The Scientific Advisory Committee (SAC) guides the scientific and technical content, and priorities for the consortium’s activities such as the annual Symposium. The SAC is composed of the Scientific Advisory Committee Chair and at least five other representatives from the scientific community.
J. Bruce German, Ph.D.
Director, Foods for Health Institute
Professor, Department of Food Science & Technology
University of California Davis, Davis CA Email: firstname.lastname@example.org
Dr. German, the Chair of the IMGC’s Scientific Advisory Committee established the IMGC in 2003. He organized the IMGC Symposia, first in Napa, CA then at various sites around the international scientific community and co-directed the IMGC programs and Symposia through the present. He has engaged in active collaborations with IMGC scientists around the world published over 100 publications with IMGC colleagues and launched products and technologies into the commercial marketplace. Dr. German is a Professor in the Department of Food Science and Technology and Director of the Foods for Health Institute at the University of California Davis. He holds a PhD degree in Food Chemistry from Cornell University. He has studied milk and lactation for over 30 years to understand how milk nourishes, protects and assists in the development of mammalian infants. Dr. German has used mammalian milk as a scientific and strategic model to understand the potential for diet to act on many aspects of human health. To that goal, he has championed the development of genomics, proteomics and metabolomics tools to the explicit objective of understanding milk. Among the themes that have emerged from that research is the conspicuously personal aspect of milk in guiding the development of each infant. That theme has been the basis of long term research into the precision of nutrition and the importance of a more personalized approach to diet and health both scientifically and through public policy. The research group that Dr. German leads has published over 450 articles, which have been cited over 38,000 times. Dr. German led the large team of faculty who made the mechanistic, clinical and regulatory discoveries that Bifidobacteria longum subspecies infantis is the ancestral bacterium in breastfed infants. The implications of those discoveries led the faculty to co-found a company to provide this bacterium to recolonize babies born by cesarean section or maternal lineages exposed to antibiotics. Dr. German has given over 250 lectures on the science of milk. His bibliography is publicly available: https://scholar.google.com/citations?hl=en&user=GIAAFkMAAAAJ&view_op=list_works&sortby=pubdate
Henrik Jørgen Andersen, Ph.D.
Senior Innovation Manager-Strategic R&D
Arla Foods Ingredients Email: email@example.com
Kasper Hettinga, Ph.D.
Dairy Science and Technology Food Quality & Design Group
Dr. Hettinga has been joining IMGC events for more than a decade and has become member of the Scientific Advisory Committee in 2015. Over the years, he has presented the outcomes of the research in his group at five different IMGC symposia. He has started several projects through collaborations that started during IMGC symposia, as witnessed by the several joint papers written with other IMGC delegates over the years.The objective of Dairy Science & Technology group, in which Dr. Hettinga is working, is to obtain new knowledge about the composition and quality of milk (products) throughout the dairy. Within this framework, he is responsible for the milk proteomics & infant health research. Since 2010, he has developed his own research line on this topic. His research focuses on product quality parameters that are relevant for infants from a nutritional & immunological point of view: “Exploring the effect of industrial processes on milk protein properties in relation to dairy product functionality”. When looking at the industrial processing of milk, there are three important aspects, that form the basis of my research 1) the effect of heating on damage and functionality of immune-active milk proteins, 2) the effect of heating on glycation & digestion of major milk proteins, and 3) the presence and functionality of peptides, either endogenously present in milk, or formed during digestion. This is a multidisciplinary research line, in which several groups of Wageningen University are brought together, with collaborators in e.g. biochemistry and immunology. Besides this research, Dr. Hettinga develops, and teaches in, multiple courses in the BSc and MSc program of Food Technology, with an emphasis on dairy science and food quality management. In addition, he has supervised more than a hundred BSc and MSc students during their thesis and internship. His bibliography is publicly available: https://www.researchgate.net/profile/Kasper_Hettinga
Klaus Lehnert, Ph.D.
Associate Professor, Biological Sciences
University of Auckland
Danielle G. Lemay, Ph.D.
Assistant Professional Researcher
Genome Center Faculty Member
Monique Rijnkels, Ph.D.
Research Assistant Professor
College of Veterinary Medicine & Biomedical Sciences
Texas A&M University
Bernd Stahl, Ph.D.
Director Human Milk Research
Danone Nutricia Research
Sylvie Turgeon, Ph.D.
Faculty of Agriculture and Food Sciences
Peter Williamson, Ph.D.
Associate Professor, Physiology and Genomics
Faculty of Veterinary Science
The University of Sydney