Javier Fontecha

Dr Fontecha focuses his research on understanding the role of food lipids and especially those with high biological activity such as Conjugated Linoleic Acid (CLA), Omega-3 fatty acids, and phospho- and sphingolipids (from MFGM), related with the prevention of cardiovascular diseases, obesity, improvement of cognitive development of infants and age-related mild cognitive impairment. Dietary lipids, in addition to providing energy support or participate in the formation of cell membranes, are essential biomolecules that exert regulatory functions. The ability to evaluate the role of certain lipids in disease prevention and health promotion requires accurate and reliable biomarkers, accepted by the scientific community to determine the risk of some diseases especially, those that are modifiable by the diet and lifestyle. However, in recent years in his group the concept of "biomarker of health" has emerged. Their studies are related to the development of functional foods (mainly dairy products), by improving the characteristics of their lipid fraction, to meet the basic nutritional needs and the demands of healthier and safer foods. During the last 10 years, they initiated pioneering research on MFGM, optimizing protocols to improve the isolation of MFGM-enriched fractions, investigating key components such as characteristic polar lipids and other highly bioactive molecules as cerebrosides and gangliosides, and developing high-resolution chromatographic procedures for the quantification and identification of these components. Besides, He is carrying out in vitro and in vivo dietary interventions in close collaboration with other groups and hospitals. Global research activity is reflected in more than 130 publications of original papers (HI=31), and reviews, some of them in high-rated scientific journals, directions of 9 PhDs, and numerous invitations and participation in conferences and workshops, as well as activities through interviews with the press and media. The research impact of his group has also attracted the attention of important dairy companies, and several R&D+i contracts have been developed.

Anne Staudt Kvistgaard

Head of Nutrition Science, Strategic Business Unit Pediatric, Arla Foods Ingredients MSc. Molecular Biology, Aarhus University 2002 I’ve been with AFI the past 19 years working with pediatric nutrition industry. Main focus has been pre- & clinical documentation of safety and efficacy of AFI ingredients for early life nutrition.

Robert Philip Boswell

• Senior Project Manager, Supply Chain (Manufacturing), Arla Foods Ingredients
• B. Engineering (Chemical and Process) University of Canterbury, New Zealand
• 30+ years in Whey Processing. Specialist in commercialization of value-added ingredients and process technologies.

Kal Ramanujam

• Senior Scientific Advisor, Strategic Business Unit Pediatric, Arla Foods Ingredients
• M. Sc. M.Phil., Ph.D - University of Madras, India
• MBA - University of Baltimore, Maryland, USA
• Fellow of American Gastroenterology Association (AGAF)
• Been with AFI for the past 7+ years and in infant formula industry for 22+ years. Major focus is to evaluate new ingredients for incorporation into infant formula.
Conduct scientific research on nutrition and Gastroenterology, with special emphasis to infants for 30+ years