Food Transitions students have a cohort experience to ensure regular collaboration, connection and peer-to-peer learning across disciplines.
Our 2026 Cohort
Shuang Qu
Lincoln University, University of Canterbury, Bioeconomy Science Institute - MWLR
Production of healthy food in contaminated urban soils
Leila Nolan
University of Canterbury, Lincoln University, Bioeconomy Science Institute - PFR, University of Auckland
Assessing and Reducing Allergens in Cultured Meat
University of Canterbury, Lincoln University, Bioeconomy Science Institute - AgR
From Moo to Brew: Mapping New Zealand’s Transition to Precision Fermentation
Lincoln University, University of Canterbury, Bioeconomy Science Institute - MWLR, Bioeconomy Science Institute - PFR
Harnessing antagonistic fungi to disrupt insect gut microbiota for sustainable pest management
University of Canterbury, Lincoln University, Bioeconomy Science Institute - AgR, Bioeconomy Science Institute - PFR
High value ion exchange material derived from low-value collagens
Lincoln University, University of Canterbury, Bioeconomy Science Institute - AgR
Ngā hua o te rā (fruits of the sun): Enhancing soil temperature and productivity through solar agrivoltaics and Indigenous fibre mats for kūmara production
University of Canterbury, Lincoln University, Bioeconomy Science Institute - Scion
Optimising Growth of Extremophilic Microalgae for Sustainable Food Production
Lincoln University, University of Canterbury, Bioeconomy Science Institute - AgR
Te hā o te rākau (The breath of the plant): Aotearoa native bioactives from kawakawa and horopito to extend fresh-berry shelf life through characterisation, encapsulation, and synergy
Lincoln University, University of Canterbury, Bioeconomy Science Institute - MWLR
Towards abundant mahika kai futures for Te Waihora
