Co-chair of Session 3 – Complex foods: tools for food authenticity assessment
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.
Co-chair of Session 3 – Complex foods: tools for food authenticity assessment
Dr James Donarski is the head of food authenticity at Fera Science Ltd. He has a background in analytical chemistry, authenticity determination, non-targeted analysis and small molecule structure elucidation. James oversees the science of the authenticity and profiling team, which comprises experts in the fields of stable isotope analysis; high resolution mass spectrometry; high field nuclear magnetic resonance; and proteomics.
Currently, his primary research interests include: the use of analytical databases for prevention of food fraud; the development of new and emerging technologies towards identification of food fraud; and the identification of biomarkers and where applicable, the subsequent development of rapid and/or portable tools for their detection.
Co-chair of Session 5 – Transparency and trust in the food chain
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.
Chair of Session 7 – Molecular biology approaches to food integrity
Degree in Biology and a PhD in Genetics. Elena Maestri is associated to the Interdepartmental Center SITEIA.PARMA for research activities concerning food quality, safety and authenticity. She is the current President of the Degree in Biotechnology and member of the PhD Course in Biotechnology and Life Sciences. Her teaching activities cover Cell and Animal Biology, Environmental Biology, Applications of Transgenic Organisms.
The research activities are focused on food integrity since 2000, in the framework of EC funded projects OLIV-TRACK, PETER, CHILL-ON and FOODINTEGRITY, and in several National research projects, with the application of molecular biology and genomics to protection of quality and authenticity. Other important research activities are in the field of environmental biotechnologies, phytoremediation, effects of pollutants, renewable energies. She authored over 250 publications.
Saskia van Ruth
Coordinator of Session 10 – Tools and needs for the future: gap analysis: interactive workshop
Saskia heads the Food Authenticity research at RIKILT Wageningen UR in the Netherlands since 2012, which doubles with her position as professor Food Authenticity and Integrity at the Wageningen University.
She received her PhD in Food Chemistry from the Wageningen University in 1995 and subsequently carried out research on lipid and volatiles chemistry as post-doctoral researcher for Unilever. From 1998 till 2005 she joined the Nutritional Sciences Department of University College Cork in Ireland, after which she moved to RIKILT Wageningen UR.
Her present research interests concern complex authentication issues with regard to composition, production systems (organic, sustainable, halal), geographical origin, processing, and typicality with application of state-of-the-art analytical methodology in combination with chemometrics. Furthermore, she is involved in research on factors determining food fraud vulnerability. She has published 180+ scientific papers, and participated in numerous national, EU and global projects/committees/networks.
Co-chair of Session 1 – Strategic Look from the Big Players
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).
Co-chair of Session 13 – Targeted versus non-targeted: problems and solutions
Jeff is a Senior Director responsible for science strategy and planning in US Pharmacopeia’s science division. Previous to this role Jeff was a Senior Scientist and then Head of Science for USP’s food program – a team of scientists in the US and China that establishes Food Chemicals Codex standards as well as tools and services to assess and mitigate food ingredient supply chain risks. Jeff was also a lead scientist for three of USP’s programs on food fraud including their Food Fraud Database, Food Fraud Mitigation Guidance, and Guidance on Non-Targeted Methods for Adulterants Detection. He has a background in food science with more than 15 years of experience in the areas of food ingredient testing, food fraud mitigation, food chemical safety, and international food additive regulations. Jeff holds a Ph.D. in Food Science from the University of Maryland and previously worked for Nestle. He has authored more than 20 manuscripts in peer reviewed food science journals.
Co-Chair of Session 6 – Standardisation: new initiatives
Dr. Christophe Cavin is lead specialist and project manager of activities related to food fraud prevention at Nestlé Research Center where he has developed expertise in the deterrence of food raw materials adulteration and detection of Early Warning issues. He is currently actively involved in main EU projects (e.g. EU-China Safe) and several Expert panels addressing food fraud prevention (e.g. US Pharmacopeia, CEN).
Co-Chair of Session 11 – Young science: short talks on food integrity
Dr. Didier Montet is a researcher in food safety. He was the team leader of Control of contaminants along the food chain (food safety team) at CIRAD in Montpellier, France. He got his Ph.D. in Food microbiology in 1984 at the University of Montpellier. He is a national expert in the Biotechnology group at the National French Agency for food safety (Anses). His main research topic concerns the understanding of the microbial ecology of food and food-safety. He has published nearly 150 papers and 7 books as editor in the field of food (Fermentations, traceability). He run different European Projects (3C Ivoire) and participated in different European projects (Innovkar, After, Collab4safety, AsiFood, Autent-Net, Dafrali, Caravan). He was food expert for the French Embassy in south-east Asia and was professor at the Asian Institute of Technology in Thailand (1997-1999). He is doing different expetises in the world concerning National food safety organizations (FAO, French Embassy, Foundations).
Co-chair of Session 2 – « Hot » topics
Eric Marin is a doctor in veterinary medicine and graduated with an Executive MBA (HEC). He is currently working for the Food Safety Directorate in the European Commission as deputy Head of Unit in the Alerts, Traceability and Committees unit. He is coordinating the EU Food Fraud Network which allows swift and efficient cooperation in cases of cross border suspicion of Food Fraud. His activities within the Commission were broadened, from issues of impact assessments, animal health, aid to developing countries (EuropeAid office- DG AIDCO), fight against fraud (OLAF) to audit of the implementation of food safety legislation (Food and Veterinary Office).
Before joining the European Commission in 1998, Mr. Marin was working for the French Ministry of Agriculture since 1991. He held positions in Madrid at the French embassy and in Brussels as a national expert on food safety issues in dairy products. He also worked as an expert for the OIE (World Organisation for Animal Health).