Advances in Dairy Ingredients / Institute of Food Technologists Series (PDF)

Geoffrey W Smithers, PhD is the Director of International
Business for Food Science Australia, Melbourne, Victoria,
Australia. He is responsible for setting the strategic framework
for relationship and business development in international markets,
and directing and coordinating activities in these markets. Dr
Smithers has a background in both fundamental and applied R&D
in the areas of advanced processing and ingredient functionality,
together with hands-on experience in food business practice. He has
more than 18 years experience in dairy food R&D, both in
Australia and in the United States. Dr Smithers has been closely
involved in the development and commercialization of high-value
dairy foods and ingredients, particularly those based on
fractionated proteins, and in the development of nutriceuticals,
based on dairy protein or peptide isolates, with specific and
targeted physiological function.

Mary Ann Augustin, PhD is a Professor in Chemistry at
Monash University, Melbourne, Victoria, Australia. She is currently
on assignment to the University from Food Science Australia.
Previously, she held several science leadership positions at Food
Science Australia/CSIRO including Group Manager -
Ingredients; Director, Science Forum, Food Science Australia;
Section Leader - Ingredient Functionality; Team Leader - Milk
Powders. Prof. Augustin is inventor/co-inventor on a number of
patents and innovations (proprietary) in the area of ingredients,
milk powders and microencapsulated products.

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