FOOD RISK 2022 PROGRAM
Expert en qualité et sécurité des aliments
AFNOR
Olivier Boutou has been an AFNOR expert in food quality and safety for over 20 years.
He assists organizations with their hygiene, HACCP, ISO 22000, FSSC 22000, Food Defense, and crisis management initiatives at the national and international levels.
As a member of the French standardization committee V01-C “Food Safety and Traceability – Management and Hygiene,” he speaks at conferences to present standards and their developments.
In addition to his work as an ANSES expert, trainer, and certified auditor, he is also a facilitator in collective intelligence and the author of several books on food safety.
Lab Manager — AB LABO
With a university degree in chemistry, Laurence Thomazo began her career in the adhesives and sealants industry before joining the laboratory in 2006. She was initially responsible for analyzing the various criteria used to characterize appellations (physicochemical and sensory analysis), then trained in melissopalynology.
She played an active role in the laboratory’s transition to COFRAC (ISO 17025) accreditation in 2013. Having become laboratory manager in 2019, she is particularly interested in issues of authenticity and fraud, areas in which she is training and investing herself fully.Laurence Thomazo represents the laboratory within the Bruker consortium, dedicated to the analysis of honey by 1H NMR profiling. She is also a member of the “melissopalynology” and “authenticity” working groups of the International Honey Commission.
Following the publication of the From the Hives survey in 2023, she joined the honey expert group consulted by the European Commission’s Joint Research Center (JRC) as part of the “Harm Honey” project, and participated in the work of the Honey Platform, responsible for advising the Commission on the implementation of the new European “Breakfast” Directive. In 2024, she also joined the technical group of the FEEDM (European Federation of Honey Packers and Distributors), alongside German laboratories.
At the head of a team of 15 experts, Laurence Thomazo maintains close relationships with laboratories specializing in honey analysis, French beekeepers, honey packagers and buyers throughout the country, as well as with European authorities and beekeeping bodies, in order to stay as close as possible to the product and its challenges.
Lawyer
SETHIS
With a PhD in industrial property applied to agri-food products, Camille Bugnicourt has been a lawyer for 10 years and has developed a client base mainly in the agri-food sector.
A true expert in the industry and strategic advisor to the company, she supports her clients at all stages of their product development: agricultural contracts, purchase agreements, distribution agreements, consumer law, labeling, product promotion (quality labels, clean labels, etc.), product regulations (INCO, additives, flavors, etc.), DGCCRF inspections, supplier/consumer disputes.
Director of Innovation and Strategic Planning
ANIA
Ariane Voyatzakis is Head of innovation at ANIA, the association representing the French Food Industry. She holds a MS of AgroParisTech and a MBA of Sciences Po Paris. She has nearly 25 years’ experience in innovation financing.
In her most recent position, she was in charge of the agri-food sector at Bpifrance, where she was responsible for implementing French state funding for innovation and industrialization.
In 2023, she joined ANIA to bring her expertise to the food industries, supporting them in their search for funding for their projects and coordinating national and European collaborative projects.
Regulatory and Quality Officer
SYNABIO
Trained as an agri-food engineer, Bernard Lignon has been working as Regulatory and Quality Officer at SYNABIO (the French union of organic processors) since 2019. His main responsibilities include monitoring and lobbying on organic regulations, as well as advising members on quality and regulatory issues. He also leads working groups, designs and facilitates training courses on organic regulations, and is actively involved in IGOP and IFOAM Europe.
Previously, he held several senior positions: Quality Improvement Director for 15 years at the Distriborg group (now Ecotone) and Regional Manager for Rhône-Alpes Auvergne for 13 years at the SILLIKER Laboratory.
Operations Department
SODIAAL
François holds a master’s degree in general microbiology from the Pasteur Institute in Paris and a doctorate from the Università Cattolica Del Sacro Cuore, Piacenza, Italy. He has 25 years of experience in the agri-food industry, having worked for major companies in the dairy sector (Nestlé, Danone, Savencia) and confectionery (Barry Callebaut).
He is currently Director of Laboratory Methods and Microbiology at the SODIAAL cooperative in Paris, France.
François has been France’s delegate to the International Dairy Federation (FIL-IDF) since 2010. He is a member of the following standing committees: Science and Technology of Dairy Processes (SCDSPT), Food Hygiene (SCFH, currently President-elect), Chemical Residues and Contaminants (SCRCC), Dairy Methods and Microorganisms (SCMDM), Methods of Analysis for Additives and Contaminants (SCAMAC), Laboratory Statistics and Quality Assurance (SCLSQA). He represents FIL-IDF in various ISO TC34/SC5 and SC9 working groups as well as at the Codex Alimentarius level (CCFH, CCMAS, CCNFSDU).