Prof Niall Young
Niall Young graduated with a bachelor’s degree in Chemistry from St. Andrews University (Scotland) in 1990, before completing a post-grad diploma in Environmental Chemistry from Edinburgh University (Scotland) in 1991. From there he moved to Wales to study via Salford University (England) for his PhD in Solution Properties of Hydrophobically Modified Guar Gum Derivatives. In 1996 he took up a 2½ year post doc at Denmark’s Technical University (DTU) on the rheology and sensory characteristics of starch based food systems under sponsorship from Danisco A/S. In August 1998, he joined Danisco A/S in Brabrand, working initially on pectin development, a post continued until 2003 when he transferred to the application groups serving essentially as a scientific consultant for 10 years. In 2013 he transitioned into Physical Food Science and latterly as the role of Global Innovation Lead for Unilever. Niall currently holds the title of Technical Fellow.
Outside DuPont, Niall is well known to the international community as one of the sitting Associate Editors of the International Journal of Food Science and Technology. His reputation stretches well within the Nordic countries within the field of rheology. He was secretary of the Nordic Rheology Society (NRS) for four years from 2000 – 2004 and then took over the mantle of President from 2004 – 2008, the first – and to date only - non-Nordic to hold the post. In 2011 he was recognised for his ‘outstanding contributions to rheology within the Nordic countries’, by being awarded the NRS Carl Klason Award. Since 2009 Niall has held a Visiting Professorship at the University of Chester in the UK, and is author to over 30 journal articles, patents, and book chapters.
Drawing on popular insights, professional experience and leaning heavily upon the Foresight Report of 2011, the talk will offer a view of how the next 40 years of innovation will influence the way we think of and create the food we eat.Focusing on the mechanics of innovation, rather than food structure as such, an explorative view of what may be required to meet an increasing population’s demands for nutritious food whilst maintaining a sustainable and strong environmental stewardship angle, will be presented.Suggestions to possible pathway’s forward are aired and presented and the conclusion of the talk is to encourage fora, such as this one will pick up the discussion, move it forward and develop the ideas into workable strategies within their own organisation.