David Everett

Dr Everett's current research activities are centred upon colloid and surface chemistry reactions in food that produce flavour and texture, and the mechanisms of how food structure impacts upon digestibility and nutritional delivery. Dr Everett has led dairy industry research projects whilst working in Australia, the United States, Canada, Ireland, and New Zealand. Born in Australia, Professor Everett has a PhD in food chemistry from the University of Wisconsin - Madison. He serves on the editorial board of the Journal of Texture Studies, the board of the American Dairy Science Association (ADSA) as President-elect, and is actively involved in the International Dairy Federation where he represents New Zealand on the Standing Committee on Dairy Science and Technology. He is also a past President of the New Zealand Institute of Food Science and Technology (NZIFST), and a current Fellow of NZIFST, ADSA, and Food Standards Australia New Zealand. Along with his role as Adjunct Professor at Massey University, Dr. Everett is a Riddet Institute Principal Investigator and International Stakeholder Relationship Manager.