Speakers for the FoodIntegrity Event
26th March 2015
Peter Whelan qualified as an Environment Health officer (EHO) in 1982. He worked as an EHO, Senior EHO and Principal EHO before taking up the post of Contracts Manager and then Director of Service Contracts in the Food Safety Authority of Ireland (FSAI). Peter then took a 5 year secondment to the post of Executive Chairman of the newly established Sea Fisheries Protection Authority. Peter is now Director of Audit and Compliance in the FSAI and responsible for food fraud investigations. Further studies undertaken include a MSc in Food Science, UCD, MSc in Management, Trinity College and a BA Hons degree in Psychotherapy.
Heather is a seconded national expert from Her Majesty’s Revenue and Customs (HMRC) in her 4th year working in the European Commission & DG TAXUD (Unit C2) working on the 2 main fiscal (alcohol) policy files. Her main priorities at present are the study on alcohol structures (Council Directive 92/83/EEC), and the alcohol denaturation project – the harmonization of denaturing formulations for completely and partially denatured alcohol across the EU, reducing both the opportunities for fraud and the administrative burden for operators . Heather has a long and varied career in HMRC, covering both indirect and direct tax policy and operational roles, from VAT & excise policy, client relationship management with large business, civil penalties project work, CT tax inspector and drugs enforcement officer on the revenue cutters.
Paul Brereton is Co-ordinator of Agri-food Research at the Food and Environment Research Agency based in York, UK. A government scientist working at science-policy interface, he has over 30 years experience of applied research in the area of food safety and quality. As well as leading numerous national activities, Paul has co-ordinated two of the world’s largest research projects in the area of food authenticity and traceability: the €20M TRACE project (Tracing the origin of food) and currently FOODINTEGRITY a €12M EU sponsored research project that aims to address, at a European level, many of the gaps identified during the recent horsemeat incident. He has published over 70 peer reviewed papers on food safety and quality and recently edited the book “New analytical approaches for verifying the origin of food” (Woodhead/Elsevier). He and has close links with the food industry, UK Public sector, academia and the European Commission.
Analytical Chemistry Degree, Summa Cum Laude (University of Ferrara,1997); National Prize for Young Researchers (Italian Chemistry Federation, 1998); Master in Science-Technology & Management working also at the Natta Research Center (Shell-Montell Polyolefins, Ferrara, Italy); PhD in Materials Science (University of Parma, 2005).
He is member of: Board of the European Technology Platform (Italian Section) «Food for Life»; Board of the Italian Chemistry Society – Mass Spectrometry Division, ILSI Process Related Compounds & Natural Toxins Task Force; Working Groups within European Committee for Standardization (CEN); Editorial Advisory Boards of Food Additives and Contaminants Journal and World Mycotoxin Journal, Scientific Committees of International Events (e.g. World Mycotoxin Forum (WMF), Rapid Methods Europe (RME), Recent Advances in Food Analysis (RAFA). His scientific production is documented by 55 presentations at national and international conferences and 40 papers on peer-reviewed international journals.
Since 2006 he is the head of Food Chemistry & Safety Research Department within the Food Research Labs of Barilla SpA (Parma, Italy), working on research projects about food safety-quality-authenticity, food contact materials, sensors, mass spectrometry.
Dr Helen Kendall is the current recipient of the Viscount Runicman Research Fellowship within the Food and Society Group at Newcastle University, UK, headed by Professor Lynn Fewer. Her research expertise lies in understanding consumer behaviour in relation to food. Areas of research interest are broadly concerned with food social science and translational food policy research and include research in the following areas; microbiological food-safety, food fraud and authenticity, consumer acceptance of novel technology, and attitudes towards risk. As an interdisciplinary, mixed methods researcher she has particular interest in exploring the use of qualitative and quantitative methodologies to understand attitudes and behaviours related to food. In addition she has experience in understanding and measuring societal and individual responses to risks and benefits associated with food and stakeholder analysis and scientific foresight regarding research agenda setting, policy and governance in the area of emerging food technologies, and food and agricultural policy issues. Her most recent research work has sparked an interest in understanding consumer behaviour in relation to food in an South East Asia context.
Diego graduated in Pharmacy at the University of Sevilla (Spain), obtained his Ph.D. degree in 2006. He has been affiliated to Instituto de la Grasa, Spanish Council for Scientific Research (CSIC), since 2000, and he did his postdoctoral training at McGill University (Montreal, Canada). He has participated in several national and European funded projects. His research interests are centered on chemical characterization and sensory quality of fat foods such as virgin olive oil and dry cured hams, covering aspects as authentication, traceability, and the identification of chemical compounds responsible for sensory attributes. He is staff member of the Division of Olive Oil of the European Federation of Lipid and he is a national representative member in the Chemist working group of International Olive Oil Council.
Michèle is in charge of Collaborative Research at the Nantes Food Laboratory of the Eurofins Group. Today her work involves the development of new analytical techniques for the detection of food fraud. She was part of the Food Fraud Think Tank whose work provided key recommendations to the GFSI (Global Food Safety Initiative) for the mitigation of food fraud in food companies as part of their food safety management systems. In the Food Integrity project, she is leading the group whose role will be to develop a «Knowledge Base» bringing together available information on suitable analytical tools and associated reference data for the detection of food fraud.
Dirk Pottier, DG RESEARCH AND INNOVATION
Dirk POTTIER is a scientific officer working for DG Research and Innovation since 1997. He is currently a staff member of the Agro-Food Unit of the Bio-eonomy Directorate. In his present position Mr. Pottier is co-responsible for the development of the Focus Area «Sustainable Food Security» of Horizon 2020’s second Societal Challenge («Food security, Sustainable agriculture and forestry, Marine, maritime and inland water research and the Bio-economy». He is a member of DG RTD’s working group on International Scientific Cooperation and the Food, Agriculture and Biotech Task Force EU-China.
Saskia heads the Food Authenticity research at RIKILT Wageningen UR in the Netherlands since 2012, which doubles with her position as professor Food Authenticity and Integrity at the Wageningen University. She received her PhD in Food Chemistry from the Wageningen University in 1995 and subsequently carried out research on lipid and volatiles chemistry as post-doctoral researcher for Unilever. From 1998 till 2005 she joined the Nutritional Sciences Department of University College Cork in Ireland, after which she moved to RIKILT Wageningen UR. Her present research interests concern complex authentication issues with regard to composition, production systems (organic, sustainable, halal), geographical origin, processing, and typicality with application of state-of-the-art analytical methodology in combination with chemometrics. Furthermore, she is involved in research on factors determining food fraud vulnerability. She has published 180+ scientific papers, and participated in numerous national, EU and global projects/committees/networks.
Christina Steveni is the Government Programmes Manager at the Food and Environment Research Agency based in York, UK. She has over 20 years of experience in pre and post bid support including costing, financial management and reporting of EU-funded projects including those co- ordinated by Fera, e.g. Karnal Bunt Risks in FP5 (7 partners), Portcheck in FP6 (40 partners), Euphresco (24 partners), PRATIQUE (13 partners), Vital (8 Partners) Browse (8 Partners), Vitisens (6 Partners) and in FP7, Euphresco II (30 partners) and Q-detect (14 partners) and Food Integrity (38 Partners).
Ian gained a degree in Natural Sciences at Cambridge, and followed this with a PhD in Chemistry at the University of East Anglia. His PhD looked at how the analytical profiles of carbohydrates could be used in food authentication, particularly that of orange juice, and was based at the MAFF Food Science Laboratory. From non-alcoholic beverage research, Ian progressed to spirit drinks, with a move to the Scotch Whisky Research Institute (SWRI) in 1996. The Institute is sponsored by most of the major whisky distilling companies in Scotland and carries out non-competitive research on behalf of its members. Ian was initially involved in distillation research, studying the effect of whisky still design on the flavour of the final spirit. However, with the development of the information provision that the SWRI offers its members, he became involved in developing its technical Infoline and communication resources. Ian is now the Senior Scientist at the Institute responsible for Product Protection research, which includes spirit drink authentication.
Dr. Miguel Angel Pardo, principal researcher in charge of the Molecular Biology laboratory in AZTI-Tecnalia has a Ph.D. in Biochemistry and Molecular Biology and has managed research projects involved in molecular identification of species (including allergens) and detection of pathogens in food products during the last years. Molecular techniques include Real Time PCR, sequencing and rapid techniques to assure the integrity of a huge variety of food products like meat, coffee, fruits, seafood, dairy products etc…. During his scientific career he has published 25 papers in international journals and more than 50 communications to congress, workshops and so on…
Dr Monika Tomaniova has over 15 years experiences in assessment of the hygienic-toxicological quality of food. Her activities are focused on the development and validation of analytical methods mostly for organic contaminants in food and environment, food authentication and data interpretation. Beside this, she is high-experienced and well-qualified in knowledge transfer activities; she was WP leader for making an impact & training & dissemination activities of several EU FP6 and FP7 projects. Dr Tomaniova was also chair of the organizing committee of series of international symposia ‘Recent Advances in Food Analysis’ in 2007-2013. Until now she either chaired organizing committee or co-organized dozens of international conferences and workshops and many training events.
Elena Fesenko, FERA
Elena has a broad international and interdisciplinary experience in chemistry, biology and engineering, and worked on basic and applied research projects both in academia and industry. Her professional interests cover research areas from analytical chemistry, material science, agri-food to synthetic biology and research impact assessments.
After obtaining MSc in Chemical Engineering Elena went on to do PhD in Physical Chemistry and then continued her research in the area of biocompatibility of activated carbons used in hepatitis treatment. In 1997 she was granted the Royal Society/NATO Fellowship and moved to the UK to continue her research and contribute to the establishment of the biomaterial research group at Brighton University. Since 1999 she worked as Postdoctoral and then Senior Postdoctoral Researcher at Huddersfield University where she was also involved in teaching and degree franchising. Her basic research on developing advanced analytical and processing thermal methods was picked up by the industry and since 2004 she worked as a Core Scientist at Johnson Matthey plc. After that Elena was involved in a biofuels project at Cardiff University and a trace contaminants project at Leeds University. In 2010 she joined the Food and Environment Research Agency as a Business Development Manager with the focus on European and national research funding opportunities and then moved on to Fera’s science strategy team where she is responsible for science outputs and impact analyses, and contributes to the work of Science Director in the development and implementation of the agency science strategy. Elena also is involved in the review and evaluation of EU R&D framework projects.