MW McDonald
PhD, MScAgr

Poultry Consultant
Nutrition, Management, Statistical Analyses, Literature Searches

Honoured with Australian Poultry Award in 1964. Visiting lecturer to University of New England. Presented guest lectures at Iowa University and Cornell University in USA. Research director at Crest Mills, Sydney. Head of Department – Poultry Production – Queensland Agricultural College, Gatton. Visiting Professor to Purdue University, Visiting Research Fellow to Reading University in England and Poultry Research Centre at Roslyn, Scotland. Author of over 100 scientific papers associated with poultry biology and production.

Jane A Barnes
B.Sc (Hons)
Dip Nutn & Diet, APD

Consultant Nutritionist and Dietician

Jane has received high qualifications studying in both Australia and the UK and her professional associations include the Dietitians Association of Australia (ex – officer bearer), the Nutrition Society of Australia, and the Food Media Club. She has published numerous successful books and is a regular contributor to Australian Table and Slimming. Jane has been an active director of Foodsense Pty Ltd since 1988. This successful Sydney based company provides common-sense nutrition information to the general public, food industry and regulatory authorities. Foodsense is endeavouring to promote better food understanding, enabling manufactures to produce nutritionally advantageous products and consumers to enjoy healthier eating and living.

Professor David Farrell
MRAC, MScA, PhD, DRur Sc, FASAP

David held a personal chair at the University of New England; became director of the Queensland Poultry & Development Centre in 1994, and is currently a research consultant in the School of Land, Crop and Food at the University of Queensland.

He has published over 400 scientific papers and articles on a wide range of topics.

David has been interested in poultry science and human nutrition for almost 40 years.

He started to investigate the importance of the omega-3 fats 20 years ago and holds a patent on methods of enrichment of the hen’s egg with these fats. The enrichment of the egg with omega-3 fats, certain minerals and vitamins, has transformed it into a functional food.

Rowland G Horn (Rowly)
H.D.A.

Sharp-end Poultry Advisor

Livestock Nutrition, Farm Management, Hazard Analysis Critical Control Point (HACCP) Practitioner, Auditor, Product Forecasting and Benchmarking.

Rowly has been involved with poultry raising since 1950 and gained a Hawkesbury Diploma in Agriculture in 1961 followed by approximately 20 years commercial experience with the Poultry Industry balanced with 20 years with NSW Agriculture Poultry Research and Advisory Station, Seven Hills and is now a practicing consultant. During this long association with the Poultry Industry, Rowly has held an administrative position with both the Australian and NSW branches of the World Poultry Science Association and is a member of the University of Sydney’s Poultry Research Foundation. He is the author of more than 130 articles and technical documents on poultry management and nutrition, presenting papers at various conferences and seminars on poultry technical issues in Australia and overseas.