Food Hydrocolloid Conference 2017
San Diego, California - April 30- May 2
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Ingredient, Material and Nutrition R & D Leader
"Challenges in Specialty Ingredient Innovation"
Didier Bonnet leads the Ingredient, Material and Nutrition R&D group at Cargill.
After several years working in public research in France, Didier started his career in the ingredient industry in 1984 and joined Cargill via the acquisition of Cerestar in 2002. His previous experiences include Quality Assurance, Product Development, Food Applications, Technical services and Applied Research.
Didier is also a member of the leadership team of the European Technology Platform Food for Life. Besides, he was recently appointed to the council of strategic orientation of the French Institute for Agricultural, Forestry and Veterinary sciences (Agreenium).
He serves as well as president of the scientific Council of the AgroSup Dijon.
Didier earned his engineer degree in Chemistry in 1975 and his PhD in Molecular Pharmacology in 1979.
Global Regulatory Affaris Advocacy Manager.
"Safety and Sustainability of Cellulosics - Assured"
With over 30 years’ experience, Priscilla’s focus has been in regulatory, quality and GMPs for food additives and excipient products, including cellulose derivatives.
She recently joined Dow as the Global Regulatory Affairs Advocacy Manager in their Pharma and Food Solutions business.
Prior positions included Global Regulatory Affairs Manager for Ashland Inc.’s Pharmaceutical and Nutrition business where she was responsible for regulatory compliance for food additive and excipient products and Quality Manager at FMC BioPolymer. In addition to her current responsibilities, Priscilla is the Chair of IPEC-Americas and Vice-President of the IPEC Federation, trade associations for excipients.
Priscilla also participated in the International Food Additives Council for 10 years, most recently as Vice-Chair of the Board of Trustees.
Priscilla earned her Bachelor degrees in Biological Sciences and Chemistry from the University of Delaware.
Landenberg, PA. USA
DuPont Sourcing & Logistics
"Hydrocolloids Procurement - A long Term View"
Mark Porter is currently the Sourcing & Logistics leader for DuPont’s Nutrition & Health Business. He received his degree from Clemson University in Chemical Engineering and received his CPSM certification (Certified Professional in Supply Management) from the Institute of Supply Management.
He has a diverse background at DuPont, having worked in roles in plant engineering, operations, R&D, business leadership, and finance. He has been involved in procurement since 2001 and in his present role leading the Nutrition & Health procurement organization since 2012.
He works at the DuPont headquarters in Wilmington Delaware and resides with his family in West Chester, Pennsylvania.
Wilmington, DE. USA
"Hydrocolloids in Vegetarian Meat Alternatives. A growing Market?"
Currently Patrick is R&D Manager Savory Solutions for the Israelian multi national ingredients supplier Frutarom.
Based in Germany, where the development for vegetarian meat replacers reflects the current market dynamics,
he has a strong area of expertise in functional and taste ingredients for meat, fish and covenience products.
Patrick received his degree in Nutritional sciences in 2005 from University of Applied Sciences Muenster. After spending several years in NPD within the convenience industry he joined the food ingredients business looking after global market and customer driven developments for convenience and meat applications. He has held various roles in this field in Germany and the UK.
Sales Manager Overseas Department
"The Role of Konjac in Chinese Texture"
Cindy Chen is the export sales manager for Hubei Yizhi Konjac, the largest producer of konjac in China and probably the world.
Her seven years of experience in this position have provided an in-depth understanding of the food applications for Konjac in over 50 countries to which it is exported.
Cindy and her sales team are ideally suited to servicing konjac user needs, both commercially and technically. Her presence, at this conference, as a speaker is proof of the importance given to export markets by Hubei Yizhi.
Chief Executive Officer
"Consumers, Science and the Media: A Dangerous Combination"
Joseph Clayton is Chief Executive Officer of the International Food Information Council (IFIC), a trade association that provides research, science communications and issues management to food, beverage and agriculture companies. Prior to joining IFIC, Clayton served as Executive Vice President for Public Affairs at the American Frozen Food Institute (AFFI), which represents the public policy and regulatory interests of the $70 billion frozen food and beverage market segment. Prior to AFFI, he served as Executive Vice President at Golin International and led the agency’s public and corporate affairs practices in Washington, DC. Clayton has developed and led public affairs, communications and advocacy campaigns across a range of issues, including food and beverage, health care, energy and sustainability, transportation, financial services, and education. He has led teams on behalf of corporate and industry clients, trade associations, coalitions, governmental organizations and NGOs. His practices have included clients based in North America and Europe, and he has managed the development of media relations and global stakeholder outreach programs targeting audiences in China and across Asia, Europe and the Americas. Clayton was also President & CEO of Widmeyer Communications, where he led the independent firm’s growth and diversification in public affairs, health care and research. He began his lifelong focus on communications and policy issues in the U.S. Senate as a legislative aide. Clayton received a Bachelor’s degree from the University of Illinois.
Washington, D.C., USA
Speech title "Global Market Overview"
Dennis Seisun has worked in England, France, Belgium, and, for the last 25 years, has been based in San Diego, California. He graduated from Bath University in England with a bachelor of science degree in engineering and a master of science degree in industrial marketing. He worked as an engineer for Foster Wheeler, as a consultant for C.H. Kline S.A. in Brussels, and for Kelco (then a division of Merck) as commercial development product manager. He was closely involved in the market development of many new biopolymers to follow xanthan in the marketplace. In 1985, Dennis founded IMR International and has since focused his attentions on the food hydrocolloid markets of the U.S. and Western Europe. The Quarterly Review of Food Hydrocolloids was started by IMR International in 1991 and has become established as a comprehensive and independent source of information on the food hydrocolloid market. IMR has chaired the International Conference on Food Hydrocolloids for the past sixteen years alternating between the USA and Europe.
"Sustainability of Seaweed Extracts: Cultivation vs. Wild Harvesting"
Lino Paravano graduated from the University of Trieste/Udine in Italy with a degree in Food and Agriculture studies. He has worked extensively in the field of industrial agriculture both land based and aquatic. From 1989 to 2010 Lino was production and sales manager for B&V, a producer of agar, carrageenan and stabilizer blends. He oversaw operations at seaweed processing facilities in, Morocco and Indonesia.
During that time he was also a processing technology consultant for seaweedprocessing operations in China and India. For the last seven years, Lino has been the technical director for Java Biocolloid and Landkrone Indonutri both divisions of PT Hakiki Donarta. Lino has "hands on" experience in the seaweed extract supply chain, from planning a seaweed farm to applying process tweaks to obtain needed functionality.
His geographic, technical and historical perspective on seaweed extracts is unsurpassed.
"Labeling: Clean and/or Misleading"
Evangelia Pelonis' practice focuses on all regulatory and compliance matters of the FDA and USDA, relating to human food, animal feed, food additives and ingredients, and dietary supplements.
She counsels clients to achieve their marketing goals in all aspects of food development and marketing.
She reviews food labeling and promotional material with respect to common or usual names, nutrition, health, structure function, allergen, GMO and organic designation.
Other aspects of her work include but are not limited to the following:
Review of food labeling and claims.
Food Safety and GRAS notifications.
Enforcement action initiation and/or response to warning letters.
Product recall and reporting to the Food Registry.
International as well as domestic cases handled.
Compliance with food safety, bioterrorism regulation.
Eve received a Certificate in Law and Public Policy and was a Note and Comment Editor for the CommLaw Conspectus: Journal of Communications Law and Policy. She graduated from Johns Hopkins University with a B.A. in International Studies, 1999, and from the Catholic University of America (J.D) in 2003.
She is admitted to the bar in the District of Columbia and New Jersey
Evangelia C. Pelonis
Washington, DC. USA
Global Sourcing Director
"Hydrocolloids Safety & Sustainability - A User Perspective"
Colin is Global Sourcing Director for Kerry Group Plc and responsible for Direct and Indirect Procurement. He is based at the Kerry Global Technology and Innovation Centre in Naas, Co. Kildare, Ireland. Originally from Scotland he has a BSc. (Hons) Geography from The University of Edinburgh, an MBA and is a Member of the Chartered Institute of Purchasing and Supply (CIPS). In 2017 he will complete 30 years in Procurement in the Agricultural (Dalgety), Pet Food (Spillers / Quaker) Milling & Baking ( Spillers ) and now Taste and Nutrition (Kerry) sectors of the Food Industry. He joined Kerry in 1998 and has held various roles, Procurement Director UK & Ireland, Procurement Director EMEA, Global Sourcing Director – Direct and VP Procurement APAC prior to his current role. He has a long experience of souring Hydrocolloids throughout his career and has travelled extensively to all major origins of to work with suppliers to produce and supply materials of consistent quality, in food safe factories and in a sustainable way.
"Melding Consumer Minds"
Until 2016, Kirsten served as CEO of MotiveQuest, a leading online anthropology market research company.
Now part of LRW, LRWMotiveQuest brings rich data and sophisticated, proprietary linguistic analysis technology to offer an additional approach to understanding what makes consumers tick and identifying insights that drive communication, innovation, and branding strategies.
Kirsten has pulled consumer insights from unstructured, online conversation data for nearly a decade for Fortune 500 brands across a wide range of industries.
Prior to joining MotiveQuest, Kirsten was a Research Director with Gartner, a leading IT strategy firm. Kirsten holds a B.A. in Economics from Davidson College in North Carolina and an MBA from University of Chicago’s Booth School of Business.
Evanston, IL. USA
Senior Expert Scientist, Platform Leader
"Clean Label & Sustainability - Challenges & Opportunities"
Alexander Sher is a Senior Expert Scientist leading the Dispersion Technology Platform in the Science & Technology department in NDC Marysville. Dr. Sher has a Ph.D. in Physical Chemistry from Lomonosov Moscow State University, Russia and a Ph.D. in Bio-inorganic Chemistry from Ljubljana University, Slovenia. He has a D.Sc. degree from Moscow Technological University of Food Processing where he was a Professor and from 1989-1996 was the Chairman of the Department of Inorganic and General Chemistry. He was a visiting scientist at Ljubljana University, Slovenia, at Hohenheim University, Germany, at Cornell University, Ithaca, USA and at USDA Agriculture Research Center, Beltsville, MD, USA. Dr. Sher joined Nestlé in 1996. He has a broad experience in different areas of food, colloidal and physical chemistry, particularly in physico-chemical stabilization and texture improvement of liquid beverages. Dr. Sher has been instrumental in developing new stabilizing/texturizing systems (hydrocolloids, emulsifiers, chelating agents, etc.) for various Nestlé products. He has substantial expertise in areas of foam generation and stability, mineral fortification in sensitive products and water treatment for dispensing systems. His innovative research and development resulted in number of successful launches of novel products. He also led the Nestle R&D Expert Network in area of Beverages and Systems. He holds more than 90 patents/patent applications and has authored over 80 scientific publications.
Research & Development
"Clean Label & Sustainability - Challenges & Opportunities"
Paulo Fernandes is an Ingredient Expert and has been with Nestlé since 1992.
He is a graduate of Oporto University in Food Biochemistry with a PhD in Biotechnology and Food Engineering from Portuguese Catholic University.
Paulo did a Post Doc on Food Technology at the Nestlé Research Center in Lausanne. Paulo published papers on hydrocolloids and participated in patents related to food applications.
Vice President Development
"Personalized, Texture & Nutrition - The 3D Printing way"
Dr. Mark Posno is Vice President of business development for TNO in North America. His areas of interest include the business and technical challenges related to food (formulation and manufacturing) innovations in the nutrition, health, and wellness space.
Mark Posno earned his M.Sc. in Biology from the State University of Utrecht and his Ph.D. in Biochemistry from the Free University of Amsterdam.
He moved to the US in 1999 and has been living in the Boston area since then.
Newton, MA. USA
"Unlocking the structuring potential of insoluble hydrocolloids in fruits and vegetables"
Dr. Krassimir P. Velikov is a Science Leader at Unilever R&D Vlaardingen. He received his PhD in Soft Condensed Matter Physics from the University of Utrecht in association with FOM Institute AMOLF, Netherlands.
His research interests cover broad topics of soft-condensed matter, molecular and colloidal assembly, fibrillar networks, gels, biopolymers, colloid and interface science of dispersions (e.g. suspensions, emulsions, foams) and their uses to control product functionality (e.g. stability, appearance, texture, taste), physical-chemistry of digestion, and formulation and delivery of functional ingredients.
He is an Adjunct Assistant Professor in the Soft Condensed Matter group at the Debye Institute for NanoMaterials Science, University of Utrecht, Adjunct Associate Professor in the Department of Chemical and Biomolecular Engineering in the College of Engineering, North Carolina State University, and a Program Director of “Molecular Structure of Food” program in NanoNextNL.