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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.
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.
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.
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.
Pat founded Chapul in 2012 as the first insect protein product in the US, with their NEXTY winning Chapul Cricket Flour protein bars. As a pioneer in the industry, he has developed the insect supply chain and in 2019 launched Chapul Farms, to leverage insects as nature's upcycling superpower. Pat's passion continues to be in creating market demand to support the growth of more sustainable and regenerative food supply chains.
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.
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.
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.
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).
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.
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 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. Gaëlle holds a Master of Science in Food Engineering degree 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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
Angela Pettinato joined Sensus in 2017 as Scientific and Regulatory Affairs Specialist. She has a background in Dietitian, Health Food Innovation Management and microbiota research.
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.
Anet Režek Jambrak, 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, published 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” Academy, Germany.
Read the interview with Anet here.
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.
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.
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.
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.
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.
Stéphane Guilbertis an expert on the 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 is fellow of the International Academy of Food Science and Technology (IAFoST). He is 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.
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.
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.
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.
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.
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.