David C. Clark B.Sc., Ph.D., MRSC, CChem. is a well-known and internationally respected expert with experience in the U.S., Europe and Asia, including China. He brings 15 years of academic research experience and 15 years of experience working in the dairy industry.

David Clark has a Bachelor of Sciences in Biochemistry and received his Ph.D. at the National Institute for Medical Research in London, U.K.

He spent 11 years in senior academic research and management positions at the Institute of Food Research in Norwich, U.K. and published more than 100 peer reviewed scientific publications.

He has been a member of the Editorial Boards of 4 prestigious scientific journals and was an honorary Lecturer/Reader in the School of Chemistry at the University of East Anglia.

He was awarded the U.K. Royal Society of Chemistry Junior Medal for pioneering work on food foams and emulsions.

Following his time in academic research, Dr. Clark gained 15 years of experience working in the dairy industry holding senior and executive positions at DMV International. He was appointed Director Region Americas for FrieslandCampina Domo, the U.S.-based nutritional and infant formula ingredients business of what was then the 4th largest dairy company in the world.

During his career, Dr. Clark has sat on various Governing or Advisory Boards and Committees of research organizations, including the Institute of Food Research, Leatherhead Food R.A., NIZO and food and biotechnology companies. Currently, he is one of 11 specialists who provide consultancy services to members of the American Dairy Products Institute.

SCIENTIFIC STUDIES PUBLISHED

1. Infant and Medical Nutrition – American Dairy Products Institute Dairy 360 – From farm, to plant, to table – a comprehensive short course on dairy ingredients, May 8-10, 2019, Chicago.
2. Veronique LaGrange & David C. Clark ‘Nutritive and Therapeutic Aspects of Whey Proteins’ in Whey Proteins for Milk to Medicine (eds. H. Deeth & N. Bansal). Academic Press, Elsevier, 2019, pp 549-578.
3. Clark, D.C. (2018). Association of Dairy Protein Intake During Pregnancy with Birth Weight. Food and Nutrition Bulletin, 39(2S), S54-S59.
4. Prenatal Supplements and Their Role in Reducing Stunting’, Invited lecture at Dairy Nutrition: An Engine for Economic Growth, May 10-11, 2017, Boise, Idaho, USA.
5. ‘New Ingredients from Dairy: Applications in Infant and Adult Nutrition’ an invited lecture at the Chinese Dairy Industry Association August 2017 Annual Meeting, Hohhot, China.
6. Clark, D. C. (2016). Dairy and Growth, Latest Findings, and Lessons Learned. Food and Nutrition Bulletin, 37(1_suppl), S22-S28.