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Contact details +6469517299
Professor Paul J Moughan holds the position of Distinguished Professor, Massey University, New Zealand and is Director of the Riddet Institute. The Riddet Institute is one of New Zealand’s seven government funded Centres of Research Excellence (CoRE), the science of which underpins the development of innovative foods that promote health and wellness. The Riddet Institute, is a partnership between the University of Otago, Auckland University and Massey University and two New Zealand Crown Research Institutes, Plant and Food Research and AgResearch, and is dedicated to research and postgraduate education in the area of food science and human nutrition. He was formerly foundation head of the Institute of Food, Nutrition and Human Health at Massey University, Director of the University’s Mongastric Research Centre and Foundation Scientific Director of the Fonterra-funded Milk and Health Research Centre.
Professor Moughan was appointed to the foundation chair in monogastric biology at Massey University in 1993 and his research has encompassed the fields of human and animal nutrition, food chemistry, functional foods, mammalian growth biology and digestive physiology. He has published in excess of 350 scientific works. In 1995 he was awarded Doctor of Science and in 1997 was awarded a Personal Chair at Massey University and was elected a Fellow of the Royal Society of New Zealand. He is a Fellow of the Royal Society of Chemistry, Cambridge, England. In 2011 he was appointed Chair of the FAO Expert Consultation to review recommendations on the characterisation of dietary protein quality in humans. He has received numerous prestigious international awards for his work, including the Prime Minister’s Science Prize in 2012. Professor Moughan sits on a number of editorial boards for scientific journals and is an adviser to the international food industry. He is a non-executive Director of the Gardiner Foundation, Melbourne, Australia.
Paul James Moughan, FRSNZ, Distinguished Professor, Massey University, is a NZ scientist with an exceptional international profile. He is a prolific publisher of world-class science in the fields of animal and human nutrition and food chemistry. His work is widely acknowledged as being at the forefront of thinking and his accomplishments have been recognised by numerous honours and awards.
Professor Moughan has been an advisor to many high-level government, science and industry bodies, both in New Zealand and overseas. He is an outstanding communicator of science at all levels providing leadership of the highest order within the international agrifood sector.
Digestive physiology; Food chemistry; Protein quality; Amino acid analysis and availability; Food evaluation science.
Health and Well-being, Future Food Systems
Field of research codes
Agricultural And Veterinary Sciences (070000):
Biological Sciences (060000):
Medical And Health Sciences (110000): Nutrition and Dietetics (111100)
Human nutrition, animal nutrition, monogastric, dietary protein, amino acids, feed evaluation – agriculture, food science, functional foods, nutraceuticals, food chemistry, protein metabolism, functional foods.
Project Title: NSC - MultiProMo (High-Value Nutrition National Science Challenge)
Date Range: 2016 - 2019
Funding Bodies: University of Auckland; Goodman Fielder New Zealand Ltd
Project Title: Future foods - a new capability for New Zealand's leading industry
Date Range: 2007 - 2012
Funding Bodies: Foundation for Research, Science & Technology; Heinz Wattie's Ltd; Fonterra Co-operative Group Limited; Meat Biologics Research Ltd; Independent Fisheries Ltd
Project Title: Psycho-Oncology
Date Range: 2006 - 2010
Funding Body: Meat Biologics Research Ltd
Project Title: Omega 3 Emulsion
Date Range: 2006 - ongoing
Funding Bodies: Foundation for Research, Science & Technology; Use SNMGMT -- Speirs Nutritionals Ltd