LOLU™ Human Nutrition Unit (HNU)

Louise is the founder of LOLU™ Health and the KInD™ (Keto Intermittent™ Diet) Programme. She holds a PhD in Nutrition Science and is a Registered Nutritionist with the New Zealand Nutrition Society. She is a former Research Fellow and Honorary Academic at the University of Auckland.

Over the past decade, her research has focused on dietary interventions, metabolic health, nutrient metabolism and food behaviour. These areas connect questions about how the body responds to nutrition with the practical question of how people eat and sustain dietary changes.

Her work combines scientific investigation with real-world application. Through consumer acceptability and sensory analysis, she evaluates the feasibility of nutritional strategies and product development, considering both nutritional aims and the experience of the people using them.

She also translates complex scientific evidence into accessible public health knowledge, connecting research findings with explanations that people can understand and use in daily life.

Alexandra brings together experience in nutrition, medicinal chemistry, bodybuilding and skincare. She holds a Master of Dietetics and is registered with the New Zealand Dietitians Board under the Health Practitioners Competence Assurance Act 2003.

Her clinical nutrition interests include gastrointestinal recovery, feeding tolerance and weight management. Her approach connects an understanding of human physiology with practical explanations, helping individuals and families make sense of nutritional advice in the context of their own needs.

She also has a strong interest in the nutritional factors associated with immune and respiratory health, including gut health and microbial development. These interests bring together clinical nutrition, chemistry and the relationship between different physiological systems.

Her wider work includes science-informed concepts in nutrition and skincare, alongside an interest in translating mechanistic understanding into practical applications.

Michelle’s professional background spans nursing, nutrition infusion and menopausal care. She began nursing school in New Zealand in 1991, passed the Registered Nurse board examinations and subsequently completed critical care training in the United States.

She spent 17 years working in intensive care units and emergency rooms in Los Angeles. This experience provides a substantial background in direct patient care and the practical demands of a clinical healthcare setting.

After returning to New Zealand, she expanded her work into cosmetic medicine and health support. Her further training included adipose tissue processing for mesenchymal stem cells in Beverly Hills, California, and a certificate in intravenous nutrition in the United Kingdom.

Her areas of experience include nutrition infusion and specialised care for menopausal clients, contributing a nursing and women’s health perspective to the team.

Schynell holds a Master of Dietetics and is a Registered Dietitian with the New Zealand Dietitians Board under the Health Practitioners Competence Assurance Act 2003.

Her work focuses on nutrition education and collaboration with individuals to support dietary and lifestyle changes. She places importance on understanding the person receiving the advice and building a working relationship in which health goals can be discussed and addressed together.

She advocates for multiculturalism and health equity in New Zealand. This perspective recognises that food choices are influenced by culture, personal circumstances and access, and that useful dietary guidance needs to take these differences into account.

Her clinical experience draws on critical thinking and problem-solving. She applies a holistic approach to practice, considering the individual’s wider circumstances alongside their dietary needs.

Ivy holds a Bachelor of Food Science and Nutrition from the University of Auckland and a Postgraduate Diploma in Education. She is an Associate Registered Nutritionist and a member of the New Zealand Nutrition Society.

Her professional experience includes infant formulation development technologies and formula diet plans. This background connects food science with the composition and practical use of nutritional formulations.

Her education and nutrition backgrounds also inform her approach to client communication. She takes account of individual needs and preferences when discussing nutrition information, helping make technical concepts more understandable.

At LOLU™ Health, she shares nutritional knowledge with clients and contributes to nutrition education and support. Her work combines an understanding of food and formulation with attention to the questions people encounter when making dietary choices.

Christina holds a bachelor’s degree in Biochemistry from Sun Yat-Sen University and a PhD in Nutrition from the National University of Singapore. Her academic career has included a lectureship in the Food and Human Nutrition Programme at Newcastle University’s Singapore campus and an Associate Professor position in Nutrition and Food Hygiene at Southern Medical University.

In 2016, she joined By-Health Co. Ltd as Deputy Head of the Nutrition and Health Research Centre. Her responsibilities included overseeing in vitro, animal and clinical studies, giving her experience across different stages of nutrition research and product investigation.

In 2020, she returned to academia as an Associate Professor at the Institute of Development and Innovation of Food Industry at Shenzhen University. Her research focuses on nutritional intervention strategies, including new ingredients and formulations for foods for special medical purposes.

She also investigates functional foods in relation to metabolic disorders and neurodegenerative diseases. Her work has been published in peer-reviewed food and nutrition journals, connecting academic research with questions relevant to nutritional formulation and application.

Genggeng holds a BSc in Biological Science and a Postgraduate Certificate in Genetics, and is an Associate Registered Nutritionist.

He has worked in the pharmaceutical and nutraceutical industry for almost a decade, developing knowledge of good manufacturing practice (GMP) and regulatory requirements in New Zealand and overseas markets.

His experience spans the manufacturing pathway for food supplements, traditional herbal products and innovative foods: formulation, raw material sourcing, packaging, testing, and the management of labelling and product claims. This provides a practical understanding of how nutritional ingredients become finished products.

He shares this knowledge with people who want to understand dietary and supplement choices more clearly. His contribution connects a bioscience background with experience in product composition, manufacturing processes and quality requirements.

Lilly is a Clinical Dietitian based in Auckland, New Zealand. Through DietRight, she works with multiple aged care facilities and private hospitals, focusing on nutrition management for older patients with complex health conditions.

Her clinical experience also includes post-operative nutrition care and enteral feeding protocols. These areas involve considering how nutritional requirements can be met when illness, recovery or feeding difficulties affect usual food intake.

She is a Doctoral Researcher at the University of Auckland, studying nutritional interventions and biomarkers in pancreatic diseases. This work connects clinical nutritional challenges with research into how interventions and disease-related changes can be assessed.

Her experience includes interdisciplinary collaboration, bilingual research execution and clinical data management. She brings together clinical practice and research with a focus on evidence-based, individualised nutrition care.