NZ Catchment Groups Thrive with ‘Source to Sea’ Approach
The most successful catchment groups in NZ are those that have 'a source to sea' approach.
The annual award is in memory of Massey's first Chancellor, Dr John Clark Andrews, who proposed that New Zealand's first food technology degree be established in 1964. The award recognises institute members who have made a substantial contribution to science and technology and leadership in the food industry.
Professor Archer was presented with the award at the institute's annual conference in Christchurch last week. "To me, this is the premier award in a profession and industry which I personally regard as core to New Zealand wellbeing," he says.
"Those who have won before are my industry heroes. Without their work we would be a poorer and much more boring place, still exporting butter and cheese in wooden boxes, whole frozen carcasses and not much else, and eating a diet of white bread, mutton roast and cordial."
Professor Archer gave a speech highlighting his future ambition to revamp milk tanker design and develop the manuka honey industry.
Professor Archer is a principal investigator at the Riddet Institute at Massey, specialising in food process engineering, biotechnology and commercialisation.
After graduating from Massey with a Bachelor of Technology in Biotechnology with honours and a PhD in Biotechnology in 1980, he spent four years in the pioneering phases of the New Zealand deer by-product process industry, then 19 years in the dairy industry.
He held senior management roles at the Lactose Company, FonterraTech (formerly KiwiTech) and the powder and protein technology section of the New Zealand Dairy Research Institute. He recently led Massey's Institute of Food, Nutrition and Human Health during its expansion into Singapore. He is director of the New Zealand Food Innovation Network.
