Skelte Anema holds MSc and DPhil degrees in Chemistry from The University of Waikato, New Zealand His field of study was organometallic synthesis and x-ray crystallography. Dr Anema has been employed in the New Zealand Dairy industry since 1990, and is currently a Senior Scientist in the Fonterra Research and Development Centre in Palmerston North, New Zealand. He attained an Alexander von Humboldt fellowship, and has spent two extended periods as a visiting scientist at Research Institutes in Germany. His research interests are primarily around milk proteins, including whey protein denaturation kinetics, interactions between milk proteins, effects of novel processing technologies on milk protein interactions, and spontaneous protein self-assembly. Dr. Anema has published over 120 peer reviewed papers, a number of book chapters and is the co-inventor on several patents.