Speakers
Foodbooster 2026
Hélène ALEXIOU
Hélène Alexiou is a Belgian dietitian, educator, and expert in nutrition and public health, actively engaged in academic and scientific work at the Haute École Léonard de Vinci (HE Vinci) in Brussels. She serves as a lecturer (“maître-assistante”) in nutrition and dietetics, contributing to the education of future dietitians and participating as well in both teaching and (DELETE) applied research activities within the institution’s Cellule de Recherche et d’Expertise en Diététique (CeRED).
Her academic background includes a professional degree in dietetics from the Institut Paul Lambin (HE Vinci) and a master’s degree in biomedical sciences with a focus on human nutrition. In her educational role she is responsible for courses in nutrition and dietetics and contributes to curriculum elements such as clinical nutrition and dietary methodologies.
Beyond teaching, Alexiou plays a prominent role in national and European nutrition science discussions. Since 2021 she has been a member of the Scientific Committee of the Nutri-Score for Belgium, helping evaluate and update this front-of-pack nutrition labeling system used to inform consumers about the nutritional quality of foods.
She also contributes to expert advisory work at the Superior Health Council (Conseil Supérieur de la Santé) of Belgium as part of working groups dealing with nutrition and public health, reflecting her broader engagement in science-based health policy. She notably contributed to the latest Food Based Dietary Guidelines for Belgium (2025).
Nicolas BERGER
Dr. Nicolas Berger is a senior scientist at Sciensano, Belgium’s national public health institute, where he leads the Nutrition and Physical Activity Unit and oversees major national monitoring efforts such as the Belgian Food Consumption Survey.
His work focuses on understanding the contextual and socio-environmental determinants of nutrition and activity behaviours and applying innovative statistical methods to generate evidence relevant for public health policy. Dr. Berger also serves as Director of Sciensano’s Expertise Centre in Health Promotion for the Walloon Region, contributing scientific support to regional health promotion and prevention strategies.
Before his current roles, he completed a PhD in Social Epidemiology at the London School of Hygiene & Tropical Medicine, where he later held an (honorary) Assistant Professor position, and he holds degrees in sociology, philosophy of science, and applied statistics from universities including the Free University of Brussels (ULB), The Sorbonne (Paris), and KU Leuven.
Dr. Berger is regularly quoted in Belgian media about public health findings — for example, he has highlighted concerns about dietary habits and physical activity levels in national surveys.
Anne BOUCQUIAU
Doctor Anne Boucquiau studied medicine at the University of Liège and obtained a University degree in public health and human nutrition at UCLouvain.
During 20 years, she headed a medical practice as a nutritionist, together with two other medical doctors. In parallel, she founded the Belgian Society of Medical Doctors specialized in Nutrition (SBMN), in which she served as president during two periods (2004-2011 and 2024-2026).
In 2013, Anne Boucquiau initiated the creation of the Inter-university Certificate in Clinical Nutrition (CINC) bringing together about fifty experts from the three French-speaking comprehensive universities of Belgium (UCLouvain-ULB-ULiège) in order to offer an extensive post-graduate training to physicians. She still serves as teacher and academic manager of that training programme.
In the 2012s, Anne Boucquiau worked for the Belgian Foundation Against Cancer, where she ended up as medical director from 2021 to 2023.
During that period, she made two breaks in order to join two successive ministerial cabinets in the Walloon Region, as deputy chief of staff and then chief of staff for health matters.
In 2021, she was appointed to the committee of experts within the Superior Health Council in the group responsible for nutrition matters.
Currently, Anne Boucquiau acts as independent consultant for nutrition and health prevention matters for the company ‘Santé, Terre et Nutrition’ (Health, Earth and Nutrition), which she established together with Professor Yvan Larondelle.
Nathalie DELZENNE
Nathalie Delzenne is a Full Professor at the Faculty of Pharmaceutical and Biomedical sciences and co-leader of the Research Group in Metabolism and Nutrition at UCLouvain (Belgium). She has been pioneer in the discovery of nutrients targeting the gut microbiota (prebiotics) and elaborated the molecular mechanisms behind their effects on the control of metabolic and behavioral diseases. She has published more than 300 highly cited peer-reviewed papers and obtained several scientific awards, including in 2025 the Maisin prize for excellence in biomedical fundamental research (FNRS/FRS).
Nathalie Delzenne is full member and member of the board of the Royal Academy of Medicine in Belgium, founding member and past-President of the Belgian Nutrition Society, member of the board of the Superior Health Council in Belgium, past chair of the scientific committee of ESPEN (European Society for Clinical nutrition and Metabolism). She has been involved in many research collaborative projects, including the current Microboost project (FoodWal portfolio) financed by the Walloon region, and the research project Fibreath financed by FNRS/FRS.
Gauthier EPPE
Gauthier Eppe is a full professor in the Department of Chemistry at the University of Liège (ULiège), specializing in analytical chemistry and molecular systems (MolSys). He studied chemical engineering at ULiège and then earned a PhD in analytical chemistry from the same institution. After completing a postdoctoral fellowship at the National Institute of Standards and Technology (NIST) in the United States, he returned to ULiège, where he was appointed professor. His research connects advanced chemical analysis with applied challenges in environmental science, food safety, and advanced analytical technologies.
On the scientific front, Gauthier Eppe is head of the Mass Spectrometry Laboratory (MSLab), a ULiège platform that brings together a team of researchers, chemists, engineers, and doctoral students. The laboratory conducts fundamental and applied research in several areas, including the development of innovative analytical methods, the analysis of trace contaminants in complex matrices, and the integration of spectrometric technologies for diverse applications in chemical sciences.
His research encompasses cutting-edge analytical approaches, such as mass spectrometry coupled with chromatographic separation techniques and the study of the physicochemical properties of ions in the gas phase. This research lies at the interface between chemistry, the environment, and food safety.
In addition to his laboratory activities, he coordinates interdisciplinary projects involving collaborations between platforms and research laboratories in Wallonia. For example, he is the coordinator of the PHENIX initiative, a network that aims to structure technological and analytical platforms in the agri-food sector, in partnership with several universities and research centers in Wallonia. In parallel, he co-coordinates the FoodBooster Strategic Innovation Initiative (SII) alongside Nathalie Gillard from the CER Group.
Gauthier Eppe also serves as an expert from ULiège on external scientific bodies, notably advisory boards on issues related to environmental pollutants such as per- and polyfluoroalkyl substances (PFAS).
Nathalie GILLARD
Nathalie Gillard holds a Master’s degree in Bioengineering Chemistry and a PhD in Molecular and Cellular Biology. She joined CER Groupe, a certified research organization providing scientific services to the biotechnology, medtech, agritech, pharmaceutical, and food safety sectors.
She currently serves as Head of the Analytical Laboratory, a key European reference in food safety. The laboratory performs ISO/IEC 17025 accredited routine analyses for veterinary drug residues (including prohibited substances) and contaminants such as natural toxins, pesticides and food allergens. In collaboration with ILVO, the laboratory is designated as the Belgian National Reference Laboratory for veterinary drug residues, pesticides, natural toxins, and food allergens. In this context, it actively collaborates with national and European laboratory networks as well as with competent authorities.
The laboratory has developed extensive expertise in the development, evaluation, and validation of analytical methods, along with in-depth knowledge of European legislation, analytical challenges, and emerging risks in food safety. Since 2021, Nathalie Gillard has been a member of the Scientific Committee of the Belgian Federal Agency for the Safety of the Food Chain (FASFC).
Beyond food safety, the laboratory is also active in regulatory residue and pharmacokinetic studies, as well as in metabolomics and proteomics.
Nathalie Gillard is also actively involved in research on functional ingredients and alternative proteins, acting as either coordinator or partner in numerous European, national, and regional research projects. Together with Professor Gauthier Eppe (University of Liège), she coordinates the PEPTIBoost project, dedicated to bioactive peptides, as well as the Strategic Innovation Initiative (SII) FoodBooster, which aims to support the Walloon ecosystem in the field of functional ingredients.
She is currently Vice-Chair of the Walloon Institute of Food Science and Technology (Wifst).
Isabelle LAQUIERE
Isabelle Laquiere is a regulatory expert at the Federal Public Service (FPS) Health, Food Chain Safety and Environment in Belgium, specializing in novel foods, nutrition and health claims, allergens, and food for specific groups. Within this federal authority — responsible for safeguarding public health, ensuring food safety, and promoting a safe environment — she provides expertise in developing and interpreting food legislation and regulatory standards aligned with Belgian and EU frameworks.
Her professional role includes serving as Belgium’s contact point and representative in European and national regulatory matters, notably on competent authority lists for nutrition and health claims, novel food status enquiries and the standing committee on general food law and novel foods, reflecting her authoritative position in these areas. She also acts as Belgium’s delegate to the Codex Committee of Nutrition and Special Dietary uses.
Isabelle Laquiere holds a master’s degree in Bioscience engineering from KU Leuven Leuven, complemented by extensive experience in public administration and regulatory affairs. Earlier in her career, she gained 7 years of experience across academia, the pharmaceutical sector and the agri-food industry.
Yvan LARONDELLE
Yvan Larondelle got a Bioengineer degree (1983, UCLouvain, Belgium). He performed a PhD at the De Duve Institute (1984-1989) (UCLouvain) and made two postdoctoral stays abroad.
From 1992 until 2024, he has been member of the academic staff of the Faculty of Bioscience engineering "AGRO Louvain" of UCLouvain, where he taught biochemistry, as well as animal and human nutrition. He was also invited professor at the University of Namur and visiting professor at the Institute of Food and Nutrition Development of the Chinese Academy of Agricultural Sciences (2019-2024). Since October 2024, Yvan Larondelle is honorary professor (Professor emeritus) of UCLouvain.
Yvan Larondelle is still active in research. His lab belongs to the Louvain Institute of Biomolecular Science and Technology (LIBST) of UCLouvain. It aims at understanding the mechanisms of action of nutrients and bioactive compounds from food items in terms of health protection, with a special focus on inflammatory processes and tumor development. Applied projects deal with the upgrading of neglected plant dietary resources and improvement of the nutritional quality and sustainability of animal-derived products (e.g. dairy products, eggs, fish flesh). Yvan Larondelle is co-author of more than 225 articles and reviews in international journals. He has supervised 34 completed PhD theses and more than 160 MSc theses.
At the University of Louvain, Yvan Larondelle has been the co-founder of the interdisciplinary initiative “Louvain4Nutrition”, as well as of the Center of Investigation in Clinical Nutrition (CICN), an inter-sectorial platform that conducts nutritional studies on human volunteers.
Yvan Larondelle has collaborated during more than 30 years and is still working with several universities in Europe and in foreign countries (Benin, Bolivia, Brazil, Cambodia, Cameroon, China, Peru, Senegal, Vietnam). Since 2009, he owns a title of “Doctor honoris causa” from the Federal University of Para, in Brazil. In 2016, he has received an official recognition by the Vietnamese government for his commendable contribution to the agricultural and rural development of the country.
In Belgium, Yvan Larondelle has acted as Vice-president of the Walloon competitiveness cluster “Wagralim” (2006-2024). He currently leads the unit in charge of the coordination of the Win4Excellence portfolio “FoodWal” of the Walloon region (2023-2026). He is currently the President of the Belgian Nutrition Society (2022-2026) as well as President of the recently launched “Wallonia institute of Food Science and Technology – Wifst” (2025-2026). He is also member of the Royal Academy of Science, Letters and Fine Arts of Belgium (since 2009).
Since October 2024, Yvan Larondelle acts as managing director (administrateur délégué) of Bylan s.a., a consultancy company active in public health, nutrition, sustainability and innovation.
Graham McAULIFFE
Graham McAuliffe is a Reader at Harper Adams University, one of the UK’s leading specialist institutions for agricultural and food sciences. His work focusses primarily on the environmental analysis of food systems, with particular emphasis on the quantitative assessment of impacts and the identification of levers for improving sustainability.
His research centres on the application of Life Cycle Assessment (LCA) to agriculture and food supply chains. Through this approach, he examines greenhouse gas emissions, resource use, and broader environmental trade-offs across production, processing, and consumption systems. Particular attention is given to livestock production and the debates it raises around climate change, land use, and nutrition. Graham is committed to producing robust, empirically grounded analyses using transparent methodologies, with the aim of informing oft-polarised discussions. His work seeks to move beyond simplified narratives by highlighting the diversity of agricultural systems and the variability in their environmental performance. This analytical perspective supports more nuanced interpretations of sustainability and clearer identification of opportunities for improvement in agricultural practice, policy, and consumption.
At Harper Adams University, he contributes to the training of students in environmental assessment methods and the critical evaluation of sustainability indicators. His teaching, largely at the Postgraduate level, emphasises methodological rigour, careful interpretation of results, and their appropriate use in complex decision-making contexts. Engaged in national and international research networks, Graham collaborates with researchers, public institutions, and agri-food stakeholders to produce evidence that can inform both practical action and wider debates on the future of food systems.
Christophe MATTHYS
Christophe Matthys is a physician and professor at KU Leuven, in the Departments of Health and Nutrition. He also maintains a clinical practice in the Clinical Nutrition Department at UZ Leuven, specializing in the nutritional assessment and management of patients with metabolic and gastrointestinal disorders, or malnutrition, both in hospital settings and in specialized follow-up care.
His career combines medical practice, university teaching, and applied research in human nutrition. His areas of expertise include clinical nutrition, body composition, adapting nutritional intake in the context of illness, and analyzing nutritional needs in diverse patient populations. He participates in research projects aimed at improving the integration of scientific knowledge into clinical decision-making and care protocols.
At KU Leuven, Christophe Matthys is involved in undergraduate and postgraduate teaching, particularly in training programs for physicians, dietitians, and other healthcare professionals. He contributes to continuing education in clinical nutrition, with a focus on the critical interpretation of scientific literature and the reasoned application of nutritional recommendations.
Christophe Matthys is also active in national and international scientific societies and working groups dedicated to nutrition and health. In this capacity, he participates in collaborative studies on professional practices, the development of recommendations, and the evolution of nutritional approaches in clinical settings.
Finally, his scientific activity includes publishing articles in specialized journals, participating in collaborative projects involving academic and hospital institutions, and regularly speaking at congresses, training sessions, and conferences.
Wendy MULLER
Wendy Müller completed her studies at the University of Liège, where she earned a Master’s in Chemistry in 2019 and a PhD in Sciences in 2023. Her research focused on Analytical Chemistry and Physical Chemistry, and was in particular dedicated to the development of Surface-Assisted Laser Desorption/Ionization Mass Spectrometry. She continued to study this technique as a Humboldt Postdoctoral Research Fellow at the Institute of Hygiene of the Münster University Hospital in Germany.
Since May 2024, Wendy is the coordinator of the IIS FoodBooster, an initiative of the Walloon Smart Specialization Strategy (S3) dedicated to the development of the functional food sector. In her current role, she works closely with academics and industrials, to foster collaborations and promote research and innovation related to functional ingredients, and more specifically to prebiotics, probiotics, and bioactive peptides.
More precisely, FoodBooster acts as an innovation support initiative by facilitating collaboration between companies, research centres and universities to address technological and economic needs within the agri-food sector. It promotes access to analytical equipment and platforms, supports the development of new processes and products in line with regulatory requirements, assists companies in accessing funding, and encourages collaborative research, by-product valorisation, and approaches that enhance circularity and sustainability across value chains.
Rozenn RAVALLEC
Rozenn Ravallec is a professor at the University of Lille, and leads the cross border research unit (UMRt) INRAE BioEcoAgro. She has almost 25 years of expertise in the valorization of agri-food co-products and her research focuses more particularly on the biological activity of peptides generated during gastrointestinal digestion and their interactions with the intestinal environment in a One Health context. She is also responsible for a platform allowing the screening of biological activities. Part of these research activities consists of the implementation of dosage techniques but also methodologies for understanding the mechanisms of action of peptides, in particular anti-stress (opioid), anti-hypertensive (ACE inhibitor), involved in the regulation of energy metabolism (obesity, diabetes) or even anti-inflammatory.
Her scientific work also includes participation in collaborative research projects involving universities, research centers, and institutional or industrial partners. These projects aim, in particular, to improve our understanding of the effects of processing on the nutritional quality of food and to generate data useful for the scientific evaluation of food products, co-products and ingredients. She is co-director of an industrial chair with the company Ingredia (ProteinoPepS) and co-director of the international research network on the bioproduction of natural bioactive molecules (2RI SeBIOva) with INAF in Quebec.
In terms of teaching, Rozenn Ravallec leads undergraduate, master's, and doctoral programs related to nutrition, food biochemistry, and analytical methods applied to food. She participates in the supervision of research projects, dissertations, and theses (16), and contributes to training programs for academic and professional audiences. Naturally, Rozenn Ravallec is also involved in disseminating scientific knowledge through publications in specialized journals and presentations at symposia, seminars, and conferences, but also in the organisation of specific congresses such as Antimic2026 ( Antimic ) and OHID2026 (One Helath International Days).
Isidra RECIO
A senior researcher at CIAL – Institute of Food Science Research, a joint center of the Spanish National Research Council (CSIC) and the Autonomous University of Madrid, Isidra Recio is internationally recognized for her major contributions to food science, particularly in the field of food proteins and bioactive peptides.
Her research focuses more specifically on the structural and functional characterization of proteins, especially those derived from dairy matrices, as well as on the identification and study of bioactive peptides generated during technological processes or digestion. By combining biochemical, analytical, and functional approaches, she has contributed to a better understanding of the relationships between molecular structure, processing methods, and the biological properties of food compounds.
A significant portion of her scientific activity is dedicated to evaluating the health potential of foods and ingredients from a functional nutrition perspective. Her research explores, in particular, the mechanisms of action of bioactive peptides and their potential for developing new value-added foods that meet expectations in terms of health, quality, and food safety.
At CIAL, Isidra Recio plays a key role in structuring and promoting research in food science. She has led and participated in numerous national and international research projects, often in collaboration with academic and industrial partners. These collaborations reflect her ability to integrate fundamental research into dynamics of innovation and knowledge transfer to the agri-food sector.
Her scientific commitment is also demonstrated by a sustained publication activity in leading international journals and by active participation in international scientific networks. Regularly invited to speak at conferences and expert bodies, she is recognized for the rigor of her analyses and her ability to contextualize scientific advances in the field of food science.
In addition, Isidra Recio places particular importance on training the next generation of scientists. She has supervised numerous doctoral students and young researchers, contributing to the dissemination of a demanding scientific culture, based on methodological quality, scientific integrity and interdisciplinary openness.
John VAN CAMP
Professor John Van Camp of Ghent University works in the Food Science and Nutrition department, specifically within departments involved in research and teaching in human nutrition, food chemistry, and the nutritional quality of food products.
His academic career focuses on the study of food components, particularly protein, polyphenols, and other bioactive compounds, as well as the evaluation of their potential effects on human health. His work involves characterizing these compounds, their bioavailability, metabolism, and interaction with food matrices and processing technologies. Part of his research also explores the relationship between diet and health.
At Ghent University, John Van Camp contributes to teaching in Master's and doctoral programs for students in Food Science, Nutrition, and Bio-Science Engineering. He also supervises dissertations and theseses and participates in scientific and professional training programs related to his areas of expertise. He is also involved in numerous collaborative research projects, both nationally and internationally, bringing together universities, research centers, and industrial partners. These projects aim to generate scientific data on the nutritional quality of food and to support the development of products and processes based on sound scientific principles.
In addition, his scientific activity naturally includes publishing articles in specialized journals, participating in working groups, and regularly speaking at conferences and symposia.
