NUTRITIONAL SCIENCE FUELLING INNOVATION
High-Value Nutrition NZ Conference 2017 PRESENTATIONSPHOTO GALLERYThank you for attending the
Nutritional Science Fuelling Innovation conference
More than 200 delegates shared research, insight and experience about New Zealand’s high-value foods sector
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DAY: ONE
Session One: The Big Picture
Topic
Presenter
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Mission Possible: $1 Billion more
Bob Major, Chair, High-Value Nutrition
Nutritional science fuelling innovation
Co-presenters: Joanne Todd, Challenge Director
Martin Kussmann, Chief Scientist, High-Value Nutrition
What’s our second brain thinking?- the influence of the gut-brain axis on our health and wellbeing
Pierre Déchelotte
University de Rouen Department de Medicine
Session Two: Consumers are local, trends are global
Topic
Presenter
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The value chain starts in the mind of the consumer
Peter Wennstrőm, founder, The Healthy Marketing Team
Measuring what counts: revenue and reputation
Co-presenters:
Bill Kaye-Blake, Partner, PWC, Caroline Saunders, Director, Agribusiness and Economics Research Unit, Lincoln University
At home with new mums in China
Introduction: Roger Harker, Plant and Food Research
Presenter: Denise Conroy, University of Auckland
Mixes well with others
Bridget Coates, Kura Nutrition
Session Three: High-Value Nutrition and metabolic health
Topic
Presenter
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Metabolic health: the diabetes tsunami – a rising tide for Asia
Sally Poppitt, Director, Human Nutrition Unit, University of Auckland
Insights into diabetes susceptibility and resilience: outcomes from the TOFI_Asia Study
Ivana Sequiera, Research Fellow, Human Nutrition Unit University of Auckland
Unlocking Mātauranga: Collaboration in the Research Interface
Meika Foster, Nuku ki te Puku
Heath claims are not (necessarily) the Holy Grail’
Juliet Ansell, Innovation leader, Nutrition and Health, Zespri
Turning over a new leaf
Jackie Evans, Head of Product Research, Comvita
Session Four: From eureka to market
Topic
Presenter
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The New Zealand Food Innovation Network
Angus Brown, Food Bowl, NZ Food Innovation Network;
Navigating the high-value food ecosystem
Craig Armstrong NZTE
Liberating innovators
Lauren Smith, Callaghan innovation
Guarding your recipes for success
John Mansell, James and Wells
DAY: TWO
Session 5: High-Value Nutrition and healthy digestion
Topic
Presenter
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Navigating the regulatory roadmap in health claims
Donnell Alexander, Senior Adviser Food Claims, Ministry of Primary Industries
Unlocking the mysteries of gut comfort
High-Value Nutrition Science team leader Nicole Roy, Food and Nutrition AgResearch
Emerging biomarkers of healthy digestion
Karl Fraser, AgResearch
Are microbes the missing piece of the gut comfort puzzle?
Wayne Young, AgResearch
A2 milk and healthy digestion
Andrew Clarke, Chief Scientific Officer, A2 Milk
DAY: TWO
Session 6: High-value nutrition and enhanced immunity
Topic
Presenter
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Finding the right bioactives to build a stronger immune system
Olivier Gasser Malaghan Institute
Functional foods for keeping lungs healthy in polluted cities
Odette Shaw Plant and Food Research
Enhancing flu vaccine efficacy with functional foods
Anna Mooney Malaghan Institute
How Māori can develop new opportunities in food from science
Wayne Mulligan, Fomana Capital, Anagenix
Session 7: High-value Nutrition and healthy babies
Topic
Presenter
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Good bacteria for healthy babies & Seeding through feeding
Clare, Wall, University of Auckland, Martin Kussmann, Liggins Institute
How we plan to reduce allergies
Kusal Perera, Miraka
Session 8: Designing bioactive foods
Topic
Presenter
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Redesigning how we develop foods with bioactives
Harjinder Singh, Massey University Institute of Food Science and Technology
Right time, right place: bioactive delivery systems
Alejandra Acevedo
Zhigao Nu
Massey University
What about the texture?
Bryony James, Research Centre for Surface and Materials Science, University of Auckland
Targeting the gut microbiome: New technology for commercially viable synbiotics
Peter Brown, Innovation and Research Manager, Goodman Fielder
Session 9: From project to programme- the future of High-Value Nutrition
Topic
Presenter
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From Projects to “Systems Nutrition”
Martin Kussman, The Liggins Institute
Chairs
- Bob Major, Board chair, High-Value Nutrition
- Connie Weaver, Head of Nutrition Science, Purdue University
- Frank Bloomfield, Director, Liggins Institute
- Joanne Todd, Challenge Director, High-Value Nutrition
- Kevin Marshall, Chair of the Industry Advisory Group, High-Value Nutrition
- Martin Kussmann, Chief Scientist, High-Value Nutrition
- Phil Calder, Professor of Nutritional immunology, University of Southampton
- Sean Strain, Professor of Human Nutrition, Ulster University
Presenters
- Alejandra Acevedo-Fani, Postdoctoral Research Fellow, Riddet Institute
- Andrew Clarke, Chief Scientific Officer, The a2 Milk Company.
- Angus Brown, Business Development Manager, NZ Food Innovation Network
- Anna Mooney, researcher, Malaghan Institute
- Bill Kaye-Blake, Director, PWC
- Bridget Coates, Co-founder, Kura Nutrition
- Bryony James, Professor of Chemical and Materials Engineering, University of Auckland
- Caroline Saunders, Director of AERU, Lincoln University
- Clare Wall, Assoc Professor, Nutrition, University of Auckland
- Craig Armstrong, Director, New Zealand Trade and Enterprise
- Denise Conroy, Senior Lecturer, Marketing, University of Auckland
- Donnell Alexander, Senior health claims adviser, Ministry of Primary Industries
- Harjinder Singh, Director, Institute of Food Science and Technology, Massey University
- Ivana Sequiera, Research Fellow, School of Biological Sciences, University of Auckland
- Jackie Evans, Head of Product Research, Comvita Ltd
- Joanne Todd, Challenge Director, High-Value Nutrition
- John Mansell, Senior Associate, James and Wells
- Juliet Ansell, innovation Leader, Health and Nutrition, Zespri International Ltd
- Karl Fraser, Senior research scientist, AgResearch
- Kusal Perera, General Manager, Business Development, Miraka Ltd
- Lauren Smith, Customer Manager, Food and Beverage, Callaghan Innovation
- Martin Kussmann, Chief Scientist, High-Value Nutrition
- Meika Foster, Director, Edible Research
- Nicole Roy, Science team leader, Food Nutrition and Health, AgResearch
- Odette Shaw, Scientist, Food and Wellness, Plant and Food Research Ltd
- Olivier Gasser, Translational Immunology Group Leader, Malaghan Institute
- Peter Brown, Innovation and Research Manager, Goodman Fielder
- Peter Wennström, Founder, The Healthy Marketing Team
- Pierre Déchelotte, Head, Clinical Nutrition Unit, University Hospital of Rouen
- Richard Gearry, Professor, Department of Medicine, University of Otago, Christchurch
- Roger Harker, Principal Scientist, Plant and Food Research
- Wayne Mulligan, Board member, Anagenix
- Zhigao Niu, Postdoctoral fellow, Riddet Institute, Massey University
Photo Gallery from the conference, 25 – 26 September 2017
Research snapshots from the Centre for High-Value Nutrition
Professor Sally Poppitt of the High-Value Nutrition science leadership team explains how better nutrition can tackle the global diabetes epidemic and what the Thin on the outside, fat on the inside profile means for Asian consumers.
Dr Nicole Roy of the High-Value Nutrition science leadership team describes how innovative research on the gut-brain axis is addressing the difficult to pigeonhole but common malady Irritable Bowel Syndrome.
Dr Roger Harker, science leader of Consumer and Product Insights talks about the insights into Chinese and Asian consumers that our companies will need to succeed in our major markets.
