Alexandra Zazzi is a chef, food journalist, author, lecturer and presenter. She loves to cook, and to talk about food. She became known for the broad public for winning the reality show Survivor in 1998, since then she has managed to write seven cookbooks, running two restaurants and been the host of several TV shows.

Christer Karlsson, MSc Chemical Engineering.  Current Chairman of the Technical Committee of the Flavour- and Spice Association in Sweden. Retired from Culinar during 2019 after more than 30 years’ work in food industry.

Marie-Claude Robert, PhD in Chemistry – EPFL Switzerland, joined Nestlé in 1997. She is currently the Corporate R&D Expert for Allergen management in the institute of Food Safety & Analytical Science at Nestlé Research in Lausanne. She acts as Subject Matter Expert for Food Allergen Management and is in charge of providing scientific guidance and training on food allergen management and food allergen labelling within the Group.She worked previously in the field of method validation in allergen detection.

Christopher Elliott, is currently Professor of Food Safety and founder of the Institute for Global Food Security at Queen’s University Belfast. He served as Pro Vice Chancellor responsible for the Medical and Life Sciences Faculty between 2015 and 2018.  He has published more than 400 peer review articles, many of them relating to the detection and control of agriculture, food and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic and Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. He currently co-ordinates a large Horizon2020 flagship project involving 16 European and 17 Chinese partners on food safety and also  co-ordinates a European Institute of Innovation and Technology flagship research project. He is currently leading a multi-partner bid to establish a centre of excellence in food integrity.  Over the years, Chris has developed a high-level network of collaborators across Europe, the United States, the Middle East and Asia. He is a visiting Professor at the China Agriculture University in Beijing, the Chinese Academy of Sciences and a Guest Professor at the University of Natural Resources and Life Sciences, Vienna. He is a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology. Chris has received numerous prizes and awards for his work. In 2017 he was awarded the Royal Society of Chemistry Theophilus Redwood Prize and was also awarded an OBE by Her Majesty Queen Elizabeth II.

Clare Menezes, is Director Global Food Integrity for the Global Quality & Food Safety Center of Excellence, in this role one of her key areas of focus is herbs and spice integrity and specifically supply chain vulnerability management, as part of the McCormick global authenticity programme.  As part of her leadership accountability she is responsible for directing Global Centers of Analytical Science and consequently heads McCormick’s activity investigating Emerging Technologies for the detection and verification of product integrity challenges. Ms. Menezes has worked in the herb and spice Industry for more than 20 years holding a number of technical roles including microbiology, food safety, quality assurance, supplier quality and regulatory responsibilities. Ms. Menezes joined McCormick in 1998 and was appointed to her current position of Director Global Integrity for the Global Quality & Food Safety Center of Excellence in 2018. Prior to joining McCormick, Ms. Menezes was a Public Analyst with Severn Trent Water and Company Microbiologist at Tate and Lyle Sugars (UK).Ms. Menezes has a BSc degree in Microbiology, biochemistry and physiology from the University Of Reading (UK) and is a Registered Food Safety Principle (RFoodSP) and recognized Fellow of the Institute of Food Science and Technology

Eric Jamin, has been working for Eurofins Scientific in Nantes since 1995.
After an initial PhD research work on stable isotope analysis of fruit and tobacco, he has been involved in quality assurance, client support and Research & Development in food analytical chemistry. He has taken part in more than 45 scientific papers so far. He is currently head of the Authenticity Competence Centre of Eurofins Scientific Laboratories, based in Nantes (France). His team involves ca 60 staff members, with expert skills in Stable isotopes, Nuclear Magnetic Resonance, Mass Spectrometry, wet chemistry and chromatography analyses of beverages and other food products tested for authenticity.