smith, JR., Seymour, JD., Carr, AJ., Golding, MD., & Codd, SL. (2015). Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating. Journal of Food Engineering. 150, 35-43
[Journal article]Authored by: Golding, M., Smith, J.

Thesis

Smith, JR. (2013). Assessment of structure and component mobility within Mozzarella cheese. (Doctoral Thesis, Massey University, New Zealand)
[Doctoral Thesis]Authored by: Smith, J.Edited by: Golding, M.

Report

Nguyen, C., De Silva, K., Kennedy, J., Johnston, J., Graichen, F., & Taylor, M.(2015). Consultative paper for functionalization of surfaces in manufacturing - Establishing a pathway to highest value creation for New Zealand.
[Technical Report]Contributed to by: Smith, J.
Smith, JR. (2014). Investigation into surface modification techniques to reduce surface adhesion in the food industry.
[Commissioned Report]Authored by: Smith, J.

Conference

Smith, JR., Leveneur, J., & Kennedy, JV.Design of intelligent surfaces for energy intensive processing industry. MATEC Web of Conferences.
[Conference]Authored by: Smith, J.
Smith, JR., Kennedy, J., Leveneur, J., Futter, RJ., & Fang, F. (2016, January). Engineering surface properties with physical and chemical modifications. Presented at Fluids in New Zealand. Auckland.
[Conference Oral Presentation]Authored by: Smith, J.
Smith, JR., Kennedy, J., & Leveneur, J. (2015, August). Intelligent Surfaces: tailoring surface properties through interfacial modifications. Presented at 5th Molecular Materials Meeting. Singapore.
[Conference Oral Presentation]Authored by: Smith, J.
Smith, JR. (2012). The effect of hydration on calcium mediated structural formation in a model cheese system. Poster session presented at the meeting of 6th International Symposium on Food Rheology and Structure
[Conference Poster]Authored by: Smith, J.
Smith, JR. (2012). An investigation into the effect of maturation on the dielectric and rheological properties of Mozzarella cheese during heating. Poster session presented at the meeting of 6th International Symposium on Food Rheology and Structure
[Conference Poster]Authored by: Smith, J.
Smith, JR. (2012). A comparative study investigating the difference in component mobility during the initial stages of maturation of Mozzarella and Cheddar cheese. Poster session presented at the meeting of 6th International Symposium on Food Rheology and Structure
[Conference Poster]Authored by: Smith, J.
Smith, JR. (2012, April). An investigation into the mechanisms driving structural change in Mozzarella and Cheddar cheese during maturation. Presented at International Symposium on Food Rheology and Structure. Zurich.
[Conference Oral Presentation]Authored by: Smith, J.
Smith, JR. (2012, May). The effect of hydration on calcium mediated structural formation in a model cheese system. Presented at 2012 International Dairy Federation Cheese Ripening & Technology Symposium. Madison, WI.
[Conference Oral Presentation]Authored by: Smith, J.
Smith, JR. (2012, May). An investigation into the mechanisms driving structural change in Mozzarella and Cheddar cheese. Presented at 2012 International Dairy Federation Cheese Ripening & technology Symposium
[Conference Oral Presentation]Authored by: Smith, J.
Smith, J., & Hardacre, AK. (2011). Development of an extruded snack product from the legume Vicia faba minor. Procedia Food Science. Vol. 1 (pp. 1473 - 1580). : 11th International Congress on Engineering and Food (ICEF11)
[Conference Paper in Published Proceedings]Authored by: Smith, J.
Smith, J., Carr, A., Golding, M., Reid, D., & Zhang, L. (2011). Assessing the use of dielectric spectroscopy to analyse calcium induced compositional and structural changes in a model cheese. In G. Saravacos, P. Taoukis, M. Krokida, V. Karathanos, H. Lazarides, N. Stoforos, . . . S. Yanniotis (Eds.) 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11). Vol. 1 (pp. 1833 - 1840). : 11th International Congress on Engineering and Food (ICEF)
[Conference Paper in Published Proceedings]Authored by: Golding, M., Smith, J.

Teaching and Supervision

Teaching Statement

Lecturer & coach in innovation and strategic product development 

Courses Coordinated

  • 141.712 Strategic Food Product Development
  • 141.772 Innovative Food Design and Development

Summary of Doctoral Supervision

Position Current Completed
Co-supervisor 2 0

Current Doctoral Supervision

Co-supervisor of:

  • Sowmya Kasturi Kasturi - Doctor of Philosophy
    Imaging and Modelling of Time/Temperature Integration in Foods Undergoing Microwave Assisted Thermal Processing
  • Ji Uk Kim - Doctor of Philosophy
    Effects of process and formulation variables on cream cheese microstructure and properties

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