Professional Practice FellowBHSc (Otago) MCApSc (Otago) | |
ContactTel 64 3 479 4193 Ext 4193 | |
About
Fiona Nyhof is a food product development specialist. As a Professional Practice Fellow, she is engaged in the day to day management of food industry consultancy projects for industry clients through the Product Development Research Centre, mentors industry sponsored student projects (via FOSC 311) and contributes to undergraduate courses as a lecturer.
Fiona’s expertise is based on many years food industry experience as a development technologist, plant manager and consultant. Her work involved product development, manufacturing and quality management for products ranging from dry mixes, sauces, jams, pickles, and vegetable products to further processed meat products. Working in the Food Science Department today as a product development consultant and as an educator enables Fiona to maintain an awareness of current food industry best practices, food regulations and technological changes.
Fiona has a passion for teaching and learning and actively takes part in food science outreach programmes such as Hands-on at Otago. Fiona is a fellow of the New Zealand Institute of Food Science and Technology (FNZIFST) and an active local branch member involved with the NZIFST/CREST Food Product Development Challenge, organising Careers Advisory seminars for our students and judging for the Aurora Otago Science Fair.
Teaching
Course Co-Convenor
Contributor to
Research 
Fiona’s research interests are in co-ordinating and managing food product development projects that rely on an interdisciplinary and team work approach.
Our product development research aims to deliver effective client solutions by application of:
- Systematic approaches to the product development process
- Consumer research and sensory science methodologies for consumer insights
- Scientific knowledge of formulation, composition, nutritional value and functional properties
- Effective technological solutions for processing, preservation and safety
- Stability testing for understanding quality, estimation of shelf life
- HACCP and quality management systems to validate and document product quality and safety specifications to meet regulatory and compliance requirements
- Effective package designs, enhance shelf life, labelling and food regulations 9
Recent student project sponsors
- Heinz Watties
- Barker’s of Geraldine
- NZ Natural Juice Company
- NZ Honey Specialties
- Harraways
- Frodoco
Publications
Thorsen, M., Nyhof, F., Goodman-Smith, F., Deutsch, J., & Mirosa, M. (2022). Accessing supermarket shelves: Retail category managers advice to upcycled food manufacturers. Journal of Food Products Marketing. Advance online publication. doi: 10.1080/10454446.2022.2072695
Hamlin, R. P., Gin, M., Nyhof, F., & Bogue, J. (2017). Package graphic design development: An experimental test of the validity of focus groups as a consumer research input. British Food Journal, 119(9), 1953-1968. doi: 10.1108/BFJ-09-2016-0428
Yi, Y., Nyhof, F., & Mirosa, M. (2016). Cross-cultural business-to-business communication: Advice from New Zealand food exporters targeting Asia. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 48-49). Retrieved from http://www.nzifst.org.nz/conference.asp
Hamlin, R., Gin, M., Nyhof, F., & Bogue, J. (2015). Do focus groups represent an effective input to graphic design development? In L. O'Malley (Ed.), Proceedings of the Academy of Marketing Conference (AM): The Magic in Marketing. Retrieved from http://programme.exordo.com/am2015/
Bremer, P., Wierda, R., Lim, M., Nyhof, F., Everett, D., & Dufour, J.-P. (2005). Fostering food science in schools: The development of web-based teaching resources. Proceedings of the New Zealand Institute of Food Science and Technology Annual Conference. (pp. 24). [Abstract]
