Wednesday, October 19th – Seminar day 1
Seminar and lunch will take place at The “Centre de Congrès de Saint-Etienne” (Congress Centre). (Access)
KEYNOTE – Global food trends and the role of Science and Technology
Martin COLE – Professor / CSIRO Food Service Director
Professor Martin Cole is an internationally recognized food scientist and accomplished science leader with over 25 years’ experience in research management across government, academia and industry. Professor Cole is currently Director of CSIRO Flagship of Food and Nutrition. Professor Cole joined CSIRO as Chief of Food and Nutritional Sciences in January 2010 and was appointed as the first Chief of the division of Animal, Food and Health Sciences in July 2012.
Changes in human consumption patterns : the increasing importance of plant proteins in our diets, and the emergence of flexitarianism
Jean-Louis LAMBERT – economist / sociologist
Economist and sociologist. J-L Lambert was a teacher and researcher at the Ecole d’Ingénieurs des Techniques des Industries Agro-Alimentaires (Technical Food-processing Engineers’ School), in Nantes until 2007. From 1975 onwards, he specialised in analysis of food-processing systems, and in particular in consumer behaviour and representation. He is currently a joint-leader of the French Food & Health Fund’s “Food Behaviour” and a member of the Nutritional Progress Charters committee of the PNNS (France’s National Nutrition and Health Programme).
High-moisture protein fibration
Dr Shannon HOOD-NIEFER – Vice President of Innovation and Technology at the SFIDC (Saskatchewan Food Industry Development Centre)
Shannon is currently the Vice President of Innovation and Technology at the Saskatchewan Food Industry Development Centre, a not-for-profit organization assisting food manufacturers in developing and manufacturing new food products, as well as assisting companies with food safety. Dr. Hood-Niefer has over 15 years experience in the food industry conducting research and development on various commodities in the agriculture sector, pulse ingredient utilization and extrusion technology.
The valuation of cereals
Kevin TRICK – PepsiCo (USA)
Kevin Trick is the Sr. Director leading the Extrusion Function for PepsiCo Global Snacks R&D. In this role, he leads the teams responsible for: global extruded breakthrough and reframe innovation, forward-compatible technology solutions, functional capability, and platform technical guardrails.
Interview: The Moroccan milling industry and its developments
Sidi Mohamed JAMAL EDDINE / Mahjoub SAHABA – IFIM (Morocco)
Chemical engineer Mohamed Jamal Eddine graduated from the Compiègne University of Technology in 1980, and began his career in the steel industry and in phosphates before going on to work for the Moroccan Ministry of Industry prior to joining the Savay Group. He then went on to manage two companies in particular: Tria (flour production) and Arzak (pasta and couscous), both of which are references on the Moroccan market and beyond. Mohamed Jamal Eddine has been the vice-chairman of Fimadattes(1), the Moroccan interprofessional date federation, and a member of the FIAC(2), the interprofessional federation for cereal-related activities, since 2011.
Mahjoub Sahaba graduated in political sciences at the Casablanca Faculty of Law and management at the ISCAE business school in Casablanca. He also has a Master’s degree in management from the Euro Arab Management School. He has occupied several positions: inspector of finances, director general of ESIG, the Graduate School of International Management in Casablanca, academic co-director of the MBA programme for University of Sherbrooke in Casablanca, manager of human resources and training for Total Morocco, consultant and manager of the Institute of Human Resources (IRH). He joined the IFIM, the training institute for the milling industry in June 2003 as its manager, developing cutting-edge activities and services in favour of professionals in the flour-milling industry and other cereal industries. He is also the leader of the project aimed at reinforcing the capacities of the industry and the IFIM in the field of durum wheat and leguminous plants.
Promoting Canadian field crops
Paul EBBINGHAUS – Technologist, Pasta Technology
Paul Ebbinghaus joined Cigi in 1988 and has been working in the area of pasta technology since 1998. In his role as technical specialist, he provides practical demonstrations for Cigi programs, participates in overseas missions, and works on research projects and fee-for-service activities involving pasta and other extruded products. Paul, who was raised on a farm in Lockport, Manitoba and continues to assist with family farm operations, also has previous experience working as a technician in Cigi’s pilot flour mill and pilot noodle plant.
Graham has worked over 40 years in grain milling, quality assurance and market development in the Canadian and international grain industry. He is currently Project Manager, Morocco Initiative and leads this important project linking Canadian and Moroccan expertise in milling training and value added activities. Prior to this position he worked in market development and technical support activities with a private grain merchandising and wheat milling company in Canada as well as almost twenty years with the Canadian Wheat Board where he travelled to over 50 countries on technical and market development missions. Early technical training was in the milling and baking industries in Montreal.
Powders: Use and production methods
Jérôme VALLEJO – LESAFFRE Ingrédients Services (France)
Jérôme Vallejo graduated as an engineer from ENSIA, a French Grande École devoted to the food-processing industry, and has a post-graduate diploma in Enzymology, Bioconversion and Microbiology engineering (and has published works for the Institute of Food Research in Norwich, GB).He joined Lesaffre group in 1995 and was based successively in Mexico and Argentina as manufacturing manager of dry yeast, prior to joining the Lesaffre Ingredients Services in Cérences (France) as drying production manager. He is now in charge of the Process and Innovation department, which includes in particular an expert laboratory for the characterisation of powders in Rennes and also provides process assistance throughout the Lesaffre group for the commissioning of installations all over the world (China, USA, etc.)
A comparison of the retention of volatile compounds in coffee using different drying technologies
Darren GARDINER – Food Manufacturing Team Leader
Darren is the Food Manufacturing Team Leader and is responsible for leading the CSIRO’s pilot plant operations and food manufacturing capability. He has worked in the dairy industry for over 20 years with more than 10 years in research and development with particular experience in powder technology. Darren has a Bachelor of Science from RMIT and a diploma in Dairy Technology from the University of Melbourne.
9:00 AM - 6:00 PM
Centre de Congrès of Saint-Etienne