Getting Out of Silos: How a Collective Approach to Food Development Can Optimise your Product

"I am a lucky person because I spent all my professional life – close to 20 years now - working on things that I like and where I could feel I was having an impact on making things happen. A skill that I liked to developed over years, it’s about pursuing synergies and unobvious connections. As a background, I am industrial chemist, specialized on polymer chemistry. After a master on innovation and operation management, I joined Procter&Gamble where I spent seven years working on technology development and then product research on detergents in Brussels Innovation Center In 2006. I joined Barilla R&D on pasta category where I could put together my passion for pasta with the passion for innovation Since January 2017, after a whole carrier in product development, I started to discover Quality and Food Safety, the other half of the moon, maybe not as bright as the one of product innovation side, but surely the most critical side to give consumer safe products with reliable quality.

Dr. Atanasios Moschos is a Quality and Food Safety professional with nearly 25 years of experience. He studied chemistry at Brussels University (ULB) and obtained his PhD in physical chemistry. He is also graduate in Occupational Safety and Hygiene and in Innovation Management. He was expert at the European Commission where he worked for 3 years. Since 1995, he works for Leonidas Confectionery, one of the larger “pralines” manufacturer in Belgium. As head of the Quality Department, he has a global and integrated vision of quality and safety. He participated within the Belgian association of biscuits, confectioneries and chocolates manufacturers (Choprabisco), in the verification of the official self-checking guide of the sector. He is also member of the Regulatory and Scientific committee and the Hygiene Group of Caobisco, the European association of biscuit, chocolate and confectionery industries.