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Carlos Agudelo MSc has 20 years of experience in different technical roles in the food industry in BtB and BtC environments. He has joined FrieslandCampina in 2010 and has worked on developing functional dairy drinks and proteins for Infant Nutrition. He currently works as Technical Sales Specialist at FrieslandCampina Ingredients.
Social Anthropologist, Sports Nutritionist & Supplements Advisor, Independent Business Owner, Interviewer, Health Writer, and Public Collaboration Ambassador.
Where Anthropology meets nutrition. Invested in consumer health, Sara has built two businesses around distributing and disseminating real health products and information, enabling people to optimise every area of their lives; from improving sleep to eating nutritious foods and from optimising cognitive focus to increasing energy levels.
Sara is particularly passionate about ancestral eating, living and moving and has interviewed a number of leading authors, scientists, and innovators on the subject of health optimisation. Founder of Keto Supplements UK and Co-Founder of LIV NRG. International Editor at Hand Media International.
Ryan is the second Executive Director Emeritus of the Tea Institute at Penn State. He studied chemistry at Penn State and is a former researcher at the Badding Group, a solid-state and high pressure materials chemistry lab at University Park.
Veslemoy Andersen is microbiologist and the Norwegian Ambassador of the Global Harmonization Initiative (GHI). She is Series Editor the 26 GHI books on “Nutrition and Health aspects of Traditional and Ethnic Foods”, covering the entire globe. She also is Lead Editor of the first volume, about the Nordic Countries (Elsevier, 2018) and Editor of “Genetically Modified and Irradiated Food. Controversial Issues - Facts versus Perceptions” (Elsevier, October 2019). Veslemoy is leading the GHI project "Global Incident Alert Network for Pathogens in Food”. Her scientific interest is microbiological food safety, with focus on prevention of biofilm formation and resistance to biocides.
Read the interview with Dr Veslemøy Andersen and Prof Huub Lelieveld on food safety here.
Read the interview on debunking misinformation about food here.
Dr. Auty is a pioneer food microstructure scientist and leader in his field, with a global reputation for high quality food structure-related applied research. A Microbiology graduate, Mark gained a PhD in 2004 in confocal microscopy and from 2006-2017 was awarded EUR5.5m competitive research funding and new external income streams focused on the Irish dairy sector. Mark has a strong academic profile, publishing over 100 scientific articles and book chapters and given over 100 oral presentations and posters at international conferences. In 2018 Mark Joined RSSL to provide technical leadership of microstructure-related projects that impact business growth across the business.
I am a passionate food technologist with a solid education as a chef. My passion for working with food was strengthened during my academic studies at the Technical University of Berlin. My work is focused on the development and improvement of emerging food products, especially in the area of plant-based meat alternatives. For me, it is important to offer the today’s consumer healthy and tasty food products. Sustainability and environmental aspects are just as important as texture and stability. I am only satisfied with a product when a customer says: “I'll buy that again!”
Jeremy has built his career by helping large corporates define and build their future organisation. Through CO:CUBED, he works with some of the worlds largest businesses to re-think their organisational approach to innovation and helping them build and execute their collaborative innovation capabilities. Prior to launching CO:CUBED, Jeremy spent 13 years at Unilever where he was responsible for launching and then leading the Unilever Foundry, Unilever’s platform to engage with startups and innovative companies who can help Unilever pioneer the future. Through the Foundry, over 1500 of Unilever marketers have worked with over 150 startups, brining innovative technology and an entrepreneurial culture to Unilever.
Originally Australian, Jeremy’s career has taken him from Australia to New Zealand, Singapore he now resides in the UK. Jeremy has a marketing and commercial background, with a degree in Accounting & Marketing, he’s CPA qualified and has an MBA from London Business School.
Jon Benninger is Vice President & Market Leader - SupplySide at Informa Markets. He focuses on the strategic direction and growth of SupplySide West, SupplySide East, and Natural Products Insider and works closely with top clients on their go-to-market strategies. He coordinates with leaders of the other Informa health and nutrition events and brands including Natural Products Expo West, Vitafoods, Food ingredients, NEXT and Nutrition Business Journal. Benninger joined Virgo Publishing in 1995 as the founding editor of the company’s first trade magazine for the nutrition industry and has served as editor, publisher, group publisher, business development director, and vice president of business development prior to his current position. Benninger is a frequent speaker and moderator at industry events. He is active in industry associations and advocacy efforts including as a past board member of Citizens For Health, past board member and president of Dietary Supplement Education Alliance, past board member of Natural Products Foundation, and current member of American Botanical Council Director’s Circle, member of American Herbal Products Association communications committee, member of Council for Responsible Nutrition communications and media outreach committee, and member of United Natural Products Alliance. He received the 2010 CRN Apple Award for Industry Service, the 2014 AHPA Visionary Award, the 2014 Natural Products Association Industry Champion Award, and the 2018 American Botanical Council "Mark Blumenthal" Community Builder Award. He serves on the board of trustees for Southwest College of Naturopathic Medicine, an accredited 4-year medical school in Phoenix. Benninger received his journalism degree from Arizona State University in 1991.
With a background in the wine industry, Tim is keen to share his knowledge of the Spinning Cone Column technology and it's application and business benefits with visitors to Fi Europe in Paris.
Judie Bizzozero joined Virgo Publishing (now Informa) in 1988 as an associate editor and worked her way up to group editorial director of its Lifestyle Division. She moved to the Health & Nutrition group in 2008, where she leads food and beverage coverage for Natural Products INSIDER, reporting on market trends, science-based ingredients, and challenges and solutions in the development of functional foods and beverages. She graduated from the Walter Cronkite School of Journalism and Mass Communication at Arizona State University in 1987 with a bachelor’s degree in journalism.
Eran holds Ph.D. (2006) in microbiology and MBA (2014). He started as a Researcher at the IIBR- a classified project (2006-2009). In 2010 joined Maya Ofakim Group, as head of the microbiology lab at Bactochem. Then, he was promoted to be the head of R&D at Amgal. Developing new products from lab to industrial scale. Later, he became a VP at Hadarom foods. In charge of logistics, quality, import, export, regulation and R&D. Since December 2017 he is the CEO and founder of Better -Juice, a startup company with a unique sugar reduction solution from naturally occurring sugary products, like juices.
I'm a program manager paying attention to your needs in food innovations. What gives me a lot of energy is having discussions with (potential) clients and based on that discussion getting them connected with the right scientific expert at Wageningen Food & Biobased Research and negotiating the right agreement for collaboration. My program is called " Food innovation for responsible choices".
Read the interview with Joost in which he explains about technologies that can help producers to deliver safe, tasty and nutritious food, while enabling consumers to make informed decisions.
A “Danoner” since 2000, with a deep wealth of operational experience in corporate strategy, brand building, P&L management and marketing. Her passion for harvesting diverse talent to unlock team potential in addition to a rich corporate network enabled her to lead one of the first successful multinational incubators.
Read the interview with Manuela here.
Annika Breesch is a Global Technical Support Engineer at PB Leiner, specialized in food applications. She has over 8 years of experience in ingredients industry with a special focus on texturizing ingredients. Annika provides technical support, trainings, and inspirational demos to PB Leiner’s customers around the world.
Luca Bucchini is a food risk scientist, and an expert in food and food supplement regulation. After public health and food risk assessment studies at Johns Hopkins, in the US, he co-founded the Rome-based food consultancy Hylobates – 15 years ago. He and his team have helped register thousands of food supplements across Europe, and supported businesses comply with EU law. He has worked with the vibrant botanicals and food supplement industry for years, with its intriguing scientific and regulatory challenges. In the food and food supplement sector, Luca routinely helps companies manage crisis situations and recalls. Luca is a vice-chair of ESSNA, the European Sports and Specialist Nutrition Alliances, and a director of EuroFIR., the non-profit food and food supplement composition organisation.
Read the interview with Luca here.
Jovian works as Project Manager of Food Division at NIZO Food Research, specializing in dairy protein. In his work, he collaborates with client in projects related with characterizing and application of dairy proteins in various food matrices. Before joining NIZO, he worked for 5 years as a protein scientist, studying the application of dairy proteins in specialized nutrition products – focusing on interaction with other ingredients and the impact to the product characteristics. His educational background is dairy science and technology, as it was his focus during his MSc. Food Technology program at Wageningen University.
Read the interview with Jovian here.
After 20y. in strategy and breakthrough innovation management at a global leader in the industry, Kevin co-founded ShakeUpFactory, a unique Foodtech business and innovation accelerator installed in the heart of StationF in Paris. It brings together an international ecosystem of more than 125 startups, retailers, corporations and investors and fosters synergies between them to accelerate the development of future food solutions and champions.
After graduating from EM Lyon Business School in 2011, Aris spent five years conquering new markets for French startups in Brazil and China before creating Siga in 2016. The idea of Siga started in Brazil where he was unable to identify quality products in the supermarket. He then gathered scientists on his return to France, to create the only operational classification, able to assess any quality food by looking at ingredients' authenticity rather than nutritional composition.
As a committed mountain bike racer, nutritionist and diabetic, Nard believes that measuring aspects of your health and using that information for personalized advice will be the future of food and health. At TNO, he has set up a large international research consortium together with Wageningen University that investigates technical and social innovations to enable personalized nutrition through consumer empowerment. This pre-competitive public-private consortium is unique in combining different scientific expertise and using real-world field labs.
Before starting Analytical Flavor Systems, Jason was the Founder and Executive Director of the Tea Institute at Penn State, an interdisciplinary research institute dedicated to the study and preservation of tea, tea ceremony, and tea culture. In addition to overseeing the research of 30+ students in over 5 fields of study, Jason did his original research in Sensory Science and Machine Learning and founded Analytical Flavor Systems after 4 years of research.
Read the interview with Jason here.
Renata Costa, MBA, is a marketing manager at FrieslandCampina Ingredients. She has been working for 12 years on business development, having large experience with proteins to Dairy, Infant and Adult Nutrition industries. Renata is currently Medical Nutrition marketing lead, where among others, she is responsible for solutions targeting the improvement of consumers nutritional intake.
Attorney at the Paris, specialist in Europea Union Law, from the Law Firm COUTRELIS & ASSOCIES, with officesin Paris and Brussels. With an extensive experience in Food Law.
Ingrid Damen is the Global Business Manager Biopreservation at DSM. She has a passion for promoting sustainability and is an expert in building new markets in the food and beverage sector. In her role at DSM, she focuses on furthering the growth and development of the biopreservation landscape to help reduce food waste globally, by naturally extending the shelf life of dairy, baked goods and beverage products.Ingrid has a master’s degree in biotechnology from the University of Twente (UT) and has been active in the biopreservation field for almost 10 years.
Heather is the founder and CEO of Satisfied Snacks. Satisfied Snacks is an innovative food start up that is bringing health and sustainability to the snacks sector. It is changing how we snack and making the world a healthier place one snack at a time. They produce a new category of snack with an all natural but patent-pending method that can bring together any recipe and transform it into a crispy snack without sugar, starch or oil in contrast to traditional crispy snacks. This leads to healthier, tastier snacking. Additionally, sustainability is core to the brand with plastic-free packaging and 100% on-site generated renewable energy manufacturing.
Before devoting her time to Satisfied Snacks, Heather worked in renewable energy consulting focusing on energy efficiency, battery technology and smart grid advising corporates and investors on market opportunities. She has a PhD in Organic Chemistry from Oxford University and a double major in chemistry and molecular and cell biology from the University of Connecticut. While studying, Heather has published over half a dozen peer-reviewed scientific research papers.
The Hunger Project works on ending chronic hunger in the world, which is possible in our generation. We do not see millions of mouths to feed, but millions of enterprising and resilient people. Because people with hunger are not the problem - they are the solution. At The Hunger Project Netherlands, I’m serving as a connector for our expanding investor's network.
We invest in Africa, Asia, and Latin America in the power of people to develop themselves so that they can continue on their own. By making people dream of a future without hunger. With a focus on women and with thousands of local volunteers. The Hunger Project makes people dream again and stimulates entrepreneurship and (female) leadership.
Aurore is Senior Consultant as well as responsible for the good running of the HMT agency. The Healthy Marketing Team is an international and multicultural brand strategy consultancy focused on innovation, marketing and branding in food and health.
One of HMT successful repositioning has been for Oatly, the Swedish Oatmilk brand that has become one of the most loved Millennials' brand.
Since its foundation in 2008, The HMT has worked with customer projects in over 60 countries. HMT operates from three hubs London, Singapore and Malmo (Sweden).
Read the interview with Aurore here.
Sara De Pelsmaeker graduated as a Bio-Engineer in Food Technology and Nutrition in 2009 at Ghent University. She obtained her Doctoral Degree in Applied Biological Sciences in 2016 at Ghent University with an expertise in sensory analysis. Her first job was as a Sensory Specialist for the Coca-Cola Company where she later transferred to the R&D department focusing on adult drinks. Since 2018 she has joined Rousselot as a Product and Business Development Manager focusing on the business development Peptan brand and supporting the gelatin business in EMEA. Since 2019, she is focusing on the Business Development nutrition in EMEA.
Read the interview with Sara here.
Graduate of Institut Supérieur de Gestion (Paris). Specialist of innovation monitoring. Innovation expert for food manufacturers, expert for food context. Trend hunter. Author of market studies, reviews, articles.
- New sensory experiences for more adventurous consumers
- Innovation Tour: Clean label, natural & organic innovations
- Innovation Tour: Healthy and functional innovations
- Innovation Tour: Reduction & reformulation innovations
- Innovation Tour: Innovations from around the world
- Innovation Tour: Innovations in beverages
- Innovation Tour: Healthy snacking
Tanya Der is Pulse Canada’s Director of Food Innovation and Marketing. Tanya’s role is to oversee the areas of pulse processing, functionality and food development through consultations with the scientific research community and food industries leading to the utilization of pulse ingredients in food products.
Read the interview with Tanya here.
Franziska is in charge of New Business Development and Product Management for BODYBALANCE® and FORTIBONE®. As Sales Manager she is responsible for sales of collagen peptides in Europe.Franziska holds a B.Sc. degree in Ecotrophology and a M.Sc. degree in Public Health Nutrition.
Aliénor is senior product line manager for food proteins at Ingredia. After almost 10 years in the BtoB food industry in sales and marketing departments in Europe, Asia and Middle East, she developed an expertise in food market trends and innovation, and is passionated about multicultural food consumption behaviors. She has a scientific background, graduated of a master 2 French engineering institute of science and food industry, with a specialty in food international markets.
Constantin Drapatz leads Ingredion´s clean-label product portfolio of Clean & Simple food ingredients in EMEA. In this role, Constantin and his team, align Ingredion´s business to the emerging trends and customer needs, by translating consumer interests and manufacturer needs into actual ingredient solutions that are preferred by the consumer. Constantin holds a BSc in Nutrition from the University of Applied Sciences in Hamburg, Germany, with 9+years’ experience in the food and beverage industries in Germany and Africa.
Read interviews with Constantin:
Ashraf El Gazayerli is an Industrial Engineer with Masters in Business Administration. He started his career at Unilever in 1994 as a Marketing Management Trainee. Ashraf’s last position was an Executive Board Member of Unilever Mashreq and General Manager for Unilever Levant, Iraq & Sudan between 2009 & 2013.
Ashraf also served as General Manager of Mashreq Des Produits Laitiers, a Savencia Fromage & Dairy subsidiary and Dreem SAE, local leader in RTP deserts and powder soft drinks between 2000 & 2005 as well as Marketing Director at Unilever Mashreq from 2006 to 2009.
Starting August 2013, Ashraf decided to focus on the growing business of Mashreq for Business Development, a leading player in food ingredients solutions as well as processing of spices, herbs and mixes under the Bab El Sham brand.
Ashraf is the Chairman of the Egyptian Chamber of Food Industries, Board Member of Alexandria chamber of Commerce, Vice Chairman of the Egyptian Food Export Council, Board Member of the French- Egyptian Presidential Business Council, Former Chairman and current Member of the Board of Trustees of the Egyptian Junior Business Association and Vice Chairman of TVET, the Reform of the Technical and Vocational Education and Training Systems for Egyptian Food Industry Unit. Member of the Board of Councils of the College of International Transport and Logistics, Arab Academy for Science, Technology & Marine Transport.
Ashraf’s previous activities included being a Board Member of the German-Arab Chamber of Industry and Commerce (GACIC), the founding Co-Chairman of the Mediterranean Young Entrepreneurs' Federation, a Member of the Board of Trustees of Egypt General Authority For Investment (GAFI) and the founding Chairman of the Arab Sustainability Leadership Group Chapter in Egypt, an Arab wide Initiative led by HE Queen Rania Abdallah of Jordan.
He is passionate about profitable growth, job creation, impactful socio-economic initiatives, people’s development, and promoting entrepreneurship. Ashraf enjoys hunting whenever time permits.
Ashraf is married to Yasmine Rabie, Vice Chairman of Mohamed Rachid Foundation for Social and Cultural Development and is the father of Ibrahim, Mourad and Hosna.
Dr.-Ing. M. Azad Emin received his PhD degree in Process Engineering from Karlsruhe Institute of Technology (KIT) in Germany. Subsequently, in 2013, he has started to work as a senior research scientist and established the extrusion research group in the Institute of Process Engineering in Life Sciences at KIT. He is currently leading a research group of 6 PhD students focusing mainly on the analysis of extrusion processing at mechanistic level to design sustainable and functional food systems. Product design, rheology, process instrumentation, and modeling are, therefore, some of the scientific fields, he has been working on. His research has been acknowledged by several awards including EFCE Food Engineering Award (2013), BBGG - Bernhard van Lengerich Award (2015), IUFoST Young Scientist Award (2016) and ProcessNet-Food Process Engineering Award (2016).
Read the interview with Azad here.
Bertrand holds a Master of Food Science & Technology and a Master of Business Administration. For the last 30 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow. He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to Quality, Safety, Efficiency and Innovation, including Membership Secretary of the Food Industry Intelligence Network (fiin).
He is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behaviour change."
PhD in Genetics and Plant Breeding. Currently working with policies and regulations relating to the management of plant genetic resources from a user perspective, incl access and benefit-sharing, biosafety, and intellectual property. Chair of COST Action PlantEd (CA18111). Executive Manager of the Plant Genetic Resources International Platform (PGRIP).
Read the interview with Dennis here.
Dr. Ulrike Fischer-Nägele studied food chemistry at the Technical University of Munich. After completing her Ph.D. on the stability of flavorings in food systems at the German Research Center for Food Chemistry (DFA) and training as a state-certified food chemist, she worked for over 20 years in various market segments and positions within the food ingredients sector. As Global Head of New Product Development, she received the 2014 Innovation Award from ICL, a chemicals company based in Israel. In 2017, she joined WACKER BIOSOLUTIONS, where she assumed the position of Head of Technical Service within the Nutrition business team.
Ms. Kelley Fitzpatrick is the principle of NutriScience Solutions which provides services in numerous areas in natural health products (NHP) and functional foods (FF). Ms. Fitzpatrick provides a unique and comprehensive perspective on the agriculture and health sector in Canada, having worked with all stakeholders including government, private industry, research, trade associations and as an entrepreneur for almost 30 years. Ms. Fitzpatrick was the project lead for Global Affairs Canada Investment Case Study for the FFNHP categories. She was the lead writer on a successful funding application that established Protein Industries Canada, one of five superclusters. Ms. Fitzpatrick has published book chapters and articles specifically on Canadian regulations, the industry and the science of FFNHP and provided over 500 invited global presentations.
Read the interview with Kelley here.
Dr. René Floris is Division Manager Food at NIZO food and is overseeing for the research on food proteins and food products. He obtained his PhD at University of Amsterdam, The Netherlands. René has a solid background in protein chemistry and protein technology. René has (co-) authored over 50 scientific publications and a number of patents.
Gaëlle Fremont is founder of INGREBIO and consultant specialized in the organic ingredients market. She supports food companies with their organic formulation and sourcing operations. Gaëlle holds a Master of Science in Food Engineering from both AgroParisTech (France) and TUM School of Life Sciences (Germany).
Read the interview with Gaelle here.
Professor Ian Givens has undergraduate and doctoral training in biochemistry and nutrition and is a Chartered Biologist and a Registered Nutritionist. He is currently Professor of Food Chain Nutrition and Director of the Institute for Food, Nutrition and Health (IFNH) at the University of Reading. His research has a primary focus on the nutritional consequences of consuming animal-derived foods, and their association with chronic disease risk across the key life stages.
Read the interview with Professor Ian Givens here.
Heather Granato is a 25-year veteran of the natural products industry. She has been a presenter at events including SupplySide, Vitafoods, Natural Products Expo, the Natural Gourmet Show and the Folio: Show. Her publishing experience includes Natural Products INSIDER, Food Product Design, Country Living's Healthy Living, Natural Foods Merchandiser, Delicious Magazine and WomenOf.com. She was named a 2015 Top Woman in Media by Folio; received the 2014 Visionary Award from the American Herbal Products Association (AHPA); and was awarded the CEO Merit Award for Content from Informa in 2014.
Kathy has over 40 years’ experience in the food microscopy field, covering research into a range of products including ingredient functionality and reformulation, meat product quality, emulsions and confectionery products. She has worked with the UK Food Standards Agency and Defra on methods to detect mechanically separated meat and has presented on nanotechnology to the UK Government. Kathy is a Fellow of the RMS and IFST and is visiting professor at the University of Chester. She is currently a consultant in the food microstructure area.
Read the interview with Kathy here.
As Application Specialist she is responsible for the improvement, development and implementation of innovative collagen peptide formulations and concepts. Sophie holds a B.Sc. degree in Biology and a M.Sc. degree in Management of Food Production.
Valérie Guillard is a professor at Université de Montpellier and IUF member. She is teaching Food Engineering at the Department of Biological Engineering of the University Institute of Technology of Montpellier and co-leading the ePOP team (20 persons) at the Agropolymer Engineering and Emerging technologies Unit. She is coordinating the H2020 GLOPACK project “Granting society with LOw environmental impact innovative PACKaging” and she is currently involved in the on-going H2020 NoAW and BBI USABLE projects. She is an expert of mass transfer characterization and modelling and designer of many decision support tools for food packaging application that will be further up-graded in GLOPACK framework.
Starting his career in Sales Department for Plastic Industry on 2004, with persistence and consistency Hendrik Gunawan climbing up his professional career fastly. On 2010 Hendrik lead ingredients manufacturers company, PT. Lautan Natural Krimerindo (LNK) as an Executive Director.
PT. LNK is one of the leading ingredients manufacturers for Food & Beverages industry in Indonesia. PT. LNK committed to provide hygienic, safe and high quality ingredients. PT. LNK always trying to reach perfection through continuous innovation and always creating value for customers.
Ms. Hakaoja is a business development consultant assisting companies to benefit from the growth of the plant-based foods market. Her main area of expertise is product and concept design for vegan & flexitarian consumers. Ms. Hakaoja holds a master's degree in Social Science.
Read the interview with Minna here.
Bärbel Ines Hintermeier works as a food lawyer since 2016. She specilises in advising international clients in view of the delopment of innovative products, their marketability, labeling and marketing. Furhter, she is exeptionally skilled in risk assessment and crisis management, particularly in the context of product recalls and warnings. She is a member of the association GRUR and of the German food association (Spitzenverband der Lebensmittelwirtschaft Deutschland).
Sophia Hoffmann is a chef, cookbook writer and activist from Berlin, Germany. Her trademark is to combine delicious plant based recipes with a deeper message. Her third book “Zero Waste Küche“ (2019, currently released in German) focuses on the prevention of food waste by educating on food value in her unique entertaining way. On stage she will share some of her techniques and principles and show how to make the best out of what we have.
Sophia cooks at Berlin’s award-winning circular economy Café Isla Coffee, is a member of the Capital’s Network Organisation Feminist Food Club and travels to spread her message at conferences and panels all over Europe. In 2018 she was invited to be part of an all female chef team to cook the very first all vegan dinner at New York’s prestigious James Beard Foundation. She aims for a change of paradigms in the industry on all levels and believes that Feminism, Equality, Sustainability and Value are strongly connected and need to be seen together.
Renske Hopman MSc is a marketing manager Early Life Nutrition, Immunity specialist, at FrieslandCampina Ingredients. She is working for 8 years at FrieslandCampina and has held several product marketing roles within a BtB environment. She currently develops new innovative concepts based on immunity driven solutions and focuses on mothers, infants and children.
Currently Assistant Professor at AgroParisTech in science and engineering for food and bioproducts, I have an engineering degree in biochemistry and a PhD degree in physics. My research activities are focused on the structure and physico-chemical properties of interfaces, in multiphasic systems. I am especially interested in studying sustainable alternatives for stabilizing and achieving the desired functional properties in these dispersed systems. For example, we are experiencing how physical treatment such as homogenization can be applied for structuring gels. Another axis of interest is Pickering emulsions (stabilized by solid particles, in our case by unmodified vegetal particles).
Read the interview with Delphine here.
Ewa is in charge of the content strategy for Lumina Intelligence, a business intelligence service from William Reed providing market insights for high growth food and nutrition markets. Prior to that Ewa managed the global Health and Wellness, Nutrition and Ethical Labels industries at Euromonitor International. Ewa is a presenter at key industry events around the world and a judge at nutraceutical product award events. Ewa has a Masters degree in Economics from the University of Poznan, Poland and has also studied postgraduate Marketing at the University of Westminster in London.
Read the interview with Ewa here.
Co-founder of Women In the Food Industry a pioneering new initiative championing and discussing the issues facing women in the food industry. We champion all women in the food industry and our heartfelt desire is to build a nurturing community and encourage women to help other women. Prior to this for almost 8 years I was Head of Social Media & Marketing at Great British Chefs, the fastest growing food website in the UK.
Nicole Jansen holds a master degree in Food Quality Management and works in the Insights & Innovation Team at Innova Market Insights, a global market research company that tracks new food and beverage product launches. She is responsible to engage with Innova’s clients, delivering the best customer experience by providing valuable insights and knowledge to help them in their strategic decision-making process on innovations.
Renata Januszewska is the Global R&D Sensory Methodologies Manager at Barry Callebaut Belgium. She has a Ph.D. (2001) in Applied Biological Sciences from Ghent University in Belgium. Her doctoral research focused on new chocolate development by integrating sensory and marketing analyses.
Based on her expertise, Renata installed global sensory testing procedures and trained expert panels across the whole Barry Callebaut Company, since joining Corporate QA department in 2012.
Today within Global R&D department, she is responsible for the company-wide harmonization of sensory methodologies, sensory training material as well as development and application of novel sensory methodologies. Renata is the author of approximately 70 articles and books, published worldwide; always enjoying working in the European and multicultural environment with food scientists, policy makers and business decision makers.
Read the interview with Renata here.
Shoji Kakuta received a Ph.D degree in engineering from Osaka University in March 2015 and joined HAYASHIBARA, Co., Ltd., a member of NAGASE Group, in April 2015. He has been engaged in researching Trehalose applications in the agricultural field. Since 2018, he has moved to the Material Development Section, Development Unit, R&D Division and has been engaged in developing HAYASHIBARA’s materials and products, and considering new methods for assessing the physical properties of these products.
Christiaan Kalk obtained a Master's degree in biology (microbiology) at Groningen University in 1987. While managing sales and marketing of contract research within TNO for more than two decades, he also became a project manager and a senior advisor in regulatory affairs, testing strategy, life sciences and communication. In close collaboration with experts in areas including toxicology, nutrition, pharmacology, analytical chemistry, microbiology and biotechnology, Christiaan served hundreds of clients in the international food, chemical and pharmaceutical industry. He contributed to successful innovations, like the introduction of plant sterols and stanols into margarines, a new UV-filter in sunscreens, algal oils as sources for essential fatty acids or a cleaning technology for membranes used in beer filtration. In 2017, Christiaan founded lsbi | life science-based innovations. Experience, trust, a strong network in both the scientific and the regulatory world, as well as commitment to health and sustainability form the cornerstones of lsbi. Lsbi serves both start-up and established companies, as well as investors.
Read the interview with Christiaan to learn about the insight you need to know to navigate the differences between EU Novel Foods and US GRAS product approval procedures.
I am a recent PhD graduate from Le Mans University (France). Most of my research was dedicated to the study of properties of whey proteins for applications as so-called "clean label" texturizing ingredients in dairy products.
I previously obtained my Master’s degree in Food Innovation and Product Design from two universities (AgroParisTech and Dublin Institute of Technology) and my Bachelor’s degree in Food Biotechnology from Kemerovo Institute of Food Science and Technology.
I am currently involved in postdoctoral research in the field of Soft Matter properties (stabilization of foams) in University Paris-Sud (Solid States Physics Laboratory).
Jacques Knight is a germanophile who studied philosophy, economics and marketing and was briefly the Chief Knowledge Manager at a French company listed on Euronext, before seizing the opportunity to work for Presans in a variety of roles, including communications and strategic advice to management. He is an alumni of ENS Ulm.
Prof. Dr. Koen Venema is i) founder and CEO of the company Beneficial Microbes Consultancy, ii) initiator and co-organizer of the Beneficial Microbe Conference-series, iii) editor-in-chief of Beneficial Microbes, and iv) Professor at University Maastricht - campus Venlo, where has a chair in Gut Microbiology. The gut microbiota has been shown to be extremely important in health and disease. In his group, the effect of food components on health and disease through the gut microbiota are studied. His research focuses on the means to modify the composition, but especially the activity/functionality of the gut microbiota in relation to health and disease.
Read the interview with Prof. Venema here.
Rob Kooijmans is a very experienced (interim) manager with a vast track record in quality management in the international food and feed industries, complemented with pharmaceutical ingredient manufacturing. Rob is co-founder and co-owner of FoodRecall.nl and of Food Safety Experts. Rob has worked for a wide range of companies, including Unilever, DSM, FarmFrites and TNO. He has held positions from (interim) QA manager as site level to VP QA for large, multinational companies. His professional experience also includes a background in strategic change management and innovation management; extensive international work experience.
Read the interview with Rob here.
Serial Entrepreneur (Nespresso, ArteMed, BabyNes, Gnubiotics) with international experiences in strategy and business development for added value products, having leadership credentials in operational marketing and sales for sustainable growth.Jean-Philippe is leading GNUbiotics by drawing on his 25 years’ international sale and business dev experience in consumer goods, pharmacy, nutrition and healthcare.
Udi Lazimy has been a leader in the movement to create a more sustainable food system for over 15 years. He currently is the Global Director of Sourcing and Sustainability for Just, one of the world's fastest-growing food-tech companies. At Just, Udi leads the company’s efforts to improve their overall impact on the planet, society and human health. He also oversees JUST’s entire ingredient sourcing program, including the commercial supply of thousands of metric tons of responsibly sourced agricultural commodities. He holds an MBA in sustainable business, as well as a Masters in Public Affairs.
Read the interview with Udi here.
Prof. Dr. h.c. Huub Lelieveld is co-founder and president of the Global Harmonization Initiative (GHI), past-president of the European Federation of Food Science and Technology (EFFoST) and founder and past-president of the European Hygienic Engineering and Design Group (EHEDG). At Unilever responsible for hygienic processing and plant design and development of novel processing technologies. He is editor of many books and wrote many articles and chapters covering hygiene in food processing; food safety management; food processing technologies and harmonization of food safety regulations. He is visiting professor at the National University of Food Technologies (NUFT) in Kiev, Ukraine.
Read the interview with Huub and Dr Veslemøy Andersen on food safety here.
Read the interview on debunking misinformation about food here.
Aurélie Letortu’s professional journey led her from being an investment banker to senior manager of corporate sustainability at FrieslandCampina. She has always been passionate about both environmental and social issues, thus FrieslandCampina became the perfect fit for her aspirations. Particularly, as the dairy cooperative uses all its strengths to improve the working conditions for its farmers and to lead in sustainability.
Jukka Likitalo has 10 years of experience in the dairy sector. Jukka has been at the head of Eucolait - an organisation representing the interests of some 500 dairy trading businesses across the EU - since 2014. He is also the treasurer and member of the presidium of CELCAA, the European Liaison Committee for Agri-Food Trade. Jukka has previously worked as a Legal & Policy adviser at Eucolait and on fisheries issues at the European Commission. He holds a Master Degree in European and international law from the University of Nice and a Management Diploma from the Solvay Business School in Brussels.
Robin Lybeck is the Managing Director of Celsius Holdings Europe, a leading brand in healthy energy drinks for a wellness-oriented audience. The company also represents a comprehensive portfolio of sports nutrition products under the FAST brand. Prior to Celsius, Robin has spent the last 15 years in various management roles in the beverage industry, working for the Coca-Cola Company and Carlsberg.
Prof. Dr.-Ing. Alexander Mathys is food technologist and received his Dr.-Ing. in food processing in 2008. He is Assistant Professor (Tenure Track) in Sustainable Food Processing at the ETH Zurich, Switzerland since 2015, where he is focusing on more efficiency and sustainability of value chains in food and feed. His current research focus is on material and energetic utilization of plant based side streams, micro process engineering and extrusion for tailored structure formation and synthesis, innovative multi hurdle technologies for gentle preservation of healthy and high quality food, novel protein sources from algae and insects to improve food security as well as life cycle sustainability assessment as basic analysis in food processing. Dr. Mathys was Head of the Bioeconomy Department at German Institute of Food Technologies DIL with 10 direct report in 2012-2015. He was expert in non-thermal preservation and sterilization technologies at the Nestle Research Centre Lausanne in 2009-2012. Dr. Mathys is the author of +65 publications (51 peer review articles, 5 patent applications, 9 book chapters, more than 20 conference papers) and attended more than 100 international conferences. He won several prestigious research awards at the International Union of Food Science and Technology IUFoST, International Congress on Engineering and Food ICEF, Institute of Food Technologists IFT and European High Pressure Research Group EHPRG. Furthermore Dr. Mathys was selected “Young Researcher” of the 60th Meeting of Nobel Laureates 2010, “Einstein Young Scholar 2010” and “A.T. Kearney Scholar 2011 & 2012 at the Falling Walls conferences.
Tom has worked at Hanway Associates, London's leading cannabis consultancy, since 2018. In this role he has supported many companies with understanding the complex regulations surrounding cannabis across Europe and with their go-to-market strategies for new brands & products.
Prior to his time at Hanway Tom spent 8 years consulting in the pharmaceutical and healthcare spaces at IQVIA and Accenture.
Albert Meige has been an entrepreneur since his teenage years. He currently is the founder and CEO of Presans and an Academic Director at HEC Paris. Trained as a Telecom Engineer, he holds an MBA from HEC Paris Business School and a PhD in Physics from the Australian National University. In 2008, the Ecole Polytechnique awarded him its Innovation Prize. He has authored multiple works on innovation and digitization, over a dozen peer-reviewed academic publications, two patents, as well as the “Formation de l’Esprit Entrepreneur“ report for the French Ministry of Higher Education, Research and Innovation (2018). Albert is a trail runner and a seasoned photographer. He can solve the Rubik's Cube in less than fifty seconds and loves underground urban exploration.
Read the interview with Albert here.
Julian Mellentin is the founder of New Nutrition Business, a consultancy providing strategy and science commercialisation insights in health and nutrition since 1995. The company has offices in London, Scotland, Portugal, USA and affiliates in Korea and Japan. Our customers range from global players to start-ups. NNB is best-known for its annual 10 Key Trends in the Business of Food & Health.
Read the interviews with Julian:
Experienced food technologist with a demonstrated history of working in the foodservice industry. Skilled in Product Innovation, Management, Marketing and Operations. Well integrated in the Foodtech ecosystem, supporting a variety of foodtech startups and being a mentor in the leading french acceleration programme (ToasterLAB). Engaged co-founder and President of Elles sont food ! the community for female professionals in the food sector.
Read the interview with Marie-Pierre here.
Katia Merten-Lentz is an EU-wide leading practitioner in European Food and Feed law at international law firm Keller and Heckman. Katia heads the firm’s EU Team that consists of lawyers and scientists in Brussels and Paris. She supports clients throughout the food chain with issues ranging from new product development to marketing (labeling, claims). Katia is an expert in food innovation and helps clients bringing to market their products with, for instance, European authorization dossiers related to novel foods, new additives, enzymes, ingredients, supplements. Katia has both counselling and litigation experience. She represents clients before national and EU courts and helps them managing food crisis (recall or withdrawal of products, risk assessment, etc.).Katia is one of only four ranked attorneys in peer-reviewed legal directories Chambers and Partners and Legal 500."
Dr Minja Miettinen is a Senior Research Manager at Valio, Finland’s biggest and the world’s most innovative dairy. She is currently the head of nutrition and regulatory affairs and manages nutrition and wellbeing research project portfolio along with external research collaboration. During her 10 years at Valio, Dr Miettinen has planned clinical nutrition trials, written EFSA health claim applications and lead several expert teams including consumer insight and sensory research. Before joining Valio, Dr Miettinen worked as a research scientist for 15 years with 30 peer reviewed publications.
Rick provides expert perspective insight into emerging innovations and opportunities within the specialised nutrition sector. He has an established clinical background in dietetics and performance nutrition from his 15 year career in hospitals and working with professional teams and athletes up to Olympic level. Rick is experienced within FMCG, FSMP and supplementation sectors, supporting NPD, regulatory affairs and scientific communication to multiple global brands.
Read the interview with Rick here.
Ramon Mommersteeg is currently fulfilling the role of Marketing Manager for Performance Nutrition within FrieslandCampina Ingredients, responsible for bringing new innovations to the market. He holds several degrees in Food Technology and Food Business enabling him to combine market needs with technological capabilities and technologies. As a true weekend warrior, he roams the European mountains and forests on an all-terrain-bike.
Entrepreneur in IT, Biotech and Foodtech business. Since 2018, is a co-founder and CEO of CUBIQ FOODS, a foodtech company focused on SMART FAT Solutions for the food industry. In the period 2006-2018, was CEO and founder of the biotech nLife Therapeutics. He began his business career in 1996 by launching a technology-based consulting firm, Amtec.net, and He became CTO until it was sold to CEMEX in 2000 (now NEORIS). He holds the title of graduate in Biotechnology from the University of Rosario in Argentina (1997) and has completed the PDD-2004 at IESE Business School (Spain).
Tiia Morsky is an Ingredient Research Team Leader at Campden BRI. Her main responsibilities include managing and proposing research for clients. She is responsible for a variety of projects encompassing ingredient and process optimisation, characterisation and design within the ingredients sector. She specialises in ingredient properties and processes of pulses and other plant protein ingredients. Tiia graduated from the University of Helsinki with an MSc in Food Science and is currently working towards her PhD alongside her day job. Her thesis focusses on anti-fungal properties of faba beans in wheat bread.
Read the interview with Tiia here.
In 1976 Gerald Moy, who holds a Ph.D. in physical organic chemistry, joined the Bureau of Foods of US Food and Drug Administration. In 1987 he was appointed the Regional Adviser for Food Safety for the World Health Organization based in Kuala Lumpur. In 1991, he transferred to WHO Headquarters in Geneva to manage GEMS/Food, which assesses exposure to chemicals in food and worked closely with JECFA, JMPR and the Codex Alimentarius Commission. Since his retirement in 2008, he has been active in the International Union of Food Science and Technology and in 2018 was elected to its Board of Directors.
Heidi Munck Graversen, Master of Science (Msc) in Food science and Technology from Copenhagen University 2006, Lead Project Manager for NUTRAVAtm Citrus Fiber at CP Kelco. Heidi Munck Graversen has been employed with CP Kelco since September 2014, initially in a role as Customer Support and Application Manager heading up the application laboratories supporting customers globally with technical development projects. Since 2 years Heidi Munck Graversen has been dedicated to the development of NUTRAVAtm Citrus Fiber, responsible for the development of CP Kelco’s NUTRAVA product, production process, IP and end use applications in cooperation with a dedicated team of subject matter experts.
Read interview with Heidi here.
Oliver Nieburg is a market analyst at Lumina Intelligence and has nine years of experience covering the cocoa market as former editor of trade publication ConfectioneryNews. In his previous role, he interviewed companies, suppliers, trade organisations and government officials in the chocolate and cocoa industry. He hold a degree in Law and Masters in Journalism. He is host of the Sustainable Food & Drink Podcast.
Read the interview with Oliver here.
Emilia Nordlund, D.Sc. (Tech.) heads VTT’s Food Solutions team, targeting at more unrefined plant-based foods and at developing new product and processing concepts for an efficient and sustainable future food chain. She has expertise in bioprocessing, especially enzyme technology, of plant-based ingredients for food applications, such as bakery products. She is also developing ways to support healthy eating via new food delivery and eating concept. She is ambitious for renewing the food system, rethinking the food processes from the beginning, and developing consumer-centric services for sustainable food chain.
Read the interview with Emilia here.
Maarten Ooms is a managing director in the European team of the bank’s Financial Advisory and Solutions group. He overseas Rabobank's Food and Agri Innovation initiatives in the European region. As part of his responsibilities, he assists young growth companies with the raising of capital in private placement rounds.
Katja Oppermann is currently working as process engineer for the Glatt Group in Weimar, Germany which is the responsible business unit for food, feed and fine chemicals. She did her master thesis at the company Glatt, researching the influences of fluidized bed processes on the crystallization behavior of fats and fatty acids. Aim of the overall project was the development of a microencapsulation matrix based on organic fats for an improved embedding of active ingredients. In 2016 she started to work for the company Glatt and is responsible for product development based on fluidized bed technology and plant commissioning.
Luke Orphanides is a Client Services Manager at NAILBITER where he works with key clients to better understand their shoppers, categories, and brands via quantitative video research. Luke has extensive consumer & shopper insights experience across several FMCG categories from his time at NAILBITER. When he’s not with his clients, Luke spends his time enjoying the performing arts in Washington D.C. and singing in the two-time Grammy-winning, Washington Chorus.
Read the interview with Luke here.
Graduated in Fine chemistry from University of Marseille Provence in 1994, holding various positions in sales and marketing from mid-90s. Spent 12 years+ working at Evonik having various responsibilities in sales & marketing organizations. End of 2011 I moved to the bio-economy world by joining PENNAKEM, part of MINAFIN group, to promote bio-based chemistry. Now at the edge of Innovation, Marketing and Sales with a global international responsibility at Pennakem and Minafin. Member of IAR cluster and ACDV organization I promote renewable chemistry for a sustainable world. Current position is in Marketing and Sales for Pennakem and promoting EcoXtract.
Read here an article titled "How bio-based solvents can deliver a greener food sector" based on the interview with Norbert Patouillard.
Read the interview with Norbert here.
Day Pham Thanh has a background in biotechnology engineering and marine coastal development in aquaculture. He has joined Vinh Hoan as a specialist in the development of technical farming standards. He focused on the economic, environmental and social aspects of the seafood business. Day Pham Thanh is working on Collagen and Gelatin since 2018. He is now focused on the development of the standards of Single-Sourced Fish Collagen Peptide and Gelatin, in an ethical and environmentally-sustainable manner.
Guillaume Planque, Marketing Director at Tereos, has been dealing with the ingredient industry for more than 16 years. He will talk about consumers trends and introduce how to grab market opportunities through ingredients synergies.
Whilst not a food scientist himself, Jon’s role involves him in most aspects of the food sector. Jon’s background is in organisational and leadership development having run his own consultancy for more than ten years before joining IFST. Jon also Chairs SALSA, the supplier assurance scheme for small and micro food businesses. He has written and had published three books on leadership and coaching.
Jon is a keen road cyclist and guitarist in a funk/soul band. In the winter it’s all about skiing.
Read the interview with Jon Poole and Bertrand Emond on food fraud here.
Michiel Pronk entered Sensus in 2012 in the role of Technical Sales Support with a background in food technology. Nowadays Michiel works as Sales Manager EMEA.
Growing up as an enthusiastic meat-eater in Texas, Jacek watched “Earthlings” during his philosophy bachelors which sent him down a path of animal activism. After a few years of militantly promoting veganism, he pivoted to help animals through a market-oriented approach which led him to attain an MBA.
He is now the Business Innovation Specialist at the ProVeg Incubator, the first in the world to focus on supporting startups which aim to transform global food culture – by replacing traditional animal-based foods with plant, fungi, recombinant, and cultured solutions. He has been involved in building the incubator from gathering startups, mentors, and investors to developing ProVeg's services that will support the startups.
Jacek is also the co-founder and CEO of Kuleana, a company that is creating the next generation of seafood.
Michel is educated in agriculture and economy. He was involved with organic farming since 1984 , first in France as coordinator of the French Organic Farmer Federation (FNAB) and Member of the French Organic Advisors Association (ACAB), then in Germany as a farmer on a Biodynamic Farm. Michel was a founding member of ECOCERT in 1991 and he is actually Vice President of ECOCERT SA, in charge of International and Institutional Relation. Michel is also a member of professional Bodies IOIA (International Organic In-spector Association), Board Member of EOCC (European Organic Certifiers Council, from February 2009 to April 2018, President 2009 -2015), Member of the Advisory Committee of the German Organization Welthungerhilfe (German Agro Action).
Peter Rixon writes about global food and agriculture policy developments for IHS Markit. Prior to this, he covered pharmaceuticals, medical devices and political lobbying for Informa. He began his career covering health, crime and the environment for UK newspapers.
Annie-Laure was trained as a food scientist in both French and British Universities and has 18 years’ EU food regulatory experience in government, the food supplement industry and consultancy services. This includes seven years working at the UK Food Standards Agency (food labelling, food authenticity, novel food/food supplements) immediately prior to joining Leatherhead in 2007. In her role as Senior Regulatory Consultant, Annie-Laure provides regulatory advice and training on EU food law and some French speaking EU member states to Leatherhead’s broad membership, mentors a team of experts covering the European territories and contributes to the management of the department. Annie-Laure has an in-depth knowledge on labelling, novel foods and food additives, amongst many other food law subjects.
Maxine Roper was born in the United Kingdom, and has been living in France for over 25 years. Passionate about food and innovation, she had been working in the Food industry for 20 years when she created Connecting Food, along with Stefano Volpi. They both witnessed how the lack of transparency in food supply chains was leading to food scandals and eroding consumers trust, so they decided to create a revolutionary solution to tackle this issue.
Connecting Food was founded in 2016. In early 2018, the first Blockchain platform in the world able to digitally track and audit food products in real time was operational. Their first clients were food manufacturers & retailers in France and in Italy. Today, Connecting Food is the European reference in food transparency.
Caroline provides robust consumer insights and realistic recommendations to dairy and ingredients companies. She tracks global innovation and consumer trends to assist clients in their growth strategies. Caroline's previous experience includes being a brand manager at a major dairy company.
Read the interview with Caroline here.
Since joining Fonterra New Zealand in 2013, Angus has worked in several manufacturing leadership roles across a range of products such as mozzarella, milk powders and most recently, whey protein concentrates and isolates.
Angus moved to the Netherlands in 2018 to join the European based technical team in Amsterdam, where he is focussing on Fonterra’s advanced ingredients portfolio, including functional whey/milk proteins, pre/pro-biotics and specialty ingredients. Angus supports and advises Fonterra’s sports and active lifestyle customers and partners on the application of these ingredients into functional foods.
He has a background in chemical and process engineering, and holds a masters degree in dairy science.
Rolando is the Head of Innovation for the Sport & Active Lifestyle unit for NZMP, based in Singapore and currently leads the innovation strategy development and health research program for the S&AL unit. A part of his role Rolando works in providing innovative solutions and state-of-the-art technological developments to match NZMP’s customers and consumer’s needs.
Rolando holds a MSc degree in Food Technology and has several years of experience in dairy specialty ingredients, including enzymes, cultures and probiotics.
Dr. Ilan Samish is the Founder & CEO of Amai Proteins which fits proteins to the mass market starting with the first healthy, tasty and cost-effective sugar substitute. Dr. Samish studied sciences and business administration. He opened Amai after an academic career (Weizmann, UPenn, Braude) and publishing the main book in Computational Protein Design (CPD). By combining CPD, biotechnology and food technology, Amai fits proteins to the market as to stability, shelf-life, sensory profile and cost; expanding from sweet proteins to other alternative proteins.
Experienced R&D and Sales professional with 24 years’ experience in food ingredients. He has handled seasonings, flavours, Fragrances, Natural Colors, Spice Oleoresins, Nutraceuticals in Asian, European and American markets. He has worked with global companies and research institutes driving innovation. He is an active member of the International Food Technologists and the American Chemical Society. He has a Postgraduate in science.
Marieke H. Schoemaker, PhD, is a Global Development Specialist at Royal FrieslandCampina (FC) integrated in the Global Nutrition Development team. She is dedicated to Adult Nutrition. Before joining FC she has worked as a Nutrition Scientist for the European R&D team and subsequently as Senior Scientist in the Global Discovery team at Mead Johnson Nutrition (MJN), a global company in infant and children’s nutrition. Before joining MJN, she has worked for the Scientific Affairs department at a daughter company of the international Schwabe group, specialized in oral supplements and phytomedicines. Born and raised in the Netherlands, Dr. Schoemaker has a MSc degree in Medical Biology and holds a Ph.D. degree in Medical Sciences from Groningen University in the Netherlands in the area of acute and chronic liver diseases. She extended and broadened her research interests through a postdoctoral research position at the Leiden/Amsterdam Center for Drug Research, studying the role of oxidative stress in aging and disease. Dr. Schoemaker is author of several scientific publications in international journals. She is also co-inventor on multiple patent applications. Expertise: Nutrition in Health & Disease, Nutraceuticals, Milk ingredients, Science communication, (Applied) Research, Medical Biology.
Emma joined Mintel’s London Food & Drink team in 2016, bringing a wealth of food technical and product development knowledge from her career in the food industry. Prior to joining Mintel, Emma worked as a Food Technologist for a major UK retailer, taking ownership for product quality, nutrition, food safety, legality and ensuring compliance with internal brand standards. Emma’s role at Mintel spans all food & drink categories and covers nutrition health and wellness, ingredients and additives, emerging trends, food labelling and regulation.
Read the interview with Emma here.
Kay started his food carreer as a brewer and maltster, working for Holsten Brewery in Hamburg before he started to study biotechnology and brewing science in Berlin.
After graduation he returned to Holsten and worked in R&D for 2 years. The following years he spent at “Müller Dairy” based in Bavaria. Since 2014 he is with Bösch Boden Spies in Hamburg leading the Product Application and Development team creating innovative application concepts with fruit and nut ingredients and present them to customers in the entire food industry. He is married and has two kids.
Cristina L.M. Silva is Associate Prof. at Portuguese Catholic University – College of Biotechnology (ESB). She is Chem. Eng. and PhD in Biotechnology and Food Engineering, and is involved in research on quality and safety of processed foods, with special emphasis on processes, mathematical modelling and optimisation.
She is editor-in-chief of the IJFS and associate editor of JFPE.
Cristina Silva is president of the education committee of IUFoST, past-president of ISEKI_ Food Association, and member of IFA board.
She is coordinator of the ESB 3rd cycle degrees and member of the directive board of CBQF research center.
Stina Spiegelberg is a vegan TV chef and author of 8 cookbooks. She engages in a better education of plant-based foods for professionals and private individuals. With her award-winning blog she inspires readers all around the world. Stina passionately promotes a healthier lifestyle with kids supporting the UN-awarded “Aktion Pflanzenpower” and founded the Mindful Women Network for stronger female entrepreneurs.
Read the interview with Stina here.
Worked at GEA since 2001 with designing and commissioning of drying processes. Specialised in theoretical and practical fluid bed and spray drying of pharma, chemical, dairy and food products. Running training programs for scientist, engineers and operation teams in drying of food products. Commissioning and optimization of lab scale units to full scale production drying plants. Educated at Danish Technological Institute DTU.
Sanne Stroosnijder is program manager sustainable food chains at Wageningen Food & Biobased Research where she is involved in national, European and international research projects around circularity in food and the prevention and utilization of food loss and waste.
Read the interview with Sanne here.
Eric Taillan, Head of R&D Applications at Tereos, has been working in B2C business for 26 years before joining Tereos 1 year ago. He will talk about tailored made solutions nutritionally improved in Food & Beverages, fitting with mega consumer trends such as great taste, clean labelling and sustainability.
Senior researcher at AZTI. Agricultural Engineer, PhD in Food Science, Technology and Management at Universidad Politécnica de Valencia. Research Masters on Biosystems Engineering at University College Dublin. > 10 years managing public and private funded R&D projects towards a more personalized and sustainable food sector. Expertise in product formulation, industrial process design and scale-up, ingredient solution for nutritional and health claims. Fundamentals and applications of industrial microwave technology for new product development. Valorization of industrial food processing by-products for the obtention of high added-value food-grade ingredients and products. Working with chefs to transfer culinary skills and insights to food technology applications. Innovating with start-ups under EU framework programs.
Read the interview with Clara here.
Diploma Chemical Engineer, NTUA -MSc, PhD University of Minnesota US. Professor at NTUA. Teaches food chemistry, microbiology, engineering. European coordinator and NTUA scientific leader in European and national research and training projects. Research in food chemistry, processing modelling, quality and shelf life modelling, predictive microbiology, enzyme technology, high pressure, PEF, osmotic processing, intelligent packaging, chill chain management. Extensive collaboration with the food industry on applied research and development. Work published in over 450 research papers, conference proceedings and book chapters. Over 4000 citations. h-index 43 (Google Scholar) Organization of ICEF11 conference, 29th EFFoST International Conference, 2015 International Nonthermal Processing Workshop Fellow of International Academy of Food Science and Technology (IAFST) of IUFoST, national delegate of Greece in IAEF (International Association of Engineering and Food), member of the founding Executive Group of EAFE (European Academy of Food Engineering), member of IFT since 1983, elected Member at large of the ExCom of the Nonthermal Processing Division of IFT, Secretary General of the EFFoST Board. Associate Editor of Innovative Food Science and Emerging Technologies. Member of the Editorial Board of Food and Bioproducts Processing, International Journal of Food Microbiology, Journal of Food Engineering, Food Engineering Reviews.
Jacob Thundil founded Cocofina, The Coconut Experts from his kitchen table in 2005. Cocofina is now sold in health food stores in 28 countries and produce organic kitchen staples like coconut oil and coconut water and some innovative products like a soya free soya sauce and a refined sugar free chocolate spread. Prior to 2005 Jacob worked for companies such as British Telecom, HSBC, Accenture and Atos Origin. He is qualified as a mechanical engineer and is an MBA in international finance.
Bill Tuohig is Senior Vice President & Market Leader for the NEXT Data & Insights Group within the Health & Nutrition vertical of Informa Markets. He is responsible for the strategy, development and management of Data & Insights products that deliver innovation, intelligence and insights to the progressive FMCG and ingredients companies in the health & wellness industry. Mr. Tuohig has over 20 years of experience in management consulting, software product management, and technology-based market research. His expertise involves blending data, software, analytics and industry expertise to create innovative solutions for clients.
Professor Vasilis Valdramidis is an Associate Professor at the Department of Food Sciences and Nutrition at the University of Malta. His outputs include more than 70 articles in high-impact journals. He is a member of the International Committee of Predictive Modelling in Foods, and the International Committee on Food Microbiology and Hygiene. In 2014, he was awarded the W. H. Pierce Prize from the Society for Applied Microbiology (SfAM) for his substantial contribution to the science of applied microbiology. His research focuses on assessing the efficiency and the main antimicrobial mechanisms of action of different thermal and non-thermal food processes.
Fred van de Velde is group leader and principal scientist protein functionality at NIZO (Ede, the Netherlands) and professor protein transition in food at HAS University of Applied Sciences (Den Bosch, the Netherlands). His work field of protein functionality ranges from extraction and separation from different sources to application in food and feed products. This includes downstream processing, molecular characterisation, functionality and sensory properties as well as interaction with other ingredients in complex matrices. To date, he has published more than 90 research articles and book chapters and he is (co)-inventor of 12 patent applications.
Prof. Dr. Atze Jan van der Goot obtained his MSc and PhD as a chemical engineer at Groningen University, The Netherlands (1986-1996). Then he moved Unilever Research to work as a research scientist. In 1999, he joined the Food Process Engineering Group of Wageningen University. Currently, he leads a research team of 9 PhD-students, 2 Postdocs and 1 technician. He is also the scientific leader of the Plant Meat Matters research program that aims at the development of the next generation meat analogues. He (co-) authored 140 peer-reviewed papers and holds 6 patents.
Read the interview with Atze here.
Koen Vanhoutte is a Sales and Marketing Director at PB Leiner for EMEA region. He has over 20 years of management experience in B2B food and ingredients industry. Whether working with large multinationals or small startup companies, Koen enjoys the process of working with customers and coming up with innovative solutions together.
Kevin Verstrepen is professor in Genetics and Genomics at Leuven University and Group Leader in Systems Biology at VIB (Flanders Institute for Biotechnology). He serves as the director of the VIB Center for Microbiology, director of the Leuven Institute for Beer Research and as Honorary Professor at Nottingham University. Verstrepen obtained a MSc and PhD in bio-engineering from KU Leuven. He served as a postdoctoral researcher in the lab of Gerald Fink at M.I.T and then started his own lab at Harvard University. In 2009, he moved his team back to Leuven University as the chair of the VIB Center for Microbiology. Verstrepen's research focuses on the physiology, genetics and genomics of yeasts, and apart from basic research, the team also generates superior industrial yeasts in collaboration with various industrial partners.
Read the interview with Professor Kevin Verstrepen here.
Eugene Vorobiev is a Professor at the Chemical Engineering Department and a head of the group Agro-Industrial Technologies at the University of Technology of Compiegne (UTC), France (since 1997). He received his diploma in mechanical engineering, his PhD degree in food engineering (1980, Technological University of Kiev, Ukraine), and his Dr Habil. in chemical engineering (1997, University of Technology of Compiegne France). His main research interests are focused on mass transfer phenomena and innovative food technologies (especially electro-technologies). He has published more than 300 peer-reviewed papers, edited several books, and is the author of 19 patents. He is a member of editorial boards in several international journals (“Separation and Purification Technology”, “Innovative Food Science and Emerging Technologies”, “Food Engineering Reviews”, “Journal of Agricultural and Food Chemistry”, “Heliyon”). He is a Council member of ISEBTT (International Society on Electroporation-Based Technologies and Treatments) and a president of French SF2P society. He is a laureate of the price for the innovative technique for the environment (Ademe, 2008, 2014).
Anne Wagner is the President of Proteines France and Corporate Research & Development Director at Tereos. She has been responsible for R&D strategies and projects in various F&B companies. She also serves on the board of INRA, ESCOM, Vitagora, LRD and Coopenergie and was awarded the prize for best R&D female industrial executive in France in 2017.
I graduated from Bradford University and have worked in the food industry ever since. My current role is to provide technical support to colleagues across the business, this includes developing measures to authenticate new raw materials and involvement in product development factory trials. I am particularly interested in the analysis of natural ingredients, especially flavours and colours; natural intense sweeteners and water.
Recent research projects I worked on, looked at the use of sensors for inline and at-line measurement; the effects of packaging on functional ingredients, colour measurement and stability trials for compounds used in soft drinks and the issues associated with using natural flavours, sweeteners and colours in our products.
Carol Wallace is Professor of Food Safety Management Systems and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire. Carol’s background is in microbiology and applied food safety. Her career spans more than 30 years in the food industry and food safety education; including 20 years in food manufacturing, retailing and consultancy prior to joining academia. Carol is a world authority on the HACCP system and has active research interests in food safety culture. She is Chair of Salus, the Food Safety Culture Science Group, an international academic research network.
Dr Rachel Ward (FIFST) is an experienced international food risk manager with over 25 years’ experience across various technical roles in quality assurance, food safety and regulatory affairs. Rachel has worked with a diverse range of businesses on ensuring quality, food safety, and regulatory compliance. She now combines working as Scientific Policy Director at IFST with freelance consultancy.
Verena Wiederkehr and her team focus on accelerating the plant-based market. She has given presentations at numerous high-profile food industry events, including SIAL in Paris, Seeds&Chips in Italy, and the Innofood Asia Conference in Thailand. Her passion for nutrition, as well as her knowledge of the topic and corporate experience, makes her the perfect speaker to shed light on the future of food. Wiederkehr has master's degrees from the University of Vienna in both International Business and European Studies and is a certified nutrition trainer.
Lu Ann Williams is Director of Innovation at Innova Market Insights. With more than 25 years’ experience in the food industry, Lu Ann is a trend expert and frequent public speaker at events worldwide. She leads a team of analysts and works with global clients.
Kinga is an experienced manager and a food expert. She is a sociologist focusing on the sociology of food and an expert in food law. She managed a wide range of projects in the field of food sciences such as linking science to business in food production, new functional foods product design, promoting the health benefits of supplementation, leading changes to the EU and Polish legislation regulating food supplements market and promoting industry’s best practice.