CATHERINE MILFORD (EATSCOOKSREADS) www.foodtechnology.co.nz 69 PROFESSOR CHARLES EASON (CAWTHRON INSTITUTE) DR ABBY THOMPSON (FOODHQ) A strong advocate for food safety research, testing and development, Eason understands the importance of food safety to New Zealand’s export-focused economy, and his leadership has drawn on his experience linking scientific innovation with commercial realities. As a leading scientist himself, he understands the demands of consistently producing useful and impactful science. Eason is chief executive of Cawthron, a practising scientist and the winner of the Thomson Medal in 2017 – one of the highest honours bestowed by the Royal Society and awarded for outstanding contribution to science or technology in New Zealand. The Royal Society says Eason has outstanding leadership in his research career and for his achievements at Cawthorn. His ability to link scientific innovation with commercial experience has had a global impact in the areas of chemical toxicity, pest control, food safety, aquaculture, drug development and environmental protection. www.cawthron.org.nz DR ZOE HILTON (CAWTHRON INSTITUTE) Working with a range of industry and academic collaborators, Hilton brings her experience in ecological physiology, biochemistry and evolutionary biology to support research on shellfish selective breeding, bioenergetics and productivity, shellfish health and resilience, broodstock conditioning, larval production, cryopreservation and ecotoxicology. She received the Sam Wilson Trophy award, presented to the woman who has made the biggest contribution to the oyster industry in the past year, and is a previous winner of the UN-backed prize UNESCO L'Oreal International Fellowship, which is awarded to 15 exceptional women worldwide each year. www.cawthron.org.nz As the newly appointed head of FoodHQ, Thompson is clear in her intentions. “My primary interest is in combining the science and the business of food,” she says. “That is what FoodHQ is really all about. We have some of the world’s leading food scientists as part of FoodHQ – more than 2200 food innovators across the value chain – and our challenge and opportunity is to better leverage their knowledge and expertise to enable food companies to innovate more effectively and efficiently.” The former Riddett Institute head says New Zealand is internationally renowned for food quality and safety, but few overseas consumers associate us with food innovation, except in those key sectors where we dominate international markets. “We have great scientists and a lot of ingenuity and creativity, but these need to be strengthened and connected. I am looking forward to working with FoodHQ partners, and local and national food companies to see what we can achieve by working better together.” www.foodhq.com/members/dr-abby-thompson Milford is a freelance food and lifestyle writer and blogger, who has written about “creating, playing with, testing, judging and enjoying food and drink” for many years. Eatscooksreads is her website based on New Zealand food, drink, produce, provenance, restaurants, producers, authors and creators. “Eatscooksreads is aimed at New Zealanders who love cooking, eating and drinking, and who are looking for more recipes, inspiration and information, but are also aware of budget and food ethics,” she says. “It does matter what happens to our food before it reaches our plate – good food has been treated well a long time before it gets into our kitchens – but not many of us have an unlimited bank balance. Eatscooksreads is about utilising what we have, as best we can, using food that’s traceable and delicious, and making the most of our dollar.” Milford is a former editor of Food magazine NZ, former deputy editor of NZ Woman’s Weekly, Woman’s Day and New Idea. eatscooksreads@gmail.com
FT-Annual Directory 2018-eMag
To see the actual publication please follow the link above