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Speakers

 

Mr. Gerard Klein Essink set up Bridge2Food in 2002. He worked internationally in the food industry for over 25 years after graduating in food chemistry from Wageningen University & Research Centre. He also holds a MBA in Strategic Marketing. His experience lies in business-to-consumer markets as well as business-to-business industries. He fulfilled roles as Vice-President Sales and Business Development Manager with a Pan-European FMCG company (Nestle/Tivall) and General Manager, Global Business Manager, Asia Pacific Marketing Manager as well as Research and Application Manager with the international food ingredient company AVEBE. He started his carreer at Wageningen University as project leader for an EU agricultural policy study on chaptalisation of wine. The Bridge2Food company specialises on organising high quality network meetings on (food) proteins, bridging industry & research. Bridge2Food is also a consultancy company. Gerard is a frequent speaker at Protein Platforms world-wide. The development of a global Protein Innovation Network is one of his current projects at Bridge2Food.




Ms. Erika B. Smith is a Sr. Principal Scientist at General Mills in the Ingredient Technology Group focused on protein technology development. She has 12 years of experience as a developer in the food industry. Before joining General Mills, Erika worked at The Pillsbury Company and also Abbott Nutrition. She received her Food Science degrees from the University of Illinois (B.S.), and Cornell University (M.S., Ph.D.).  Erika is the author of 6 papers and recently co-edited a Food Products Manufacturing Handbook.
  

Dr. Stacy Pyett is Group Leader of Product Quality within NIZO food research. The PQ group focuses on all aspects of product formulation and perception. Prior to joining NIZO food research as group leader, Stacy worked as a research scientist in the dairy industry. Her background is in Physical and Colloid Chemistry.

 

Mr. Mitch Kanter, Ph.D. serves as Executive Director of the Egg Nutrition Center, a role he has held since August 2009. Prior to joining ENC, Mitch spent almost 20 years in the food industry, serving in director level positions for the Quaker Oats Company (Director of Scientific Research and Communications), the General Mills Company (Director of Nutrition Science), and Cargill (Director of Health and Nutrition; Director of Venturing). Mitch received BS and MS degrees from Queens College in NYC, and an MS in Nutrition and a PhD in Physiology from The Ohio State University. He also served as a post doctoral research fellow in Preventive Medicine at Washington University School of Medicine in St. Louis.

Mitch has authored dozens of articles and book chapters in both lay and scientific publications, and he has conducted over 200 lectures and presentations over the years on various health and nutrition-related topics.

Dr. Hugo Streekstra started his academic training in Chemistry in 1978 at the University of Amsterdam. He graduated in 1983 with a specialization in Microbiology. This was followed by a research subject in Microbial Physiology at the same University, which led to the successful defense of a PhD thesis entitled "Metabolic Uncoupling in Anaerobic Klebsiella pneumoniae" in 1990. Since 1988 he has been working in the industry, located in Delft, the Netherlands, in various fields, including fermentation process development, classical genetics and applied biochemistry. Currently he is employed by DSM, an international business-to-business company manufacturing performance materials and life science products. He holds the position of Principal Scientist in Applied Biochemistry and Physiology within the DSM Biotechnology Center.


Ms. Anne-Sophie Le Corre is the Food Extrusion Process Manager at Clextral Inc, Tampa, Florida, where, for the past seven years, she has been in charge of the research center activities, process assistance to Clextral North American and South American customers, internal Research & Development programs and sales support. Since January 2009, she is responsible for New Product Development of Clextral Group, with responsibility of coordinating and managing the R&D programs on New Product Development of Clextral’s two research centers, in Firminy, France and Tampa, Florida.  Prior to joining Clextral Inc, Anne-Sophie worked at Danone France, on twin-screw extruded flat bread. During the past 10 years, Ms. Le Corre has developed a strong expertise in twin screw extrusion technology and processes. She holds a M.S. degree in food engineering from the ENITIAA France (Ecole National des Ingénieurs des Techniques des Industries Agro-Alimentaires), and an executive Master in Business Administration from the University of South Florida.

Mr. George Rakes received his BS in Biochemistry and his MS in Food Science and Technology from Virginia Tech.  After school, he worked as a food technologist for Morton Frozen Foods in Charlottesville, Virginia. George was responsible for development of improved foodservice and institutional products.  He later transferred to Walnut Creek, California with Del Monte where he worked on Mexican foods. George joined Central Soya’s food research group in 1982, at their headquarters in Ft. Wayne, Indiana.   As Director of Food Protein Research, Specialty Products, he was responsible for technical service, application and product development for soy proteins. In 2003, with the formation of the Solae Company in St. Louis, Missouri, George became the Director of New Technology and Meat Free Research.  He is currently a Solae Science Fellow in Food Applications with responsibility for customer technical service in North America. George has worked with customers in the development and applications of value added soy proteins for over 20 years.

 



Ms. Chandani Perera works as  the  Sr. Team Leader for Food and Industrial applications at Roquette America Inc. supporting Business Units by developing new applications and projects creating new business opportunities, and collaborate internally and externally to build up science and technology tools supporting the business units. She has been employed in the food industry for over 12 years and her area of expertise includes prepared foods, sauces, dressings, gluten free baked goods and pet food. She holds a Ph.D. in Food Science from Memorial University of Newfoundland, Canada and M.S.  from University of Reading, UK. She is a member of IFT and AACC and has published several articles in carbohydrates, proteins in product development and also allergens and obesity related issues.



Mr. Paul M. Hart holds a degree in biosciences and has published papers on the physical chemistry of proteins and stabilisers, from his time with Biomaterials Science group at Unilever Colworth. He has an international remit for Application Technology with the Solanic Institute - optimising customer applications for Solanic proteins - besides market development responsibility.
    

Mr. David Balke has been the Food Applications Specialist for BioExx Specialty Proteins for the last two years and focuses on product and process development for their line of Canola proteins.  He acts a scientific sales support for customer development in specific applications and testing.  Dr Balke obtained his PhD in Chemical Engineering (Food) from The University of Toronto with his thesis focusing on the recovery of protein and oil from white mustard seed, a close relative to Canola.  Entering the food Industry, he worked for 3 years as a product developer with one of the foremost spice blending companies in Canada with customers including all major meat companies.  He specialized in the custom formulations of dry blends with a focus on non-meat applications including use of a variety of proteins including milk and soy, in nutritional products, instant products, vegetarian products, and savoury applications. He has been active in CIFST, IFT and AOCS.
  Mr. Baninder Sroan
  

Mr. Christer Rosen




Mr. Toine Hendrickx joined DMV International more than 20 years ago as a product development and application specialist for the meat, fish and poultry processing industry. During time a wide range of other application areas of caseinates became the working field of Mr. Hendrickx. Nowadays in the position of Technical Marketing Manager he is responsible for the world wide technical support of DMV International’s caseinates customers.

 

 Jeremey Kaufmann has 17 years of experience in progressively responsible roles in the areas of Research and Development, Technical Services, and most recently as Senior Sales Manager, Edible and Specialty Products at GELITA USA Inc., a world leader in the manufacturing and marketing of collagen proteins.  As a result of Jeremey’s professional roles at GELITA, he has developed a strong expertise and keen understanding of gelatine and collagen peptides, which are key components in a host of confectionery, food, dairy, bar, nutraceutical and pet food applications.  Jeremey received his Chemistry degree from the University of South Dakota in 1993.

Mindi McKibbin is a Specialist in Technical Services at GELITA USA Inc., a world leader in the manufacturing and marketing of collagen proteins.  She has seven years of experience with roles in food application development, technical service and quality control.  Mindi is currently focused on the promotion and utilization of GELITA’s edible and specialty collagen proteins including joint health and beauty-from-within applications.  She has developed expertise in a variety of applications including confectionery, dairy, bars, beverages and desserts.  She received her Bachelor of Science degree in Chemistry and Mathematics from Buena Vista University in 2004.


Mr. Xingqiu Lou’s area of expertise is in the research of functionality of myofibrillar proteins, collagen, and whey proteins. His primary research focus includes the effects of ingredients, such as salt and phosphate, on protein solubility, gelation, and emulsification.  His success in research, in conjunction with his chemical engineering background, allows him to effectively design innovative production processes of various protein ingredients for applications in the food industry. One major area of his application research is the improvement of meat quality through the use of protein ingredients. He has been working for Proliant Meat Ingredients, Inc. for the past twelve years with the management responsibility of for R&D, application and customer technical service. Prior to relocating to the United States, he had been the vice-chair of the Food Science and Engineering Department of Jiangnan University (formerly Wuxi Institute of Light Industries, China). Mr. Lou’s major publications include book chapters in Asian Foods (Technomic, 1999) and Encyclopedia of Food Processing (Food Industry Press, Beijing 1992). He has been published in major industry journals, such as Journal of Food Science, Journal of the Science of Food and Agriculture, and Journal of Aquatic Product Technology.  Research topics of his journal publications include the gelation and physiochemical characteristics of paddlefish myofibrils, the effect of salt and phosphate on protein extraction from chicken myofibrils, and sugar extraction from sugar beet. Xingqiu received his M.S. in Food Science from University of Kentucky in 1998, and B.S. in Sugar Engineering from Wuxi Institute of Light Industries, China, in 1982.