Massey University, Palmerston North
May 29, 2017
Colleagues and friends joined Amit and Namrata Taneja last fortnight in celebrating their double graduation from Massey University College of Health from the Manawatu Campus based in Palmerston North.
The couple met while studying Food Science at GND University in their hometown of Amritsar, Northern India, in 2000.
Four years later Dr Taneja moved to New Zealand to study at Massey Universitys Manawat campus, leaving his fiance behind. After 18 months, the couple were reunited, and married shortly after Dr Taneja completed his Masters degree in late 2005.
Last month, Dr Taneja graduated with a Doctorate of Philosophy, while Mrs Taneja graduated with a Master of Food Technology with Distinction. They live in Lynfield, West Auckland, with their seven-year-old son.
Dr Taneja, 37, jokes that his wife has been incredibly patient.
I left her during our engagement to pursue study in New Zealand, and she waited for me to complete my thesis so that we could graduate together. My son was born at the same time as my PhD confirmation, so it has been a journey for the whole family.
The Doctorate Thesis
His PhD thesis focused on drying emulsions, and the changes that take place when spray drying milk protein stabilised emulsions with high oil content.
Drying into a powdered format is a convenient way of increasing the shelf life of perishable emulsions and is generally carried out using spray drying. It is important that spray drying does not affect the structure of the emulsion as this may negatively impact the physical and chemical properties of the resulting powder, he said.
Dr Taneja said that the effect of heating the emulsions before spray drying was also examined.
I found that an optimum level of protein is essential to preserve the emulsion structure during drying. The impact of heat treatment can also be minimised through the modification of emulsion composition. My research confirmed that in-depth understanding of the impact of emulsion composition and processing conditions used is crucial for designing new powdered emulsion products, he said.
New development
Currently employed by Danone Nutricia as technology manager, Dr Taneja looks after the new base powder development portfolio for New Zealand made early life nutrition. I work with the teams in the Danone Nutricia plant to develop new base powders in the factory which are used to make products such as Aptamil toddler and Karicare toddler milks. I also work with any New Zealand base powder suppliers to make sure they deliver the nutritional values and quality we expect for our products, he said.
Dr Taneja has always been keen to work at the forefront of innovation.
It is a real motivator. I love looking forward, reading new materials and investigating how to apply knowledge and science. It is exciting and innovative work. My passion lies between the interface of research and the industrial side of things, he said.
Alternative drying techniques
Namratas research was about maximising the viability of probiotic strain Lactobacillus casei, at ambient storage by optimising growth conditions and drying conditions. She also looked at alternative drying techniques, such as fluidised bed drying as a lower energy intensive alternative to more expensive freeze drying.
Namrata Taneja and Dr Amit Taneja at the graduation ceremony in Palmerston North.
Picture Courtesy: Massey News
