Headshot 2024 2 Campbell Ellison

Campbell Ellison

Senior Food Technologist

Biotechnologies

Reinventing food waste

I help to develop scalable and efficient processes for converting raw materials into high-value ingredients and products. 

A lot of my focus has been on horticultural by-products from primary processing (seeds, peels, seconds) and I have worked with customers to determine the optimal end-products for their requirements and needs. 

I enjoy collaborating with subject matter experts internally and across organisations to understand the potential of certain materials and how best to valorise them.

Notable contributions include managing multiple projects with Kabocha Innovation to develop high protein kabocha seed powder. As well as performing benchtop and pilot scale trials of OVĀVO's freeze dried avocado powder which has now launched.
 

Areas of expertise
  • Plant-based protein products
  • Byproduct reutilisation
  • Product formulation (plant-based milks, protein bars)
  • Process development
  • Protein hydrolysis for functionality and flavour
Education
  • BFoodTech (Honours), Bachelor of Food Technology, Massey University, Albany, 2013
Memberships and awards
  • New Zealand Institute of Food Science and Technology (NZIFST) member
Selected publications
  • Journal of Supercritical Fluids, Extraction of hemp seed using near-critical CO2, propane and dimethyl ether, Campbell Ellison, Teresa Moreno, Owen Catchpole, Tina Fenton, Kirill Lagutin, Andrew MacKenzie, Kevin Mitchell, Dawn Scott. www.sciencedirect.com/science/article/pii/S0896844621000577
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