Food Science and Technology
David Cameron-Smith is an international authority on nutrition and health. Professor Cameron-Smith is Science Director for High-Value Nutrition and also currently Chair of Nutrition at the University of Auckland’s Liggins Institute. David graduated with a PhD in nutritional biochemistry from Deakin University, and did his post doctoral training at Royal Prince Alfred Hospital in Sydney. He is passionate about food for health and unlocking the science behind it. Professor Cameron-Smith’s past research has focused on understanding the biological process of digestion, making and losing muscle and how these change across life’s course.
biological process of digestion