Ann Bjørnshave is nutrition research scientist at Nutrition&Health, Discover, R&D, Arla Foods Ingredients. She has the responsibility of research within Gastrointestinal Health and Disease throughout life. Her current work includes nutritional value and protein quality of dairy proteins, DIAAS, impact of milk components on gut microbiota and intestinal lining, sustainable foods, and valorisation of low-value dairy side streams of nutritional potential. Ann holds a Master in Molecular Nutrition, and PhD from Aarhus University.