Charles Sturt University
Graham Centre for Agricultural Innovation

Dr John Mawson

Dr John Mawson

BTech (Hons), PhD

John holds an appointment as an adjunct member of the Graham Centre, contributing to the supervision of five postgraduate students. John’s current role is Science Group Leader for Bioengineering Technologies within the NZ Institute for Plant and Food Research, based at the Ruakura Research Centre, Hamilton, NZ.  From 2011-2018 John served as Professor of Food Engineering at CSU and helped coordinate CSU’s engagement with the agrifood sector, including leading the establishment the AgriTech Incubator.  John also served as Chair of the Graham Centre Board (2016-18) and as Head of the School of Agricultural and Wine Sciences (2011-15).  Prior to joining CSU, John served as Professor and Head of Department of Applied Science at London South Bank University, UK (2008-11) and as the Manager of the Fresh Technologies group at Massey University, NZ (2001-08).  John is a graduate of Massey University, NZ, majoring in biotechnology

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Research

  • Grain and pulse processing
  • Meat quality

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Read more on CSU Research Output (CRO)

  • Portman, D, Blanchard, C, Maharjan, P., McDonald, LS, Mawson, J, Naiker, M and Panozzo, JF (2018)  Blending studies using wheat and lentil cotyledon flour – Effects on rheology and bread quality.  Cereal Chemistry 95, 849-860.
  • Alashi, AM, Blanchard, CL, Mailer, RJ, Agboola, SO, Mawson, JA, and Aluko, RE (2018) Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates. International Journal of Food Science & Technology, 53, 2316-2324.
  • Oli, P, Ward, R, Adhikari, B, Mawson, AJ, Adhikari, R, Wess, T, Pallas, L, Spiers, K, Paterson, D and Torley, P (2016) Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels. LWT-Food Science and Technology 71, 138-148.
  • Yuliarti, O, Goh, KK, Matia-Merino, L, Mawson, J, & Brennan, C (2015) Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis). Food Chemistry 187, 290-296.
  • Alashi, AM, Blanchard, CL, Mailer, RJ, Agboola, SO, Mawson, AJ, Aluko, RE and Strappe, P (2015) Effects of canola proteins and hydrolysates on adipogenic differentiation of C3H10T/2 mesenchymal stem cells. Food Chemistry 185, pp.226-232.
  • Yuliarti O, Matia-Merino L, Goh KT, Mawson J, Williams, MAK, and Brennan C (2015) Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods.  Food Chemistry 166, 479-485.
  • Alashi, AM, Blanchard, CL, Mailer, RJ, Agboola, SO, Mawson, AJ, He, R, Malomo, S, Girgih, AT and Aluko, RE (2014). Blood pressure lowering effects of Australian canola protein hydrolysates in spontaneously hypertensive rats. Food Research International 55, 281-287.
  • Alashi, AM, Blanchard, CL, Mailer, RJ, Agboola, SO, Mawson, AJ, He, R, Girgih, A, and Aluko, RE (2014). Antioxidant properties of Australian canola meal protein hydrolysates. Food Chemistry 146, 500-506.

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