Te Kunenga Ki Pūrehuroa Massey University will be showcasing its latest innovations in food science (kai pūtaiao), horticulture (ahumāra) and agriculture (ahuwhenua) at this year’s Fieldays at its site in the main pavilion.
Massey has had a site at Fieldays since 1973, beginning when Professor Emeritus Ralph Sims loaded up a Bedford truck with the idea of promoting Massey’s bachelor’s degrees and diplomas in agricultural science and horticultural science.
Nearly 50 years on, the university’s presence at Fieldays may look different, but its purpose remains the same: to demonstrate how the research and expertise of Massey staff, students and alumni in agrifood contribute to the advancement of New Zealand.
An interactive timeline of Massey’s significant developments across all areas of study will be on display at the Massey stand, and academic and future students’ advisors will be on hand to answer course-related queries.
Massey’s School of Agriculture and Environment last year presented a working farm model to describe scientific solutions to aid farmers in their bid to reduce the demand on water (wai) sources while improving water quality.
This year, Professor Chris Anderson, Associate Professor Ranvir Singh, Associate Professor David Horne and their research team will be on site, showcasing research focused on the measurement and minimisation of surface water runoff on farms and other managed environments, including containment of water.
That model will be back along with a demonstration of detainment bunds and an explanation of the process through its digital explainer.
Farmers, iwi, local councils and scientists are concerned about the loss of phosphorus and sediment from land into freshwater systems. After heavy rain, these pollutants are transferred into freshwater environments by excess surface runoff. This can lead to increased plant and algal growth that becomes a danger to aquatic life and creates an imbalance in freshwater ecosystems.
One of the strategies to tackle this issue is detainment bunds. These low earthen structures can provide a nutrient minimisation strategy for pastoral agricultural runoff, essentially preventing the phosphorus and sediment reaching rivers or streams.
Also on site will be vegan ice cream brand co-founder and food technology master’s student Mrinali Kumar, who is changing the game on food waste by developing a vegan ice cream made with cosmetically imperfect cauliflower.
Kumar and co-founder Jenni Matheson created Eat Kinda with a mission to make vegan foods taste better using science, technology and Kiwi ingenuity.
Kumar will be attending Fieldays to demonstrate how studying food technology can lead to creating your own business and developing innovative products that can change the food industry.
Through her time with Massey’s School of Food and Advanced Technology, Kumar was able to develop her product using research and technical skills learnt during her degree and by using the facilities available at Massey, including the food pilot.
Learning these technical skills was pivotal for the creation of the innovative formulation that makes Eat Kinda ice cream stand out from other plant-based competitor products, with a creamy, dairy-like texture and a higher melting stability.
Strawberry ripple, chocolate ripple and mint chocolate biscuit are the first three flavours in the range and will be available to sample at the Massey stand during the event.
The Eat Kinda brand has already received recognition for its outstanding innovative development and potential for global success. Kumar was the winner of the Momentum Student Entrepreneur category at the 2022 KiwiNet Awards, following on from her win at the Massey Enterprise competition and the Startup Weekend in Taranaki.
Massey will also be holding an “in conversation” luncheon event for Massey alumni, students and whānau on December 2 at 12:30pm to discuss improving environmental outcomes for farming.
The discussion will be moderated by the Head of the School of Agriculture and Environment, Professor Paul Kenyon, with guest speakers Associate Professor David Horne and Associate Professor Ranvir Singh.