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Elke Anklam is a chemist, with specialisation in food-, organic- and radiation chemistry. After obtaining her PhD from the University Hamburg (Germany), she worked in various European Research Institutions and was a Teaching Professor at the Applied University of Fulda (Germany).
Since 1991, she has been working at the European Commission’s Joint Research Centre (EC-JRC). Since 2006, she has a Director position in the JRC. At present, she is the Director of the JRC-Geel site and Director of JRC Directorate F: Health, Consumers & Reference Material, located at the JRC-Geel and JRC-Ispra site.
Peter Whelan qualified as an Environment Health officer in 1982. He worked as an EHO, Senior EHO and Principal EHO in the Eastern Health Board and Dublin Local Authorities before taking up the post of Contracts Manager and then Director of Service Contracts in the Food Safety Authority of Ireland (FSAI). Peter then took a 5 year secondment to the post of Executive Chairman of the newly formed Sea Fisheries Protection Authority. Peter is now Director of Audit and Investigations in the FSAI where he is responsible for the investigation of food fraud. Further studies include a MSc in Food Science, University College Dublin; MSc in Health Services Management, Trinity College Dublin; a BA (Hons) degree in Psychotherapy, Dublin Business School and currently a MSc in Organisational Work Psychology/Behaviour, Dublin City University.
Antoine Kastler has been in the flavours industry for over a decade. He brings to the role his company and association experience as Vice President of Flavours at Robertet, a flavour house based in France and as representative of the French National Association (SNIAA) at the European Flavor Association (EFFA) Board. He also played an instrumental role for EFFA as its vice-President for four years and became President in 2017. Under his leadership, the EFFA has improved its positioning with the FlavourDays events, the newly created Public Affairs Committee, and taken advantage of its strong know-how with products such as the EFFA Guidance Document. He studied at École Supérieure de Technologie Électronique (ESIEE group) near Paris.
Michele Suman’s educational background includes: Analytical Chemistry Degree, Summa Cum Laude (University of Ferrara,1997); National Prize for Young Researchers (Italian Chemistry Federation, 1998); Master in Science-Technology & Management working also at the Natta Research Center (Shell-Montell Polyolefins, Ferrara, Italy); PhD in Materials Science (University of Parma, 2005).
He is Vice-Chair of the ILSI Process Related Compounds & Natural Toxins Task Force and member of: Board of the European Technology Platform (Italian Section) “Food for Life”; Board of the Italian Chemistry Society – Mass Spectrometry Division,; Working Groups within European Committee for Standardization (CEN); Editorial Advisory Boards of Food Additives and Contaminants Journal and World Mycotoxin Journal, Scientific Committees of International Events (e.g. World Mycotoxin Forum (WMF), Rapid Methods Europe (RME), Recent Advances in Food Analysis (RAFA). His scientific production is documented by 5 book chapters, 115 contributions at national and international conferences and 70 papers in international ISI journals.
Since 2006 he is the head of Food Chemistry & Safety Research Department within the Food Research Labs of Barilla SpA (Parma, Italy) working on research projects about food safety-quality-authenticity, food contact materials, sensors, mass spectrometry.
Clare Menezes is Director Global Food Integrity for the Global Quality & Food Safety Center of Excellence, in this role one of her key areas of focus is herbs and spice integrity and specifically supply chain vulnerability management, as part of the McCormick global authenticity programme. As part of her leadership accountability she is responsible for directing Global Centers of Analytical Science and consequently heads McCormick’s activity investigating Emerging Technologies for the detection and verification of product integrity challenges.
She has worked in the herb and spice Industry for more than 20 years holding a number of technical roles including microbiology, food safety, quality assurance, supplier quality and regulatory responsibilities. She then joined McCormick in 1998 and was appointed to her current position of Director Global Integrity for the Global Quality & Food Safety Center of Excellence in 2018.
Prior to joining McCormick, Ms. Menezes was a Public Analyst with Severn Trent Water and Company Microbiologist at Tate and Lyle Sugars (UK). Ms. Menezes has a BSc degree in Microbiology, biochemistry and physiology from the University Of Reading (UK) and is a Registered Food Safety Principle (RFoodSP) and recognized Fellow of the Institute of Food Science and Technology
Eric Jamin has a PhD from University of Nantes (France). He has been working for Eurofins for 20 years in the field of isotopic analyses. He undertook Research & Development activities to set up new analytical methods for food authenticity and quality testing.
As an authenticity analyses expert, he has taken part in several professional committees such as Qualijus Executive Committee & SGF-IRMA Authenticity Experts Group (Fruit Juices), OIV analytical commission (wines & spirits) and the International Honey Commission (IHC). He is currently head of the Authenticity Competence Centre of Eurofins laboratories, based in Nantes (France). He has a team of ca 40 staff members, with expert skills in isotope analyses of beverages and food products.
Shefalee Loth is Principal Food Researcher for the consumer organisation Which? in the UK. She has worked for Which? for 9 years and is a qualified Public Health Nutritionist. As part of her role at Which? she has focused on the prevalence of food fraud and it’s impact on consumer trust of the food industry. She also works on nutrition and food safety topics more widely. Which? has been campaigning for consumers since 1957 and currently has more than 1.3 million members and supporters making it the largest independent consumer body in the UK.
Beate Kettlitz is the Director for Food Policy, Science and R&D at FoodDrinkEurope, the umbrella organisation, representing the European food and drink industries. She has a background in food chemistry and is an expert on technical regulatory matters in the food chain and runs the secretariat for the European Technology Platform FoodforLife. With the involvement in the ETP FoodforLife both academia, food industry and other stakeholders identify research needs, which ideally lead to innovation, leading to the enhancement of competitiveness. She was also food policy adviser at the European Consumers’ Organisation (BEUC). Prior to that, she held positions in industry and in German local authorities. Before moving to industry, she reached the position of head of department at the Regional Hygiene Institute of Potsdam (DE).
Mr. Rolland is the current Deputy Head of Unit « Coordination of Reference Activities » & Head of the GMO Detection Team at the Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail (ANSES). Previously, he held the position of Head of the GMO and Pathogens Detection Unit at the Laboratoire de Biologie Moléculaire et de Biochimie du Geves (BioGEVES). He was also a Post doctoral associate at the Department of Plant Pathology and Plant-Microbe Biology of Cornell University, Ithaca, USA.
His education background includes a PhD on « The development of new molecular tools for the detection, quantification and characterization of PVY isolates. Estimation of the relative fitness of PVY genomes according to their necrotic properties. »at the Department of Plant Health and Environment of the French National Institute for Agricultural Research. He also has studies of Plant Virology and Plant Protection at Agrocampus Ouest and of Plant Science at the University of Angers.
Mercedes Groba is an agricultural engineer, with specialisation in agri-food, and also a degree in nutrition. She has been working in R&D and innovation for more than 10 years both in public and private organizations where She has been working on large consortiums with partners across Europe including, Greece, Portugal, France, German, Ireland, Spain, Netherlands, United Kingdom, involving industries, universities, research centres, and other organisms. After managing an EU project at the University of Oxford she joined EIT Food last summer with the ambition to make real a food system smarter and sustainable, supporting innovative and economically sustainable initiatives which improve our health, access to quality food, and the environment.
Lucy Foster began her Government career as a government scientist at the Ministry of Agriculture, Fisheries and Food in 1998 working on food labelling and standards. She joined the Food Standards Agency in 2000. She moved to the Department of Food, Environment and Rural Affairs in 2009 where she is currently Head of Food Science and responsible for broad portfolio of strategic research, evidence and analysis underpinning agriculture and food policy.
Gained throughout her Civil Service career, she has considerable experience across a wide range of food issues from both a science and policy perspective including agriculture, environment, food technology, microbiological foodborne disease, food hygiene, nutrition, food additives and food compositional and labelling standards.
She is a food scientist by training and gained research experience at Unilever (Colworth) and the Institute of Food Research, Norwich. Her PhD specialised in food composition and analysis. She is also a fellow of the Institute of Food Science and Technology.
The project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement No. 613688
FoodIntegrity 2018 conference is organised by EUROFINS, one of the world's leading providers in the bioanalysis market, in collaboration with the FoodIntegrity organizing committee.