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Kate Halliwell, Nutrition and Health Manager, Food and Drink Federation (FDF)
Kate graduated from the University of Oxford with an MSc in Biochemistry and from the University of Surrey with and MSc in Nutritional Medicine. She previously worked for the Department of Health and the Food Standards Agency (FSA) on a range of nutrition policies, including nutrition labelling, nutrient profiling and healthier catering advice. She moved to the FDF in 2011, where she has responsibility for the development, implementation and promotion of FDF’s nutrition and health and wellbeing policies, ensuring they are underpinned by science.
Lindsey Bagley, BA, CSci, FIFST Eureka
Lindsey has formal science qualifications followed by a career of over 35 years as a hands-on product and process developer in the food & healthcare industries. She is expert in formulation and manufacture of products and has been responsible for the launch of over 450 retail products, 30 new ingredients and her work has supported over 20 patents. Lindsey’s experience in product and process development was firstly with Beecham Products then Tate & Lyle and since 1989 she has been an independent consultant to the food industry. Lindsey currently operates her consultancy Eureka focusing on new product development projects and is editor of Flavour Horizons, a quarterly, electronic bulletin for the food, beverage and flavour industries.
Dr Rob Winwood, CSci FIFST, Scientific Communications Manager, DSM Nutritional Products
In early 2015, Rob took over as moderator and chief contributor to the www.nutri-facts.com website. He is currently chair of the scientific committee of the global trade organisation GOEDomega3, a post he has held for over 3 years. He is a specialist in lipid and micronutrient nutrition. He serves on the lipids group of EUFIC (European Food Information Council), the technical committee of the UK CRN (Council for Responsible Nutrition) and the lipids committee of the SCI (Society of Chemistry for Industry). He has held a series of senior technical and business development positions in various global food ingredient companies including Martek Biosciences, Archer Daniels Midland (ADM), Kelco International and Tunnel Avebe Starches. He has authored numerous scientific publications and has been an invited speaker at many conferences around the globe. Over the past 4 years, he has convened 3 major public meetings for the SCI which have addressed Saturated Fats Intake and cardiovascular health – and the experience has fundamentally changed his views on the matter! He has also made appearances on UK national radio and television.
Professor Bruce Griffin, University of Surrey
Bruce is a biomedical scientist with over 30 years of research experience in the fields of human lipid and lipoprotein metabolism, nutrition and cardiovascular disease. After a BSc in medical laboratory science (Portsmouth, 1984), he studied for his PhD on the effects of exercise and diet on human plasma lipoproteins (Aberdeen, 1988), and undertook postdoctoral research in the department of Pathological Biochemistry at Glasgow Royal Infirmary (1988-94). Since then, he has held academic posts within the Faculty of Health & Medical Sciences at the University of Surrey (Lecturer, Senior Lecturer, Reader), and is currently Professor of Nutritional Metabolism, and Section Leader in Macronutrients & Metabolic Medicine. He is a Theme Leader in Whole Body Metabolism for the Nutrition Society, a Registered Nutritionist, and is active as a teacher, researcher and public speaker in metabolic nutrition. He has sat on several editorial boards (Atherosclerosis, Cholesterol, British Journal of Nutrition, Lipid Metabolism, BNF’s Nutrition Bulletin, European Journal of Nutrition), and published extensively on the topics of human plasma lipoproteins, dietary fatty acids and cholesterol in relation to cardio-metabolic health. His research work has been supported with grants from the UK Food Standards Agency, Research Councils (MRC, BBSRC, DEFRA), charities (BHF, PCUK), and various industries.
Geoff Talbot
Geoff (also known as The Fat Consultant) has spent 48 years in the food industry, mainly with Unilever and Loders Croklaan before branching out into consultancy in 2003. He runs training courses, tailored to the specific needs of a client, on all aspects of oils and fats technology and use in foods. He also carries out literature reviews to clients’ requirements on oils and fats technology and applications. He writes and lectures widely and has written and edited books on confectionery, on saturated fat reduction and on specialty fats and oils.