The Fonterra Research and Development Centre is a dairy science site on Dairy Farm Road, Turitea, in Palmerston North, on the Massey University campus. The website says more than 350 staff work there as scientists, technologists and engineers, focused on dairy innovation from farm to processing and distribution. The centre's work covers all ages and stages of life, along with sustainability challenges and dairy product safety. The website describes it as a global hub for collaboration with industry partners and customers.
The website describes a history of firsts. These include extending the shelf life of anhydrous milk fat so cream-based food could be shipped to troops during the Second World War, developing continuous cheese processing, creating the world's first whey protein concentrate, and launching a spreadable butter with Anchor. The website says the centre works from New Zealand milk, which it calls its unique starting point.