Loic Durand

Research & Development Project Manager in Microbiology and Biotechnology

Phytocontrol

With a PhD in microbiology and molecular biology, Loïc Durand works at the interface between applied research, innovation and scientific management. He has over ten years’ experience in leading R&D projects and managing technical activities in regulated environments.

Since January 2026, he has been a Research & Development project manager in microbiology and biotechnology at the Phytocontrol laboratory, where he contributes to the development of innovative analytical solutions. He coordinates multidisciplinary projects related to health safety, quality and scientific performance issues.

Previously head of the health safety department, he managed three technical teams (20 employees), structured scientific activities and ensured the maintenance of COFRAC accreditations. His career also includes post-doctoral studies, a CIFRE thesis and scientific publications.

He is recognised for his leadership, methodological rigour and ability to bridge the gap between research, regulatory requirements and team management.

Illa Tea

ATOMIC Team Manager

Institute of Analytical Sciences (ISA)-CNRS

Since 2024, Illa Tea has been a professor at Lyon 1 University. She is also head of the ATOMIC team at the Institute of Analytical Sciences (ISA), a unit affiliated with the CNRS.

His research focuses on isotope ratio mass spectrometry, with a strong emphasis on methodological developments. His research has applications in biomedicine, as well as in methods for authenticating and determining the origin of bioproducts.

Catherine Chapalain

Former Managing Director of Communications and CSR at NESTLE, former Managing Director of ANIA and ALLIANCE 7

Formerly at Nestlé

Catherine Chapalain has spent most of her career in the agri-food sector, working for the collective and then as general manager of Nestlé France, where she was responsible for communications, public affairs, and CSR.

During her 14 years as Director General of the National Association of Food Industries, Catherine represented the sector before French and European public authorities and led strategic projects for the food industry. Her extensive knowledge of the agri-food sector, as well as her commitment and determination, were key to promoting and defending France’s leading industry.
At Nestlé France, Catherine defined and implemented external and internal influence and communication strategies. She also led CSR initiatives in conjunction with the group and brands, as well as crisis management and communication. Finally, she spearheaded major initiatives such as the repositioning of the Nestlé France Foundation on food insecurity, an initiative on cultural change to promote employee engagement, and the completion of a socio-economic impact study.

Since 2022, Catherine has also been a director of CITEO, the eco-organization for household packaging. As chair of the appointments and compensation committee, she has overseen the implementation of the new governance structure designed to provide the best possible support for the strategic challenges facing the household packaging sector, with a view to optimizing both environmental and economic performance.

Catherine is a graduate of the College of Europe in Bruges, holds a Master’s degree in European and International Law, and has completed executive training at ESCP. She has an international outlook, enriched by multicultural experiences and daily immersion in the English language.

Catherine is a Knight of the Legion of Honor and an Officer of the National Order of Merit.

Eglė Baecke

Director of Advocacy & Regulatory Affairs
Freshfel Europe

Eglė Baecke is the Director of Advocacy & Regulatory Affairs at Freshfel Europe, with over 15 years of experience. She supports the Delegate General of Freshfel Europe in designing, developing, and implementing proactive advocacy initiatives. Eglė closely follows EU legislation on food safety, food quality, food security, and marketing standards. She also serves as Secretary General of ESSA, the European Sprouted Seeds Association.

Lorraine Puzin

Deputy Head of Mission
DGAL

Lorraine Puzin is Chief Inspector of Veterinary Public Health and Deputy Head of the Health Emergencies Mission at the Directorate-General for Food (DGAL).
A specialist in risk and crisis management, her career combines operational experience and institutional strategy within the Ministries of the Sea and Agriculture, working to promote health safety and economic resilience in these sectors.

Stéphane Demare

President
LEGAPACK

Stéphane DEMARE, a paper engineer by training, has acquired extensive experience in the field of packaging, particularly for food contact. In his various roles, he has spent 18 years working as an expert in the field of packaging regulatory compliance and container-content interaction.

Drawing on this experience and aware of the need to guarantee producers and users that their packaging complies with regulations, he founded Légapack SAS in 2013 to support companies in the sector in meeting the ever-increasing demands of regulations and consumers.

FOOD RISK 2022 PROGRAM

Programme Colloque FOOD Risk - Jour 2

8:00 AM

Registration & Welcome

9:00 AM

Opening - 2nd Edition FOOD Risk Symposium -

9:20 AM

Conference - Food Safety -

Ethylene Oxide Crisis: overview, toxicity, analytical technique, regulations and crisis management

Mrs. Aude Aznar, Scientific Manager SYNADIET & Mr. Eric Capodanno, Scientific Director PHYTOCONTROL

10:00 AM

Conference - Food Fraud -

Fraud risk analysis for an SME

Mr. Jérôme Patouillard, Quality Director BISCUIT BOUVARD

10:40 AM

Break & Networking

11:10 AM

Round Table - Authenticity -

Untargeted analysis and isotopy to guarantee authenticity: two complementary tools?

Mrs. Nathalie Dupuy, Professor AIX-MARSEILLE UNIVERSITY

Mr. François Guyon, Unit Manager JOINT LABORATORY SERVICE

Mr. Sylvain Berail, Co-founder & CEO ADVANCED ISOTOPIC ANALYSIS

Mr. Patrick Jame, Head of Organic Isotope Team ISA Lyon

Mr. Nicolas Mialon, PhD Candidate, Authenticity Division PHYTOCONTROL LABORATORY

Dr. Alexander Scherl, Senior Chemist, General Analysis Sector SCAV Geneva

12:20 PM

Lunch & Networking

2:00 PM

Conference - Food Safety -

"Food Safety Culture" & the IFS Food standard

Mrs. Chryssa Dimitriadis, Manager IFS FOOD STANDARD

2:30 PM

Conference - Food Safety -

How to improve your hazard analysis to ensure an effective control plan?

Mr. Olivier Boutou, Expert AFNOR

2:55 PM

Conference - Food Fraud & Quality -

Activities of the Knowledge Centre for Food Fraud & Quality

Mr. Alain Maquet, CEO JOINT RESEARCH CENTRE

3:25 PM

Conference - Food Safety -

Food microbiology: responsiveness of MALDI-TOF for strain identification

Mrs. Sophie Jacquesson, Head of Microbiology Department PHYTOCONTROL

3:50 PM

Break & Networking

4:20 PM

Conference - Food Safety -

Risk assessment of combined mycotoxins – plant toxins

Mr. David Steiner, Deputy Head of Analytical Department ROMER LABS

4:45 PM

Conference - Authenticity -

Managing risks tied to the botanical identity of plant active substances: substitution, fraud-related contamination and adulteration

Mr. Edmond Bourny, President ALL PHYTO Laboratory

5:10 PM

Closing - DAY 1

7:00 PM

Cocktail Reception

Programme Colloque FOOD Risk - Jour 2

8:00 AM

Registration & Welcome

9:00 AM

Conference - Food Safety -

Statistical tool to support the implementation of a control plan

Mrs. Marine Garnaud, Performance Improvement Manager PHYTOCONTROL

9:30 AM

Conference - Food Safety -

Food crises: how to manage crisis communication?

Mr. Philippe Pauze, Former President PICARD

9:55 AM

Conference - Food Safety -

Pesticides and contaminants: analytical challenges and constraints

Mrs. Silke Bruns, Director, RELANA® Laboratories

10:20 AM

Break & Networking

10:50 AM

Round Table - Traceability & Digitalization -

The importance of traceability in the sanitary control plan to meet consumer expectations

Mrs. Muriel Marcellaud, Market Area Manager SO BIO

Mr. Stefano Volpi, Co-founder CONNECTING FOOD

Mr. Matthieu Vanuxeem, Technical Director FOOD EXPERT INSTITUTE

Mr. Julien Guilloteau, Development Manager Zest HACCP

12:00 PM

Lunch & Networking

1:30 PM

Conference - Food Safety -

FeL PARTENARIAT, a commitment to ensuring the quality of fresh fruits and vegetables

Statistical tool to support the implementation of a control plan

Mrs. Domitille de Vergeron, Product & Quality Regulation Officer UNCGFL

Mr. François Viguier, Regulation & Advisory Officer CSIF

1:55 PM

Conference - Authenticity -

Quality and authenticity of vanilla

Mrs. Sophie Charvet, Director of VANALYSE

2:20 PM

Conference - Food Fraud -

DNA as a tool to combat fraud involving plant-based raw materials

Mrs. Nicole Giraud, President DNA Gensee

2:45 PM

Conference - Authenticity -

Chiral analysis – a powerful tool to verify naturalness and authenticity

Mr. Markus Lubke, Director AROMALYSE

3:10 PM

Break & Networking

3:40 PM

Conference - Authenticity -

Advances in spice authenticity

Mr. Jean-Louis Lafeuille, Scientific & Research Manager MC CORMICK

4:05 PM

Conference - Food Safety -

Monitoring of STEC HP in the raw milk cheese sector: contribution of the Food Chain Surveillance Platform

Mrs. Hélème Amar, Head of Integrated Risk Management Office DGAL, Ministry of Agriculture and Food

FOOD RISK 2022 PROGRAM

Programme Colloque FOOD Risk - Jour 2

8:00 AM

Registration & Welcome

9:00 AM

Opening - 2nd Edition FOOD Risk Symposium -

9:20 AM

Conference - Food Safety -

Ethylene Oxide Crisis: overview, toxicity, analytical technique, regulations and crisis management

Mrs. Aude Aznar, Scientific Manager SYNADIET & Mr. Eric Capodanno, Scientific Director PHYTOCONTROL

10:00 AM

Conference - Food Fraud -

Fraud risk analysis for an SME

Mr. Jérôme Patouillard, Quality Director BISCUIT BOUVARD

10:40 AM

Break & Networking

11:10 AM

Round Table - Authenticity -

Untargeted analysis and isotopy to guarantee authenticity: two complementary tools?

Mrs. Nathalie Dupuy, Professor AIX-MARSEILLE UNIVERSITY

Mr. François Guyon, Unit Manager JOINT LABORATORY SERVICE

Mr. Sylvain Berail, Co-founder & CEO ADVANCED ISOTOPIC ANALYSIS

Mr. Patrick Jame, Head of Organic Isotope Team ISA Lyon

Mr. Nicolas Mialon, PhD Candidate, Authenticity Division PHYTOCONTROL LABORATORY

Dr. Alexander Scherl, Senior Chemist, General Analysis Sector SCAV Geneva

12:20 PM

Lunch & Networking

2:00 PM

Conference - Food Safety -

"Food Safety Culture" & the IFS Food standard

Mrs. Chryssa Dimitriadis, Manager IFS FOOD STANDARD

2:30 PM

Conference - Food Safety -

How to improve your hazard analysis to ensure an effective control plan?

Mr. Olivier Boutou, Expert AFNOR

2:55 PM

Conference - Food Fraud & Quality -

Activities of the Knowledge Centre for Food Fraud & Quality

Mr. Alain Maquet, CEO JOINT RESEARCH CENTRE

3:25 PM

Conference - Food Safety -

Food microbiology: responsiveness of MALDI-TOF for strain identification

Mrs. Sophie Jacquesson, Head of Microbiology Department PHYTOCONTROL

3:50 PM

Break & Networking

4:20 PM

Conference - Food Safety -

Risk assessment of combined mycotoxins – plant toxins

Mr. David Steiner, Deputy Head of Analytical Department ROMER LABS

4:45 PM

Conference - Authenticity -

Managing risks tied to the botanical identity of plant active substances: substitution, fraud-related contamination and adulteration

Mr. Edmond Bourny, President ALL PHYTO Laboratory

5:10 PM

Closing - DAY 1

7:00 PM

Cocktail Reception

Programme Colloque FOOD Risk - Jour 2

8:00 AM

Registration & Welcome

9:00 AM

Conference - Food Safety -

Statistical tool to support the implementation of a control plan

Mrs. Marine Garnaud, Performance Improvement Manager PHYTOCONTROL

9:30 AM

Conference - Food Safety -

Food crises: how to manage crisis communication?

Mr. Philippe Pauze, Former President PICARD

9:55 AM

Conference - Food Safety -

Pesticides and contaminants: analytical challenges and constraints

Mrs. Silke Bruns, Director, RELANA® Laboratories

10:20 AM

Break & Networking

10:50 AM

Round Table - Traceability & Digitalization -

The importance of traceability in the sanitary control plan to meet consumer expectations

Mrs. Muriel Marcellaud, Market Area Manager SO BIO

Mr. Stefano Volpi, Co-founder CONNECTING FOOD

Mr. Matthieu Vanuxeem, Technical Director FOOD EXPERT INSTITUTE

Mr. Julien Guilloteau, Development Manager Zest HACCP

12:00 PM

Lunch & Networking

1:30 PM

Conference - Food Safety -

FeL PARTENARIAT, a commitment to ensuring the quality of fresh fruits and vegetables

Statistical tool to support the implementation of a control plan

Mrs. Domitille de Vergeron, Product & Quality Regulation Officer UNCGFL

Mr. François Viguier, Regulation & Advisory Officer CSIF

1:55 PM

Conference - Authenticity -

Quality and authenticity of vanilla

Mrs. Sophie Charvet, Director of VANALYSE

2:20 PM

Conference - Food Fraud -

DNA as a tool to combat fraud involving plant-based raw materials

Mrs. Nicole Giraud, President DNA Gensee

2:45 PM

Conference - Authenticity -

Chiral analysis – a powerful tool to verify naturalness and authenticity

Mr. Markus Lubke, Director AROMALYSE

3:10 PM

Break & Networking

3:40 PM

Conference - Authenticity -

Advances in spice authenticity

Mr. Jean-Louis Lafeuille, Scientific & Research Manager MC CORMICK

4:05 PM

Conference - Food Safety -

Monitoring of STEC HP in the raw milk cheese sector: contribution of the Food Chain Surveillance Platform

Mrs. Hélème Amar, Head of Integrated Risk Management Office DGAL, Ministry of Agriculture and Food

Olivier BOUTOU

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.

Laurence THOMAZO

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.

Camille BUGNICOURT

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.

Ariane VOYATZAKIS

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.

Bernard LIGNON

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.

François BOURDICHON

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).

Speakers

COMING SOON…

Lorraine PUZIN

Bernard LIGNON

Ariane VOYATZAKIS

Camille BUGNICOURT

Stéphane DEMARE

Francois BOURDICHON

Laurence THOMAZO

Catherine CHAPALAIN

Olivier BOUTOU

Egle BAECKE

Illa TEA

Loic DURAND

Registration & Welcome

Break & Networking

Lunch & Networking

Break & Networking

Closing - DAY 1

Cocktail Reception

Registration & Welcome

Break & Networking

Lunch & Networking

Break & Networking

Registration & Welcome

Break & Networking

Lunch & Networking

Break & Networking

Closing - DAY 1

Cocktail Reception

Registration & Welcome

Break & Networking

Lunch & Networking

Break & Networking