John Mawson is Professor of Food Engineering at CSU and has recently taken on a secondment role to help build the Faculty's links with the food, beverage and primary industries.
John studied at Massey University in New Zealand, graduating with a BTech (Hons) and PhD in Biotechnology. He worked as Chief Chemist for the NZ Distillery Co Ltd for three years, managing fermentation and quality operations in the production of potable ethanol from whey and maize, before returning to Massey University as a
Lecturer in Biotechnology and Bioprocess Engineering.
From 1982 - 2001, John led research programs in food and fermentation technology, with an emphasis on developing new processes for adding value to dairy process streams. During this time John also headed the establishment of the Food Science program at Massey's Albany (Auckland) campus and taught food processing and food engineering at Lincoln University near Christchurch, NZ. From 2001-2008 John served as Assoc Prof and Manager, Fresh Technologies at Massey University, leading a group undertaking postharvest and packaging research, and providing contract R&D services to NZ's horticultural and food processing industries.
In 2008 John moved to London as Professor and Head of Department of Applied Science at London South Bank University where he had oversight of the London Food Centre, before returning 'downunder' in late 2011 to take up the role of Head of the School for the School of Agricultural and Wine Sciences.
John's research interests cover the broad fields of food and fermentation engineering, postharvest technology and added-value processing of foods. John is a member of the International Editorial Boards for Food and Bioprocess Technology and the online journal, Foods.