Nutiani MFGM Phospholipids 

Alastair MacGibbon is a Principal Research Scientist at Fonterra specializing in Specialty & Paediatric Ingredients. With over 40 years of experience in food chemistry and health bioactives, Alastair excels in milk chemistry and physics, particularly focusing on the milkfat globule membrane and its bioactive compounds. His groundbreaking research has revealed the crucial roles of milk phospholipids and gangliosides in enhancing brain and gut health, especially their cognitive benefits for infants.

As a thought leader in his field, Alastair is dedicated to advancing research on milk phospholipids and gangliosides to unlock their full potential. He actively collaborates on projects that bridge science and application, driving innovations that enhance overall well-being. His work underscores his commitment to revolutionizing the dairy industry and showcasing its potential for positive health impacts. Alastair’s  expertise and passion make him an invaluable partner in research and development initiatives aimed at pioneering nutritional advancements through dairy ingredients.

In recognition of his exceptional contributions to dairy science and technology, Alastair  received the Distinguished Research Award from Fonterra, an honor awarded to only 13 individuals since its inception in 1990. His relentless dedication to innovation continues to position Fonterra at the forefront of dairy research and development. "

Maher Fuad is a medical doctor and research clinician at Fonterra, driving groundbreaking advancements in public health and mental wellbeing research. With over a decade of expertise in study design, biostatistics, and nutritional science, he is at the forefront of exploring how nutrition shapes mental health.

Maher has spearheaded pioneering studies on milk phospholipids and probiotics, revealing their potential to reduce stress and enhance happiness. His research into phospholipid supplementation via milkfat globule membrane sources has earned international recognition, including invitations to present at prestigious forums like the ISSFAL Congress and the 12th Microbiome, Probiotics, Skin R&D & Business Collaboration Forum in the Hauge: Netherland.

Fueled by a strong conviction in the transformative power of nutrition, Maher leads Fonterra’s Health and Nutrition science team, fostering cross-disciplinary collaboration to develop cutting-edge ingredients that elevate consumer health and wellness. As a member of the Australian & New Zealand Mental Health Association, he remains dedicated to advancing the science of mental health and nutrition. His work doesn’t just push the boundaries of research, it drives real-world, science-backed solutions that make a lasting impact.

Bertram Fong is a Senior Scientist at the Fonterra Research and Development Centre (FRDC), bringing over three decades of expertise in New Zealand’s dairy industry. He holds a Master of Science in Biochemistry from Massey University, a foundation that has supported his rigorous and detail-oriented approach to research. His current work focuses on the development of science to support the efficacy of milk complex lipid components such as phospholipids and gangliosides found in the bovine milk fat globule membrane (MFGM) with special emphasis on brain development.

Bertram plays a key role in designing and managing clinical intervention studies across infant and adult populations, exploring the health benefits of dairy-derived ingredients and probiotics. His research also extends to the detailed characterisation of MFGM components and oligosaccharides in human milk, contributing to a deeper understanding of how early-life nutrition can shape long-term cognitive and physiological outcomes.

Angela Rowan leads Innovation for Fonterra’s Advanced Nutrition team, where she is driving the development of specialty ingredients that deliver science-backed benefits across life stages, from early development through to healthy ageing. A New Zealand registered nutritionist with over 30 years of experience at Fonterra, Angela brings deep expertise across R&D, science, and marketing. She has held key leadership roles including General Manager of Global R&D Nutrition, Nutrition Science Team Manager, and Category Marketing Manager for paediatric ingredients like MFGM Lipids and specialty proteins.

Her work has shaped strategic research programmes, built strong external partnerships, and supported innovation across maternal, paediatric, and healthy ageing nutrition. Angela has also represented New Zealand on global committees such as the IUNS and IDF Nutrition and Health Committee, and is a former President of the New Zealand Nutrition Society.