Programme

Lachlan is working with Professor Jeremy Krebs and Dr Rosemary Hall on developing and testing a novel dietary assessment tool. His areas of interest include diabetes, obesity and digital health technology.

Having grown up in Fiji and New Zealand and seeing the impacts of nutrition-related conditions such as diabetes and obesity, Lachlan is excited to contribute what he can to improve health outcomes and equity in New Zealand, and continue developing as a researcher.

Cissie is Technical Manager of NIG Nutritionals Limited, where she looks after product development, scale-up trial, and plant support in nutritional products for different age groups.

Cissie believes that nutrition is an essential aspect of a healthy lifestyle and the importance of getting it right cannot be overstated, and that high-quality products can boost your health in different ways.

Throughout 12 years career in dairy and nutraceutical industry, Cissie has developed and delivered many high-quality products to different markets including paediatric formula, pregnancy formula, elderly formula, weight management products, probiotics for gut health, etc.

Cissie holds a PhD in Foods Science from the University of Auckland with the research project “Co-encapsulation of fish oil with phytosterol and limonene.”

She has published seven posters in international conferences and two SCI articles and has been invited as an author for two international books.

In addition to publications, Cissie has been awarded project grants from Callaghan Innovation and finished in the top 10 in Science and Technology Innovation and Entrepreneurship Competition in China.

David is a Senior Lecturer in the Department of Nutrition and Dietetics at the University of Auckland.

David’s research spans cellular and molecular studies to clinical observational and interventional studies. His main research love is tendon, particularly in understanding the biochemical signalling from other tissues that contribute to the onset and progression of tendon disease. With a research background that spans most musculoskeletal tissues, however, he understands that no tissue should be thought of in isolation, but rather as a functioning unit that interacts with other tissues near and far.

He is currently the lead investigator of a High-Value Nutrition-funded study looking at the use of a novel omega-3-rich food for reducing inflammation in people with Achilles tendinopathy, as a means to improving their outcomes.

Leon is a successful team leader, having served multinational companies in the dairy and food segment for more than 20 years. He has practical experience in different areas of business development, manufacturing operations, process technology and engineering, multimillion dollar CAPEX project management etc. He has in-depth understanding of the dairy industry in both China and New Zealand, with sound market knowledge of SEA countries.

Being a Chinese Kiwi, Leon has great interest in building stronger business ties between the two countries, advising on capital investment, trade and market assessment. He successfully helped to establish Yashili New Zealand Ltd in Pokeno and another dairy company in recent years.

Leon is currently CEO of NIG Nutritionals, a New Zealand company with 40 year’s history in supplying food supplement and infant formula products. He has led the Danone Nutricia NZ team, held executive roles in Winston Nutritional, Yashili New Zealand and Anhydro China (now part of SPX Flow Technology). He worked for Tetra Pak China and the New Zealand Dairy Board in his early career.

Lillian completed her PhD exploring the effects of blackcurrant anthocyanins on exercise performance, cognition and respiratory function, including under conditions of poor air quality.

Lillian is a New Zealand registered nutritionist, holds an IOC sports nutrition diploma. She has been both an academic and worked in industry for a number of years.

Lillian has a special interest in exploring the potential of polyphenols and other bioactives in a variety of natural foods to improve health in individuals.

Pamela is a human nutritionist with a portfolio of research experience including clinical trials and population studies.

Pamela’s interests include vitamin D in health and disease, child health and nutrition, bone, metabolic syndrome and physical activity.

Reuben is a co-founder at Zoffee, a startup with a vision for nature-positive production systems, developing a coffee alternative from Aotearoa New Zealand natives.

In New Zealand, we have a primary sector focused on the production of exotics and an underappreciated wealth of native biodiversity. Zoffee seeks to highlight native plants within the Coprosma genus, through crafting a rich-tasting coffee alternative, creating a business that has positive impacts for the environment and communities.

Reuben has a background in plant sciences, with a passion for food and a keen interest in how existing food production systems will change to meet the needs of people and the planet. With global warming placing a strain on conventional coffee production, and an ever-increasing global demand for coffee, Zoffee provides the opportunity to grab a sustainable, climate-resilient coffee-fix.

Bob Major is one of Aotearoa New Zealand’s leading business leaders in the dairy industry and beyond. After graduating from Massey University with a MSc he held various senior positions within the New Zealand Dairy Research Institute, the New Zealand Dairy Board, and Fonterra Co-operative Group, in the Middle East, Asia and New Zealand. Over the last ten years, Bob has focussed on governance roles, and is, or has been, a director of a range of companies including Sealord, Westland Co-operative Dairy Company, Comvita, Miro Berries and KiwiRail. He also chairs the Avocado Primary Growth Partnership.

Craig has global Board and executive experience and connections from time with New Zealand Trade & Enterprise, HJ Heinz, Lion Nathan, Cadbury Schweppes, National Foods and other food, health and professional services firms.

He says he is currently ‘funemployed’ and is Independently Chairing and Directing in both public and private sectors, across consumer goods, health and agri businesses.

Alex Kanon is a Research Scientist in the Health and Nutrition Science team at the Fonterra Research and Development Centre.

He is completing at PhD at the Riddet Institute, investigating the impact of kiwifruit consumption on neurobiological health with a particular focus on sleep and mood. His research explores the underlying mechanisms, including antioxidant and neurochemical modulation.

Alex's previous work centred on studying the benefits of various foods in supporting immunity, enhancing physical performance and improving cognitive function, all contributing to the support of New Zealand's industry.

Anthony Light, a qualified food technologist brings over 20 years of diverse experience in the food industry. His journey includes roles as a chef, food technologist and people manager.

Anthony’s culinary roots began as a chef, training at AUT and honing his skills and passion for food in restaurants and patisseries in New Zealand and internationally.

Since returning to university and graduating in 2009, he has worked in and experienced various aspects of the food industry, including manufacturing, technical ingredient sales, quality assurance, and operations and was also involved in the start-up Tasty Pot Company, a ready-to-eat meals business.

In his current role as Baking R&D Manager at Goodman Fielder he oversees a team of six bakers and technologists. His responsibilities encompass factory technical support, research and development, and new product development, connecting with the business’s operations, quality, commercial and marketing teams.

His passion lies at the intersection of practical product formulations and the underlying scientific principles. Anthony’s journey reflects dedication, versatility and a deep love for the art and science of food manufacturing.

Zac embarked on his career as an industrial designer in London and Sydney, with projects ranging from medical products to the development of driverless cars. During this period, he collaborated with his business partner, Angus Brown, to develop a groundbreaking brain-enhancing beverage. This innovation has catapulted their drink to become the fastest-selling health beverage in New Zealand.

Ārepa is at the forefront of a new category in functional foods, dedicated to improving cognitive function. The team has dedicated substantial time and resources to rigorously test their products, affirming their commitment to enhancing people's health. With three published studies and another six anticipated within the year, Ārepa's dedication to scientific research underscores the efficacy and value of their products.

Mark has significant Māori engagement and cultural capability experience working in various government and iwi positions over the last two decades.

Mark is currently working on other engagement projects as the conduit between the Crown and Māori organic growers, as well as leading relationship development between the Crown and Māori and Pasifika home ownership scheme providers.

Mark is involved at a local level in cultural representation at events and protocols on behalf of Te Ātiawa in the Wellington region and is the takutai moana lead overseeing the marine and coastal area claim for Te Ātiawa ki te Upoko o te Ika ā Māui.

Dr Chia Chun (Marcus) Loi serves as a Senior Research Technologist at the Tatua Co-operative Dairy Company Limited. Marcus is a key member of the R&D team, supporting the company’s Nutritionals portfolio of specialty proteins and protein hydrolysates in the collaborative research initiatives to showcase the efficacy and practical applications of Tatua’s products.

With a career spanning 16 years, Marcus has focused on applied research and commercial R&D, specialising in the modification of proteins and lipids to meet specific customer needs. His journey led him to Tatua in 2020, where he brought his expertise after completing his doctoral dissertation on the application of milk proteins and emulsifiers in coffee beverages.

Throughout his career, Marcus has garnered valuable experience in diverse settings, including an edible oil refinery, a specialty oleochemical company, a prominent food ingredient company and now Tatua, an innovative and specialised dairy company.

Marcus holds a Bachelors degree (BSc) in Biotechnology and a Masters degree (MSc) in Food Technology from the University Putra, Malaysia and a PhD in Food Science from the University of Otago.

Originally from Nepal, Aahana relocated to New Zealand in 2016. She holds a PhD in Health Science from the University of Auckland and Masters in Applied Biotechnology from Uppsala University, Sweden.

Aahana manages ongoing clinical studies, designs new clinical studies, prepares health claims dossiers, ensures compliance with regulatory requirements and offers recommendations for potential market opportunities based on regulatory insights.

Marshall’s role at New Zealand Food Innovation Network is to support a more connected and cohesive innovation ecosystem that leverages network expertise, assets and partners to deliver complete solutions for F&B businesses.

With over 10 years’ experience as a consultant in product development, systems thinking and strategy, his mission is to help innovators shape how we produce and consume for the benefit of people and planet.   

Nicola is a New Zealand Registered Dietitian and Lecturer in Nutrition at the University of Auckland.

Nicola’s research focuses on diet-gut-brain interactions, with an interest in understanding how and why diet can improve mental and brain health.

She will present her HVN-funded research, which investigated the impact of a polyphenol-rich blackcurrant beverage on markers of the gut-brain axis.

Nicola also practices as a specialist gastroenterology dietitian in Tāmaki Makaurau, Auckland.

Professor Frank Bloomfield, ONZM, is the Deputy Vice Chancellor (Research) for the University of Auckland, which hosts the High-Value Nutrition National Science Challenge. Frank is a member of the HVN board.

Prior to this, he was Director of the Liggins Institute, one of the university's Large Scale Research Institutes. He is a Professor in Neonatology, having worked clinically for many years as a Consultant Neonatologist at Auckland City Hospital. Frank previously has been President of the Perinatal Society of Australia and New Zealand and the Perinatal Society of New Zealand.

Evelyn Mete is a Food Claims Advisor at New Zealand Food Safety - Haumaru Kai Aotearoa.

She is a New Zealand registered dietitian and has a PhD in Human Nutrition from the University of Otago.

Her work area is predominantly in the regulations of health claims and nutrition content claims under the Food Standards Code. Much of her time is spent providing technical advice and guidance on the claims regulations, and reviewing the scientific evidence required to support new self-substantiated health claims.

Growing up in the heart of Tuhoe, I was nurtured by the wisdom of my Kuia. I had the privilege of immersing myself in the rich tapestry of ancient knowledge that she imparted effortlessly. A blend of tradition and timeless wisdom, shaping my understanding of not just our cultural heritage, but also the profound connection between generations.

It shaped my understanding of life and the world around me. That this knowledge is being shared now is perhaps a reflection of evolving societal awareness and establishing trust.

I have a diverse background, including TE REO ENGLISH S.L., Spain, creating educational products for language learning; Project Manager and Trainer for military and specialist units; management positions with companies contracted by the US State Department; and the New Zealand Defence Force.

I hold positions with the Macorja Group and Te Mauri AIO. Both are committed to sustainable practices and indigenous culture:

• Director, Te Mauri AIO, a leading provider of Rongoā Māori services focused on mental health and hinengaro.
• Director and Co-founder, Mātai Rongoā Sciences. Overseeing the development and supply of functional beverages and other products created from traditional healing plants.
• A natural spring water project in Te Urewera, contributing to the community's well-being.
• Director and Founder, Macorja Games. An innovative language-learning approach that integrates indigenous culture and language through interactive gaming.

Neil Williams is a grants funding specialist, having spent the last fifteen years working in the field. He has worked both nationally and in the United Kingdom managing lottery grants funding.

For the last ten years, Neil has been responsible for managing a wide range of Government funding vehicles at the Ministry for Primary Industries (MPI), from irrigation, forestry, and climate change, through to science and grassroots community funding.

For the last three years, Neil has co-managed MPI’s flagship fund, Sustainable Food and Fibre Futures. The fund has an annual budget of around $60m and currently funds over 200 projects that enable farmers, growers and industry to deliver economic, environmental and social benefits. Projects range from small, one-off initiatives to long-running multi-million-dollar partnerships.

In his spare time, Neil delivers Governance training to staff within MPI.

Sarah Kennedy is the Founder and CEO of Calocurb Ltd, a direct-to-consumer e-commerce company. Calocurb a revolutionary weight management product, was commercialised after 13 years of Government-backed science with Plant and Food Research. The company currently sells in five international markets and continues to grow rapidly through channels and geographies.

Sarah was formerly with Fonterra and held roles as Vice President International Farming based in China, Managing Director of Dairy Nutrition, and Managing Director of RD1 – Fonterra’s chain of rural retail stores.

Prior to joining Fonterra in 2011, she had more than 20 years’ experience in dietary and animal nutrition, including 10 years as Managing Director of Healtheries/Vitaco NZ Ltd. During her time at Healtheries, she trebled the company sales and then oversaw the merger of Healtheries and Nutralife to form Vitaco the third largest health and wellbeing company in the Australasian market.

She is originally a veterinarian by training and has held a number of senior executive positions in agribusiness and food industries.

In 2009/2010 Sarah completed a Sloan Fellowship Program in Global Leadership and Innovation at Massachusetts Institute of Technology, and holds a number of board positions with Government, private, philanthropic and listed NZ companies.

Angus Brown is the founder of Ārepa, a brainfood technology company that aims to make brains work better worldwide through scalable, accessible science-backed brain food.

Ārepa operates at the nexus between nature, food tech and neuroscience to create high value smart foods, with a goal to be a billion dollar exporter for New Zealand.

Before founding Ārepa, Angus worked for the New Zealand Government in foodtech at the $30m modular food incubator facility The FoodBowl for 6 years, helping companies large and small develop and commercialise new high-value F&B products for the local and export markets.

Dr Jackie Evans is Chief Science Officer for Comvita (NZX:CVT), the global market leader in Mānuka honey, with 600+ staff across eleven countries worldwide.

Dr Evans is responsible for leading Comvita’s Science and Technical functions, including Quality, Laboratory, Innovation, Research, Regulatory and Industry Affairs, to deliver the company’s R&D and long-term growth strategies.

Dr Evans joined Comvita in 2017 and has over 20+ years’ experience leading International Science and Research programmes within the Pharmaceutical and Natural Health Product industry sectors. As Comvita’s Chief Science Officer, Jackie is dedicated to quality excellence and has a deep passion for advancing the scientific knowledge for the health benefits of Mānuka Honey and other bee products.  

Before joining Comvita, Jackie held senior clinical research management positions at pharmaceutical companies GlaxoSmithKline and Amgen in the United Kingdom, where she managed global clinical trial programs for HIV and cancer medicines, and held senior positions at PHARMAC, the New Zealand Government’s Medicines Funding Agency, leading critical appraisal and negotiations for national funding of new medicines. Jackie holds a First Class BSc(Hons) in Microbiology from the University of Reading, UK, and a PhD in Virology and Immunology from University College London, UK.

Growing up in the secluded hamlet of Weber, I have always been interested in science and human anatomy. However, having a career in science felt out of reach. In my mid 20’s I decided to take the leap and I completed my bachelor’s degree in applied science at the Universal College of Learning. This led me to begin my Masters in Biological Sciences at Massey University in 2021.

Supervised by Professor Warren McNabb and Dr Jane Mullaney, my research focused on New Zealand grown banana cultivars and how they impact the developing gut microbiota of infants during weaning from milk to solid foods.

This research is just a steppingstone for the Māori community in the Northland and Gisborne regions to develop a successful commercial banana industry. This will aid the Austen whānau in Northland to continue to develop their horticultural mātauranga for the next generation.

I intend to never stop learning, develop new skills and begin a PhD in 2024.

Jane Coad is Research Professor in Nutrition in the School of Food & Advanced Technology in the College of Sciences of Massey University. Her research focuses on mechanisms by which nutrients affect health, particularly conditions involving inflammation (e.g. osteoarthritis, coeliac disease and inflammatory bowel disease) and cardiometabolic health (e.g. metabolic syndrome, type 2 diabetes and nonalcoholic fatty liver disease). Jane has also carried out research into nutritional factors affecting iron status, maternal and infant health, healthy ageing and gut microbiota.

Jane’s background in cell physiology and human nutrition has been applied to investigate the physiological mechanisms by which dietary components act at the cellular level, for instance, using in vitro cell models such as intestinal organoids. Whilst her focus is on the cellular mechanisms involved, Jane’s research is strongly informed by, and potentially applicable to, public health nutrition and the development of safe food products.

Jane presented the 2019 Nutrition Society NZ Muriel Bell Commemoration Lecture: “Nutrition in New Zealand: can the past offer lessons for the present and guidance for the future?” in which she presented the arguments to have a coherent national food strategy and to integrate nutrition and food-related disciplines to promote national food and nutrition security and enhance health and well-being. She has over 100 research publications and is the lead author of an internationally best-selling textbook. Jane is a former president of the Nutrition Society of New Zealand.

Georgia is a PhD student in the School of Environment at the University of Auckland and a Research Officer in the Business School at Massey University.

Georgia's PhD is focused on Whakatōhea kuku (green-lipped mussel) economies. Throughout her research journey, Georgia has reconnected with her Ōpōtiki iwi, Whakatōhea, and has critically reflected on her place in the world as a Pākehā Māori.

Dr Dominic Lomiwes leads the Immune Health and Physical Performance team at The New Zealand Institute for Plant and Food Research.

The team conducts research to investigate the benefits of foods in supporting immunity, physical performance and cognitive function to support New Zealand industry in the creation of value-added functional foods and nutraceuticals, and understanding mechanisms that underpin their bioactivity.

Laura Ombasa is a Riddet Institute Scholar, completing her PhD in Human Nutrition at the University of Otago.

Her research is centred on the influence of diet on symptoms of functional gastrointestinal disorders and related host-microbiota signatures in adults. As part of her research project, Laura is managing a clinical trial investigating the potential of manuka honey in relieving symptoms of indigestion under the supervision of Professor Nicole Roy, funding from the High-Value Nutrition National Science Challenge, and an industrial partnership with Comvita Ltd NZ.

Laura’s research passion is centred on providing alternative evidence-based approaches for digestive and clinical nutrition. She aims to significantly contribute to clinical nutrition and digestive health through her research and career goals

Laura is keen to share her research findings via scholarly publications and conference presentations, aiming to expand scientific knowledge and educate the public and healthcare practitioners.

Laura is a registered clinical nutritionist in Kenya and completed her MSc in Clinical Nutrition through a Commonwealth Distance Learning scholarship at the University of Aberdeen.

Robyn gained a Master in Management, Postgraduate Diploma in Law and Philosophy, Diploma in Rongoā Māori, Information Management from Te Wānanga o Raukawa and is a Doctoral Candidate with Te Whare Wānanga o Awanuiārangi.

Robyn’s expertise is in the traditional healing system Rongoā Māori, which was taught to her by her tupuna and parents. Robyn has been practicing Rongoā for 38 years and provides advice to the Macorja Group.

Robyn’s study is seeking to answer the question, in what ways does Papakainga facilitate the expression of Rongoā at Mangamāhoe?

Dr Ivana Sequeira-Bisson is a Senior Research Fellow at the Human Nutrition Unit, University of Auckland, and a Lead Investigator in the High-Value Nutrition National Science Challenge (HVN) Metabolic Health Programme.

Ivana has a keen interest in nutritional physiology with a research focus on metabolic health (MMedSc, University of Sheffield, UK; PGDip Dietetics, Mumbai, India) and gastrointestinal physiology (PhD, Massey University, Palmerston North).

She has been particularly involved in developing and validating novel methodologies, with a team of national and international collaborators, targeted at measuring intra organ fat (using MRI/S) and dynamic gut function.

Her goal is to integrate clinical outcomes with novel ‘omics’ data from the HVN programme to better understand mechanisms that drive (ethnic-specific) metabolic risk and develop targeted prevention strategies.

Amy completed her PhD in 2018 and is currently a Senior Lecturer in the Department of Nutrition and Dietetics at the University of Auckland and a New Zealand Registered Dietitian.

Amy's research focuses on early childhood nutrition and ensuring that children have the best start to a lifetime of eating.

Amy has been involved with the HVN Infant Health Priority Research Programme since 2019, and completed the pilot feasibility study, which informed the large, randomised control trial.

Amy will present on the many challenges associated with completing rigorous research in vulnerable populations such as infants, and the lessons learned along the way.

Tēnā koutou katoa. E rere haere ana ngā mihi ki a koutou.

Nō Hokianga ahau. He uri ahau nō Waimamaku, Kokohuia, Whirinaki, Taheke.

Ko Maria Barnes tōku ingoa

My presentation will share our journey and my research based on developing sustainable food systems for our people in Hokianga.

The three areas are based on mahinga kai (gardens), mahinga moana (food from the ocean) and mahinga ngahere (food from the forest).

My research looked at traditional practices, practices of today and educational opportunities for future developments.

My presentation will cover key insights gained during this research and pathways that have been developed to support our people to become more self-sufficient in their food systems.

Āio ki te rangi, āio ki te whenua, haere rā ngā mate tārūrū nui o te wā

Nau mai te ao, nau mai te pō

Nau mai te kō a Tū

Tēnei au ko Te Wainui, ka uru tapu nō Hineahuone

He raukura nō Te Aho Matua, he rau rengarenga nō roto i te raukura

He mokopuna o Hawaiki, Mauri tū, Mauri Ora!

Harina is a passionate advocate and environmental educator who believes cultural practices enhance wellbeing.

A master of applied indigenous knowledge, she is currently completing the third year of a PhD exploring Māori cultivation methods aligned with maramataka to inform resilient climate change strategy with a major focus on kūmara sovereignty and security. 

Harina will be sharing a digital presentation of historical navigations that her ancestors encountered while exploring the ocean in search of new land, and the resilience in their climate-adaption strategies.

I work in Wellington as an Innovation Specialist Business Growth Manager with Callaghan Innovation. I work as an enabler for customer’s businesses in the region. We are continuously learning about new products and knowledge to help build capability for business. I see my role as a communicator and relationship builder, connecting innovators and entrepreneurs with the right expertise to advance their vision and build their capabilities.

Sir Paul Callaghan inspires me with his legacy and how his advocacy has motivated students to study science and STEM subjects. My team at Callaghan Innovation continue to push the commercialisation of science and drive businesses to keep building and growing New Zealand's economy.

Through my work I have helped a start-up business receive R&D funding for designing and building a manufacturing robot. These robots will transform and improve efficiencies, as well as reduce operational costs for the manufacturing sector in New Zealand.

John van Klink is a scientist at the New Zealand Institute for Plant & Food Research (PFR), based at their Otago University site.

He is based in the Chemistry Department where he and his coworkers have developed a wealth of knowledge and experience investigating natural products from New Zealand. In this work, novel compounds with interesting or commercial properties (medicinals, flavours, pigments etc.) are extracted, isolated, characterised and quantified in a range of organisms and products. The practicalities of this research include optimising the production of secondary metabolites from economically-important agricultural and horticultural crops.

His research also contributes vital information to the understanding of the biodiversity of unique native plants, how they are related and the implications pertaining to the conservation of distinct plant chemotypes or subspecies that may exist in endangered environments.

A large part of John’s research has focused on the composition of mānuka, including its valuable essential oils and nectar.

He works with PFR colleagues and other collaborators from around New Zealand to understand how and why compounds from natural sources are made, and apply this knowledge to better understand living systems, and solve important scientific and societal challenges.

Dr Meika Foster is the Director of Edible Research Ltd., a company committed to the translation of scientific food and nutrition research for practical application in government, healthcare and the food industry.

Meika has a background in Law and Science and her distinctive skill set combines expertise in plant-based nutrition science and food sustainability, development of new high-value food solutions, indigenous organisms and biodiscovery research, and cultural and intellectual property law.

One of Meika’s primary roles is as Pou Rangahau Huataki (Research Lead) for Taketake a Tāne, the Indigenous Organisms Platform of AuOra, Wakatū Incorporation. She is an Honorary Associate Professor at the Liggins Institute.

Jia Jiet completed his PhD at the Human Nutrition Unit at the University of Auckland in 2021, funded by the Riddet Institute.

Currently, Jia Jiet is a Research Fellow at the Human Nutrition Unit, working on three clinical studies within the High-Value Nutrition National Science Challenge. Collectively, these studies aim to investigate the role of New Zealand foods and diets on metabolic health in healthy versus individuals with pre-diabetes.

Jia Jiet is particularly interested in investigating the differential role of dietary proteins in influencing energy intake, weight management and type-2 diabetes prevention. Jia Jiet has expertise in running nutrition clinical trials and is equipped with laboratory skills to measure circulating levels appetite hormones, amino acids and glycaemic-related response following a dietary intervention.

Shien Ping Ong is a PhD student in the Department of Human Nutrition at the University of Otago, working under the guidance of esteemed academic researchers: Professor Nicole Roy, Dr Jody Miller, Professor Richard Gearry, Professor Warren McNabb and Emeritus Professor Lisa Houghton.

Driven by her mother's struggles with gastrointestinal health, she is passionate about expanding our understanding of how dietary factors impact gut health.

As part of Ping’s doctoral studies, she is running the YUMMI study, a clinical trial funded by HVN. The study aims to investigate how daily consumption of cow, sheep or goat milk over 12 weeks influences digestive comfort, nutritional status and gut microbiota in older women.

With her background in public health, Ping is deeply committed to bridging the gap between scientific knowledge and practical application to make a meaningful impact in the nutrition field. She hopes that the findings from her study will help shape nutritional recommendations for older women, ultimately enhancing their nutritional well-being and overall health.

Kerry is a Senior Scientist in the Nutrition and Health group at Plant & Food Research, where she has worked for 13 years.

She completed her PhD at The Institute of Food Research in Norwich, UK, investigating the combined health benefits of probiotics and fish oils.

Her current interests are improving immunity and general wellness via food bioactives. Her current research project focuses on improving the responsiveness of the immune system towards Influenza antigens with a novel blackcurrant formulation that is high in polyphenols.

Hamish leads the deer milk business within Pāmu, which is looking to develop a high-value alternative dairy industry and product offerings.

With Hamish’s leadership, Pāmu Deer Milk has become a world-first ingredient, showcasing groundbreaking innovation in the New Zealand food industry and is one of the examples of Pāmu’s innovation leadership and industry partnerships.

Hamish sees enormous growth potential for targeted, high-value forms of functional dairy produced in a way that contributes positively to both the environment and people’s health and wellbeing.

Pāmu is the brand name for Landcorp Farming Ltd, which strives to be a leader in New Zealand agriculture, carefully creating natural products of high quality.

Brad Lawson leads the Cherri Health business at Cherri Global, which is adding value to cherry waste with research completed with HVN and BPA, and further research underway.

Cherri Health is developing innovative solutions to minimise and utilise fruit waste and optimise the bioactive properties of New Zealand grown cherries. Brad sees enormous potential in the utilisation of imperfect fruit for value-add products and is working on commercialisation strategies utilising all parts of the fruit, including the stem, stone and wood.

Chris’ research explores the interface between chemistry and biology from abiotic molecular interactions to chemical mediation of health and behaviour in whole organisms. This evolved from his background in ecotoxicology as a means to understand the ways that pollutants affect the distribution of organisms.

His current research portfolio focuses on issues of human health, pathology and nutrition. He develops and applies cutting-edge analytical techniques to explore, for example, how volatile organic compounds in breastmilk mediate interactions between mothers and neonates, how fortification of preterm breastmilk affects its stability, and the ways that metabolites produced by the gut microbiome modulate human host physiology. His particular focus is LC-MS-based metabolomics techniques for profiling the metabolome and lipidome, and their application to clinical samples of plasma, urine, faeces and breastmilk.

Chris leads a large project funded by the High-Value Nutrition NSC that is exploring the phytochemistry of the taonga kawakawa (Piper excelsum). This project combines the nutritional, microbial and pharmacological profile of an experimental beverage containing kawakawa with evaluation of its safety and shelf-life stability.

The team have led the first-in-human clinical trials of kawakawa tea and consumption of kawakawa leaf powder, using modern science to investigate the mechanisms underlying the used of the taonga in Rongoā Māori, Māori traditional medicine. They have explored the chemical space of kawakawa tea and kawakawa leaf powder and documented the pharmacokinetics of human consumption, metabolism and excretion, as well as the physiological effects of that consumption on diverse biomarkers of metabolic and immune health.

Kok Hong received a bachelors degree in Nutrition and Community Health and masters degree in Community Nutrition from the Universiti Putra Malaysia. He received the SEAMEO RECFON fellowship to attend a postgraduate workshop in Jakarta, Indonesia and a DuPont grant to attend the International Young Food and Nutrition Leadership (iYouLead) training in conjunction with ACN 2019 in Bali, Indonesia.

Kok Hong was one of the recipients of the best poster presentation award sponsored by the U.S. Dairy Export Council during ACN 2019.He also has experience in research and health promotion in different populations, such as primary school children, indigenous people and institutionalised elderly.

Hamish Howard is a co-founder at NewFish, a biotechnology startup with interests in the blue economy, future food and fermentation.

Blackfoot Pāua, an endemic species of abalone, is considered a taonga by tangata whenua and is valued highly by many New Zealanders for a wide variety of reasons. Despite this, the vast majority of New Zealand’s commercial pāua harvest is bleached and canned for export. This process usually sees the nutritious and flavourful pāua skirt and hua discarded or used as crayfish bait, while the chemicals used to bleach the meat prohibit market access to all but a few Southeast Asian nations.

Created by Vaughan Mabee, the NewFish Pāua Saucisson is a naturally-fermented French-style salami that promotes a whole-fish or full-utilisation philosophy and positions our Blackfoot Pāua with pride of place.

Hamish has a background in marine science and commercial fisheries and is enthusiastic about the enormous potential of algae as an exceptional source of nutrition and as a new industry for Aotearoa New Zealand. Today, NewFish is focused on the development of food ingredients from microalgae, with a specific focus on creating clean, functional and safe protein that is both nutritious and delicious and doesn’t cost the earth, or the ocean.

Jack’s research interests are focused around the prevention of weight gain and insulin resistance through the manipulation of energy intake and energy expenditure through diet and exercise.

During his masters at Imperial College London, he explored the influence of acute exercise on subsequent appetite and energy intake via the putative release of anorexigenic gut hormones (GLP-1 and PYY).

He is now investigating the involvement of postprandial thermogenesis in the progression from normal glucose tolerance to overt diabetes as part of HVN’s Metabolic Health team.

Jack’s research aims are to optimise postprandial metabolism through the ingestion of bioactive food ingredients whilst evaluating the impact on one’s insulin sensitivity and energy balance.

Jack loves keeping active, especially through playing football. He has a black belt in taekwondo, which he counts on to keep him focused in the ‘fight against obesity’!