Staff Profile

Dr Lee Huffman
Science Group Leader, Food Solutions
Food Innovation

More information about our Food Innovation research

Dr Lee Huffman

Qualifications

BA (Hons), Anthropology, Ohio State University, United States of America
MSc, Food Science and Nutrition, Ohio State University, United States of America
PhD, Food Science and Nutrition, Ohio State University, United States of America

Research Interests & Activities

New product development in foods optimized for both nutritional and sensory qualities. Experimental design for optimization of process and formulation, Isolation of nutritional food ingredients from raw materials with membrane and resin technologies, Working in cross-functional teams from fundamental R&D linked to customer and consumer outcomes.

Honours & Awards

Fonterra Concept Cup for $62 million NPV confidential project
EAS Scientific Advisory Board (Sports & Nutrition Company in USA)
TRADENZ Food Award for development and launch of ALACEN 895 WPI
Fulbright Scholar

Professional Memberships

Professional member, New Zealand Institute of Food Science and Technology (NZIFST)
Professional member, Institute of Food Technologists (IFT)

Key Publications

L.M. Huffman and Ferreira, L., 2011. Whey-based ingredients. In: R Chandan & A Kilara, ed. Dairy Ingredients for Food Processing, John Wiley & Sons, Ames, Iowa.
Huffman, L. M. and W. J. Harper. 1999. Maximizing the value of milk through separation technologies. J. Dairy Science. 82, 2238-2244.
Huffman, L. M. 1996. Processing whey proteins for uses as a food ingredient. Food Technology. 50, 49-52.
Mangino, M. E., L. M. Huffman and G.O. Register. 1988. Changes in hydrophobicity and functionality of whey during the processing of whey protein concentrates. J. Food Science. 53, 1684-1686, 1693.