Currently in AAK Belgium, a global supplier for fats and oils. Alberto Rosado is a Global CI Manager for Biscuits where he supports global Bakery innovative solutions, towards proof points in the application for all types of biscuits, cookies and crackers within a customer-centric approach.

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Alfredo is an expert in getting the best varieties of wheat in the field in a sustainable way, and then working with millers and producers of milling equipment to obtain the best flours in a most economical way for the mills producing mostly bread flour. He specializes in getting functional specifications of the flour adapted to the products and determine the minimum parameters for the analysis. Knowing that the best flour, is constant flour he is able to help the factories to get the best formed and baked biscuits.

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After studying for a BSc in Agriculture Sciences, at Rio Grande do Sul Federal University, Porto Alegre – Brazil, she continued her academic career by studying for an MSc in Cooperation and Development, as a scholarship student at the University of Pavia, Italy.

She has 6 years’ experience in EU public affairs, and before joining CAOBISCO, she worked for the FAO, EMBRAPA and Wageningen University.

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Competencies in wheat and wheat flours functionality in relation to technological and nutritional properties of baked cereal products. These competencies include flour constituents’ knowledge (proteins, carbohydrates, fibres…) physicochemical characterization of these constituents and other raw materials and ingredients used in baked products.

Industrial partner of research collaborations with public research institutes in France, Europe and USA.

Scientific publications and member of Cereals Associations

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Since 2006, Andreas is working at Syntegon. He held several positions in system engineering and product management, supporting Syntegon sites with HFFS-applications in Europe, America and Asia. With more than 25 years of experience, Andreas is an expert in food packaging solutions, especially when it comes to bakery applications.

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He started his career in the baking industry working for a specialist ingredient manufacturer evaluating new emulsifiers in bakery products and working with large bakeries on textural improvement and shelf life extension of bread. Subsequently he has worked for a number of large biscuit companies where he held roles in product development and technical management, gaining in depth knowledge of biscuit manufacturing.

Andrew has lived outside of the UK for the majority of his career based in locations such as South Africa, Dubai and more recently Singapore were he was responsible for providing technical advice and assistance to customers across Asia. He returned to the UK in 2012 and now works at Campden BRI in the Baking and Cereal Processing section.

Andrew was appointed to the position of Baking Technology section manager in June 2017 responsible for product development , contract projects for member companies, organising and being actively involved in training courses held at both Campden BRI and off site at customers offices.

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Before joining the food industry, Angeliki has been active in various service and industry sectors supporting business growth activities, from customer base and international growth to internal restructuring, resource development and organisational efficiency

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While continuing work as an R&D project coordinator she got to know the specificity of conducting technological processes in the production of shortbread and laminated biscuits. For 14 years Anna have been developing together with the company, gaining experience and expanding her competences by specialist trainings and certificates such as Six Sigma Green Belt. Working in an international environment she has the opportunity to exchange experiences with colleagues from other factories. She led NPD and optimisation projects, some of which were a success and some of which she had to learn from for the future.

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Her primary expertise is taste. Graduated from ISIPCA master’s degree in Flavor Science, she started her career in Puratos, Cargill flavors Division and Danone Dairy, analyzing and developing preferred tastes using sensory and consumer science techniques but also working on prototyping scale up from lab to industrial lines as she is a firm believer that taste perception hence preference is highly dependent on its matrix. Later she applied this, delivering major innovations and renovations for dairy European health brands, breakthrough innovations including new packaging or new food forms, including a successful new brand launch while based in the UK. More recently, she developed her business acumen while leading GSK consumer health care team in charge of driving strategic recommendations to improve R&D projects portfolio performance.

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Before joining NIQ, he worked in different roles through the financial, media and FMCG sectors.

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Research and Development Engineer, Senior Research and Development Engineer (March 2011 – July 2014)

● New product development,
● Product and process improvements,
● Establishing product and process specifications and documentation,
● New supplier qualification,
● Monitoring of domestic and foreign legislation,
● Yearly R&D budget planning and tracking.
● Monitoring of domestic and foreign legislation,
● Product labelling and nutritional labelling,
● Product organoleptics.

Shift manager (March 2008- March 2011)
● Organized work in shifts according to work orders,
● Analyzed and corrected production nonconformities,
● Kept track of stocks of raw materials and packaging in production,
● Updated the information system.
● Member of quality assurance and HACCP team.

Education
● Bachelor of Science in Food Processing Technology, Department of Carbohydrate food (2001-2008)
Faculty of Technology, University of Novi Sad;

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Boryana is passionate about Diversity, Equality and Inclusion and empowering the next generation of leaders. She actively supports the civil sector as a member of the communication and networking groups of the Council of Women in Business in Bulgaria and volunteer at School for Leaders “Inspire (me)” donor initiative focused on high-school students.

Boryana has professional development qualification in PR and Reputation Management from London School of PR, Master degree in International Business from New Bulgarian University and Bachelor degree in International Economic Relations from the University of National and World Economy in Sofia, Bulgaria.

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In his career, he has seen almost every corner of the industry. 15 years working in small to large size bakeries, working abroad and in supermarket in-store bakeries with responsibilities for laminated products.

Before joining Arla Foods Ingredients, he was working 10 years as Application Technologist for Danisco/DuPont focusing on functional ingredients like enzymes, emulsifiers and stabilizers for bakery and cereals.

His experience within food technology covers biscuits, breads, cakes, tortillas and gluten-free applications.

As application Specialist at Arla Foods Ingredients, Christian is working with whey and milk-based proteins for both bakeries and protein bars. As specialist, he is providing service for industrial manufacturers closely linked to sales, advising on reformulations/development of recipes as well as processing parameters when adding proteins – no matter if the target is to substitute eggs or when it´s for enrichment properties.

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He started his packaging curriculum in the pharmaceutical industry. Afterwards, he worked at Amcor Ltd. where he was responsible for packaging material science and innovations for more than ten years.

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In 1989 I start to work for the Group Quintens who was the second biggest industrial in the production of daily fresh bakery and pastry products. Did the technical support (ingredients & machines) for the 5 production plants and was assistant quality manager.

After that I work at Unifine and food ingredients (current Dawn Foods), Sweetwell (sugar substitute), in the flavour business.The last 6 years by Coulet sugars

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After early roles in Unilever, Arla Foods & InBev, Denis was until very recently, President & Chief Safety, Quality, Security & Environment Officer for the $5bn Global snack foods business Pladis Global. Denis also led the Health & Safety, Business Continuity and Crisis Management agendas for Pladis parent company, Yildiz Holdings, the $12bn frozen food, retail, engineering, mining, personal care company.  Responsibility for global food brands such as McVities, Godiva, Ulker, Kellogg & Mars, together with the wellbeing of 52, 000 employees in 13 countries and 4bn consumers worldwide, needs strong organisational and strategic leadership .

Denis has many areas of expertise, developed over a long career and now heads Culture Compass, helping organisations to deliver transformational performance improvements in areas of health, safety & quality strategy, business culture, change management & organisational transformation, by understanding the critical links between Strategy, Organisation and Performance, but through the critical element of Culture and behaviour.

Denis is a Product Safety advisor to the UK Government’s Department for Business, Environment and Industrial Strategy, a Fellow and key Food Safety consultant advisor to the Institute of Food Science and Technology and has trained both the Food Standards Agency and Food Standards Scotland in Global Food Supply Chain Risk Management.

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