Nikki Freed
Nikki Freed

Nikki Freed

Co-founder and Chief Science Officer, Daisy Lab

Daisy Lab is developing precision fermentation food technology in New Zealand, with a focus on the production of proteins found in cow’s milk. By using precision fermentation to produce proteins like whey, casein, and lactoferrin, we offer sustainable alternatives to traditional dairy proteins while maintaining the same flavour profiles and properties of these proteins. 

 

Nikki has been working in molecular biology and microbiology for over 20 years. Previously, Nikki was a Senior Lecturer in Genetics at Massey University, New Zealand. She has worked at Novartis Pharmaceuticals as a Principal Scientist in antibody production from culture cells in Basel, Switzerland. She completed her post-doctoral work at the University of Basel, Switzerland and obtained her PhD at ETH Zurich in Switzerland. Nikki has also worked as a contractor for the U.S. Navy, developing molecular diagnostics for respiratory pathogens and did her BSc and MSc at the University of California, San Diego (UCSD). Nikki recently co-developed a method for sequencing the virus that causes COVID which is now used globally and has been used to generate over 1 million publicly available genomes.

Peter Dearden

Peter Dearden

Professor, the University of Otago, Co-director, Genomics Aotearoa

Manya Sabherwal

Manya Sabherwal

National Account Manager, Cytiva

Jai Denton

Jai Denton

Director - Crop Biotechnology Policy, CropLife Australia

Mark Piper

Mark Piper

CEO, The New Zealand Institute for Plant and Food Research

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