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Veslemoy Andersen is microbiologist and the Norwegian Ambassador of the Global Harmonization Initiative (GHI). She is a Series Editor of the 26 GHI books on 'Nutrition and Health aspects of Traditional and Ethnic Foods'', covering the entire globe. She also is the 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 the microbiological food safety, with focus on the prevention of the biofilm formation and the resistance to biocides.
Read the interviews with Dr Veslemøy Andersen and Prof Huub Lelieveld:
Dr Auty is a very experienced food structure scientist with over 100 scientific publications. An internationally recognized expert in his field, frequent invited speaker and consultant in strong demand from industry for microstructure-related product R&D. Awarded a total of 5.5m in competitive research and development funding as project leader. Research interests include food nanotechnology, powder hydration and relating microstructure of foods to physico-chemical and sensory properties across all food sectors with a particular focus on dairy.
Eran holds a Ph.D. (2006) in microbiology and MBA (2014). He started as a researcher at the IIBR- a classified project (2006-2009). In 2010, he joined Maya Ofakim Group as head of the microbiology lab at Bactochem.
Then, I was promoted to be the head of R&D at Amgal. Developing new products from lab to industrial scale. Later, Eran became a VP at Hadarom foods, in charge of logistics, quality, import, export, regulation and R&D. Since December 2017 Eras is the CEO and the 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.
Jovian is MSc. Food Technology graduate from Wageningen University, specialized in dairy science and technology. Before he joined NIZO, he worked for 5 years on application of dairy protein in specialized nutrition.
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. During her PhD she was also a teaching assistant for the department Agricultural Economics. 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 sparkling drinks. Since 2018 she has joined Rousselot as a Product and Business Development Manager focusing on the business development Peptan brand for EMEA and in 2019 as Business Development Manager, Health and Nutrition EMEA. Sara also leads the sensory lab based in Rousselot’s expertise center in Ghent.
Delphine is currently working as an Assistant Professor at AgroParisTech in science and engineering for food and bioproducts. She holds an engineering degree in biochemistry and a PhD degree in physics. Her research activities are focused on the structure and physico-chemical properties of interfaces, in multiphasic systems. Delphine is especially interested in studying sustainable alternatives for stabilizing and achieving the desired functional properties in these dispersed systems. For example, thetea she is on, is now 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 her case by unmodified vegetal particles).
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. He holds a BSc in Nutrition from the University of Applied Sciences in Hamburg, Germany, with 9+years of experience in the food and beverage industries in Germany and Africa.
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).
Dr. Rene 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. Rene has a solid background in protein chemistry and protein technology. Rene has (co-) authored over 50 scientific publications and a number of patents.
Gaelle Fremont is the founder of Ingrebio and a consultant specialized in the organic ingredients market. She supports food companies with their organic formulation and sourcing operations. Ingrebio also edits the BtoB website ingrebio.fr, dedicated to organic ingredients suppliers, trends and information. Gaelle holds a Master of Science in Food Engineering from both AgroParisTech (France) and TUM School of Life Sciences (Germany).
Read the interview with Gaelle Fremont where she explains what challenges lie ahead in the development of organic products, focusing on food ingredients development and supply.
Professor Kathy Groves FRMS, FIFST. Kathy has over 40 year's 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 Professor Groves to find out about new solutions for effective salt reduction.
Ewa Hudson 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 holds the Master of Economics degree from the University of Poznan, Poland. She also completed the Postgraduate Marketing Studies at the University of Westminster in London.
Read the interview with Eva to find out about next generation probiotics.
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.
Dr Kavita Karnik is the Vice President of Global Nutrition and Open Innovation at Tate & Lyle. In this capacity, she provides leadership on nutrition science and providing credible scientific support for new and existing products by leading a strategic nutrition science research and education program. She is also responsible for exploring Open Innovation opportunities that are of strategic relevance to current business and future expansion. After completing a degree in Medicine from India, Dr Karnik received her Masters and PhD in Nutrition from the University of Sheffield, UK. In addition, she holds a Diploma in Nutrition and Health Education.
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 the co-founder and the 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 to understand why companies should view food safety and quality management as an indispensable asset.
Prof. Dr. h.c. Huub Lelieveld is the 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 an editor of many books and wrote several 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 interviews with Prof Huub Lelieveld and Dr Veslemøy Andersen:
Jukka Likitalo has 10 years of experience in the dairy sector. Jukka has been 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.
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, >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.
Albert Meige 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).
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.
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 NUTRAVA Citrus Fiber at CP Kelco. Heidi Munck Graversen has been employed with CP Kelco since September 2014, initially in a role of the Customer Support and Application Manager heading up the application laboratories supporting customers globally with technical development projects. For 2 years now, Heidi Munck Graversen has been dedicated to the development of NUTRAVA 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 the interview with Heidi to find out how the use of dietary fiber aligns with the growing demand for clean label ingredients.
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 holds a degree in Law and Masters in Journalism. He is the host of the Sustainable Food & Drink Podcast.
Anet is a Professor, PhD, from the Faculty of Food Technology and Biotechnology of the University of Zagreb. Her scientific expertise is in nonthermal and advanced thermal processing, food physics and biophysics, food chemistry, experimental design and sustainability goals. She has published over 100 significant scientific papers in top scientific journals with high impact factors (citation more than 1950, h-index 22). She is the winner of many awards, most notably the 2016 Young Scientist Award from the International Union of Food Science and Technology (IUFOST). She is also a member of Global Young Academy (GYA); supported by 'Leopoldina's Academy, Germany.
Read the interview with Anet to find out how innovations in advanced thermal and nonthermal processing can help food producers be part of the circular economy.
Stephane Guilbert is an expert on sustainability of food chain, reduction of food losses and wastes, urban food system, packaging cycle and territorial metabolism. He is the author of more than 140 original peer reviewed publications, 150 communications and 50 book chapters. He isa fellow of the International Academy of Food Science and Technology (IAFoST). He is also co-editor of 'Innovative Food Science & Technologies' (IFSET) journal edited by Elsevier.
Amishi is a Co-founder, CEO, and the architect of NAILBITER’s Videometric data products. She has a Masters in Marketing Research from the University of Texas at Arlington. Amishi has an extensive background in CPG research, data and analytics experience, including CPG Market Research at PepsiCo, Technology at AOL and Entrepreneurship at Affinnova. Amishi has been recognized as one of the most promising entrepreneurs under 40 by the YEC. She is known as a thought leader in MR data sciences and in Entrepreneurship and is regularly interviewed in Forbes, Huffington Post and CPG industry publications.
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.
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.
Read the interview with Atze to learn about the sustainability of meat alternatives.
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.
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.