Professor Bryony James

BEng(Hons) Bath, PhD, MRSNZ


I received my undergraduate degree in Materials Science and Engineering at the University of Bath, England in 1993 and my PhD in Materials Engineering at the University of Auckland in 1998.

I am currently an honorary Professor in the Department of Chemical and Materials Engineering with a research and teaching focus on Materials Science.  

I now work at Te Whare Wānanga o Waikato | The University of Waikato as Deputy Vice Chancellor (Research) 

Research | Current

I am a materials engineer who has strayed from the true path of metals, plastics and ceramics and now I study food.  My research is rooted in traditional materials science approaches, with particular emphasis on the characterisation of structure, and the impact of food structure on food properties and oral processing. 

As food structure is altered by chewing so too chewing is influenced by food structure, and as we spiral towards the gullet things become increasingly complex.  It’s this challenge that currently puts pennies in my shoes and drives my research programme in food texture and its impact on satiation. I also have ongoing projects linking structure and rheology of chocolate to its oral and functional properties, and the impact of ageing on chewing ability and the perception of texture.  In conjunction with Pernod Ricard Winemakers NZ I have previously investigated novel ways of removing proteins from wine, and I have worked with Fonterra examining the impact of structure on the functional properties of dairy products; thus achieving the enviable position of “chief cheese and wine” researcher in the Faculty of Engineering. 

Research groups


Teaching | Current


  • CHEMMAT 121 - Materials Science
  • CHEMMAT 724 - Advanced Materials Characterisation


Postgraduate supervision

Current Doctoral students:

  • Philip Herrington, Diffusion and reaction of oxygen in bitumen films.
  • Yilin Li, Chocolate, oral processing and functional ingredients
  • Yilin Zhong, Textural complexity and satiation
  • Ying Zhu, Oral processing and elderly consumers
  • Lydie Handy, Why do more complex food textures make us feel fuller


Recipient of Ako Aotearoa National Tertiary Teaching Excellence Award, 2013

Areas of expertise

  • Relating food structure to food functional properties (texture and nutrition)
  • Materials Characterisation
  • Surface Science and Engineering

Selected publications and creative works (Research Outputs)

As of 29 October 2020 there will be no automatic updating of 'selected publications and creative works' from Research Outputs. Please continue to keep your Research Outputs profile up to date.
  • Zhao, H., Gokhan Bingol, & Bryony J. James (2018). Influence of non-fat particulate network on fat bloom development in a model chocolate. Journal of food engineering, 225, 12-17. 10.1016/j.jfoodeng.2018.01.006
  • Zhao, H., Young, A. K., & James, B. J. (2018). Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass. Journal of food science, 83 (4), 998-1004. 10.1111/1750-3841.14108
  • Shi, H., Burmeister, D. M., Frost, A., Patterson, D. A., & James, B. (2018). Towards continuous wine fining: Materials characterisation and crossflow performance testing of polymer-bentonite mixed matrix membranes. Asia-Pacific Journal of Chemical Engineering, 13 (1), e2148-e2148. 10.1002/apj.2148
  • Rodrigues, S. A., Selway, N., Morgenstern, M. P., Motoi, L., Stokes, J. R., & James, B. J. (2017). Lubrication of chocolate during oral processing. Food and Function10.1039/C6FO00950F
    Other University of Auckland co-authors: Sophia Rodrigues
  • Tang, J., Larsen, D. S., Ferguson, L., & James, B. J. (2017). Textural complexity model foods assessed with instrumental and sensory measurements. Journal of Texture Studies, 48 (1), 9-22. 10.1111/jtxs.12188
    Other University of Auckland co-authors: Lynnette Ferguson
  • Young, A. K., Cheong, J. N., Foster, K. D., Hedderley, D. I., Morgenstern, M. P., & James, B. J. (2016). Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties. Journal of Texture Studies, 47 (6), 474-483. 10.1111/jtxs.12186
  • Young, A. K., Cheong, J. N., Foster, K. D., Hedderley, D. I., Morgenstern, M. P., & James, B. J. (2016). Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths. Journal of Texture Studies, 47 (6), 461-473. 10.1111/jtxs.12185
  • Yang, S. W., Watkinson, P., Gillies, G., & James, B. J. (2016). Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese. International Dairy Journal, 62, 19-27. 10.1016/j.idairyj.2016.06.013


Contact details

Primary office location

Level 5, Room 505
New Zealand

Web links