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Since joining Fonterra New Zealand in 2013, Angus has worked in several manufacturing leadership roles across a range of products such as mozzarella, milk powders and most recently, whey protein concentrates and isolates.
Angus moved to the Netherlands in 2018 to join the European based technical team in Amsterdam, where he is focussing on Fonterra’s advanced ingredients portfolio, including functional whey/milk proteins, pre/pro-biotics and specialty ingredients. Angus supports and advises Fonterra’s sports and active lifestyle customers and partners on the application of these ingredients into functional foods.
He has a background in chemical and process engineering, and holds a masters degree in dairy science.