Engineer in Food Science and Engineering (Agrosup Dijon) and holder of a Master’s degree in Business Development from EM Lyon, Karim-Franck joined ETIA as International Volunteer in Business to start a subsidiary in China. He quickly took charge of the operational development of the food division which he made the world leader of pasteurization systems in dry food ingredients in less than 4 years. Karim-Franck speaks French and English.
CEO & Founder
Graduate from ESSEC Bussiness School Paris, Delphine has acquired more than 20 years of experience in finance, including 10 years as Financial and Administrative Manager in multinational companies such as UTC Aerospace Systems or YSL Beauté. Within Novolyze, she is in charge of the administrative and financial department. She is also the Human Resources Manager. Delphine speaks French and English.
Delphine de la Brosse
CFO / HR
Graduate from a master’s degree in Management and Innovation in Biotechnologies, Moussa joined Novolyze in 2015. As a project manager, Moussa successfully conducted over 20 Food Safety projects related to process control. He has also contributed to the development of 4 products and 2 patented inventions. As Operation and Continuous Improvement Manager, Moussa’s activities include managing the lab team, developing innovative projects and products in food safety and implementing the LEAN Six Sigma approach within the company.
Operations and Continuous Improvement Manager
Jena gaduated from the Universities of Alaska and Colorado. She was a VP Marketing and VP Business Development within the National Food Lab, Silliker and Dairy & Food Labs. These positions enabled her to evolve strategically within the food industry and consequently to thoroughly understand the industrial fabric as well as the challenges to manufacture safe quality foods. Jena speaks English.
An MBA degree holder from ESSEC Business School Paris, Pierre-Olivier has more than 7 years of experience in Business Development and Marketing. He notably worked in the pharmaceutical industry with URGO and Aguettant, in International Development functions. Pierre-Olivier speaks French, English and German.
Engineer in Applied Mathematics (INSA Rouen), Jerome has been working in IT departments of many Startups since 2000 (Mediapps, Wikio, Borderlinx) and has acquired a strong experience in developing web applications and services and managing digital teams. With Novolyze he is in charge of the digital projects. Jérôme speaks French and English.
Chief Technical Officer
Engineer from Arts & Métiers ParisTech, Arnaud has acquired experience in operations and management for over 15 years in various industries; including aerospace, automotive parts in leading companies such as Michelin or in major service industry actors like Elis. Before joining Novolyze Team, he spent 7 years at Eurofins where he was business unit manager, first in charge of hydrological analysis activities and then director of a food microbiology lab. Arnaud speaks French and English.
Deputy General Manager & Global COO
For 40 years, Jean-Pierre has been a manager and advisor for several companies in the pharmaceutical, medical care and biotechnology fields. He was the CEO of InGen Biosciences from 2008 to 2010, French leader in manufacturing and distribution of in vitro diagnostic products with 25 million euros of sales, later acquired by Exonhit. He is currently president of Eurobio Scientific (previously Diagxonhit) supervisory board. Jean-Pierre is part of Novolyze strategic committee and shares with the managerial team his experience in biological diagnosis and in the development of tech companies.
Entrepreneur and Expert in Management
David has over 35 years of experience in food safety and infectious diseases which led him to the forefront of food safety. After 12 years of experience in cellular and molecular biology with Tufts University and the New England Medical Center, he joined in 2002 the US FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s office of Food Defense, Communication and Emergency Response, David was appointed Assistant and then Associate Commissioner for Foods. From 2009 to 2013, David worked for Leavitt Partners and then founded The Acheson Group, a company specializing in Food Safety consulting and crisis management.
David Acheson (M.D.)
Food Safety and Regulation Expert
Frédéric graduated from a master’s degree in Agronomy at Bordeaux Institute of Agricultural Sciences. He has 30 years of experience in the Food & Beverage industry in Supply Chain and Operations in multinational companies. Frédéric started his career at Danone where he spent over 15 years, starting as Country Supply Chain Manager and he became Global Manufacturing Excellence Director for Mondelez when it acquired Danone biscuit Division in 2008. Frédéric then joined the Calsberg Group as VP of Operations, first in France and then in Asia. After spending 5 years as Manufacturing Director for Europe and Australia at General Mills, Frédéric is currently COO at Carambar.
Vincent has 15 years of experience in the field of food safety. With an MBA degree from Paris Business School, he joined Bureau Veritas as Corporate Manager on Operational Information Systems, became Group Key Account Manager and then held the position of Head of Food Business from 2010 to 2014. Vincent joined Lloyd’s Register Management Systems in late 2014 as Vice President Food & Beverage. Vincent is part of the strategic board of Novolyze as a non-voting member since 2017.
VP Food, Beverage & Sustainability, Lloyd’s Register
Internationally renowned, Gary is a professor and director of the Center for Food Safety at Texas A&M University. Specialist in a wide range of fields such as food safety, food microbiology or quality systems, Gary is the former President of the IAFP Association and a founding member of CFPVE (Consortium of Food Process Validation Experts).
Gary Acuff (Pr.)
Professor and Director, Center for Food Safety, Texas A&M University
Yves graduated from Arts et Métiers ParisTech and has more than 20 years of experience in e-commerce and internet, product and tech innovation both B2C and B2B.
At Borderlinx since 2012 as CTO and COO he achieved to build a world class B2B CrossBorder service to support top retailer’s international growth.
With deep entrepreneurial mindship focused on results, pragmatism and agility, Yves drives tech team building and product architecture.
Digital Board Adviser
Kent graduated from the University of Wisconsin-Madison and worked for over 20 years at Kellogg’s and ConAgra Foods. Since 2016, he holds the position of VP Research, Quality and Technical Solutions at Ardent Mills (Joint Venture between Cargill, General Mills and ADM). He is a strong advocate of the use of prevention and validation regarding food safety.
Food Safety Expert
Hervé has 30 years of experience in Food Technology, Food Safety and European Regulations. A PhD in Veterinary Medicine, Hervé quickly moved to Food Safety and Quality, first at Bureau Veritas and then at Fromageries Bel where he has not only been involved in production but also in R&D and innovation for 10 years. He then took charge of Quality and Sustainability for the French retailer Carrefour, first at a national level, then at international level and for 8 years at corporate level. Member of several boards of directors, including at ANSES, GFSI or MSC, he is also President of the board of directors of the National Veterinary School of Alfort, France. Since 2019, Hervé is the founder of Moulin des Fleurs, a company specialized in organic buckwheat processing and in the development of production processes for traditional crafts.
Food Quality, Safety and Regulation Expert
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