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Rebecca Shingleton is a seasoned professional in the food technology sector, currently serving as the Technical Engagement Manager for Cheese at Fonterra since May 2024. Prior to this role, Rebecca held the position of Venture Product Lead at Ki Tua Fund, where the focus is on innovative solutions. Rebecca brings extensive experience from Fonterra, where a career spanned over two decades from February 2003 to October 2023, encompassing roles such as Consumer Insights Analyst, Senior Research Scientist in Sensory & Consumer Science, Research Scientist, and Sensory Technologist. Earlier, Rebecca worked as a Research Technician at The New Zealand Institute for Plant and Food Research Limited from 2001 to 2003. Educationally, Rebecca earned a Bachelor of Technology in Food Technology from Massey University between February 1996 and February 1999.