With a PhD in Biochemistry from the University of Hull, Jeremy Hill has over 30 years of experience at Fonterra and its predecessor companies, including almost 20 years as Fonterra’s Chief Science & Technology Officer. Professor Hill has held executive leadership roles in science, technology, regulatory affairs and food assurance, spanning the entire farm-to-consumer value chain. He is an author and inventor, with numerous papers and patents covering different aspects of dairy science, technology, health, nutrition and sustainability, and has held several governance positions on the boards of New Zealand and global organisations, including President and Chairman of the Board of the International Dairy Federation, Chair of the Pastoral Greenhouse Gas Research Consortium and Chair of the Scientific Advisory Board of Netherlands-based precision fermentation start-up company Vivici BV. He has invented or co-invented IP used to create four start-up companies, all still operating. In 2018 Hill co-established the Sustainable Nutrition Initiative® based at the Riddet Institute, Massey University, where he holds an adjunct professorship in sustainable nutrition. Professor Hill was made a Member of the New Zealand Order of Merit in the 2020 HRH Queen Elizabeth II Birthday honours, for services to science and the dairy industry.
