Congrats Jervee

Congrats Jervee on her paper MicroNIR spectroscopy with chemometric analysis provides rapid protein content evaluation and prediction of semi-refined flaxseed protein extract produced via pulsed electric field (PEF)-assisted extraction, Food Chemistry 473 (2025) 143062.

Jervee’s work shows how it is possible to quantify protein content using near infra red on pulsed electric field samples – the work was a collaboration between the Dodd Walls Centre and Riddet Institute and included Professor Indra Oey (Otago, Food Science and Riddet Inst) and Dr Sutton and Mogre  from The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch