Muriel MARCELLAUD

Head of marketing – Food offering
SOBIO

Muriel MARCELLAUD, Marketing Manager of the traditional food offer at SOBIO, graduated in Food Engineering, has held various management positions in the mass distribution before joining the SOBIO/Bio c’est Bon group. Her background and training allow her to make the link between Food Safety and Marketing.

Panel discussion : The importance of traceability in the sanitary control plan to meet consumers’ expectations

Chryssa Dimitriadis

Head of IFS Standard Management

I studied Applied Microbiology and Bioengineering at the institute of AgroParisTech, and joined IFS in 2016 after spending two years in a microbiological analysis laboratory in the AgriFood sector. The IFS is an owner of private standards, developed by representatives of the retail sector, in France, the FCD (Trade and Distribution Federation) and in Germany the HDE (German Retail Federation). Today I am responsible for the IFS food standard and its revision, and a representative of the IFS offices in France, which involves, among other things, leading the IFS France working group made up of representatives from the retail sector, manufacturers and certification bodies.

Conference: Food Safety Culture from the IFS perspective and the new version of the IFS food standard

Alain MAQUET

Directorate General Joint Research Centre

Dr Alain Maquet works at the European Commission and more specifically at the Directorate General at the Joint Research Centre in Geel, Belgium. He is a scientific project manager and has worked on food authentication for 18 years.

He currently leads the food authenticity team. The team generates knowledge in support of European Commission colleagues and coordinates Member State expert networks (e.g. European Reference Centre for Control in the Wine Sector; Knowledge Centre for Food Fraud and Quality). It is currently carrying out research on the authenticity of wine, spices/herbs, honey and olive oil.

Conference: Activities of the Knowledge Centre for Food Fraud and Quality

Jérôme PATOUILLARD

Quality and Sustainable Development Manager at the Biscuits Bouvard Group

I have been with Biscuits Bouvard (France’s leading organic biscuit maker by volume) for 12 years.

I have more than 30 years experience in the world of processed agrifood products. In permanent contact with primary grain processors and farmers, I have developed sustainable long-term supply chains across France. I also coordinate my company’s CSR Steering Committee.

I participate in various working groups within SYNABIO (Securbio and its scientific committee, Biodiversity, Regulatory expertise). I am a member of CNAB (National Organic Farming Board) as Chairman of the Processed Products Committee

I am also involved with FEEF, (Federation of French companies and entrepreneurs) as Chairman of the CSR Committee, Vice-Chairman of the AFNOR Strategic AgriFood Committee and a member of SFAE (French Agency for Children’s Foods)

Conference: analysis of fraud risk for an SME

Patrick JAME

Head of the Organic Isotope team

ISA Lyon

In 1984 I joined the Central Analysis Department of the CNRS. In 1991 I created the isotopic team with Dr Hervé Casabianca. Since 2001, I have been head of the Organic Isotope team which is in charge of isotopic analyses (2H, 13C, 15N and 18O) and has an extensive instrumental platform including 6 isotope ratio mass spectrometers (IRMS) and associated elemental analyzers and gas chromatography couplings. I conduct investigations in the field of the authentication of natural products.

In 2011 I was the first to publish the method for detecting the origin of squalane by isotopic analysis. Over the last 5 years I have worked extensively in the field of essential oils

Conference: Contribution of isotopic analysis to the authentication of essential oils

Sylvain BÉRAIL

Co-founder and CEO

Advanced Isotopic Analysis

Sylvain Bérail is the co-founder and CEO of Advanced Isotopic Analysis (Pau), a company that offers isotopic analysis services to meet the challenges of AgriFood, environmental and cosmetic traceability.

Until 2021, he was a research engineer with the CNRS (National Center for Scientific Research), at IPREM Pau (Multidisciplinary Research, Institute for the Environment and Materials). He specializes in analytical development, and his research work is focused on the use of non-traditional isotopes (Sr, Pb, Hg isotopes,…) in relation to environmental issues and AgriFood traceability.

Sylvain Bérail has a PhD in analytical chemistry applied to the environment.

Conference: “Non-traditional” isotopy and geographical provenance: the message of terroir

Silke Bruns

Director relana®

Silke Bruns obtained a degree in food chemistry from the University of Hamburg, in Germany. She also holds a PhD in chemistry from the Technical University of Munich. In addition. she obtained a Master of Business Administration (MBA) from the Open University Business School in the United Kingdom.

From 1997 to 2001 she worked as a quality assurance and product development manager in the natural cosmetics and frozen food industries.

From 2001 to 2005, Dr. Silke Bruns worked for the Eurofins international laboratory group on different sites.

Since 1996, Dr. Silke Bruns has gained extensive and practical experience in the design, organization, implementation and statistical evaluation of laboratory performance assessments. It is in this context that she works with leading organizations such as FAPAS and Bipea.

As part of her doctoral dissertation, she also evaluated established systems for assessing analytical skills and developed new approaches, especially with regard to routine laboratory conditions.

Since 2012, Silke Bruns, with her partner, Günter Lach, has headed the “relana®” (relana® = abbreviation of reliable analyses) international circle of laboratories, working in the field of the analysis of pesticides and contaminants with 11 European laboratories (Belgium, Spain, Italy and Germany). relana® laboratories are committed to providing high quality services.

Lach & Bruns is also responsible for the accreditation of the laboratories in accordance with the requirements of the BNN (Bundesverband Naturkost Naturwaren) e.V., (Association of organic food processors, wholesalers and retailers in Germany).

Active participation in committees- Technical Management Board of the French proficiency testing body “Bipea” (since 2012) – Working group on “nanomaterials” of the food chemistry society of the German Chemical Society “Gesellschaft Deutscher Chemiker”. (Since 2014)

Conference: Pesticides and pollutants: Analytical challenges and constraints

Edmond BOURNY

Chairman ALL PHYTO

ALL PHYTO was created by Edmond BOURNY, a Doctor of Pharmacy, ethnobotanist, and an expert in pharmacology and pharmacognosy. The LPPAM’s story is a human one. It all began in 1998, in the region of Drôme Provençale (France). Edmond BOURNY, a phytotherapy enthusiast, dedicated himself to plant chemistry and made it his main line of work. His qualifications in pharmacognosy and his in-depth knowledge of the value chain of medicinal and aromatic plants, from cultivation to industrial processing of the plants, have made him an expert in this field. The ALL PHYTO® laboratory specializes in the field of phytotherapy and offers analytical services (physico-chemical analyses) to ensure the safety and control the quality of your plant-based products in the field of phytotherapy.

Conference: Risk management linked to the botanical identity of active herbal ingredients: substitution, contamination through fraud and adulteration (falsification).

Nicole GIRAUD

President

DNA Gensee

Nicole Giraud has a PhD in Plant Biotechnology, and has held various positions in the private sector at the interface of R&D and quality control in the fields of agronomy, AgriFood and health.

She created DNA Gensee in 2012. This laboratory offers DNA analysis services to all industries using plants or algae as raw materials, to authenticate sourcing and ensure it is safe. Today it is a benchmark company in the field of plant genetics.

Conference: DNA for combating fraud in raw plant materials

Nathalie DUPUY

Professor at Aix Marseille University

I completed my PhD in 1993 at LASIR (Infrared and Raman laboratory) at Lille University. At the end of 2006, I was promoted to the position of professor at the University of Aix-Marseille, at the IMBE (Mediterranean Institute of Marine and Terrestrial Biodiversity and Ecology) in the “Biotechnology and Chemometrics” team. My field of interest is the processing of analytical data (chemometrics) and analytical chemistry methods (spectroscopy and chromatography) in two research areas: monitoring the aging of natural or formulated products; and traceability in terms of the geographical and varietal origin of natural products. I am the author or co-author of 130 publications and I have co-supervised 22 PhD students

Conference: Authenticity of olive oils: Chemometric processing of chromatographic data

Sophie DUSSARGUES

Head of the Microbiology and Biotechnology Department at PHYTOCONTROL

Sophie is an engineer in microbiology applied to the AgriFood, biomedical and environmental sectors. She joined Phytocontrol in 2016 after 4 years as a food hygiene and safety auditor in supermarkets, and commercial and mass catering. At Phytocontrol, she has developed the food and water microbiology analysis department, and then set up innovative analysis methods such as PCR and MALDI TOF, allowing food professionals to obtain rapid and accurate analysis results.

Conference: Food microbiology: MALDI-TOF reactivity for strain-typing

Philippe PAUZE

Former CEO Picard Surgelés

Philippe Pauze was born in 1950 and studied at ESCP European business school. In 1974 he started his career at Comptoirs Modernes where he was Director of the Supermarket business, President of Subsidiaries and Group General Manager. In 1999, he joined Carrefour as Executive Director of Champion France supermarkets, then as Worldwide Director of Supermarkets and member of the Group’s Executive Board (2002). In 2005, he became Managing Director of Panzani and Chairman of Panzani International. In 2009, he became CEO of Picard Surgelés until 2015 when he created his own company PCP Conseils. Between January 2020 and June 2020, he resumed the chairmanship of Picard. From 2013 to June 2021 he was Chairman of Périfem and Senior Member of the advisory board of the headhunters Progress and the Daregal group. In March 2022, he was appointed manager of Phytocontrol. Philippe PAUZE was made a Knight of the Légion d’Honneur in 2014.

Conference: Crisis management and communication

Markus LUBKE

Founder of AROMALYSE

After studying food chemistry in Munich and completing a PhD dissertation on the analysis of food flavors at INRA in Dijon, Markus Lübke took up post-doctoral position in the application of molecularly imprinted polymers in analytical chemistry in England. In 2000, after returning to France, he founded the company Aromalyse on the basis of these diverse experiences. This was originally a spin-off from INRA but quickly became independent and grew. Today, he leads a small team of expert chemists, and is in charge of experimental design and technological and regulatory watches within Aromalyse.

Conference: Chiral analysis – a powerful tool for verifying natural quality and authenticity

Olivier BOUTOU

Food safety and quality expert

AFNOR

Olivier Boutou is a food safety and quality expert with the AFNOR Group. He assists organizations with their hygiene, HACCP, ISO 22000, FSSC 22000, Food Defense and Food Safety Culture processes at national and international levels. He is a member of the French V01-C standardization committee “Food traceability and safety – Management and hygiene” and speaks at conferences to present the standards and their developments. In addition to his work as an ANSES (French Agency for Food, Environmental and Occupational Health & Safety) expert, trainer and ICA and IRCA FSSC 22000 certified auditor, he is also the author of several books related to food safety.

HACCP conference – Improving your analysis of hazards in order to have an effective control plan

François GUYON

Head of the Marseille Joint Laboratory Service

François Guyon joined the Bordeaux joint laboratory service to work on the authenticity of beverages using isotope ratio mass spectrometry and deuterium nuclear magnetic resonance. These techniques allowed him to widen his investigative field to numerous other matrices. Since 2020, he has worked as unit manager at the Marseille joint laboratory service in the fields of honey, olive oils and seafood products.

Conference: Food authenticity : a treasure hunt with multiple analytic routes

David STEINER

Deputy head of the analytical service department

ROMER LABS

David Steiner is an analytical chemist and team lead for LC-MS/MS-based mycotoxin analysis at Romer Labs Diagnostic GmbH in Tulln, in Austria.

He holds an M.Sc. in nutritional sciences and a PhD in Food Chemistry and Biotechnology from the Vienna University of Natural Resources and Life Sciences (BOKU). During his PhD, he developed a unique multi-class LC-MS/MS-based approach for the simultaneous determination of more than 1200 agricultural contaminants in complex foods.

He recently received the prize for the best research article of the year (2021) awarded by the American Chemical Society for his publication “Evaluation of Matrix Effects and Extraction Efficiencies of LC-MS/MS Methods as the Essential Part for Proper Validation of Multiclass Contaminants in Complex Feed”. His research interests include toxicology and analytical chemistry, with a particular emphasis on mycotoxin analysis aiming to improve the safety of human foodstuffs and animal feed.

Conference: The assessment of combined mycotoxin/plant toxin risk

Sophie Charvet

Co-founder of VANALYSE

I have a PhD in chemistry and have held various positions in the quality control of natural products, vanilla in particular. I co-founded Vanalyse in 2005, and manage the company, Vanalyse is an independent analysis laboratory and service provider, based in Marseille. Its preferred field is aromatic herbs and spices, including vanilla. Since 2021, I have also participated for Vanalyse in 2 AFNOR commissions: V03A (Food authenticity) and V032A (Spices, aromatic herbs and condiments).

Conference: Vanilla and its authenticity

Eric Capodanno

Scientific Director of Phytocontrol

In 2006, Eric CAPODANNO, co-founder of Phytocontrol, created the laboratory specializing in the analysis of contaminants in the AgriFood industry and the environment. Currently Scientific Director, he is in charge of developing methods for the analysis of contaminants in food and water. He is also Director of the GLP test facility, which manages pesticide residue studies requested by phytopharmaceutical companies in the context of marketing authorizations.

A technical assessor for the French Committee of Accreditation (COFRAC) since 2012 in the field of pesticides, process contaminations and heavy metals, Eric is an active participant in standardization committees for the French National Organization of Standardization (AFNOR) in these fields.

Before Phytocontrol, Eric worked in various test laboratories, including the Montpellier SCL (DGCCRF) in the department of analysis of pesticide residues in food products.

Eric is a chemical engineer graduate from the Ecole Nationale Supérieure de Chimie de Montpellier.

Conference in partnership with SYNADIET (French Food Supplement Association)

Jean-Louis LAFEUILLE

Senior Principal Scientist, Scientific & Research project manager – Herb & Spice Expert GLOBAL QUALITY & FOOD SAFETY CoE McCormick & Company, Inc.

I trained as a chemical engineer at E.S.P.C.I. in Paris, and joined Ducros in 1995, which became a subsidiary of McCormick & Co, Inc. in 2000. McCormick is the world leader in flavorings, aromatic herbs and spices. I was head of the European Central Analysis Laboratory for 22 years, and am now part of the McCormick Global Quality & Food Safety Center of Excellence, where I work as a researcher and scientific project manager in the field of herbs and spices. In particular I develop targeted and non-targeted methods for the detection of adulterations. I am a member of the European Spice Association and the mirror group Afnor/CEN V03B (horizontal food methods).

Conference: Advances in the authenticity of spices

Nicolas MIALON

PhD student at the authenticity department of the Phytocontrol Laboratory

In 2018, I graduated in Perfumery from the ISIPCA fragrance and cosmetics school in Paris, following a 2-year apprenticeship at Firmenich focused on volatilome analysis, database creation and algorithm optimization. I then joined Aromalyse to create an LIMS and a European wine-based project. Having had some experience in non-targeted analysis and computer science, I joined Phytocontrol at the end of 2020 in connection with a CIFRE dissertation on “ the geographical authenticity of regional products”. ». My work is focused on the development of multi-matrix analytical methods and data processing using data science tools. I also represent Phytocontrol at French (AFNOR V03A) and European (CEN/TC 460) levels for the standardization of these non-targeted methods and the definition of food authenticity.

Conference: concepts and definitions of non-targeted analyses for food authenticity

Aude Aznar

Scientific Manager at SYNADIET

With a PhD in plant sciences, she studied plant pathology at the INRAE laboratories (Paris/Versailles, FR) and became interested in plant bioengineering techniques at the Joint BioEnergy Institute (Berkeley, CA, USA). In 2018, she took off her lab coat to join the CNIPT (National Inter-professional Potato Committee) as Quality and R&D Manager to support professionals, from upstream to downstream, with the sector’s technical and regulatory challenges. Since July 2021, she has been Scientific Manager at Synadiet, the French Food Supplements Association.

SYNADIET is the French food supplements association. With 270 members (consultants, manufacturers, processors, ingredient suppliers, distributors, analysis laboratories, etc.), SYNADIET has a unique representative force in France. It is the largest national association in the European Union in its sector of activity. Synadiet’s aim is to unite and support its members in the exercise of their profession, which consists of helping to preserve and improve the health of consumers through the use of food supplements & other natural health products, and to involve them in a responsible and transparent approach.

Conference: Ethylene oxide crisis: general situation, toxicity, technical/analytical, regulations and crisis management

Julien GUILLOTEAU

Development Manager at Zest HACCP

After training as a chemist at the University of Bordeaux 1, I held positions as Sales Manager for more than ten years in companies providing services to industry, mass retailing and the hotel and catering industry. Back on a scientific course, I joined the Phytocontrol Group at the beginning of 2020 as a Technical Sales Engineer for our Bordeaux branch in the Aquitaine region. In November 2020, Zest HACCP (digitalization solution for traceability) joined the Phytocontrol group, a move which appeared to be totally in line with the needs of the food sector. It was in this context that I took over responsibility for the development of our subsidiary Zest HACCP in early 2021 Round table: The importance of traceability in a health control plan in order to meet consumer demands

Matthieu VANUXEEM

Managing Director of Food Expert Institute

Matthieu Vanuxeem is co-founder and technical director of the company Food Expert Institute (FOX), a company which is part of the Phytocontrol group and specializes in hygiene and food safety auditing, consultancy and training. After studying at Polytech Lille, he ventured into entrepreneurship as a food safety consultant and trainer. After an initial partnership with a microbiological analysis laboratory, he chose to join forces with the Phytocontrol Group, a major player in the detection of contaminants. It operates in all areas of the food chain, and specializes in direct delivery to the end consumer. He took part in the first edition of the Meilleur Ouvrier de France food safety competition, when he was a finalist. Matthieu Vanuxeem likes to prioritize professionalism, a friendly approach and differentiation in his relations with his clients and employees. Round table: The importance of traceability in a health control plan in order to meet consumer demands

Franck GALLAND

Director General
Envionmental Emergency and Security Services

Through some twenty years of experience, including ten years spent with Suez where he was the group’s safety director, Franck Galland decided to devote the rest of his career to an entrepreneurial project.
In 2010, he thus created Environmental Emergency & Security Services, an engineering consulting firm specializing in urban resilience, which aims to support local authorities and critical infrastructure operators (water, sanitation and hydroelectricity) in their efforts to anticipate and respond to operating crises. In the course of its work, it has carried out more than a hundred safety and crisis management audits of water and energy facilities, some of which were classified. An expert in infrastructure security, he is also an associate researcher at the Fondation pour la Recherche Stratégique (FRS) and a member of the think tank Resources. For his writings, he has been chosen as France’s representative on the Global High Level Panel for Water & Peace, a diplomatic initiative launched by the Swiss government. Finally, an officer in operational reserve since the end of his national service, currently at the rank of Lieutenant-Colonel, Franck Galland is assigned as a water expert to the Centre d’Expertises Techniques de l’Infrastructure de la Défense (CETID). He is authorized to work in the field of defence secrecy.

Feedback on food safety Friday 31/01 10:00 am – Management of a contamination of drinking water supply networks.

André Viau

Regional Prefect, Chairman of Ares Audit, and Senior adviser at Lysios public affairs

André Viau, after his university studies and his studies at the Ecole Nationale d’Administration, joined the Ministry of the Interior in 1980. Sub-prefect in Charente Maritime, Ille et Vilaine, Puy de Dôme, Côte d’Or and Nord, he was appointed Prefect in 1995. In this capacity, he served in Haute Corse, Yonne, Atlantic Pyrenees, Centre region, Midi Pyrenees region (2007).
He was also deputy director of the office of the Minister of the Interior (2006/2007), advisor to the Prime Minister’s office (2002/2004), director of the office of the Minister of Defence (2007/2009).
He was Chairman and Chief Executive Officer of Sofired (2009/2014), Chairman of the aeronautical holdings management company (SOGEPA) (2009/20012).
Since 2016, he has been Chairman of Ares Audit, and senior adviser at Lysios public affairs.

Prior to Phytocontrol, Eric worked in various control laboratories including the SCL of Montpellier (DGCCRF) in the service of pesticide residue analysis in food.

Feedback food safety Friday 31/01 10:00 am – Management of a contamination of drinking water supply networks.

Hélène DELAVAULT

Head of Isotope Mass Spectrometry France at Thermo Fisher Scientific

Hélène, who holds a Ph.D. in Earth and Universe Sciences from the University of Grenoble, joined Thermo Fisher Scientific in August 2018 to work on high-resolution isotope mass spectrometry and elemental analysis in France. In 2014, after her thesis, she joined the University of St. Andrews and then the University of Bristol as a postdoctoral researcher. During her studies and her postdoctoral years, she has gained extensive practical experience in isotope mass spectrometry.

Feedback authenticity Thursday 30/01 17h00 – Food fraud and health risk: isotope analyses for the determination of authenticity and origin of food products.

Jean-Louis LAFEUILLE

Senior Principal Scientist
Scientific & Research project manager – Herb & Spice Expert
GLOBAL QUALITY & FOOD SAFETY CoE
McCormick & Company, Inc.

Trained as a Chemical Engineer at the E.S.P.C.I. of the city of Paris, I joined Ducros in 1995, which became a subsidiary of McCormick & Co, Inc. in 2000. McCormick is the world leader in flavours, herbs and spices. As head of the European Central Analytical Laboratory for 22 years, I am now part of the McCormick Global Quality & Food Safety Center of Excellence where I work as a researcher and scientific project manager in the field of herbs and spices. In particular, I develop targeted and non-targeted methods for the detection of adulterations.
I am a member of the European Spice Association and the mirror group Afnor/CEN V03B (horizontal food methods).

Authenticity conference Thursday 30/01 17h25 – Prevention of food fraud: the case of herbs and spices.

Bruno Le Bizec

Professor, PhD, HDR

Bruno LE BIZEC graduated from Nantes University as a Doctor in Analytical Chemistry (PhD, 1995). He is Professor since 2005 in food safety at the National Veterinary College of Nantes, Oniris. Professor Le Bizec is the Head of the French National Reference Laboratory LABERCA (growth promoters in farm animals and persistent organic pollutants in food). He is the Director of the Research Laboratory UMR1329 Oniris-INRA. He is currently chairing the Contaminant panel (ERCA) of the French Agency for Food Safety (Anses) (2018-2020). Professor Le Bizec is also serving as a member on a FAO/WHO expert committee on food additives (JECFA) since 2008 and in IARC (PCB monography, 2013). He is member of the WADA Laboratory Expert Group since 2015 that is responsible for the overall management of the anti-doping laboratory accreditation process. Bruno’s activities include membership in several scientific committees at international scientific events [Euroresidue (NL), VDRA (B), RAFA (CZ), International SaskVal Workshop (CA)…). He is teaching food safety, risk analysis and analytical chemistry. He is coordinating the actions of SARAF, an international education school specialized in Advanced Residue Analysis in Food. Bruno is the Head Deputy of the Doctoral School ‘Biology and Health’ of the Bretagne-Loire University (700 PhD students). He is the author or co-author of more than 320 peer-reviewed scientific papers (h-index 47), 1 book and 12 book chapters, 200 oral communications. Bruno Le Bizec received several awards amongst which the Euroresidue Award in 2004 for its research career on steroid hormones analysis. He was bestowed Knight of the Order of Academic Palms in 2015 by the French Government for distinguished services.

Sophie Dussargues

Microbiology Engineer – Phytocontrol

Engineer in microbiology applied to the food industry, biomedical and environment, Sophie joined Phytocontrol in 2016 after 4 years as a food hygiene and safety auditor in supermarkets, commercial and collective catering. Within Phytocontrol, she developed the food and water microbiology analysis service, then implemented innovative analysis methods such as PCR or MALDI TOF allowing food professionals to obtain fast and accurate analysis results.

Food safety conference Friday 31/01 9:45 am – Maldi : microbio risk

Thierry LEGOUPIL

Sales Manager – Shimadzu

Thierry Legoupil is commercial manager of the mass spectrometry team within the French subsidiary of the Shimadzu group. After an engineering degree at Polytech ‘Lille, Thierry worked for more than 20 years in several companies where he was able to discover and learn the different technologies used in chemical and biological analysis laboratories to characterize samples. Shimadzu’s innovation and dynamism allows him to meet today’s challenges and Thierry will briefly present some technological solutions for food authenticity analysis.

Barbara Nibouche

Microbiology Manager STERIXENE

After 23 years spent in laboratories and technical centers, specializing in food and water microbiology, she joined STERIXENE in 2019 with the ambition to better understand pulsed light decontamination, an emerging technology of recent years. Barbara is currently working on the impact of pulsed light on different food matrices and on numerous packaging.

Tristan Richard

Professor University of Bordeaux

Professor at the University of Bordeaux since 2015, Deputy Director Oenology Research Unit (EA 4577, USC INRA 1366, IPB), responsible for the Molecules of Biological Interest (MIB) axis.
Director of the Authenticity GIS, this scientific interest group aims to promote and supervise exchanges linked to research and innovation activities in wine authenticity in the New Aquitaine region, it brings together laboratories from the Universities of Bordeaux and Pau, and public and private partners.
In charge of the VRAI (Vin-Research-Authenticity-Identity) platform of the Institute of Vine and Wine Sciences (ISVV), a shared, high level and high throughput analytical platform dedicated to the fine chemical characterization of wine components, vines and other food samples.

Chryssa Dimitriadis

IFS Technical Project &
IFS Food Standard Manager

Engineer in Applied Microbiology and Biological Engineering at AgroParisTech Institute, I joined IFS in 2016 after having spent two years in a microbiological analysis laboratory in the agri-food sector. IFS owns private repositories, created by representatives of the retail sector in France, the FCD and in Germany, the HDE. Today I am responsible for the IFS Food standard and its revision and representative of the IFS offices in France, which consists, among other things, in leading the IFS France working group composed of representatives from the retail sector, manufacturers and certification bodies.

Vincent Chochois

R & D Bioinformatics Engineer for Phytocontrol

Ph.D. in Plant Biology, Microbiology and Biotechnology, Vincent joined Phytocontrol in 2017 after conducting his research in several public institutions in France and Australia such as CEA, CNRS, CSIRO and ANU. He joins the group as a Bio-informatician and has set up the authenticity platform by NGS (DNA sequencing) within the Biotechnology department.

With a doctoral degree in Plant Biology, Microbiology and Biotechnology, Vincent joined Phytocontrol in 2017 after completing research in various public institutes in France and Australia, including CEA, CNRS, CSIRO and ANU.

He joined the group as a bioinformatician and set up the NGS (DNA sequencing) authenticity platform in the Biotechnology department.

Emmanuel Audoin

Innovation Manager for Bureau Veritas Agro since 2010

Engineer Agri ESA Angers, for 25 years in animal production, breeding techniques, IT tools for breeders and sectors, and a quality manager experience.

Emmanuel joins the Agro Bureau Veritas team to support innovation in 2010.

His mission is to develop solutions for Bureau Veritas Agro customers, from fork to fork, as well in audit, inspection, certification and differentiation procedures verified by an independent trusted third party.

Matthieu Hug

Co-founder and CEO of Tilkal

Matthieu Hug is the co-founder and CEO of Tilkal, software infrastructure enabling agrifood and industrial channels to organize end-to-end product traceability, analyze their supply chain in real time and provide transparency. Matthieu is also board member of several digital startups, and administrator of the ALCCI (association against the illegal trade).

Between 2007 and 2016, Matthieu co-founded and directed RunMyProcess, a B2B cloud platform acquired in 2013 by Fujitsu Group. Previously he held various operational or consulting positions around digital technologies for the company.

Matthieu is a Supélec engineer by training and holds a Master of Science degree from the Georgia Institute of Technology.

Mario Gadanho

R & D Senior Scientist at Thermo Fisher Scientific on NGS applications for food protection

Founder of Biopremier SA, a start-up specialized in DNA-based food analysis methods and a pioneer in the introduction of NGS in the food sector for routine analyzes in the areas of fraud and food protection.

SGS Molecular Global Food Business Development Director.

Actively involved as expert in the standardization of molecular biology methods at AFNOR, CEN and ISO mainly on the topic of authenticity, traceability and food safety. Standard ISO 22949 project leader introducing DNA sequencing (including NGS) for the identification of animal species in the food sector.
Collaborated over the past 12 years with some of the world’s leading food companies, including some of the world’s leading retailers, food industries, and government and regulatory entities all around the world.

PhD in Molecular Biology and Microbiology at the new University of Lisbon.

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