Thomas Fuller possesses extensive experience in food technology and science, currently serving as a Senior Research Technologist - Product Lead at Fonterra since August 2011, following a progression from Research Scientist to Senior Research Scientist. Prior to this role, Thomas completed summer internships at Frito Lay and The Wizard's Cauldron in 2010 and 2008, respectively. Academically, Thomas holds a Doctor of Philosophy in Food Technology from Massey University, complemented by a Master of Science and a Bachelor of Science in Food Science from North Carolina State University. Thomas also completed an Associate of Applied Science in Culinary Arts at Johnson & Wales University. Research includes studies on the shear stability of partially crystalline oil-in-water emulsions.
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