Dr Andrew Saunders has been working in food R&D for 20 years after completing a Bachelor of Horticultural Science (Hons) in 1986 and a PhD in Plant Physiology in 1990, both through Massey University (New Zealand).
For 10 years he worked for a university-based applied research and development team supporting the New Zealand food industry, managing that team from 1998-2000. In 2000 he moved to the New Zealand Dairy Research Institute that subsequently became the Fonterra Research Centre.
He is a Senior Research Technologist for the consumer arm of the cooperative dairy company (Fonterra Brands) carrying out applied research and supporting product development. His interests include food product reformulation, rheology, extrusion, protein functionality, storage stability, ingredient interactions and sensory evaluation.
He has published several peer reviewed articles, along with over 200 client and company research reports, and has been an active professional member of the New Zealand Institute of Food Science and Technology.
2nd Stevia World Europe 2010 Geneva Speaker
Day 2 – Wednesday, May 19
09:30 Wonder from Down Under
2nd Stevia World Europe 2010 in Geneva is a showcase of the who’s who in Stevia sector, including top stevia growers, refiners, traders, key stevia organisations, government officials, scientists and investors who will highlight Upcoming opportunities, Pinpoints Regulatory Challenges & Shares Market Updates. To find more about Stevia World Europe in Geneva on May 18 & 19, 2010, please visit http://www.steviaworldforum.com