Professor Bryony James
Deputy Vice-Chancellor Research
Qualifications: B.Eng (Hons) Bath, PhD Auckland
Bryony was appointed as DVC(R) in April 2020, starting her job in the middle of the COVID lockdown. In her role as DVC(R), it is her responsibility to shape and deliver the University's research strategy.
She was previously Deputy Dean in the Faculty of Engineering at the University of Auckland and has a background in materials science and engineering, and food engineering.
She is a member Physical Sciences Investment Panel, for Return on Science, and a member of the board of WaikatoLink.
Happy to receive enquiries from prospective PhD and Masters students interested in studying subjects at the intersection of food science, social science and materials science. Also anyone interested in pursuing meta-research, the area of research-on-research.
As DVC(R) I am increasingly interested in the role that research management and metrics play in a vibrant and successful Research, Science and Innovation sector. To misquote Churchill: "We shape our systems; thereafter they shape us". We need to craft systems that support and enable transformative research across all the disciplines, and we can only do so by understanding the enablers and the hurdles.
Patterson, N. M., Zhong, Y., James, B. J., Gant, N., & Hautus, M. J. (2021). Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity. Food Quality and Preference, 91. doi:10.1016/j.foodqual.2021.104196
Li, Y., & James, B. (2021). Oral processing preference affects flavor perception in dark chocolate with added ingredients. Journal of Food Science, 86(1), 177-183. doi:10.1111/1750-3841.15557
Contardo, I., James, B., & Bouchon, P. (2020). Microstructural characterization of vacuum-fried matrices and their influence on starch digestion. Food Structure, 25. doi:10.1016/j.foostr.2020.100146
James, B., & Malmström, J. (2020). Chapter 14: Applications of Scanning Electron Microscopy and Atomic Force Microscopy to Food Structure Characterisation. In Food Chemistry, Function and Analysis (Vol. 2020-January, pp. 361-382). doi:10.1039/9781788016155-00361
Find more research publications by Bryony James
Contact DetailsEmail: [email protected]
Phone: +64 7 837 9282