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Subfield · Food Science · New Zealand

Food Science research in New Zealand

Massey University ranks first in New Zealand for Food Science research in 2022–2025 (#85 worldwide), followed by University of Auckland.

New Zealand's world rank
#33
of 73 countries, 2022–2025
Works, 2022–2025
467
Top-10% rate
29.4%
Ranked institutions
2

Research strength only: this says nothing about teaching, admissions or cost.

What is the best university for Food Science in New Zealand?

#InstitutionWorld rankScoreTop-10% rateWorks
1Massey UniversityPalmerston North #8528.333.8%85
2University of AucklandAuckland #11024.236.6%76

Institutions in New Zealand above the floor of 40 fractional works in Food Science, ordered by their worldwide rank on research quality, 2022–2025.

Who are the top Food Science researchers in New Zealand?

John A. Crump, C. Michael Hall and Sara R. Jaeger rank highest among researchers based in New Zealand.

  1. 1John A. Crump#7,332 worldwide overall3.6k citations · 12 works
  2. 2C. Michael Hall#23,259 worldwide overall2.2k citations · 11 works
  3. 3Sara R. Jaeger#42,386 worldwide overall559 citations · 17 works
  4. 4Mohammed Farid#98,162 worldwide overall807 citations · 8 works
  5. 5Dongxiao Sun‐Waterhouse#100,817 worldwide overall352 citations · 10 works
  6. 6Harjinder Singh#156,180 worldwide overall753 citations · 57 works
  7. 7Li Day#157,043 worldwide overall261 citations · 12 works
  8. 8Nazimah Hamid#172,016 worldwide overall220 citations · 9 works
  9. 9Gerald W. Tannock#184,434 worldwide overall234 citations · 12 works
  10. 10Jaspreet Singh#243,177 worldwide overall269 citations · 14 works
  11. 11Duncan Hedderley#245,061 worldwide overall213 citations · 9 works
  12. 12Fan Zhu#256,567 worldwide overall244 citations · 10 works
  13. 13Alaa El‐Din A. Bekhit#308,920 worldwide overall315 citations · 16 works
  14. 14Lawrence K. Creamer#322,626 worldwide overall171 citations · 10 works
  15. 15Matt Golding#355,700 worldwide overall221 citations · 15 works

How New Zealand compares with other countries in Food Science