Lynley Drummond
With over 30 years experience in the food industry and academia, today Lynley’s professional career has 2 key focuses:
- The development and commercialisation of formulated complex nutritional foods including infant formula and foods for medical purposes.
- The management of research programmes into the role, nutritional and health benefits of fruits and vegetables in the diet.
Prior to forming her own company (Drummond Food Science Advisory Ltd) Lynley held a senior role within Fonterra as Development Manager, Nutritional Solutions division, where she was responsible for global development of formulated nutritional products (infant, child, sport & health) for Fonterra customers.
As a lecturer in the food technology degree (Massey University, NZ) for over 6 years, Lynley taught a range of the senior and post-graduate food science and technology courses including food chemistry, food formulation, food engineering and food regulations. Her particular teaching interest was the integration of all aspects of food science and technology, which she taught to final year students.
Todays Lynleys’ work involves the management of research science teams and input into various research programmes, along with support and advise to a number of companies (both small and large) that are in the infant and / or medical nutrition field. Lynley’s broad experience in the development of nutritional products includes all activities from product designand formulation, to commercialisation and account management and technical support for major global infant formula brands. Today the scope of consulting projects are wide-ranging, from the preparation of evidence-based science writing, to preparation of dossiers for submission to food standards agencies, strategic development of science programmes and nutritional product design and commercialisation.
Lynley is a member of a number of professional organisations including the New Zealand Institute of Food Science and Technology, New Zealand Nutrition Foundation, Nutrition Society of New Zealand, American Chemical Society, American Oil Chemists’ Society, and the International Society for the Study of Fatty Acids and Lipids.