Wednesday, 24 October, 2018 - 08:00 to 10:00, Nottingham Trent University
Ellen Billett is Professor of Molecular Cell Biology at Nottingham Trent University and is Head of ‘Food Authenticity Research and Services’, based in the School of Science and Technology at the Clifton Campus.
Over the last 25 years her group has developed proteomic assays to identify adulteration in food, complementing and extending the assays available in the food industry. She has secured funding from various sources, including the Food Standards Agency, Department for Environment, Food and Rural Affairs and a number of commercial companies. In November 2015 Ellen’s team contributed towards Nottingham Trent University being awarded a prestigious Queen’s Anniversary Prize for Higher and Further Education. In early 2016 her Food Authenticity Group was recognised as a “UK Centre of Expertise” for food authenticity testing.
Darina is the Senior Technical & Quality Director for Asda and has been at the company for 15 years working in a number of different roles including Head of Product Development and latterly as Senior Regulatory Director across Food and Non Food.
In her current role Darina heads up the Technical and Quality teams across all of Asda own brand food and non food offer, she is known for her passion for food, as well as her focus on the customer and supplier relationships.
Previously, Darina has worked in the Food Manufacturing sector for a number of blue chip companies, in different roles within Product Development and Technical.
Darina is part of the IGD’s Technical Leadership Forum and also serves on the BRC Global Standards board.
Andy is a consultant and owner/director of Wyvern Food Solutions Ltd. He has over 30 years’ experience in food technology/quality & safety management in a wide range of food & non-food products. The focus of his work is helping food companies (predominantly manufacturing or food-service) develop themselves & their products to meet customer demands of quality, safety & consistency. His clients range from global blue chip, down to the small in SME. His work is mostly in the UK, but he also has clients in mainland Europe and the Middle East.
Professor O’Neill is Dean of the School of Science and Technology at Nottingham Trent University. Her role is to provide strategic leadership of the School and to ensure the efficient and effective management of all its resources. It’s also to lead the development and delivery of the School plan to enhance the quality of teaching and learning, student experience and employability as well as research performance.
Professor O’Neill has an undergraduate degree in chemistry from University College Cork, Ireland, and a PhD in physics from the University of Strathclyde. After a postdoctoral fellowship at the University of Glasgow and a short spell in industry, she joined the University of Hull, where she was the founding Head of the Department of Physics and Mathematics between 2012 and 2016. She also led the Organophotonics group, an interdisciplinary team investigating novel organics and nanomaterials for application in photonic and electronic devices
Richard’s food career spans almost 40 years and has worked in all aspects of international food ingredient and food manufacturing sectors. Richard pioneered the import, processing and distribution of Non-GMO soy lecithin from Brazil designing and building a unique soy lecithin processing plant in the UK. Richard also opened up bulk supplies of Indian Non-GMO soy derivatives to the European food and feed sectors. Richard founded Cert ID Europe a UKAS accredited certification body, FoodChain Europe and Cert ID Asia based in Mumbai; more recently he led Responsible Sourcing at NSF International prior to joining BSI as Director – Food for Europe Middle East and Africa in November 2016. Richard is an acknowledged expert on genetic modification and is a Fellow of the IFST and the Society of Food Hygiene & Technology.