Speakers

	Mr. Chris Anstey has worked in the food business for thirty years, first in farming, then retailing and now helping change as an independent consultant. He has written a number of papers for clients including two for Pulse Canada: “Give Peas a Chance - The case for more pulses in the field and on the plate” (2009), “Measure what matters - The search for farming’s triple bottom line” (2010) ,Clients also include the Bill and Melinda Gates Foundation, the Sustainable Food Laboratory (USA), The International Institute for the Environment and Development and Canadian Business for Social Responsibility. Previously, he spent 15 years at Tesco working on policy, supply chain standards, supplier performance and technical competence for food and non food. -Chairman of the Global Food Safety Initiative 03-06, Director 02–07 -Governance committee of the British Retail Consortium:Global Standards, 02-07 A qualified horticulturalist, He spent fifteen years in farming around the world including managing large fruit farms and pack houses supplying supermarkets.
	Ms. Lu Ann Williams is Head of Research at Innova Market Insights. She started her career in The Netherlands twenty years ago with Wolters Kluwer before moving to Elsevier. For the past fifteen years she has been involved in the international food industry where she works with the world’s largest food and beverage companies on product development and marketing strategies, trends analysis and technology scouting. She comes from Georgia (USA).
	Mr. Dr. Peter Jones, the recently named Canada Research Chair in Functional Foods and Nutrition, joined the University of Manitoba on November 1, 2005 as Director of the Richardson Centre for Functional Foods and Nutraceuticals. He holds a Doctorate in Nutritional Biochemistry from the University of Toronto. Previously, He was a professor in the School of Dietetics and Human Nutrition at McGill University from 1994-2005 (and Director from 1994-1999) holding a cross-appointment in the Department of Medicine. Currently, He serves as President of the Danone Institute for Nutrition in Canada and is Past-President of the Canadian Society for Nutritional Sciences. He also has sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert consultant Panel for Energy and Protein Requirements in Human Nutrition. He has served on national grant review committees including Canadian Institutes of Health Research (CIHR) and Heart and Stroke as well as on Editorial Boards for journals including the American Journal of Clinical Nutrition and Nutrition Reviews. His research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents.
	Mr. Prof. Dr. Gerard Duc is Director of Research at Institut National de la Recherche Agronomique (INRA-Dijon-France). He is Deputy Director of the Genetic and Ecophysiology Unit of Research on Grain Legumes (UMR-LEG-INRA) in Dijon. He holds a Doctorate in Genetics and Plant Breeding and he has been working for more than 30 years on grain legume genetics. He developed his studies on pea, faba bean or the model legume Medicago truncatula. His activities have targeted different traits of interest such as hybrids of faba bean; seed composition of pea and faba bean; nitrogen nutrition and yield performances of legumes, root symbioses. He coordinated different interdisciplinary projects on grain legumes. He was elected at Scientific council of AEP (Association Européenne de Recherche sur les Protéagineux-AEP) and co-chair for Antalya AEP-IFRLC conference april 2010. Since 2006 he is President of the Protein Legume Section at French variety catalogue (CTPS).
	Mr. Ankan Linden, Taste Manager, GoGreen (Sweden)
	Mr. Dr. Christof Walter is a Research Manager in Unilever’s Sustainable Agriculture Programme. In his role as an ‘internal consultant’ he runs multi-partner research and projects related to a wide range of areas related to sustainability and sustainable agriculture. His core experience lies in - Agriculture and horticulture (developed and developing world) - Climate change impacts and mitigation - Biofuels - Strategic risks and opportunities - Life cycle assessment, carbon and water footprinting, sustainability analyses - Standards, standard setting and benchmarking. He studied Horticulture, Agronomy, Environmental Sciences and Economics at the University of Hanover, Germany, from where he also received his PhD in Horticultural Science. Before joining Unilever, He worked for the Chamber of Agriculture (Landwirtschaftskammer) Northrhine-Westphalia, developing a sustainability assessment system for arable vegetable production.
	Mr. Gord Kurbis spent 11 years with the Canadian Wheat Board working in a variety of roles in Corporate Policy, Sales and Market Development. He has a MSc in agricultural economics from University of Manitoba and gained experience in resource economics through studies and work at the University of British Columbia and Zamorano EAP, an agricultural university in Honduras. Rapidly increasing levels of concern over the state of the environment from both government and consumers will inevitably result in significant changes in policies and behaviours in coming years with respect to food production and processing. Pulse crops are well positioned to address some of these concerns by contributing to the sustainability of the agri-food sector. As the Director of Environment at Pulse Canada, his role is to oversee the development, implementation, evaluation and communication of an action plan for showcasing and marketing the environmental performance indicators of the Canadian pulse sector working with leading companies in the food industry and sustainability coalitions.
	Mr. Gordon Bacon is CEO for Pulse Canada, an organization formed in 1997 to serve the pea, lentil chickpea and bean industry. Pulse Canada is funded by the provincial pulse grower associations in Western Canada, the Ontario White and Coloured Bean Producers, and the Canadian Special Crops Association. Pulse Canada focuses on addressing issues that can cost the industry money such as transportation and market access issues, and focuses on issues that could improve grower returns by increasing demand in both existing and potential new markets. Before joining Pulse Canada, he was Director of Market Development at the Canadian Wheat Board (CWB). In addition to seven years at the CWB, he has also served as Senior Policy Advisor to the Minister of State, Grains and Oilseeds in Ottawa; as an information officer at Agriculture Canada in Swift Current; and as a District Agriculturalist with Alberta Agriculture.
	Ms. Dr. Linda Malcolmson joined CIGI in 1998 and holds the position of Lead Research Scientist, Special Crops, Oilseeds and Pulses. In this role, she provides technical marketing support in the area of special crops, oilseeds and pulses. She is also responsible for directing an applied research program at CIGI in the area of special crops and pulses. Prior to joining CIGI, Linda was a Professor and Director of the George Weston Limited Sensory and Food Research Centre at the University of Manitoba. She continues to hold an appointment with the University of Manitoba as an Adjunct Professor. She received her Ph.D. in Food and Nutritional Sciences from the University of Manitoba.
	Mr. Bruno Gehin followed degrees in Food Science and Technology at the National Institute of Agronomy Paris-Grignon, and in Business Administration (MBA-IAE Paris Sorbonne), the author joined the French Animal Nutrition Group SANDERS. Since 1991 he has worked for ROQUETTE group, initially in Animal Nutrition and then in the Food Business. As Senior Market Development Manager in Food Business unit he was responsible for product development, marketing and technical support for sales all over the world of Baked Goods, Ready Meals, Snacks, Dietetics, Meat and Fish Products. Today he is Global Market Development Manager in the Nutrition Business Unit where he heads up pea protein projects. This involves the piloting of protein range developments and the coordination of their sales, marketing and technical support.
	Ms. Eliana Zamprogna has received her master's and doctoral degree in Chemical Engineering from the University of Padova (Italy). Since 2003 she has been working for Buhler (Switzerland) covering several positions in the field of Research and Development. At present, she leads the R&D Department of the Grain Processing Division. Her activity is focused on developing innovative technological solutions in order to improve the industrial processing of grains into food and feed.
	Ms. Margaret Hughes is vice-president of Sales and Marketing for Best Cooking Pulses, Inc. – a Canadian agrifoods business that has been active in the international pulse trade since 1936. She is on the boards of the Manitoba Food Development Centre and the Manitoba Food Processors’ Association. She is also a member of the Nutrition and Health Expert Advisory Committee of Pulse Canada. Margaret was raised in Portage la Prairie, Canada. After graduating from Queen’s University in Ontario, she went on to complete postgraduate training in the United Kingdom where she worked for 16 years. With her husband and two sons she returned to Canada in 2001 to resume working in the family business.
	Ms. Laurice Pouvreau focus is on proteins, and more specifically on vegetable proteins.With a background in protein chemistry and enzymology, She is now working on benchmarking vegetable proteins as a food ingredient. She believes that vegetable proteins have a great future ahead of them, due to low-cost and sustainability issues. The challenge is now to obtain vegetable proteins with similar functional properties, flavor and mouth feel as dairy proteins which are considered as the reference proteins.Exciting projects are those which incorporate different areas of expertise within NIZO or with outside partners, since collaboration is a key “ingredient” to obtain the best possible results. Within the last decade, a clear need in more sustainable products such as protein and clean label ingredient (no E-number) from vegetable source appeared in the market. They believe that there are opportunities in valorization of the so-called side-streams of companies into more valuable components such as proteins, but also fibers, polyphenols (antioxidant), lignin and pigments.Use NIZO’s 60 years of experience in protein technology to improve your protein ingredient in taste, flavor, and stability. Working with customers leads to innovation and allows successful translation of science into industrial applications.