Speakers

Dr David Baines,
Baines Food Consultancy 

Jack Knights, Past President,
British Society of Flavourists 

Nachiappan Adaikalavan, Flavours Ingredient Director,
Cargill 

Dr Annette Salskov-Iversen, Vice President, Colour Division,Product Development,
Chr. Hansen 

Dr Mike Scotter, Principal Scientist,
DEFRA Central ScienceLaboratory (CSL) 

Dr Jim Davidson, R&D Manager and Dr Avinash Kant,Lab Manager,
Flavometrix 

Richard Ratcliffe, Executive Secretary,
Food Additives and Ingredients Association (FAIA)

Dr Stephen Johnson, Senior Executive Officer, Additives Branch,
Food Standards Agency (FSA) 

Dr James Ridsdale, Senior Scientific Officer,
Food Standards Agency (FSA) 

Professor Cathie Martin, Group Leader, Department of Cell and Developmental Biology,
John Innes Centre

Kath Veal, Business Manager Regulatory Services,
Leatherhead Foods International 

Dr Evangelia Komitopoulou, Head of Food Safety,
Leatherhead Foods International

Dr Fabienne Boukobza-Ravey, R&D Director,
Overseal NaturalIngredients, Natraceutical Group  

Steve Pearce, Managing Director,
Omega Ingredients 

Ana Teresa Serra,
Portugal’s Instituto de Biologia Experimental e Tecnológica (IBET/ITQB-UNL) 

Simon Flanagan, Head of Speciality Analysis & Allergen Services,
RSSL (Reading Scientific Services) 

Darren Staniforth, Founder,
Staniforth Consulting  

Dr. Max Batenburg, Skillbase Leader, Flavour Generation & Analysis,
Unilever Food & Health Research 

Dr Majda Hadolin Kolar, Head of R&D & QC Lab,
Vitiva

Glynis Griffiths, Senior Executive Officer, Additives Branch,
Food Standard Agency (FSA)