Kevin Boyd is currently Manager of Allergens and Toxicology at The Hershey Company. Dr. Boyd's responsibilities include Hershey's food allergen programs along with various other aspects around food safety and regulatory compliance. Dr. Boyd is a board-certified toxicologist who has published several book chapters and scientific papers, and he is currently involved in a variety of working groups and associations addressing various topics in toxicology, allergens, and food safety.
 

Dr. Dominguez is a food engineer specialized in food safety risk assessment, allergen management, statistical analysis and data modeling. She holds a MSc and a PhD in Food Science from Rutgers University (New Jersey, USA). After graduation, she worked as a food microbiologist for the food industry in the United States, before returning to research and consulting in 2016. She currently works as a research associate at the Food Risk Analysis and Regulatory Excellence Platform, hosted by the Institute of Nutrition and Functional Foods (INAF) of Université Laval (Quebec, Canada), where she manages research projects on allergens and food fraud, industry outreach activities, and food safety capacity building initiatives for competent authorities at the international level

Michi Furuya Chang is Executive Vice President, Public Policy, Regulatory Affairs and Head, Division Strategy at Food, Health and Consumer Products of Canada (FHCP). In this role Michi works with FHCP’s manufacturing member organizations to bring industry’s voice, expertise and insights in advocating and negotiating for evidence and science-based solutions to government’s public policy and regulatory initiatives with the aim of creating an enabling business operating environment by incentivizing manufacturing investment, innovation, and competitiveness.

Michi brings a unique and multi-sectoral perspective to all regulatory and policy development work. Prior to joining FHCP in 2016, Michi spent more than 20 years combined in government public health, Sobeys Incorporated, and 15 years with Kraft Foods. Michi currently sits on the government’s Agile Regulations Roundtable (ARRT) and is Vice-Chair of the Board of Directors of the Canadian Supply Chain Food Safety Coalition. As a Registered Dietitian she always ensures keeping the needs of the consumer at the forefront, and by having first-hand experience in the government, private manufacturing, and non-for-profit sectors, she is able to look at issues through a 360-degree lens and build optimal solutions that meet the needs of all stakeholders.

Michi obtained both her Bachelor of Science in Nutrition and Master of Health Science in Public Health degrees from the University of Toronto. She is a licensed Registered Dietitian and a member of the College of Dietitians of Ontario and Dietitians of Canada. 

Jennifer Gerdts is the Executive Director of Food Allergy Canada, a national non-profit charity helping Canadians live safely and confidently with food allergy. The organization focuses on improving the daily quality of life of individuals and families by providing education and support needed to effectively navigate food allergies, building informed and supportive communities, and acting as the national voice on key advocacy issues. Jennifer’s interest in food allergies is driven by the experience of raising twin boys with multiple food allergies. Her prior professional experience was in strategy development, planning and organizational effectiveness for clients in the pharmaceutical, financial, industrial equipment and consumer goods sectors. 

Samuel Godefroy is the former Director General of Health Canada’s Food Directorate and a former Vice Chair of the FAO/WHO Codex Alimentarius Commission. Samuel is currently Full Professor in the Department of Food Science at Université Laval (Québec, Canada), where he leads the Food Risk Analysis and Regulatory Excellence Platform. He is also the Board President and a founding member of the Global Food Regulatory Science Society (GFoRSS).

Dr. Godefroy currently serves as a senior food science and regulatory expert on a number of advisory bodies and committees domestically and internationally, and as strategic and operational advisor to international food safety capacity building initiatives focused on regulatory enhancement, implemented by UNIDO and FAO.

Dr. Godefroy has authored over 80 scientific publications and book chapters, and is an editorial board member for various scientific journals.

Samuel received his Ph.D. in Analytical Chemistry from the University of Pierre et Marie Curie (Paris VI). He holds degrees in Chemistry, Biochemistry and Chemical Engineering from the same University and from the École Nationale Supérieure de Chimie de Paris, France. 

Beatrice is the Director, Food Safety & Regulatory Affairs at Food Allergy Canada. In this capacity, she leads the organization’s food safety initiatives working with both government and industry stakeholders, with a specific focus on access to accurate ingredient information in food labelling and foodservice. She is actively involved in international discussions related to allergen management as a member of the Health Canada delegation for the CODEX Committee on Food Labelling (CCFL) and collaborates internationally with other patient organizations globally.  Beatrice is currently the Project Management Lead for a multi-stakeholder initiative for the development of Allergen Management and Pre-cautionary Allergen Labelling Guidelines for the Canadian food industry. She graduated from the University of Toronto, with an Honours BA in political science and economics.