DR. HEATHER J. LEIDY
Dr. Leidy is an Associate Professor & Director of the Clinical Research Center in the Dept. of Nutrition Science at Purdue University. She has received the American Society of Nutrition Mead Johnson Nutrition Award in recognition of outstanding research in environmental & nutritional physiology.
DR. RENÉ JACOBS
Dr. Jacobs holds an academic position in the Department of Agricultural, Food and Nutritional Science at the University of Alberta. His research is supported by grants from CIHR, NSERC, CFI, and ALMA. He was a CIHR New Investigator and has published over 60 peer-reviewed manuscripts.
DR. NICHOLAS FULLER
As a researcher at the University of Sydney, Dr. Fuller's work focuses on the causes, prevention and treatment of obesity and metabolic disorders. Having worked in the industry both corporate & academic, Nick has investigated dietary & exercise programmes and the economics of obesity.
DR. STUART PHILLIPS
Dr. Phillips is a full Professor in the Department of Kinesiology and School of Medicine at McMaster University. He is Tier 1 Canada Research Chair in Skeletal Muscle Health. His research is focused on the impact of nutrition and exercise on human protein turnover, specifically in skeletal muscle.
DR. DONG UK AHN
Dr. Ahn works at Iowa State University in the Department of Animal Science. He has devoted his career to research and education of Animal Products and Processing Technology. His research involves identifying and harnessing the value-added potential of functional proteins found in eggs.
DR. JONATHAN MERKLE
Dr. Merkle is the Chief Science Officer and Vice President of Science and Technology for Michael Foods, Inc. He has been awarded numerous US and international patents in the area of egg processing. He is a professional member of IFT and was awarded the Fellow distinction in 2010.
DR. JAMES HOUSE
Dr. House is Head of the Dept. of Human Nutritional Sciences at the University of Manitoba. His primary research areas consist of understanding the factors regulating sulphur amino acid metabolism in animals, developing functional foods of animal origin & determining factors influencing the quality of dietary proteins.