Andrew Manly joined the packaging sector in 1977 and became the founding CEO of the UK Processing & Packaging Machinery Trade Association – a position he held from 1987 to 2005. He then spent a brief period as the head of the UK’s Machine Tool Association before returning to the packaging sector in 2008 as a journalist and consultant. He has presented papers on packaging technologies in more than 70 countries and writes extensively on packaging matters for several journals around the world. He is a board member of the International Packaging Press Organisation (IPPO) and, in 2011, helped found the Active & Intelligent Packaging Industry Association (AIPIA). He is currently the communications director at AIPIA and, in addition to editing its newsletter, helps organise the annual AIPIA World Congress.

Dr. Bert Popping is the chief executive officer of the strategic food consulting company FOCOS. His company advises food manufacturers, startup companies, not-for-profit organisations, investors, laboratories, and governments on strategic food safety solutions and emerging technologies. Bert also serves on the board of directors of AOAC International. He previously worked as chief scientific officer and director of scientific development and regulatory affairs for multi-national contract laboratories in global roles.
He currently serves as co-chair of the ILSI task force on food fraud and is the scientific advisor on food fraud to AOAC International. Bert also serves on numerous standardisation committees and government working groups related to food fraud, including CEN TC 460, and the German §64 LFGB (official German methods working group).

Yves Rey is an experienced general manager with a strong business and consumer-oriented mindset, plus an extensive and demonstrated knowledge in food manufacturing and processing, food science, food safety and quality management, general management, and a strong background in food-related academy and food law.

In 2016, he was appointed senior advisor to the United Nations office for project services in Asia Pacific, and he also served as advisor to the Food Safety Consortium (HK Polytechnic University), honorary advisor of the International Food Safety Association (HK), and member of the QA magazine advisory board (USA).

Additionally, he serves as honorable advisor to China Food Safety Initiatives, a China-based NGO set up in partnership between the food industry and CFDA/AQSIQ, and he holds the position of conference ambassador to CIFSQ (China International Food Safety and Quality) conference.

Yves was a longstanding member of the Global Food Safety Initiatives board (from 2006-15), including serving as vice chair from 2008-11 and as chair from 2011-14. Yves was on the board of directors for Safe Supply of Affordable Food Everywhere (SSAFE) and still works closely with CFDA, AQSIQ, and CNCA in China on the global harmonisation of food safety requirements, with USDA and FDA (USA) regarding food safety standards, with DG-Sanco in Europe on food fraud, with CODEX/FAO on the new strategic plan 2025, and with OIE on harmonised food safety standards and animal welfare.

Antonio Nespoli is currently the quality and food safety director for Italy in Barilla Group. He graduated in chemical engineering and has more than 20 years of experience in the food industry both in R&D and Q&FS. His unit is covering Q&FS risk assessment and management from raw materials risk assessment to final product quality monitoring in point of sales. Antonio is the co-author of chapter 9 of the book “Durum Wheat - Chemistry and Technology” (Minnesota, USA, September 2012), and the author of “An Introduction to Pasta Processing and Final Product Characteristics” (Kent, UK, 2009). Antonio is currently a scientific article reviser for Cereal Chemistry, and a speaker for quality and food safety topics in EU conferences.

Pranav Shah has been working in the field of dairy and food technology for the last 18 years, including the last 11 years with SPX FLOW Technology in Denmark. His current role and responsibilities are as process category director for fresh and fermented dairy as well as plant-based products. He initially worked in operations before moving to sales and business development roles. He is driven by innovative processes that can make the process more sustainable, profitable, and operator friendly.

In this summit, he will discuss making high-quality yoghurt and fresh cheeses with equipment designed especially for maintaining the high hygiene of the end product. This includes equipment and skids like hygienic and aseptic fruit-dosing systems, hygienic and aseptic pigging/scraping systems, and methods of maintaining the texture of fragile products like yoghurt.

SPX FLOW has innovation centres in Søborg, Denmark, SIlkeborg, Denmark, and Mamirolle, France, where those trials are performed and the presentation will also cover some glimpses of those innovation centres.

Marco Scialpi is currently leading food contact material services in TÜV Rheinland, with 27 years of experience in the food industry, R&D, and corporate leadership roles (Nestlé, Cereal Partner Worldwide). He's also worked with certification bodies (TÜVR, DNV) and consulting companies (E&Y, D&T, Cap Gemini) in the field of product safety and quality (packaging, food, beverage system, food processing lines, and promotional items), and Marco's further experience includes management systems (quality, occupational health and environment, IT Security, etc.), risk management, and IT (product essential safety, digital marketing, and functional consulting).

Jacek Czarnecki is an expert in the field of food law, food safety and quality, and consumer communication.

At Nestlé Polska, he is responsible for the scope of food legislation and scientific relations. He also manages the area of master data quality and completeness in the processes of developing recipes, creating labels, and communicating technical information about products.

He is the vice president of the Polish Federation of Food Industry, where he chairs the committee for food legislation and safety. He is also the vice president of the Polish Association of Food Industry Employers in the Employers Confederation and a participant in the works of the Advertising Council and Food Sector Council for Competencies. He is a member of the editorial board of FoodLex, a quarterly for food regulatory and quality professionals.

He’s also associated with the faculty of human nutrition of the Warsaw University of Life Sciences, where he graduated, obtained a doctoral degree, and with whom he actively cooperates, among others, as an author of the publications and a member of the faculty's curriculum council.

Andres Grabitz started his career path in 2004 as a head of HPLC-MS laboratory at U. Noack Laboratories in Sarstedt, specialised in ultra-trace analysis of perfluorotensides in the environment. In 2005, he started his job at Eurofins as a head of laboratory of consumer goods, with a focus on food contact materials and migration testing. In 2015 he became a senior consultant and key account manager of food contact materials, and since 2018 as global packaing compliance manager his business unit packaging materials memberships include:

• DIN standardisation: NA 062-08-93 AA Food contact materials and migration
• IVLV working group migration testing
• GdCH commission food contact materials

Isabel Garcia-Tenorio decided to specialise in the area of food quality and safety through two masters: master's in technology, control and food safety (CESIF) and master's in food safety management (Bureau Veritas - Camilo José Cela’s University) and training as an internal auditor through the Spanish certification body AENOR, which allowed her to access a scholarship and then a contract as a quality technician.

After three years as a technician, Isabel started her career in the dairy industry as a quality manager in the yoghurt factory for the Lactalis-Nestlé brand. During this time, she taught the dairy products module in the master of technology and food safety at the Universidad Politécnica of Madrid, including both quality and production aspects.

After three years in this position, she discovered a new avenue for professional development and a new field of knowledge when she was given the opportunity to occupy the current position of sensory quality manager at Lactalis Forlasa, which is focussed on the production of cheese with several factories in Spain and Portugal.

The sensory area is a quality tool that seeks to maintain the sensory stability of the product through statistical tools and tastings with a trained expert jury. It has been a long time since quality and food safety ceased to focus solely on complying with safety and hygiene legislation to develop more demanding certifications and it is on this consumer demand that she now focuses, trying to make the recipes better according to the preferences of consumer tests and more stable, ensuring to work on the variability of the process side by side with the factories.

Branka Hrehor graduated from the faculty of food technology at the University of J.J. Strossmayer in Osijek, where she is currently attending postgraduate studies, specialising in food safety.

In 2008, she started dealing with quality and since then has implemented a number of systems such as HACCP, ISO 14000, ISO 9000, and improved internal systems such as IFS, BRC, and GLOBALG.A.P.

She has worked in primary production, milling industry, meat industry, as well as the ice cream and frozen food industry. She was a manager at Agrokor corporation, where she oversaw all production companies within the group, and she’s currently a quality manager in the retail branch at Studenac d.o.o., where she is in charge of HACCP, quality control, quality assurance, and implementing private label products.

She has the certificates of lead auditor for the ISO 14000 norm, and certificates for auditors of the HACCP system and ISO 9000, GLOBALG.A.P., IFS, BRC, ISO 50000, OHSAS, and is a certified panelist for sensor analyses.

She consulted several companies for the introduction of a quality management system according to the ISO 9001 standard, the establishment of product health and safety based on the HACCP principles and environmental protection according to the ISO 14001 standard. She is a member of the Croatian Society for Quality, where she participated in the organising committee of the 13th Croatian Conference on Quality and 4th Scientific Conference EQO in 2013, and in the same year she organised the summit "First Agrokor Quality Days". She is also a committee member of the exquisite quality platform.

She is a proud volunteer not only within the borders of her country, but she has also volunteered in Africa with young children.

After graduating from the department of food and nutrition science at the University of the Aegean, where he already participated in numerous conferences and research projects of development and innovation in the field of food products, Vasileios Pappas completed an MBA at the University of East London. At the same time, he worked at Pindos APCI (poultry industry) as head of R&D. Afterwards, Vasileios started a PhD in the food chemistry laboratory at the University of Ioannina. At the same time, he assumed the position of R&D manager at Condito Foods (producing mustard, ketchup, mayonnaise, sauces, salads, and traditional spreads) in Thessaloniki, Greece.

Raúl Anquela studied food science and technology at the University of Valencia and Università Federico II di Napoli, and he also got a master's in food quality and food safety at the University of Valencia. He is also qualified as a lead auditor for the IFS and BRC standards with specific training on ISO 9001.

He has more than seven years of experience at Importaco, where he started as a quality analyst at the edible nuts factory in Valencia.

In 2016, he was promoted to suppliers' management and auditor manager, belonging to the quality-at-source team. In this position, he visited and audited more than 80 suppliers of the Importaco group in 20 different countries, leading the food quality and food safety culture to guarantee that the corporative standards were achieved.

With his master's degree in business psychology, Moritz Jahnke links the human and technical components of the packaging industry. He is active on a global level for his key accounts and works energetically on the strategy for Herrmann Ultraschall packaging.