This includes re-examining products and processes to move towards greater efficiencies in resource use and minimising waste production overall. Dong has wide interests in heat and mass transfer engineering, multiphase flow phenomena, drying technology, food process engineering, physical and chemical properties of foods, food rheology. Dong has found wide application of his work in the dairy industry. My interests are in the application of novel bioprocess engineering technologies to real process industry problems. Recent work has included the use of membranes for biochemical recovery and quality management of food process streams.
Current work includes new approaches to enzyme immobilisation and fat fractionation.
David plays a key role in facilitating our workshops, meetings and seminars through the mechanisms of the Centre for Continuing Education. Please feel free to contact of the members of the group directly to discuss their specific interests or myself as the co-ordinator for projects and opportunities which require the type of multidisiplinary approach being developed by the Natural Products Processing Group. Private Bag 92019, Auckland, New Zealand.