BRIDGING THE INTERFACE BETWEEN INDUSTRY AND ACADEMIA
Bridging the interface between industry and academia
Interdisciplinary Business Experience
Dr. Vivienne Hunt has 30 years’ experience in the food and nutrition sectors with marketing and management roles in New Zealand, Europe and Asia. With a background in applied science, research management and commerce, she now focuses on the development of collaborative ventures bridging the interface between industry and academia.
Since 2013, Vivienne has been an active board member of the New Zealand Chamber of the Commerce Singapore, being elected as Vice President in 2014 and then President from 2016 to 2018. As President she chaired an executive board of ten leading a number of projects. These included rebranding the Chamber with a new platform to improve user experience; co-ordinating the development of a network linking the NZ Asean Business Council with New Zealand Chambers of Commerce throughout South East Asia to extend business engagement and develop opportunities for New Zealand companies in Asia. She also conceptualised the development of Maia, the kiwi women’s network in Asia which was officially launched on International Women’s Day in 2019.
Arriving in Singapore in 2012, Vivienne worked at the science industry interface, first at A*STAR (Agency for Science Technology and Academic Research) and then for Abbott Nutrition R&D Asia Pacific. In both these organisations she managed partnership development with research scientists, academic, government and healthcare institutions. Prior to working in Singapore, she was at Auckland UniServices Ltd leading industry engagement for an interdisciplinary food and health research programme at the University of Auckland.
Working with Abbott, Vivienne worked on projects can could address the nutritional needs of vulnerable populations measuring the health and economic outcomes. She commissioned health economists to estimate the economic burden of poor nutrition in countries such as Indonesia, India and China. In many of these the economic burden of stunting, an outcome of poor nutrition, is significant affecting the country’s economic productivity.
Since 2017, Vivienne has worked for New Zealand research institutions to initiate research projects between industry and scientists at New Zealand Universities and Crown Research Institutes. Projects have focused on food safety science and the novel development of food ingredients to improve food products. She is Beachhead Advisor for NZTE and has worked with many New Zealand food companies supporting their plans to expand into markets in South East Asia.
In 2018 Vivienne worked with the Nuku ki te Puku to help them engage with scientists in Singapore and work with companies to co-design and co-develop nutritional products that can address health concerns for Asian consumers.