Science + Food = High-Value Nutrition. Entrée

What happens when you put a chef and scientist together?

High-Value Nutrition turned a dinner into an opportunity to celebrate New Zealand produce and explain the science behind the Challenge.
We teamed up with the HipGroup to create a 3 course meal relevant to High-Value Nutrition’s research featuring Greenshell Mussels, Wagyu beef, kiwifruit, and a2 milk. We then got Chef Mike de Vries from the restaurant Rosie's to comment on those exceptional New Zealand produces while Professor David Cameron-Smith commented on the health attributes.