Jocelyn leads Plant & Food Research’s Food Innovation portfolio, which comprises approximately 140 researchers investigating human responses to food, the influence of food on health and wellness, and the development of nutritionally-rich functional foods. A recent focus has been strengthening the value proposition for future plant-based foods.
The science teams focus on plant and marine-based foods, and have scientific expertise in consumer insights, postharvest quality and traceability, food safety and packaging, food-health relationships, bioresource engineering, biological chemistry, bioactive discovery and food evaluation. Customers include domestic and international food and beverage companies and industry bodies.
Jocelyn has more than 25 years’ experience practicing and leading research in the field of postharvest senescence and genetically programmed cell death. She has developed and implemented quality control processes for premium vegetable products in order to maintain high nutritional composition through to the consumer, and implemented a web-based communication strategy for nutrition and health benefits of vegetables in Australia.
Plant & Food Research believes science can create a better future. By finding smarter, greener options today, we can help secure the world we want to live in tomorrow. Plant & Food Research uses world-leading science to improve the way we grow, fish, harvest and share food. Every day, the company has 1,000 people working across New Zealand and the world to help deliver healthy foods from the world’s most sustainable systems. Plant & Food Research’s research teams answer complex biological questions; design innovative products and technologies; and look over the horizon for new ways to grow a smart green future.