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Paul Allen, OBE European Food Law Association |
Paul Allen has had a distinguished professional career as a UK
Trading Standards Officer and was twice Chairman of the Institute of Trading
Standards Administration. He has however also taken a keen interest in
European food law developments. In 1990 he was seconded to the European
Commission, part-time for three years, to help draft and implement the
Official Control of Foodstuffs Directive and then to help draft the Additional
Measures Directive for foodstuffs. Following his retirement, he has been
active as a consultant. In particular he has assisted the Latvian Government
in food law development including the updating of the Latvian laws to
adopt EC Regulations, Directives and Decisions. During June 2000 he presented
food safety lectures in ten eastern European capitals as part of the European
Commission's regional programme on quality assurance. Paul Allen is currently
the Vice-President of the European Food Law Association (EFLA) and Honary
Secretary of the European Food Law Association of the UK.
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J Ralph Blanchfield,
MBE Adjunct Professor |
Ralph Blanchfield is a food science, food technology and food law consultant with his own international practice for the past 19 years, after having spent 35 years in industrial food science and technology and management with four large, highly diversified food companies. He is a Past President of the Institute of Food Science & Technology (IFST), and its current Chair of External Affairs and Webmaster; Immediate Past Chair, IFT British Section; Vice Chairman of the UK Federation of Food Science & Technology: Vice President of the European Food Law Association of the UK; Fellow and Honorary Fellow of IFST; Fellow of IFT; Fellow of the Royal Society of Chemistry; Fellow of the Royal Institute of Public Health & Hygiene; and in 1998 was elected one of the first group of Fellows of the International Academy of Food Science & Technology. Courses:
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Charles Cockbill President |
Charles Cockbill is currently President of the European Food Law
Association (EFLA) and immediate past chairman of the European Food Law
Association of the UK. EFLA is an organisation of representatives from
industry, academics, lawyers and enforcement officers who meet to discuss
current developments in European food law and to pass the sum of those
discussions on to the relevant lawmakers. Before his retirement in 1995,
Charles was for 12 years head of the Food Standards Division in the UK
Ministry of Agriculture, Fisheries and Food. In that role he was responsible
for the development of food policy issues and for representation of the
UK at negotiations about food laws at EU level in Brussels and in the
Codex Alimentarius Commission.
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Attorney at Law |
Nicole Coutrelis has been a lawyer at the Paris Bar since 1985. Before starting her private practice, she was at the French "Office National Interprofessionnel des Céréales" (Cereals Authority) where she was in charge of the European Affairs (1972-1978). She was then nominated at the French Permanent Representation to the EC in Brussels, ("Attaché Agricole" from 1978 to 1982) and joined afterwards the Legal Service of the European Commission (1982-1985). Nicole Coutrelis is a partner of COUTRELIS & ASSOCIES, a French Law Firm with Offices in Paris and in Brussels, specializing in EU Law, mainly in Antitrust, Agriculture, Food and Drug Regulations, Alcoholic Beverages, Free Movement of Goods and all matters related to the Single Market. She is particularly in charge of the Food Law Practice of the Firm, counseling, lobbying and litigating, in France, in other Member States of the EU and before the European Court of Justice and Court of First Instance in Luxembourg. Nicole Coutrelis is also Secretary General of the European Food Law Association and of the International Wine Law Association. She is a Member of the IBA, Committees C, O and S (Consumer Law and Product Liability) and is the author of many articles and Conferences related to European Food Law. A recent article of her on the marketing of foodstuffs in France was published by the Food and Drug Law Journal. COUTRELIS & ASSOCIES is the first European law firm to have joined the Food and Drug Law Institute in Washington, D.C. Courses:
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Osler, Hoskin & Harcourt LLP Tel: (613)235-7234 |
Kirsten Embree is a partner in the Ottawa office of Osler,
Hoskin & Harcourt LLP where she practices administrative law as
a member of Osler's Public Law and Advocacy Group. Kirsten represents
a number of major Canadian and international clients in the regulated
industries sector, including companies in the chemical, agricultural,
food and life sciences sectors. Her practice encompasses all areas of
product labelling, advertising, registration and regulatory compliance.
International Food Law and Regulation
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Dietrich Gorny Vice President |
Dietrich Gorny was born 1937. He was educated at the Universities of Berlin, Freiburg and Hamburg. He has written several books including: "Das externe Lebensmittelaudit" (the external food audit), and Kommentar „Nährwertkkennzeichnung (Commentary on Nutrition Labelling). He is a member of the Frankfurt Bar Association and a Vice-president of the European Food Law Association. He has more than 20 years practice as in-house counsel of a leading European confectionery producer and, since 1989, has been in private practice. His main areas of activity relate to national and community food Law, environmental law, trade marks and unfair competition. In addition to German, he also speaks English, French and Italian. Courses: Food Regulation in the European Union Courses:
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Elizabeth Toni Guarino, J.D.
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Elizabeth Toni Guarino practices in the areas of food and drug law, advertising law and legislative analysis. She is the form General Counsel of the Grocery Manufacturers of America and has held positions with the US Government, and the Federal Trade Commission. Her expertise includes legal and regulatory requirements applicable to the development, manufacture, labeling, and marketing of consumer products and services with emphasis on the food, dietary supplements, cosmetics and drug industries. Ms. Guarino has represented clients in response to government investigations and law enforcement actions before administrative agencies including the FDA, USDA and the FTC. She is also the Co-Editor of "International Food Law", Secretary of Products Liability, Advertising, Unfair Competition and consumer Affairs Committeee for the International Bar Association's Section on Business Law. Courses:
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Dr. Rebeca López-Garcia Logre International Food Science Consulting |
Rebeca López-Garcia is the Principal in LOGRE INTERNATIONAL FOOD SCIENCE CONSULTING, based in Mexico City. Her work involves the implementation of food safety programs and international standards in multicultural environments, regulatory compliance for exporting companies and development of bilingual education programs and materials. She is actively involved in teaching workshops on HACCP, basic sanitation and food legislation to the food processing, retail and food service industries in several countries. Dr. López-Garcia is an adjunct professor at Universidad La Salle, School of Chemistry in Mexico City and is the incoming chair of the Continuing Education Committee at the Institute of Food Technologists. Prior to establishing LOGRE, Dr. López-Garcia was the International Product Manager for Tate & Lyle citric acid. Rebeca López-Garcia received a Ph.D. in Food Science/Toxicology in 1998 from Louisiana State University and has a B.S. degree in Chemistry/Food Science from Universidad La Salle, Mexico. Courses:
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Institute for Food Laws and Regulations |
Al Hafner worked for the Michigan Department of Agriculture for over 30 years as a food technologist and more recently as an Instructor in the Institute for Food Laws and Regulations at Michigan State University. Mr. Hafner holds a Master's degree in Food Science from Michigan State University and is a consultant and frequent speaker on Michigan State and local food law and agriculture issues and is past president of the North Central Association of Food and Drug Officials, and the Great Lakes section of the Institute of Food Technologists. Courses:
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Category Manager, Silver Business, Marketing |
Masako Hashimoto has been Nutrition, Regulatory and P.R. Manager for Kellogg (Japan) K.K. since 1990. At Kellogg, her job duties include recommending new products, preparing the annual nutrition marketing strategy, and maintaining a strong working relationship with key health professionals and opinion leaders to support the nutritional credibility of Kellogg’s breakfast cereals. She has also spoken on Japanese Food Laws “FOSHU” at the Institute for Food Technologists. Courses:
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Attorney at Law |
Tom Heffron is an attorney at law and Managing Director of an agricultural export company in Guatemala. A graduate of Michigan State University and Thomas Cooley Law School, his legal experience in the past 15 years includes practice in both Europe and Latin America in food law, international commerce and related areas. He is a member of AFDO and has worked with FAO and other organizations involved in the development of food law in Latin America. Courses:
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Professor |
Vincent Hegarty is the Director of the Institute for Food Laws and Regulations at Michigan State University, Professor, Department of Food Science and Human Nutrition, Michigan State University, Consulting Faculty, African Studies Center and Adjunct Professor, Department of Food Science, University of Guelph, Canada. Dr. Hegarty received his Ph.D. from the University of London, England and has developed and taught courses in European and Asia food law and his experience includes teaching food law in Europe, Asia, South Africa, Canada, Mexico Morocco, Tunisia, Zimbabwe and the Middle East. Courses:
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Professor UK and EU Food Law |
David Jukes is a Professor of Food Law at the University of Reading, England where he teaches food legislation and standards, Food laws, Quality assurance and industrial food processes. Dr. Jukes is a frequent lecturer and consultant in the UK, EU, and Africa. He is a member of the Food Quality Research Group, joint editor of the British Food Journal and member of the Technical and Legislative Committee of the Institute of Food Science and Technology (IFST) and is the author of "Food Legislation of the UK". Courses:
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Raymond O'Rourke Barrister |
Raymond O' Rourke is a food and life sciences lawyer with Mason Hayes & Curran, Solicitors, Dublin. Previously, he worked for many years in Brussels at the European Parliament and for the European Consumers Association (BEUC). He has written two books 'European Food Law', (December 1999) and 'Food Safety & Product Liability' (April 2000) both published by Palladian Law Publishing. He was named as one of the Top 500 Life Sciences Lawyers in Europe in the "Life Sciences Industry Report 2000". He is a frequent contributor to legal periodicals, speaks at various conferences on food and life sciences issues, has advised the Latvian, Estonian & Czech Republic governments on food law issues under the auspices of the EU's PHARE programme and is a Correspondent for the Food Law International Bulletin. He commenced work with Mason, Hayes & Curran, Solicitors, Dublin in June 1999 and manages the firm's Food Law and Life Sciences practice. Mason Hayes & Curran are one of Ireland's leading business law firms. Courses:
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Attorney at Law/Assistant Professor |
Barbara Rasco is currently on the faculty of the Department of
Food Science and Human Nutrition at Washington State University. She was
formerly an associate professor at the University of Washington. Dr. Rasco's
expertise in in food safety and food law. She is licensed to practice
in Washington State and federal court. Dr. Rasco has taught courses in
food chemistry and analysis, food technology, food safety and food law
as part of formal degree granting programs. In addition she has taught
numerous food safety short courses for industry, government, and legal
audiences. Dr. Rasco has over 50 publications and one patent and is the
past chair of the Food Laws and Regulations Division of the Institute
of Food Technologists. International Food Law and Regulation
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Ben Wilson Director, Regulatory Compliance |
Ben Wilson, is currently the director of Regulatory Compliance for the Sensient Flavors Company where he supervises the application and development of the corporation's regulatory affairs, in establishing policies and procedures. Ben coordinates the technical efforts of the various divisions and plants including Q/A, Q/C, and R&D activities to insure regulatory compliance and standardization of ingredients. Ben is a member of IFT and holds a B.S. in Chemistry and an MBA. Courses:
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Attorney at Law/Assistant Professor |
Thomas P. Wilson is an attorney at law, assistant professor in the Department of Food Science and Human Nutrition and the Assistant Director of the Institute for Food Laws and Regulations at Michigan State University. Dr. Wilson has practiced food, environmental and patent law for over 15 years for the General Foods Corporation, the Attorney General of the State of Missouri, the Environmental Protection Agency and as a private attorney and consultant to the food industry. Dr. Wilson completed his Ph.D. in 1998 from the University of Missouri-Columbia and specializes in food irradiation and food law. Dr. Wilson is current Chair of the Food Laws and Regulations Division of the Institute of Food Technologists and a member of the Independent Food Safety Team. Dr. Wilson is the Director of International Food Law Distance Education Program and coordinator for all program courses. Courses: |
