I graduated from Massey University with a Bachelor of Food Technology (Honours) and worked as a food technologist before pursuing postgrad study at my alma mater. My interest in oral processing was piqued as my projects involved developing food products for the Silver Age. I am particularly interested in mouth behaviour and food preference. My research focus was in the development of novel techniques to characterise the dynamic changes in bolus properties during mastication. I am currently involved in the food structure team in CNRC. I look at how starch structure may be modified to influence their functionalities and digestibility with a special interest in exotic starches.