Speaker Line-up

James is a Senior Account Executive at Wildfire by Google working with EMEA clients on social media campaigns across all market verticals. He has over 2 years experience in the DACH market, advising clients on how they can increase their social media ROI, boost lead generation, and ultimately sales. Prior to that James worked in Private Wealth Management before entering start-up world with Wildfire in Silicon Valley.

After an early stint with Procter and Gamble, Frank spent 25 years with Unilever, living and working in eight (8) countries and four (4) continents. His last role was Executive Vice President for the Africa region, with responsibility for its E 2.5bln operations. Prior roles included Executive Vice President for the China region, Managing Director Unilever Foods France and Chairman of Unilever Andina. He has extensive experience in consumer goods marketing and in particular in emerging markets. He is currently an Operating Director with Simbi Capital as well as Director of Braeken & Lim. In both roles he remains very closely involved with Africa, helping investors and companies succeed on the continent. 

As a Non-Executive Chairman of Harvest Africa, he is helping the company to deploy Vietnamese know-how to develop commercially sustainable large and small scale rice farming in West Africa. His interest in agriculture follows on from his co-Chairmanship of SAGCOT, the Tanzanian Presidents led Public/Private sector initiative to develop sustainable agriculture in the country's Southern corridor and from his his advisor and facilitator role in the G8 led Grow Africa programme. Other roles include Business Chairman of the Enterprise and Parliamentary Dialogue International, a UK Parliament endorsed initiative to support the private sector/ public sector interaction. 

He is a Belgian national, but sees himself, by design, as a world citizen. He currently lives with his wife and three (3) children in Dubai. 

Principally a technical miller, but also experienced in quality control and training, Peter currently looks after a wide array of technical promotions throughout the Middle East, East and North African Region visiting mills in those countries and troubleshooting storage, phytosanitary or other issues. Peter joined USW in 1991 as Director General of the USW funded Egyptian Milling School. Following this, he became the chief analytical miller with the Tri-State and USW funded Wheat Marketing Center in Portland, Oregon. From 1998 – 2002 he served as Director of the USW Miller Outreach Program in Casablanca, Morocco.. Following a sabbatical year as Technical Manager for the Al Ghurair Foods Group in Dubai, Peter moved to Tunis in June of 2004 where he looked after technical issues throughout the North African Region returning to Morocco in 2009 to serve as Regional Technical Director for the Middle East, East and North Africa Regions of US Wheat Associates in charge of the regional Technical Outreach Program.

Dr. Irfan Hashmi, a seasoned professional having a doctorate degree with hands-on experience of successfully establishing a food quality technical center and a gold refinery. He had his Bachelors in Chemical Engineering, form N.E.D. University of Engineering & Technology-Pakistan, Masters in Process Engineering, from the University of Tennessee-USA and PhD in Bio-Processing, from the Victoria University-Australia. He has over 25 research articles and technical paper presentations in international conferences and periodicals. A PhD student in Mauritius has completed her research in flour fortification under his supervision. Irfan had worked in the UAE over for 20 years and had relocated to Australia in 2011. He is currently working at GrainCorp Operations-Australia as Technical Advisor. He is a longtime IAOM & AACC member. He has been instrumental in organizing several IAOM-MEA district conferences. He has served as the Chairman of the IAOM-MEA Education Committee from 2007-10. At present he serves as a council member of Wheat Classification Council of Australia. He has also been invited by the US Wheat Associates & American Soybean Association to give lectures and to conduct trials on different products in USA and other countries.

Dr. Lutz Popper read food technology at the Berlin University of Technology, followed by research and instruction activities at the Institute of Food Technology. In his Ph.D. thesis he treated the extraction and application of anti-microbial enzymes. Since December 1993 Popper is with Muehlenchemie, as head of research and development, and since 2009 also as scientific director of the Stern-Wywiol Gruppe. He is an external lecturer for food technology at the Kiel University of Technology since 1997 and has contributed more than 125 articles and lectures to the field of food science.

In 1994, Matloob completed his Bachelor of Mechanical Engineering from one of the highly renowned institute of India – Aligarh Muslim University. In 1995, he studied Milling Technology from International School of Milling Technology, Mysore (CFTRI), India. Matloob started his career in Milling 1996 with one of the largest flour mill in GCC region – Grain Silo Flour Mill, Jeddah plant, KSA. In 2002 he moved To emirates grain product (IFFCO) as production manager  with over 17years of hands on experience in 10.5 Million Mt of operations with all variety of wheat across the globe. As of now, He is associated as Plant Head and R&D Head, with Emirates Grain Product Company LLC under IFFCO Group, UAE. Matloob has been contributing for the nourishment of the Industry by inspiring and by sharing his knowledge & experience with many operators across the globe and by consulting companies for innovation & improvisation of the milling processes.

Quentin has been working in the milling and baking business since 1972 in the UK and Canada. Since 1997, he has provided technical consultancy services on wheat and maize flour fortification to the Flour Fortification Initiative. In addition he has provided technical consultancy support on flour fortification to more than 85 countries, international development partners (UNICEF, WFP, GAIN, MI, HKI) and the flour milling industry at the global level.

Dr. Irina Matveeva graduated from Moscow State University of Food Processing in 1980 with the specialty of engineer-technologist of baking, confectionery and pasta industries. Dr. Irina has more than 30 years’ worldwide experience in bread-making and milling technologies science; she is the author and co-author of three books, more than 250 scientific publications and 20 patents. Following the Ph.D. in bread-making technology in 1983, and then the Doctorate Scientific Degree in 1993, she accepted the positions of Senior Scientific Researcher, Lecturer, Associate Professor, and Professor in Moscow State University of Food processing. Dr. Matveeva has been acting in ICC representing Russia since 1996. Since 2000 Dr. Irina started her career in Novozymes A/S company acquiring the responsibilities over the baking and milling segments for technical service and support in Russia and other CIS countries followed by position of account manager. Since 2009 she was promoted to the of the Baking Technology Manager providing trainings, technical service and support for baking and milling industries’ sections for Europe, Middle East and Africa.

Boyacioglu received his B.Sc. & M.Sc. degrees in Food Engineering and Cereal Processing Engineering, respectively from Ege University, Izmir, Turkey.  His Ph.D. degree is in Cereal Science (minor in Food & Nutrition) from North Dakota State University, Fargo, ND, USA. His entire working experience about more than 30 years involves conducting scientific research in the area of cereal science, teaching undergraduate and graduate courses, and consultancy work in domestically and internationally. He was contact person of International Association of Cereal Science and Technology, ICC in Turkey for many years and has been professional member of Institute of Food Technologies, IFT and of American Association of Cereal Chemists, AACC International as well as National Delegate of Turkey and Technical Committee Member in “AIBI – International Association of Plant Bakers AISBL” since 2005 and Chair of Education Committee of International Association of Operative Millers, IAOM, MEA District since 2010. Dr. Boyacioglu has published more than 100 articles in cereal science area and one chapter titled soy ingredients in baking.

Since 2010 Ralf is working as Customer Solutions Director Baking Enzymes at AB ENZYMES. He joined AB ENZYMES after being responsible for R&D and Marketing at several European and Global Bread Improver Houses. As an educated baker, food technologist and  MBA he has a widespread experience in the innovative use of enzymes and new processes. Customer Solutions at AB ENZYMES is globally working on new and innovative enzyme applications for the baking, biscuit and milling industry.

Andrea  studied at Milan University and has a degree in Political Science, International Law. He's been working  in Ocrim commercial department since 2008 as Area Manager for North Africa (French language countries), Europe (France, Belgium, etc.) and some areas of Latin America (Chile, Argentina). 

Markus joined Brabender in 2002 as sales director for the food department. Before this he graduated as Engineer for Food Technology, specializing in flour and grain, and has worked some years at the Leibniz University Hannover, Germany, as the head of the research and training laboratory baking & sweets. The first years Markus worked worldwide at Brabender as sales specialist for lab equipment, especially rheology, moisture, milling, and viscosity. In 2012 Markus took over the leadership of the food department as Senior Sales Director Food.

Stéphane has 20 years of experience in the grain and milling industry. He has been the Export Director of Chopin Technologies for 10 years now and also a member of the Board. He graduated with a Bachelor of Technology in ENSMIC (French Milling School) in 1993. Last year, he finished his Master for International Management in Essec Business School Paris – Singapore.