featured in this issue - NZIFST - The New Zealand Institute of Food ...

NZIFST
New Professional
Members
NZIFST congratulates the following members who have recently upgraded to Professional Members.
Chris Dunn
Chris has been involved in the food industry since 1990, first as laboratory supervisor then
manager at Tasman Milk Products in Takaka. “Like a lot of people I’ve moved around the
food manufacturing sector in different capacities covering dairy, seafood, wine and now
baking in my current role at Goodman Fielder.” he says. Over this time Chris has held positions
in quality/technical and laboratory management. His qualifications are in Chemistry
and teaching although his last full time teaching position was back in 1990 at Ruapehu College
in Ohakune. Chris’s interests include yoga, mountainbiking, swimming and travel.
Sally Gallagher
With a degree in food technology and a post graduate diploma in nutrition from Massey
University, Sally has worked extensively in the dairy industry in organisations including the
New Zealand Dairy Board, Key Ingredients (Harrisburg USA), Kiwi Milk Products and New
Millennium Health & Nutrition (Chicago). These roles ranged from product and application
development of milk powder, to the commercialisation of nutritional formulations and dairy
bioactives. Assessing incubator business opportunities for Fonterra Innovation provided experience
in commercialisation models. Since leaving Fonterra in 2006, Sally has focused on
commercialisation projects in the food, beverage and nutritional product sectors. Projects
have included assessment of plant bioactives for Industrial Research Ltd (Lower Hutt), SME
Models for Food Hawkes Bay (Hastings) and commercial project management around new
apple varieties from the Plant & Food breeding programme. (Rockit TM , Smitten TM )
Nicholas Hay
Nicholas graduated from Massey University (Albany) in 2000 and went to work for Tegel
Foods as a technical officer at the Henderson Site. He transferred to sister company, Chef’s
Boutique to work as a team leader in the cooking side of production. In 2004 Nicholas
became quality champion at then Phoenix Organics in West Auckland. The company later
became Charlie’s and his role changed to food technologist, which was a jack-of-all-trades
role (PD, quality, health and safety, organics, feijoa pressing, sustainability).
Nicholas’ next move was to the UK where he worked at a fresh pasta company, initially
doing specifications and then as a product development technologist. When Nicholas returned
to New Zealand last year he joined Zymus International as the regulatory officer.
Jackie Herbert
Jackie is a new product development manager for Vitaco Health (NZ) Ltd. Vitaco was
formed 3 years ago, combining the New Zealand companies Nutralife Health and Fitness
and Healtheries of New Zealand. Working at Vitaco (and previously Nutralife) for the past
10 years, Jackie enjoys the challenge of creating innovative NPD solutions across a range of
health foods, kids foods, sports nutrition products, dietary supplements and listable medicines.
Prior to joining the health food and dietary supplement industry, she spent 7 years
working in the flavour industry for Bush Boake Allen (now IFF), and Quest International
(now Givaudan) in product development and quality roles. She has a Bachelor of Applied
Science from Auckland University of Technology and a Post Graduate Diploma in Nutritional
Science from Massey University.
April/May 2011
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