Global Egg Nutrition Expert Group

The Global Egg Nutrition Expert Group was formed by the International Egg Nutrition Centre 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.

Tim Lambert
Role: Chair of the Global Egg Nutrition Expert Group


Tim is the current CEO of Egg Farmers of Canada, a position he has held for over 17 years. He is currently the President of the International Egg Commission, and Chair of numerous committees at the international level. Tim is also the Chair of the International Egg Foundation, whose purpose is to increase egg consumption in developing countries, to provide undernourished families with an independent, sustainable, high quality protein supply.

Professor Arne Astrup



Professor Arne Astrup is Head of Department of Nutrition, Exercise and Sports at the University of Copenhagen, where he oversees 300 staff and 1,200 students. 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.

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 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.

Kalpana Beesabathuni



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 Light is 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.

Kim Kesseler, RD



Kim is a registered dietitian and Manager of Nutrition for Egg Farmers of Canada. Since 2004, Kim has led a variety of initiatives focused on communicating nutrition science and the benefits of eggs to both consumer and health professional audiences. In addition to nutrition communications, Kim’s role also extends to supporting the Canadian egg industry on a variety of regulatory files, including nutrition labelling.

Frances Jewell



Frances has an extensive business background with 25+ years growing businesses & heading transformational strategy to drive brands & markets within Fortune 100 & Global 500 companies. She joined Australian Eggs in August 2017, and currently leads the Marketing and Communications pillar, where she has driven an increase in per capita egg consumption from 231 to 247 per annum. She has held executive roles responsible for strategy and leadership across Sales and Marketing, Operations and Transformation teams, and has significant experience in driving expansion into new retail channels, category reinvention, and achieving market leadership.

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 Senior Director of Public Relations 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.

Andrew Joret



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.

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