The Global Egg Nutrition Expert Group was formed by the International Egg Nutrition Centre (IENC) to focus on developing, collating and optimising research on the nutritional value of eggs. This will be disseminated to stakeholders across the globe, from producers through to health professionals and consumers.
Andrew has been working in the egg industry for over 35 years. He is Chairman of the British Egg Industry Council (BEIC), as well as Group Technical Director at Noble Foods, one of the world’s leading egg businesses. In his role as Chair of BEIC he represents the UK egg industry on all levels of the value chain from breeding to processing and marketing, under the British Lion Scheme.
Professor Arne Astrup
Professor Arne Astrup is Director of the Healthy Weight Center, Novo Nordisk Foundation, Copenhagen. He has over 30 years’ experience in clinical research and has focused much of his research on appetite regulation, prevention and treatment of obesity, type 2 diabetes, cardiovascular disease, and diseases where nutrition and physical activity play a role. In 2018 Professor Astrup was named in Clarivate’s (Web of Science) list of the most cited researchers in the world.
Kalpana has over 15 years of experience in nutrition, food, renewable energy and global health. She has worked in multi-cultural and science driven contexts fostering product, technology and business model innovation. She currently works for Sight and Life, a Swiss-based humanitarian think tank that informs, supports, designs, and incubates evidence-based malnutrition solutions to free the world from malnutrition. Here she mobilises two of the tectonic movements that are important for the world today – technology & entrepreneurship with a focus on food systems in Asia, sub-Saharan Africa and Latin America. She conceptualised and advances social business models involving smallholder farmers and product innovations for its flagship program: “EGGciting Innovations” in India, Indonesia and East Africa.
Dr Mickey Rubin
Mickey Rubin, PhD, is Executive Director of the Egg Nutrition Center (ENC) in the United States. He is passionate about nutrition science and how the foods we eat impact health. Dr Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. He then served as Principal Scientist at Provident Clinical Research. Most recently, Dr Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council. A member of the American Society of Nutrition, Dr Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science.
Dr Nikhil Dhurandhar
Dr Nikhil V. Dhurandhar, is a professor, Helen Devitt Jones Endowed Chair, and Chair of the department of Nutritional Sciences at Texas Tech University, Lubbock, TX, USA. As a physician and nutritional biochemist, he has been involved with obesity treatment and research for 35 years. His research focuses on molecular biological aspects of obesity and diabetes in particular, obesity due to viruses, and clinical treatment of obesity. He has conducted numerous clinical studies to examine the effect of drugs as well as foods such as breakfast cereals or eggs, on obesity, satiety and various metabolic parameters. His pioneering studies demonstrated the role of eggs in inducing satiety and weight loss.
Dr Tia Rains
Tia M. Rains, PhD, is a nutrition scientist and communications expert with more than 20 years’ experience developing and translating nutrition research to inform efforts that advance public policy, product development, and ultimately human health. Dr Rains is presently Vice President of Customer Engagement & Strategic Development for Ajinomoto Health & Nutrition North America, a global food company and leader in the research and application of amino acids. Prior, Dr Rains was Executive Director of the Egg Nutrition Center where she administered a $2 million research grant program and directed professional communications.