Massey partners with Women in Food and Drink Aotearoa to launch new award category in 2025

Te Kunenga ki Pūrehuroa Massey University is proud to announce its partnership with the Women in Food and Drink (WIFD) Aotearoa initiative supported by Cuisine Magazine, celebrating the most influential and inspiring women in Aotearoa New Zealand’s food and drink industry.

As part of this collaboration, Massey has introduced a new category, the Massey University Woman in Food Science and Technology Award, which aims to highlight the crucial contributions that women make in areas that are often unseen, despite their fundamental importance to the industry.

Massey University is the home of food technology in New Zealand and host to the largest pilot-scale food processing plant and equipment collection in the southern hemisphere. With a diverse range of programmes in food science, product development, nutrition, dietetics and agriculture, Massey’s reputation is synonymous with innovation in the food sector. The university has long been a leader in food-related education and research, both in New Zealand and globally. For over 35 years, Massey has enabled food and beverage producers to showcase their latest and greatest innovations at the New Zealand Food Awards,which celebrates the people and mahi behind a product or business journey.

Consumer testing expert and Fonterra-Riddet Chair in Consumer and Sensory Science Professor Joanne Hort is excited about Massey’s role in celebrating and showcasing the exceptional women shaping New Zealand’s food and drink industry and is looking forward to seeing future nominations.

“Massey has a long history of supporting pioneering women in food science and technology. Our flagship food technology degree, designed in part by Professor Mary Earle, was one of the first of its kind.

“Continuing this tradition, Massey is proud to sponsor this new award alongside Cuisine Magazine and Women in Food and Drink New Zealand. As a member of the judging panel, I am delighted to celebrate the contributions of these brilliant scientists and offer them the recognition they truly deserve,” Professor Hort says.

Cuisine Owner-Editor and WIFD Director Kelli Brett emphasised the value of the partnership.

"A major goal for WIFD is to showcase the hugely diverse layers of our food and drink story and recognise the extraordinary careers and contributions from professional women across the country. Working with the Massey University team to develop this new category for women in food science and technology has highlighted valuable work within this sector that has, for the most part, gone unrecognised in mainstream media. Moving forward this category allows us to showcase, support and mentor the women driving this crucial work." 

The 2025 winner

The Massey University Woman in Food Science and Technology Award was presented at an awards luncheon in Auckland to Dr Christina Coker, a senior research scientist with nearly 40 years of experience in the food industry.

Dr Coker, who earned her PhD in food technology from Massey University in 2003 while raising a family and working for Fonterra, has had a distinguished career spanning the lab bench to the factory floor. She led Fonterra’s Dairy Food Design Research Platform, which brought together a multidisciplinary team of researchers from New Zealand and around the globe. Her pioneering work has led to the development of innovative products such as UHT creams, cream cheese, mozzarella, powders and beverages.

Dr Coker’s research also focuses on educating the next generation of food engineers and scientists. Through her work, she has mentored and trained over 40 postgraduate students, with her legacy continuing to impact the industry. Now semi-retired, Dr Coker is focused on advancing mozzarella science and contributing to artificial intelligence initiatives in food science.

Dr Coker says her win was a real surprise and a honour.

“I’m grateful to Massey University and Cuisine for creating this opportunity. This is a great chance to get some visibility on the work women do in food science and technology, and to reward them for the work they do and integrate them into the wider industry. For those working in the food industry but not in the food science and technology realm, I would recommend visiting the great facilities at Massey University, including the Feast Laboratory, to see the great work that is going on there.”

Upon accepting her award, she reflected on her time in the food industry.

“My interest in food started when I began at the New Zealand Dairy Research Institute, where I worked as part of a team developing the first camembert for New Zealand. I moved on to working on mozzarella and then started leading these multi-disciplinary research programmes that took us around the world, working with some of top researchers. I was proud to make that happen, but also proud that each of those research projects had a number of students working on them, as we’re helping educate the next generation of food scientists and technologists to back the industry. I’m proud of what I’ve done with my career and so happy to accept this award.”

The 2025 nominees

The other outstanding nominees included Anne Abraham, Dr Juliet Ansell, Sandra Murray and Megan Sinclair.

Anne Abraham is a Product Experience Scientist at the Fonterra Research and Development Centre with 30 years of experience in designing products for customers and consumers. She leads a team of 60 part-time staff who focus on tasting and evaluating food products in development. Ms Abraham has helped Fonterra enhance its ‘voice of the customer’ approach, transitioning from commodities to value-added products. She emphasises the importance of understanding global export markets, trends and customer needs, ensuring that consumer insights are integrated throughout the innovation process to quickly meet expectations with successful product launches.

Dr Ansell, who has a PhD from Oxford University, has led major research programmes in human health and nutrition across the United Kingdom, Tanzania, The Gambia, Australia and New Zealand. She has held leadership roles at Zespri and Plant and Food Research, driving innovation in health communications and resilience. In 2024, she became CEO of Bragato Research Institute, where she leads research and innovation for New Zealand’s wine industry.

Sandra Murray has over 30 years of experience in the B2B food ingredient sector, blending her food science, nutrition and commercial expertise to help companies develop innovative products. Supported by long-time employer Hawkins Watts, Ms Murray has delved into the field of nutrigenomics, developing a personalised DNA report with the company’s employees and broader network to explore how nutrients influence our individual gene expressions. She now leads the Health and Nutrition division at Hawkins Watts, specialising in the supply of clinically validated in the dietary supplement and functional food sectors.

Megan Sinclair has over 25 years of experience in product development. After gaining experience in the United Kingdom’s flavour industry, she has spent the last 16 years at Whittaker’s Chocolate, where she leads innovation and product strategy. Ms Sinclair is deeply passionate about increasing the representation of women in the science and technology, advocating for diversity as a driver of innovation. A career highlight was the development of the highly successful 100g Artisan Chocolate range, a project that reflects her dedication to showcasing New Zealand’s finest flavours, supporting local producers and creating world-class chocolate with a distinct Kiwi identity. Along with many fun media appearances, Ms Sinclair proudly claims it’s the best job in the world.

About the Massey University Woman in Food Science and Technology Award

The award recognises individuals who have demonstrated exceptional leadership and innovation in the food science and technology industry. Nominees must be pioneers or innovators, being fundamental to the research, development or application of a new area of knowledge, activity or method or should have made a significant impact on the industry within education, research institutes, government or companies, whether through research, product development, raising the industry’s profile, implementing transformative processes or challenging conventions.

Additionally, the recipient must be a trusted mentor, guiding and supporting others in the field. With a global mindset, they help to shape and communicate New Zealand’s food science story both locally and internationally. Finally, the nominee must have demonstrated or maintained these qualities within the past 12 months.

Nominations for the 2026 award will be open on 8 March 2025, and the industry is encouraged to get involved.