Speakers Workshop 1
«Keeping safety and integrity in the food chain:
a view from many sides»
Terry Donohoe is Head of Emerging Risks in the Food Standards Agency’s Science, Evidence and Research Division. He joined the Agency in 2002 and was initially responsible for developing, refining and optimising procedures and protocols for the full range of incidents likely to affect food safety. Since 2010 he has been responsible for developing and implementing the Agency’s systems for the identification and characterisation of new and re-emerging risks.
Elisa Jiménez holds a PhD in Molecular Biology from the University of the Basque Country. Her expertise focuses on the development of detection systems based on molecular biology, as well as DNA microarray development. She has participated in fourteen research publications in international journals and has been involved in the development of four patents, two of them international. Her work at AZTI-Tecnalia has focused on the development of genotyping systems applied to food authentication as well as aptamer-based detection systems.
Graduate of the Universities of London (B.Sc.[hons] Microbiology & Biochemistry, 1984) and Reading (PhD Food Science & Technology, 1989). Associate Professor at Escola Superior de Biotecnologia (ESB) of the Universidade Católica Portuguesa since 2001 and Director of the CBQF Research centre, with its 120 researchers (60 PhDs) working in the food and environmental areas. He has led and participated in many funded research projects and published 85+ original articles in international, peer reviewed journals. Has had many relevant external roles include being an original core member of the Food For Life ETP and Chairman of the I&D Agency of ViniPortugal 2005-2013.
Marco Arlorio is Professor of Food Chemistry at Università del Piemonte Orientale (Novara, Italy), President of the Food and Drug Biotechnology (DFB) Center, member of the SAFE Consortium Executive Board and Chair of the Food Chemistry Division of EuCheMS (Bruxelles). The main research interest of Dr. Arlorio is focused on food quality and food safety assessment. Food Authenticity and Analytical Traceability (targeted and untargeted approaches, applying both chemical and biotechnological analytical methods, often coupled with Artificial Intelligence-based strategies for Data Mining and Data Fusion) is a major field of interest for him, beside food allergens traceability, bioactive compounds science and design of new functional ingredients for food and nutraceuticals.
Mr. Jonas R. Vidarsson holds degrees in fisheries science, Environmental science and Resource Management. He is a research group leader at the Resources & Products division at Matís – Icelandic food and biotech R&D, where he leads a research group on value chain studies and sustainability.
His work focuses on improvements along seafood value chains. These include studies on environmental impacts of seafood production, traceability, logistics and research on various yield- & quality factors, fisheries management, fishing gear and use of decision support tools. Jonas has extensive experience as fisherman, fish processing plant worker and fishing gear manufacturer.
Dr. Carmen G. Sotelo is Senior Scientist at Instituto de Investigaciones Marinas (CSIC), where she is also now the Director. She has been working on Seafood Authenticity from more than 25 years, and has directed and coordinated several EU and national research projects on this subject. She is also author of about 70 ISI articles and 3 patents. She has been also teaching PHD courses and masters during these years and also supervised PhD and MSc students.
Since 2003, Andreas Hensel is the first and acting BfR president. He obtained the title of Dr. med. vet. from the TiHo, Hannover, in 1988, of PhD from Utrecht University, and became lecturer for Microbiology in 1997. He was professor for “Animal Hygiene and Federal Animal Pest Control” at the University of Veterinary Medicine, Vienna, and Director and Chair at Leipzig University’s “Institute for Animal Hygiene and Veterinary Public Health”. He is a veterinary specialist in Microbiology, Animal Hygiene, Clinical Laboratory Medicine, Epidemiology, and Food Hygiene and Germany’s representative in EFSA’s scientific council.
University degree in veterinary sciences by the Universidad Complutense, Madrid. Since 1994 to date I have been working as Food Officer in OCU (Organizacion de Consumidores y Usuarios), the largest Spanish consumer organization, for which I had carried out more than 150 studies on food issues for the publication which the organization distributes to its members OCU Compra Maestra and OCU Salud. Participation in various EU funded studies by DG Sanco and by DG Research. Responsible for EU lobby food activities, as member of the BEUC Food Group and the ICRT food group. At national level, I am since 2003 a member of the Consultative committee of the AESAN, the Food Safety and Nutrition Agency in Spain.
Dr John O’Brien is Leader of the Nestlé Food Safety & Integrity Research Programme and Deputy Head of the Nestlé Research Centre in Lausanne. He was formerly Chief Executive Officer of the Food Safety Authority of Ireland and previously held posts with the Danone Group in Paris. He is currently Chairman of the Board of Directors of the International Life Sciences Institute (ILSI), Europe. He is a member of the International Scientific Advisory Board, School of Biological Sciences, Queen’s University, Belfast and the Advisory Board of the Northern Ireland Centre for Food & Health at the University of Ulster. He has held academic posts at the University of Surrey and University College Cork. He is currently a visiting professor at the University of Ulster, UK.
Researcher for the Italian National Research Council, her research is focused on dairy research, with particular emphasis on lipophilic compounds and include: the identification of markers for the characterization of traditional and PDO cheeses, like fatty acids and terpenes; the study of the production and evolution of volatile flavor compounds in fermented food (cheese, yogurt, but also beer and wine) as the result of the biochemistry activity of the microbiota, with the aim to identify defects or to improve flavor characteristics; the study of nutraceutical value of cheeses and how to improve it feeding animals with diet containing high level omega3 fatty acids plants.