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SecsTheme- Redefining Food & Health for the Next Generation
The global food industry is entering a transformative era, driven by rapid advances in technology, shifting consumer expectations, climate challenges, and the growing demand for healthier, more sustainable food systems. From precision agriculture and biotechnology to artificial intelligence, smart manufacturing, and next-generation nutrition, innovation is redefining every stage of the food value chain. Organizations that embrace these emerging technologies today will play a pivotal role in building resilient, efficient, and sustainable food systems for the future.
Food Week is the premier platform where global leaders in FoodTech, AgriTech, biotechnology, AI, food manufacturing, sustainability, investment, and public policy come together to shape the future of the industry. Hosted in Milan, one of Europe's leading innovation and life sciences hubs, the event connects innovators, researchers, entrepreneurs, investors, manufacturers, retailers, and policymakers to exchange insights, showcase breakthrough solutions, and establish strategic partnerships. Whether your goal is to launch new technologies, attract investment, expand your network, or drive sustainable growth, Food Week provides the ideal environment to transform ideas into lasting industry impact.
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Exhibitors
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Food Week is where the future of food, health, and innovation comes together. Join industry leaders, startups, investors, researchers, and policymakers to explore the latest trends shaping the global food ecosystem.
Build connections with investors, decision-makers, and innovators through 1:1 meetings and exclusive events. Focus on partnerships that drive your business forward.
Hear from top investors, founders, and leaders addressing food system challenges. Gain fresh insights and network with future food industry shapers.
Stay ahead with trends shaping food and health innovation over the next decade. Engage with pioneers and thought leaders on emerging market shifts and challenges.
Watch 50 startups present innovative food tech solutions. Discover early-stage to high-growth ventures tackling food and sustainability issues.
Network with leading food tech organizations, VC funds, and startups. Explore collaborative opportunities in a centralized space.
Join dedicated networking sessions, one-on-one meetings, and the exclusive networking cocktail reception.
Exhibiting at Food Week 2027 places your brand at the center of Europe's next generation of food and health innovation. Meet qualified buyers, manufacturers, retailers, distributors, investors, researchers, and policymakers who are actively seeking new technologies, products, and partnerships.
Whether you're launching an innovation, entering new markets, generating high-quality leads, or strengthening your industry presence, Food Week provides the ideal platform to accelerate your business growth.
Food and health experts featured at food week
Director General, European Association of Chemical Distributors Belgium
Dorothee Arns is a seasoned business and public affairs executive with a proven track record in successfully leading profit and nonprofit organisations. Since June 2019, she is the Director General of the Brussels-based European Association of Chemical Distributors (Fecc), which brings together the entire value chain across all segments, including life sciences (food and feed). Up to 2013, she has held various senior business management roles at BASF Ludwigshafen - notably in marketing, sales, e-commerce and controlling. Of German nationality, Dorothee studied in Germany, Ireland and Spain and holds 2 Master degrees: an MBA with a focus on international management & marketing and another Master degree in Applied Languages & Linguistics, both from the University of Saarbruecken / Germany.
COLUMBIA signature and Chef Vico, Germany
Known as Chef Vico®, Victor Mancilla is a Corporate Chef and hospitality leader with over two decades of experience in global cruise operations. He is the driving force behind 'Plate Smart,' an initiative to reduce food waste at sea, and a strong advocate for sustainable culinary practices. Through his educational brand Chef Vico®, he inspires and trains the next generation of chefs, blending cultural storytelling with hands-on learning. As a motivational speaker, he shares insights on leadership, sustainability, and innovation, demonstrating how culinary creativity can shape both unforgettable guest experiences and a more responsible future for the hospitality industry.
Director & founder, Food Supply Chain Labs, Netherlands
Wilbert Hilkens leads Food Supply Chain Labs (FSCL) and co founded FoodInsights. He has over 30 years experience in food, agri and finance and worked both in the industry and in banking. FSCL sees supply chain finance as key to sustainable growth and offers capital optimization and tailored trade finance solutions to improve cash flow. FoodInsights develops blockchain based product passports like SmartShortChain and Poultry Chain. His team combines monitoring data across supply chains for the application in inventory management, carbon footprinting, quality metrics and financial risk. By linking trade finance with these applications FSCL helps companies build sustainable supply chains.
BloombergNEF, United Kingdom
Helen is an analyst in BloombergNEF's Food, Agriculture and Nature team focused on regenerative agriculture and agri-food corporate activity. Before this role, Helen led BNEF's new business relationships in the UK and Ireland. Prior to BNEF, Helen worked for a Peruvian farming company, Shared-X, analyzing their socioeconomic and environmental impact, and developing a go-to-market strategy for regeneratively and organically farmed specialty crops. Helen holds a degree in Biological Sciences from Imperial College London.
Business Unit Human Nutrition at Bühler, Switzerland
Christoph Vogel is leading the Business Unit Human Nutrition at Bühler, which agglomerates the 4 market segments Pasta, Cereals & Snacks, Proteins & Ingredients and Petfood. He works on today's challenge in how to feed 10 billion people sustainably within the boundaries of our planet and will present the innovative solutions from Bühler for the food industry. His has international work experience in the Chemical, Biopharmaceutical and Food industry. He holds a bachelor's degree in mechanical and process engineering and an international EMBA with a focus on emerging markets.
St. Clara Research Ltd, Switzerland
Anne Christin Meyer-Gerspach's research focuses on nutritional physiology and medicine, with a primary emphasis on understanding, preventing, and treating obesity and related metabolic disorders, particularly type 2 diabetes mellitus. Her work investigates the underlying pathophysiological mechanisms of metabolic diseases, including gastrointestinal satiety regulation and gut–brain interactions. She studies biological and clinical effects of therapeutic interventions, encompassing dietary strategies, metabolic surgery, and other treatment modalities. Her projects integrate translational approaches, bridging basic science with clinical applications, and aim to elucidate how nutritional and metabolic interventions influence energy homeostasis, appetite, satiety, and long-term metabolic outcomes.
Co-Founder of Pow Food, United Kingdom
Emily Warburton is the Co-Founder of Pow Food, a London-based B Corp catering company pioneering the connection between nutrition, workplace wellbeing, and environmental sustainability. With a background in nutrition and a passion for systems change, Emily champions food as a driver of both human and planetary health. She has led partnerships with leading organisations to reimagine workplace catering through nutrient-dense, transparent, and chef-crafted meals. A recent speaker at the Blue Earth Summit on 'The Real Cost of Food,' Emily advocates for corporate food systems that nourish people, protect the planet, and support long-term business performance.
Founder of Start a food story, Netherlands
Mary van Hoek-Hendriks is a leading food innovation expert known for bridging creativity and strategy with real-world impact. Through Start a Food Story, she helps start-ups build sustainable business cases and supports corporate teams in accelerating meaningful innovation. Her work has been recognised with awards such as the Dutch national sustainability award, the Healthy Food Innovation Awards and the European Enterprise Promotion Awards (EEPA). Named in the Food100 as one of the key changemakers in the food sector, Mary recently published Mastering Food Innovation, a practical guide for turning complex food challenges into lasting, market-ready solutions.
Co-Founder at C3M Leadership Group, Belguim
Dr. Svetlana (Lana) Zivanovic is Co-Founder and Innovation Strategy Partner at C3M Leadership Group, advising organizations across the food, agri-tech, and biotech sectors on R&D strategy, portfolio design, and commercialization pathways. With over 25 years of global leadership experience spanning Fortune 500 companies, start-ups, and academia, Lana has built a career at the intersection of science, innovation, and sustainability. Before founding C3M, she served as Global R&D Director for Alternative Proteins at Mars Inc., Chief Science and Sustainability Officer at InnovoPro, Novel Ecosystem Lead at Cargill EMEA, and Professor of Food Chemistry at the University of Tennessee. Her work has shaped corporate innovation roadmaps, IP strategies, and cross-sector collaborations accelerating the transition toward sustainable food systems. Lana holds a Ph.D. in Food Biochemistry and has advised governments and international agencies on food research policy. She is passionate about transforming fundamental research into market impact and using digital and AI-driven solutions to strengthen innovation ecosystems and accelerate sustainable growth.
Founder of Life is Bananas, Belguim
Sigrid Severijns is a food bio-engineer with 18 years of experience in product development, quality, and innovation across the food industry. She is the founder of Life is Bananas, a Belgian brand using freeze-dry technology to create nutritious, naturally colourful snacks and next-generation baby foods. With a strong scientific background and a passion for improving food for children, Sigrid focuses on making healthy options truly appealing and accessible. Her mission is to redefine how the next generation experiences food — proving that science-driven nutrition can also be playful and irresistible.
Givaudan International, Switzerland
With an academic background in Food Science and Engineering I have worked in global R&D and innovation B2C and B2B environments. Currently holding the position as a Senior Food technologist at Givaudan, where we work to advance the future of savoury products in the European market by combining innovations from the flavour industry with novelties from the processing and ingredient business, using a co-creation approach with our customers. I am passionate about applying scientific knowledge to the product development process to create the next generation of products in terms of nutrition, taste, and texture.
Lecturer and Programme Lead at Le Cordon Bleu Paris, France
Amelia Laplante is a Lecturer and Programme Lead at Le Cordon Bleu Paris, overseeing the Bachelor of Science in Culinary Design Management in partnership with Université Paris-Dauphine. With a foundation in food science, R&D, and product innovation, she combines technical expertise with a creative approach to culinary education. Amelia holds a Master's in Food Safety and Quality Assurance from the University of Guelph, and her published research on okara upcycling highlights her commitment to sustainable food innovation. Passionate about future food innovation, Amelia's teaching and research connect gastronomy, health, and technology to inspire the next generation of food leaders.
InnoGI Technologies, Netherlands
Dr. Kiers holds a PhD in Food Technology & Nutrition form the Wageningen University, and has over 25 years of experience in the nutrition and life sciences industry. He worked in various companies ranging from multinationals to start-ups and in various roles ranging from research to business management. Jeroen is eager to make a difference in improving quality of life through nutrition.
Co-Founder at Just Virtual Food, Switzerland
Joel Schüssler (27) is the Co-Founder & COO of Just Virtual Food, one of the fastest-growing virtual restaurant companies in the DACH region. Based in Switzerland, Joel has built — together with his team — a tech-driven virtual brand ecosystem that today operates across Germany, Austria, Switzerland, Spain, Turkey, the UK, and Canada. At Just Virtual, he leads international expansion, supply chain, operational systems, partner onboarding, and brand development. His company operates a diverse portfolio of successful delivery brands including Just Smashed, Pizza Junge, Happy Buns, Running Panda, Crispy Town, Dadis & Nanis, and international collaborations such as MrBeast Burger. Joel is known for his hands-on, highly operational approach, building hybrid virtual-plus-physical models and creating scalable revenue streams for restaurant partners through standardization, technology, and a fully integrated supply chain. He is also involved in multiple digital ventures and frequently shares insights on the future of food tech, delivery, and operational excellence.
Romanian Academy, Romania
I have systemic experience in knowledge and action for theoretical and practical frameworks related to urban and rural systems, knowledge transfer, living and policy labs, stakeholder communities, open science, participatory knowledge, and collaborative governance. I am a researcher in the Romanian Academy (Iasi Branch). My main domains of theoretical and exploratory research are: Knowledge Systems, Living Labs, Systems Thinking, Knowledge Anthropology, and Digital Anthropology. RIA Competences: Living Labs, MMA Stakeholder communities, Project development. Project experience: Cities2030, RURALITIES, SHERPA, SureFarm, RUBIZMO, TWIN-IN, LIFT. Research Grant in Romanian Academy (2025-2030): The consolidated theory of knowledge ecosystems.
ESAN University, Germany
Master of Science in Agricultural Economics at the Humboldt University of Berlin (Germany) and Master of Business Administration at the University of Liverpool (Great Britain). Bachelor of Economics at the Pontifical Catholic University of Peru. In-depth know-how to developing customized solutions for clients concerning risks along agricultural supply chains. Solid knowledge on the development of protocols and standardization of operational processes. International profile and multicultural experience having conducted professional activities in over 50 countries.
Founder at BUGMAN, Netherlands
Ferdy Molenaar (1995) is the founder of BUGMAN, an insect food storyteller, ento-chef, and entrepreneur in the Dutch and international insect industry. As a speaker, chef, and educator, he organizes lectures, private dinners, tastings, and educational programs for companies and organizations. His journey began in 2012, when, at 15, he assisted in creating the first Dutch insect cookbook under Prof. Arnold van Huis, Prof. Marcel Dicke (WUR), and chef Henk van Gurp. Today, he uses edible insects as a practical tool for sustainable protein transition, behavioral change, and circular innovation within the modern food system.
University of Balamand, Lebanon
Dima Mnayer, PhD, an Agriculture Engineer, Is a full time Assistant Professor at the Faculty of Health and Sciences, Balamand University since September 2023. She completed her Ph.D (2014) in Food Chemistry at Avignon University (France), Diploma in 2004 in Food Quality control and Management and her Diploma in Agricultural Engineer in 2003 from USJ (Lebanon). She worked as a member of coordination unit and program assistant with Italian NGOs (the Italian Cooperation and AVSI) in Rural Development Programs. After completing her PhD in 2014, she gave lectures at Private Universities as an associate Professor. More than 20 scientific peer-reviewed papers and 2 communications for scientific meetings document her research activity. It primarily focuses on Food Sciences, Food Safety, and Natural plant products extracts. During her career. Dr. Mnayer attended many international trainings abroad, such as France, Spain, China and Jordan. According to Scientific index 2026, Dr. Mnayer ranked one of top 1000 scientists in Lebanon. She has many certifications of achievements such as CQI-IRCA-FSSC 22000 v5.1 Lead auditor training course, flipped classroom, AI in education in addition to many entrepreneurships training programs. Along with her teaching career, she is collaborating with Food Industries on developing novel foods with many grants supporting her researches.
Chairman of RecyClass, Italy
Dr. Paolo Glerean is an Italian national with an Economics degree from the University of Trieste, Italy, currently Head of Sales and Marketing at Aliplast Spa. Paolo is Co-chairman of the PET Thermoforms Working Group of Petcore Europe, and is also involved in Plastic Recyclers Europe and PET Sheet Europe, of which he is Vice-President. In the past, he headed the R&D department of an Italian company and dedicated his time to consulting, focusing on plastics recycling companies and R&D on plastics.
Co-founder and Director of FOIRFE-Process and Product Solutions, Ireland
Dr. Paul Bouchier has spent over 20 years working in the Food Industry, leading technical teams in companies like Kerry, Wyeth Nutrition, Glanbia, Dairygold and Teagasc Moorepark Technology Ltd to deliver on innovation projects with global food companies. He is a past President of the 'Society of Dairy Technology' and is a member on various advisory committees for Enterprise Ireland and the Department of Agriculture, Food and the Marine in Ireland. Paul is also Co-founder and Director of 'FOIRFE-Process and Product Solutions' a consultancy company based in Ireland but working world-wide.
The Future of Nutrition and Longevity Institute, Germany
Alexander joined the Döhler Group in Germany as R&D the development of new functional ingredients and also identification of market opportunities was his major focus. After roles in Business Development on natural flavours, concept management and B2C product management he gained global responsibility of the Business Unit Flavours. He then joined Celanese as Innovation Manager with focus on natural sweetening and preservation systems before he took the role as Global Market Segment Lead Beverages and Bakery. In late 2017 he moved back to Döhler leading the business Unit Health. Since mid of 2025 he is leading the FNL Institute.
University of Turin, Italy
Giancarlo Cravotto became a researcher at the Department of Drug Science and Technology (University of Turin), after four years of experience in the pharmaceutical industry. He is Full Professor of Organic Chemistry since 2005.His research focuses on green extraction and chemical processing, and is supported by more than 600 peer-reviewed scientific papers (H-index 88, with 33,300 citations on Google Scholar) and 23 patents. As an expert in non-conventional technologies for process intensification, ranging from laboratory to semi-industrial applications, he collaborates with several industries, including chemical, pharmaceutical, cosmetic, biomaterials, and food production sectors. He is Editor-in-Chief of Processes (MDPI, Basel).
SCG Chemicals, Norway
Peerada Samunual is a former R&D researcher at SCG Chemicals, one of the world's leading plastics and materials innovation companies. She holds a Ph.D. in organic chemistry from Texas A&M University and spent over 11 years developing advanced material technologies, specializing in PP resin design, barrier coatings, and mono-material packaging solutions. With a strong passion for practical, sustainable innovation, she has contributed to several key technology platforms within the company. Peerada now serves as a Partnership Manager, connecting market needs with research capabilities and collaborating with strategic partners to drive impactful, real-world solutions.
Foorban, Italy
36 years old, a degree in Economics from Milan, and over 15 years of international experience in food retail and food tech. Passionate about wellbeing, sports, and great food, Marco Mottolese founded Foorban with a clear ambition: encouraging people to eat better at work. By offering an innovative corporate F&B experience, Foorban puts quality and convenience first, helping companies create healthier, people-centric environments. With this vision, Foorban aims to become a European benchmark for Service Excellence and positive impact.
Center for Complexity & Biosystems, University of Milan, Italy
Prof. Caterina A. M. La Porta is a Full Professor of General Pathology at the University of Milan and the Group Leader of Oncolab. Her work sits at the intersection of health, technology, and complex systems, making her a key voice for the Next-Gen Food & Health Tech Summit. A highly cited scientist, her research extends beyond oncology to leverage Artificial Intelligence and Big Data for a One Health vision, encompassing human well-being, public health, and urban sustainability. This includes developing algorithms (like the STELLA algorithm) to disentangle complex biological networks, such as the human and soil microbiome. As CEO of the spin-off COMPLEXDATA, she drives the application of certified AI solutions for predictive health. Her focus on digital transformation, complex systems, and the integration of environmental and human health is directly relevant to innovations in food and nutrition policies.
Flint @ CEO & Founder, Spain
Pablo Quintero is the founder of FLINT, an AI-powered nutrition intelligence platform helping food innovators build evidence-based products. With a PhD in Nutrition and a background leading product strategy at cultivated meat pioneer Vow, Pablo brings a rare blend of scientific rigour and product execution to the food-tech space. He is a passionate advocate for leveraging AI to transform how we design foods for health, longevity, and sustainability. Pablo has spoken at global summits across Europe and is actively building the next generation of tools that connect molecular nutrition with consumer needs and regulatory reality.
Director at Innocuity, Chile
Food Engineer with a Master's degree in Management, Quality, and Food Safety, and more than 25 years of leadership experience across the agri-food industry. Specialised in food safety systems, GFSI standards, food fraud prevention, food defence, and food safety culture, she has led quality and operations teams in multinational retail environments, including 15 years at Walmart Chile. Currently working between Chile and Ireland, she is an independent consultant, auditor, and academic, supporting industry and higher education through risk-based training and strategic food protection approaches. Her professional impact has been recognised through international distinctions, including induction into a professional Hall of Fame.
Director of R&D, Quality, and Sustainability at Prinsen Berning
Petra Den Dikken is Director of R&D, Quality, and Sustainability at Prinsen Berning, where she leads international teams developing high protein bars and powders for major private label brands. With over 25 years of experience at companies including Unilever, FrieslandCampina, and Danone, she brings deep expertise in food technology, product development, and quality assurance. Her work focuses on improving taste, texture, and nutritional performance while advancing sustainable ingredient innovation. Petra plays a key role in industry collaborations such as Redesign Food for Value, driving science based, consumer focused solutions in the rapidly evolving Active Nutrition sector.
Co-founder of SaliGreen, Portugal
Raquel is a Co-founder of SaliGreen, a Portuguese food innovation company developing healthier alternatives to conventional salt based on Salicornia, a naturally occurring halophyte plant. With a background in sustainable food systems and product innovation, Raquel has focused his work on reducing sodium intake without compromising flavour, while promoting clean-label, natural ingredients. SaliGreen's flagship product, GreenSalt, has been recognised internationally for its innovation and nutritional profile, addressing growing public health challenges related to excessive salt consumption.
Founder & CEO at Neller Davies Ltd, United Kingdom
Julian Fris is Founder and Principal Consultant at Neller Davies and a recognised leader in food and facilities transformation. He was named Director of the Year for Innovation and is a Cateys Award winner, reflecting his impact in redesigning large-scale food systems across healthcare, higher education and complex private institutions. Julian has led many transformation programmes, pioneering collaborative partnerships that align policy, procurement and delivery around shared outcomes. His work focuses on translating food policy, nutrition standards and sustainability goals into operational models that deliver measurable improvements in health, resilience and long-term public value.
Investor at Oyster Bay Venture Capital, Germany
Flynn Seeger is an Investor at Oyster Bay Venture Capital, where he backs early-stage founders building the AgriFood champions of tomorrow. Since joining in 2023, he has worked on investments across robotics, food supply-chain, and AgTech. With a background spanning alternative investments, energy-sector business development, and capital markets consulting at the Frankfurt Stock Exchange, he joined Oyster Bay after studying Economics at WU Vienna and graduating from ESCP Business School, where he studied in London, Turin, and Berlin.
Head of Strategic Development at Bene Meat, Czechia
Katharina Eist-Holland – Strategic Development Lead. Katharina brings commercial strategy experience, industry insight, and academic rigour to her role at BeneMeat. She has held senior positions in the alternative protein sector and worked with global corporations to help them understand and reach the ethical consumer. Through this experience, she has developed a clear understanding of how to bring innovative products to market. With a PhD in social science, Katharina combines analytical depth with practical thinking and is passionate about building a better food system.
Co-Founder & CEO at Zya, United Kingdom
Josh is driven by a passion to make nutrition healthier, tastier, and accessible to all. His mission is to connect groundbreaking bioscience innovations with everyday life, ensuring they create real, tangible benefits for people. With a chemistry degree and a PhD in bioscience from the University of Oxford, Josh combines technical expertise with a visionary approach to nutrition.
CEO & Co-Founder of 2nd Nature, United States
Dr. Effendi Leonard is CEO & Co-Founder of 2nd Nature, an Intelligent Upcycling Platform™ transforming food processing side streams into high-performance, sustainable ingredients. A biotech leader, he has a strong track record of scaling deep-tech companies and commercializing scientific innovations. Previously, he held leadership roles at Ayana Bio, Provivi, Ginkgo Bioworks, and Calysta. Dr. Leonard specializes in bridging biology, engineering, and strategy to drive real-world impact and is dedicated to advancing sustainable solutions through cutting-edge biotechnology.
Senior Advisor at Nestlé Research Lausanne, Switzerland
Fabiola Dionisi is a senior leader and thought partner in the transformation of food systems through science driven innovation. With a background spanning food technology, nutrition, and biotechnology, she has spent her career bridging fundamental research with real world impact. At Nestlé Research, she has held leadership roles across food chemistry, technology, and nutrition, driving innovation with a strong sustainability and health lens. Lipids have been the core focus of her work, from molecular understanding to system level design. Today, she explores how emerging technologies can enable purpose built foods for people and planet.
Partner of Morrison Foerster, United States
Brian P. Sylvester is a partner in the FDA & Healthcare Regulatory and Compliance Group and leads Food Regulatory. He advises global brands, startups, and investors on FDA and USDA regulations across food, beverages, and other regulated products. Recognized by leading legal publications, he specializes in regulatory strategy, compliance, and commercialization of food tech innovations such as alternative proteins. A former USDA regulator, he is also a frequent speaker and author on global food regulation issues.
CEO at Swiss Food & Nutrition Valley, Switzerland
As CEO of Swiss Food & Nutrition Valley, Christina brings the Swiss food ecosystem together to co-create innovations and relations that shape the future of food. Because transformation is a team sport.
Founder & Managing Director of Origenal Story, Spain
Claudia Vasquez Alarcon is a Latin-European entrepreneur, international business consultant, and freelance journalist specialising in agrifood, ingredients, and circular economy. Founder of Origenal Story, she brings over 20 years of expertise in international branding and marketing, spanning telecoms, e-commerce, and food and cosmetics ingredients, to help business leaders transition from product-driven to purpose-driven strategies rooted in biodiversity and sustainability. Fluent in Spanish, French, English, and Portuguese, Claudia operates at the intersection of science, society, and nature, inspiring CEOs, R&D managers, and marketing leaders to reimagine their businesses through a conscious, circular, and human-centred lens. A sought-after speaker and moderator, she has shared her vision at leading B2B events, including Nutrevent France and Ecoliving Natural Organic Products Sweden, bringing her signature blend of strategic and creative insight, journalistic rigour, and cross-cultural intelligence to every stage she steps onto.
Managing Director EXPRA, Belgium
Joachim Quoden is Managing Director of EXPRA (Belgium) and a leading expert in Extended Producer Responsibility (EPR) and packaging waste management with over 30 years of experience. He began his career at the German Environment Ministry, later joined Der Grüne Punkt – Duales System Deutschland, and held leadership roles at PRO EUROPE. Since 2013, he has led EXPRA, representing PROs across 34 countries. He is also an environmental lawyer and actively contributes to global initiatives and expert groups on recycling, packaging, and circular economy policies.
Senior Project Manager at MC Sonae, Portugal
Daniela Correia holds a degree in Food and Nutrition Science and a Master's in Biotechnology and Innovation. A registered dietitian in Portugal, she combines expertise in nutrition with a strong focus on food tech and innovation. Since 2021, she acts as Project Manager in the R&D and Incentives team at MC, Portugal's leading food retailer, fostering collaboration with scientific institutions and industry partners. She also leads the strategic vision of the Continente FoodLab platform, driving food innovation, customer experience, and real market experimentation. Her work spans product development, packaging, and sustainability, from early-stage research to consumer validation and real-world implementation.
Regulatory Affairs & Marketing Management at Procibus, Italy
Founder & CEO of SaliGreen, Portugal
Chief Executive Officer at Innopearl, Switzerland
Olga Guerous is an innovation executive turned founder, and the creator of Innopearl – a decision intelligence platform helping companies turn complex innovation choices into clear, evidence-based decisions. Drawing on 20+ years leadership experiences at Mars, Danone, Novartis, and PepsiCo, she now works with global innovation, R&D and venture teams to accelerate how organizations identify and scale the right opportunities.
R&D team at Amano Enzyme Europe, United Kingdom
Dr. Antonio Sullo leads the R&D team at Amano Enzyme Europe, where he and his team drive the development and industrial application of enzyme-based solutions for the food industry. His work focuses on plant-based beverages, high-protein plant-based cheese, and improving the flavour and functionality of plant protein ingredients. He holds a PhD in Food Science from the University of Nottingham and an MSc in Food Science from University College Cork. His expertise lies in applying colloid science to design food systems, optimizing structure, functionality, and sensory performance, bridging fundamental science and industrial application for next-generation plant-based foods in global markets.
Head of Agricultural and Food Policy at S&P Global, Belgium
Pieter Devuyst is Head of Agricultural and Food Policy at S&P Global and has more than a decade of experience in analysing agri-food policies, with a focus on the EU. He manages a team of analysts who cover the latest developments in these policy fields in the EU and US and their impacts on agri-food markets worldwide. Before joining S&P Global, Pieter worked at the Food and Agriculture Organization of the United Nations (FAO), the European Parliament and the agricultural think tank Farm Europe.
CEO at Altinteg, Portugal
Aliya Pogorelskaya is a technology strategist and founder of Altinteg, focused on solving traceability and data fragmentation in complex operational environments. She developed The Order of Things™, a framework for transforming disconnected systems into structured, machine-readable infrastructure. Her work centers on item-level traceability, RFID-enabled data capture, and AI readiness. Aliya specializes in bridging physical operations and digital systems, enabling organizations to build reliable, scalable solutions in industries where precision and transparency are critical.
Global Innovation Director for Re-Imagine Wellness - Protein at International Flavors & Fragrances, Netherlands
Mellema has 25 years of experience leading major food-tech and innovation projects across Business-to-Consumer and Business-to-Business sectors. From spearheading research into AdeS soya drinks, Knorr savoury concentrates, and The Vegetarian Butcher at Unilever, Michel is now driving the protein pipeline -plant, hybrid meat and dairy- for the Taste BU at IFF. Author of 20+ peer‑reviewed publications and inventor on 40+ patents.
Kreuzlingen, Switzerland
Konstantinos Paggios is a senior industrial food technology leader with 28 years of experience connecting food science & technology, engineering, R&D, industrialization, and global commercial execution. Having led technology platforms across chocolate, cocoa, nuts, coffee and confectionery, he specializes in architecting innovation from pre-competitive research to industrial validation and application. He has gained experience through friction and attrition and deployed cross-functional synergy strategies in various ecosystems like corporates, startups and academia driving advancements in plant-based alternatives and circular economy concepts. He holds an MSc in Food & Agricultural Biotechnology and a BSc in Food Technology.
Co-founder and COO of GrowGrounds, Denmark
Christina Singh is a co-founder and COO of GrowGrounds, where she builds scalable agroforestry models that transform smallholder supply chains into climate-resilient, income-generating systems. Her work involves unlocking carbon finance for thousands of farmers across Kenya, Uganda and Brazil while improving productivity and resilience. Her current venture draws on her previous advisory work for the European Commission, World Bank and private companies on blockchain-based traceability in supply chains, and climate finance mechanisms across livestock and land use. She worked with smallholders from Uganda, Ghana, Thailand, Colombia and Peru, combining field research, digital modelling and carbon certification into new income streams.
Co-founder and CEO of Social Vanilla and Truly, Denmark
Amie N'Dong is the co-founder and CEO of Social Vanilla and Truely. She holds a degree in International Social Work and a Master's degree in African Studies from the University of Copenhagen. Her work focuses on sustainable food value chains, ethical trade and partnerships between smallholder cooperatives, social enterprises, NGOs and international buyers across East Africa and Europe. Through Social Vanilla, she has developed sourcing models that combine market access, agroforestry and farmer livelihoods. Amie also serves on the Board of Plan International Denmark and the PGU Advisory Board under the Danish Ministry of Foreign Affairs, contributing to international development and sustainability discussions.
R&D Manager @ SkyLab AG, Switzerland
With over 15 years of experience in product development and scientific research, she brings deep expertise in translating nutritional science into impactful, real-world solutions. Irina holds a PhD and an MBA, combining scientific rigor with strong business and strategic insight. This unique combination enables her to bridge the gap between research, product development, and market needs, particularly within the rapidly evolving fields of mental well-being and functional nutrition. She is currently working at SkyLab AG, where she contributes to the development of next-generation, health-focused products designed to support cognitive performance, emotional resilience, and overall well-being. Her work focuses on aligning scientific evidence with consumer trends to create scalable and meaningful innovations in the wellbeing industry. Irina is a member of the Swiss Society for Nutrition (SGE) and PubNutr (London), reflecting her active engagement with both scientific and industry leading communities. She remains closely connected to the latest research while maintaining a strong understanding of global food trends and consumer behavior. A compelling and insightful speaker, Irina brings clarity, authority, and a forward-looking perspective to discussions on nutrition, mental well-being, and health, making her a valuable voice in conversations shaping the future of health and functional food.
LogRed, USA
Moussa N'Diaye has dedicated over 10 years to advancing food safety and processing technologies. As Business Unit Manager at Novolyze, he leads a global team helping food and beverage manufacturers strengthen compliance, optimize sanitation and processing operations, and confidently drive digital transformation. His background spans technology development and large-scale deployment, ensuring innovation goes hand in hand with reliability, security, and operational excellence. Novolyze is now a trusted partner to enterprise food producers, including global leaders like PepsiCo, supporting sites worldwide. At NextGen, Moussa will show how digital platforms and data-driven tools make food safety programs more efficient, resilient, and scalable.
Agrotech R&D&i Officer at València Innovation Capital, Spain
Agrotech R&D&i Officer at València Innovation Capital, the innovation centre of Valencia City Council. PhD in Food Governance and Social Innovation, Agricultural Engineer and Master's degree holder in Development Policies. Work focuses on sustainable agri-food systems, food policy and public–private collaboration, fostering connections between startups, companies, academia, public institutions and civil society. Previous experience includes the Food and Agriculture Organization of the United Nations (FAO), leading strategic operations and field projects. Academic background includes a position as lecturer at the Universitat Politècnica de València, among others. Member of the Right to Food Observatory and Alimentta Think Tank in Spain.
Chief Commercial Officer of Cosaic, Switzerland
Juan M. Benitez-Garcia is a senior executive with deep expertise in the Future of Food, Nutrition, and Human Health, with a track record of commercializing breakthrough technologies and leading global business transformations. He is currently Chief Commercial Officer of Cosaic, a FoodTech company developing next-generation functionality solutions that enable better consumer experiences, improved nutrition, and cleaner labels. He also serves as an executive advisor to corporate and startup organizations in food and nutrition. Previously, as Chief Commercial and Sales Officer at Solar Foods, he led the global commercialization of hydrogen fermentation technology, transitioning the company from science-led to commercially driven. Earlier, he was Global President of ADM's Savory Business Unit and held senior roles at Novozymes and DuPont/Solae. He holds an MBA from IMD.
Counsel at Keller and Heckman, Belgium
Luca Galizia is an Italian-qualified lawyer with 16 years of professional experience, including 9 years specializing in food, feed and packaging law, and the application of emerging technologies in the food sector (e.g., 'space mutagenesis' and other space-based applications). Founder of Lexfood.it, he is currently Counsel at the international law firm Keller and Heckman LLP, with past roles in both private practice and in-house environments.
AI specialist and consultant at CAPE, Netherlands
I'm Tim Eichhorn, AI specialist and consultant at CAPE. In my work, I help organizations apply AI in practical and valuable ways. I enjoy working at the intersection of technology and business, translating complex processes into smart, understandable solutions. I have built AI solutions for different industries, including the food sector. Furthermore, I have delivered workshops across various sectors, including food, logistics, and healthcare. I get a lot of energy from helping people become enthusiastic about AI. In my sessions, I actively guide participants so they not only understand what AI can do, but more importantly, how they can apply it themselves and get real value from it.
Founder of Noouri GmbH, Switzerland
Nathalie Kienast is a nutrition scientist with a Master's degree in Pharmaceutical Sciences (University of Basel) and a MAS in Nutrition & Health from ETH Zurich. She specializes in evidence-based infant and early childhood nutrition, allergy prevention, and the translation of nutritional science into everyday family life. Nathalie is the founder of Noouri, a nutrition advisory initiative supporting families with children aged 0–6 years. Her work focuses on the early-life window in which eating habits, taste preferences, and metabolic health are shaped. She previously taught preventive nutrition in healthcare education and has experience in developing food products for infants and young children.
University of Nottingham, United Kingdom
Jing is a Research Assistant at University of Nottingham, specialising in flavour perception and sensory dysfunction. Her research focuses on understanding flavour release and perception in individuals with normal and impaired smell and taste, with expertise in chemosensory disorders. She has contributed to the development and evaluation of evidence-based training interventions designed to support the recovery of smell and taste function. Her work combines sensory science and translational research to address unmet needs in health and wellbeing, with potential applications in both healthcare and consumer settings.
Managing Director at Syngenta Group Ventures, Switzerland
Shubhang Shankar is a Managing Director at Syngenta Group Ventures, after having spent two years with the company's global strategy team. He brings a wealth of expertise around the innovation in small-holder agriculture, robotics in farming and agri-fintech. He is also a member of the prestigious Kauffman Fellows Program (Class of 26). Previously, Shubhang held management consultant positions for eight years at Boston Consulting Group and Kearney. He holds a B. Tech (Electrical Engineering) from IIT Delhi and an MBA from IIM Ahmedabad.
