About

Melanie DiReto is a financial management professional with over 18 years of private sector and not-for-profit experience.

Between 2013 and 2021, she provided financial services, advice and reporting for the Canadian Food Innovators, among other food and agriculture industry association clients. Melanie brings considerable knowledge in writing proposals and contribution agreements in collaboration with federal and provincial governments.

​Melanie is a Chartered Professional Accountant (CPA) and has achieved an additional designation of Certified Association Executive. Melanie has a Bachelor of Administrative and Commercial Studies from Western University. She is fluent in English and French.

Alexandra (Alex) Barlow is an economic development advocate and business advisor with over a decade of experience in writing, researching, and administering government incentives at both the provincial and federal levels. She loves learning about where and how disruptive products, technologies and services originate and has leveraged her curiosity into funding success for her clients, enabling hundreds of Canadian food businesses to access over $300M in government incentives.

An avid and passionate supporter of Canadian innovation, Alex frequently presents cashflow strategies and funding best practices to business audiences. Prior work in economic development consulting and within organizations such as FedDev Ontario, Ontario’s Ministry of Agriculture, Food, & Rural Affairs gives Alex considerable insight into how to support businesses so that they can contribute to the success of our country.

Richa is a passionate entrepreneur and marketer with 20+ years of experience in Canada, USA and India spanning consumer packaged goods, retail, and fashion industries. Richa has experience building an award winning, values driven food brand from ground up. Her brand Good Food For Good is now available in stores across Canada and USA. Richa’s background in fashion, retail and Consumer Packaged Goods give her a unique mix of skills from trendspotting to consumer understanding to creating win-win solutions for all stakeholders. She mentors new businesses in Canada and USA about how to scale sustainably. Richa has an MBA in strategy and, marketing from Schulich School of Business and is actively involved with the entrepreneur community in Canada.

Max Tremblay has held executive and brand management positions with top-tier Canadian and International companies such as Campbell, Walt Disney, Heinz, Workopkolis, Yellow Pages, Desjardins, Green P, and The Toronto Region of Trade. He also consulted with various enterprises and startups operating in investments, fintech, and branded media.

He has a successful track record for profitably building businesses by connecting consumer insights to brand, digital products or services. Leveraging his deep expertise in digital technology, CRM, marketing automation, client experience, app/web product development and branding, he successfully led transformational projects that simplified and changed how clients and organizations interact and transact digitally.

Originally from Montreal, he holds a Bachelor of Commerce from McGill University. An avid runner, he has completed five marathons, multiple half, 10k and he racked up over 24,000 kilometers over the years.

Jamil Karim combines more than a decade of marketing and communications experience with a passion for helping people and companies tell their stories. A creative and energetic team player with a wealth of public sector experience, Jamil has worked with organizations like the Digital Technology Supercluster, Innovate BC, and Western Economic Diversification to launch new programs, secure additional funding, and facilitate cross-sector collaborations.

Jamil also has extensive experience working with industry, where he’s led media and community relations strategies for some of the country’s fastest growing tech companies. He enjoys collaborating with different stakeholders on major projects and has worked with researchers, investors, founders, and innovators on announcements and events that have generated media coverage across North America.

Jamil is deeply committed to having a positive impact on his community. He mentors for the Greater Vancouver Board of Trade’s Leaders of Tomorrow Program and currently serves as President of his local community centre in Richmond, British Columbia.

Adrianne Assenheim is a dynamic and enthusiastic storyteller driven to co-create a better future for the next seven generations. A curious and creative problem-solver she brings to the table over a decade of experience in Operations and Communications, working with founders, stakeholders and innovators to passionately build brands, and the communities that sustain them. Meticulous, driven, and highly empathetic, Adrianne focuses her energy on systems-level transformation – from iteration to implementation.

Hello, my name is Ella and I have worked as an Executive Assistant for over 15 years in various industries, with the last 10 years in public accounting. Originally from England, I have had the opportunity to work in Spain, India, Australia, and now call Canada my home. Having worked in different cultures with diverse communities I have a love for learning and I am always looking for new opportunities to push myself outside of my comfort zone.

In my free time, I love to read non fiction books and write, and I am currently working on writing my own book. I am very excited to be joining the CFIN team and look forward to meeting its members.

Jaleh Sasani is a Program Specialist with over 10 years of experience in agriculture, food, research, and innovation sectors across various government, not-for-profit, and academic organizations. She provides exceptional customer service and program expertise and is committed to supporting Canadian innovators.

Jaleh’s background in program analysis, business analysis and software testing enable her to support programs and systems while offering unique guidance in process improvement techniques and the use of technologies to enhance business workflow. She is committed to delivering high quality programs and services to CFIN members.

Steve Edgerton is a driven and endlessly curious writer with a decade of experience in food and agriculture. He holds a BA in Geography from the University of Calgary, where his knack for big-picture, innovative thinking propelled him to focus on the complexities of global food systems. He worked on farms, for specialty organic food retailers, and for a food waste mitigation startup before pairing his passion for food with his passion for writing and storytelling.

Steve has written about food and sustainability for magazines, businesses, think tanks, and nonprofits. He has previously held writing and communications positions with the National Farmers Union of Canada, Food Tank, and as a freelance consultant for agri-food businesses. Steve particularly enjoys helping purpose-driven organizations tell their stories effectively to inspire positive food systems change

Donna-Marie Ieluzzi is a passionate and dynamic communications professional from Hamilton, Ontario, with a flair for creative storytelling and a proven track record in social media management, content curation, influencer marketing, and community outreach. With a background in English & Cultural Studies from McMaster University and a Public Relations Certificate from Mohawk College, Donna-Marie blends academic insight with hands-on experience to craft compelling narratives that resonate.

Donna-Marie excels at building authentic brand identities, developing effective digital campaigns, and fostering strong community connections—always with a focus on creativity, integrity, and impact. Whether she’s spearheading social media strategies, creating scroll-stopping content, or building brand presence through strategic initiatives, Donna-Marie brings passion, organization, and a positive attitude to everything she does.

But above all her achievements, the most rewarding and important role she holds is being a mom—a job that has strengthened her empathy, time management, and ability to multitask like a pro. Balancing career and motherhood has only enhanced her ability to connect, communicate, and lead with heart.

Sandy Somers is an experienced C-Suite executive with a record of success in numerous corporate settings and market sectors. Over a 25-year corporate career, he held progressively senior roles in sales, marketing and general management with a number of global consumer packaged goods organizations serving customers across Canada, the U.S. and internationally. This includes Campbell Soup Co. Ltd, Canada Bread Company Limited, Maple Leaf Mills, Parmalat Canada and Vincor International Inc.​

Sandy has been co-founder, management consultant and advisor of Flint Business Acceleration Inc., supporting clients across a range of industries to help them focus on business growth through leveraging their investment in people.

From 2017 to 2019, Somers advised and served Food Starter, a Toronto-based food and beverage innovation incubator and accelerator, where he held roles as Board Treasurer and Interim Executive Director.

Throughout his career, Sandy has been valued for his strategic insight, bias for action, and ability to maximize organizational resources in support of positive change and sustainable, measurable business improvement.

Harjeet Bajaj is recognized internationally as an AI expert, having won numerous awards for developing commercially viable solutions. Harjeet’s background includes developing Artificial Intelligence driven solutions for the medical and health care industries. He has also pioneered the application of AI in the market and financial analysis industries.

Harjeet also has significant experience in international business development. He has many years of successful on-the-ground experience in establishing businesses in developed and emerging markets. Harjeet is actively involved in the global innovation ecosystem.

Currently Harjeet is President and CEO of Savormetrics, a globally recognized company that provides AI-driven sensor devices to food and ag sector companies.

Harjeet has a Bachelor’s Degree in Electrical Engineering & Management and a Master’s Degree in Engineering, both from McMaster University.

David Barber has recently retired from Gordon Food Service (GFS) a multibillion dollar, privately held, family managed foodservice distribution company with operations in Canada and the U.S. where he served as the Canadian Vice President of Broadline Distribution.

David worked with GFS for seventeen years serving as President of GFS Edmonton for four year, followed by nine years as President of GFS Calgary before taking on the Canadian Vice President Role.  David was responsible to enthusiastically lead, coach and mentor the Senior Leadership Team to high performance while ensuring return expectations were met.  Additional responsibilities include building and executing on the strategic plan and cultural initiatives.

David has been in the food distribution industry for over 30 years working with Centennial Foodservice, Scott National in Calgary before relocating to Toronto where he assumed the role of Vice President and C.F.O. for SERCA Foodservices, and later for SYSCO’s Canadian Foodservice operations.

David is a graduate of the University of Calgary with a Bachelor of Commerce degree, a Certified Public Accountant (CA) and recently received his ICD.D designation.  David was involved in several professional development associations including TEC (The Executive Committee) and is the past Chair of the Board of Habitat for Humanity Southern Alberta and a member of the Deans Advisory Board with the SAIT School of Hospitality and Tourism.  

With an increasing level of accountability and responsibility, David brings valuable insight and knowledge regarding leadership and management to the table.

Tatiana Bossy is an experienced entrepreneur with a proven track record in building a company from a simple idea to a multimillion-dollar business. While her main focus is sales and operations, she is also an expert in plant-based product innovation and brand building across Canada and the U.S. Tatiana is the co-founder of LeGrand, the Plant Indulgence Company, since 1997, building multiple sales channels in various categories and successfully negotiating high value partnerships with Canadian and U.S. leading food retailers and online providers. Her business model led to the creation of a trendsetting and health-oriented brand, nourishing consumers across the country for more than 20 years. Tatiana has played a fundamental part in product development, creating multiple and revolutionary product innovations, such as the renowned pesto in a pouch. She also successfully created a new plant-based dairy product line with state-of-the-art products such as a plant-based butter made with organic carrots and potatoes.

Throughout her career, Tatiana has been praised for her positive leadership that contributed to building and training a dedicated senior management team committed to delivering the best plant-based products on the market. She has also been valued for her trailblazing business model in the plant-based food world, always putting product quality as her top priority.

Jillian MacCallum Sproul is the Executive Director at BioFoodTech, located in Charlottetown, PEI. BioFoodTech is a renowned provider of professional technical services catering to the food and bioprocessing industry. With a wealth of experience in biotech, manufacturing, quality management, and sales, Jillian is a seasoned leader. However, her true passion lies in helping others achieve success through coaching, accountability, and fostering innovation.

Jillian pursued her education at UPEI and Atlantic Veterinary College, earning a distinguished M.Sc. in protein biochemistry. She embarked on her professional journey at what was then known as PEI Food Technology Center, where she contributed to the food microbiology lab until 2005. Following this, she joined Novartis (Elanco), specializing in veterinary vaccine manufacture. Her roles included QC Manager and Quality Training Manager.

After dedicating 17 years to the food and biotech sectors, Jillian embraced a new challenge that combined her lifelong passion for fitness with her extensive leadership experience. She introduced the GoodLife Fitness brand to PEI and served as the General Manager of the inaugural GoodLife facility. Under her guidance, the business flourished, eventually becoming the largest fitness facility on the island. In 2022, after six successful years with GoodLife, Jillian returned to BioFoodTech as the Executive Director.

Jillian's return to a leadership position in the food and bio innovation realm has been an exhilarating experience, as it allows her to engage with both budding entrepreneurs and well-established industries. Her goal is to create valuable opportunities for success by fostering connections and driving innovation within the sector.

After graduating from the Richard Ivey School of Business at Western University with an MBA, Jim became an investment banker at a national investment dealer in Toronto. In the early 1990’s he co-invested in Sepp’s Food Group, a specialty food manufacturing company located in Vancouver, which was later listed on the TSX. He held various positions over the years, including President, CFO and ultimately CEO when it was sold in 2010.

Prior to joining Rhema Health Products as CEO, he was President and Director at Mazza Innovation, a botanical extract company, and co-owner of Prosnack Natural Foods, a manufacturer of healthy snack foods. Since 2010, he has been a C-level executive in three companies that were sold to publicly listed entities, including two companies that were sold to NYSE listed companies.

Jim has served as a Director of the Food Innovation Centre of BC, Food Processors of Canada, Canadian Food Innovators and Timia Capital Corporation, and as Chair of the Functional Foods Alberta Centre of Excellence and the BC Food Processors Association. He is currently Vice Chair of the BC Investment Agriculture Foundation.

Dan Prefontaine’s expertise in new food innovations, business start up, market information and technical knowledge has been an integral part of the Canadian food processing community over the last 35 years. He has worked with various organizations to build an industry ecosystem to support Canada’s potential as a global leader in food production and technology.

His career started with the University of Saskatchewan as a Food Development Specialist involved with the creation of “The Saskatchewan Food Product Innovation Program.” This was followed by the Vice Presidency for a specialty meat products' export company.

Dan was instrumental in the start-up of the Saskatchewan Food Centre - a shared food processing facility for new businesses - and in 2018 the Food Centre Inc., which further support entrepreneurship, commercialization of Saskatchewan food products. Dan’s leadership and commitment to collaboration led the Food Centres to assist over 400 companies in the development of over 885 new products.

Dan is a Saskatchewan Agriculture Hall of Famer (2019) and recognized for his role in promoting pulses in plant-based foods in 2020

A graduate of George Brown Culinary Management and Italian Culinary Arts program, Kathlyne is a chef by trade and has worked in the restaurant industry for several years. As a chef, Kathlyne was able to travel and live abroad in Italy and Australia for several years before returning home Toronto.

Shortly after her return, Kathlyne became the R&D chef at Summerfresh Salads. In this role, she began to understand more about food science and started to develop her expertise in food manufacturing. In 2001, there was an opportunity to move into a product development role at Loblaw Companies which she happily accepted.

In the following years, Kathlyne developed products for multiple house brands, including President’s Choice, across such categories as dry grocery, frozen meat & seafood, hors d'oeuvres, deli, bakery and readymade food items (HMR).

After a maternity leave in 2006, Kathlyne returned to Loblaw as a category manager ready to take on new challenges. She managed the deli cheese desk for three years and in this time dedicated herself to becoming a true cheese expert.

Kathlyne took several courses through the Cheese Education Guild and was recognized by La Guilde Internationale des Fromagers in France as a Garde et Juré member. In 2010, after gaining much insight and experience within category management at Loblaw Companies, she returned to the Loblaw Brands group as Sr. Director of Deli, Bakery and HMR.

In order to gain additional experience and add to her growth and development, she was given the opportunity to do a six-month secondment at Marks and Spencer in England. Upon her return, Kathlyne took over the role of VP Product Development and Innovation.

Kathlyne has been recognized by the industry, receiving a Star Women in Grocery Award from Canadian Grocer in 2016 and nominated by George Brown College for a Premier’s Award in 2018. An executive board member of the Canadian Food Innovation Network, Kathlyne continues her journey and great passion for the food industry in Canada and abroad.

Véronique Simard brings 25 years of high-level marketing experience to the table. Her career path is punctuated by significant achievements within several major retail and mass distribution companies.

After starting her career with Molson in 2000, Véronique served various national brands and their innovation pipeline. Between 2014 and 2023, she was Marketing Director at Constellation Brands, where she led the launch of Bù wines, then at Groupe Jean Coutu, Pharmacies Brunet, and Métro Inc. and finally General Marketing Director at Videotron Affaires and Réseau de Détail.

Throughout her career, her various responsibilities have led her to manage all marketing tools and business strategies related to her field, and to lead teams towards positive, solid, and lasting results. Veronique is also the driving force behind innovations in every facet of the marketing ecosystem.

As Olymel's Vice-President of Marketing and Innovation, Véronique used her growth mindset to promote the organization's range of poultry and pork brands to mass retailers and consumers, positioning her brands as category leaders.

Véronique holds a Bachelor of Administration in Cooperative Marketing from the Université de Sherbrooke and has also won several awards for her initiatives over the course of her career.

In 2014, Professor Rickey Yada was appointed Dean of the Faculty of Land and Food Systems at the University of British Columbia. Prior to UBC, Dr. Yada was at the University of Guelph where he held numerous leadership roles, including Chair, Department of Food Science, Assistant Vice President Research, Canada Research Chair in Food Protein Structure, and Scientific Director of the Advanced Foods and Materials Network (Networks of Centres of Excellence). 

He is currently one of the co-editors of Trends in Food Science and Technology, and serves on the editorial board of several journals. Dr. Yada is an advisor to many research and industry organizations, serving on the Board of the Canadian Food Innovation Network; Board of Canadian Agri-Food Automation and Intelligence Network; and, the Board of Bioenterprise Inc., to name a few. Other positions include External Advisory Committee Member – Arrell Food Institute; Member of the Scientific Advisory Panels – Riddet Institute (New Zealand) and AgResearch (New Zealand).

Dr. Yada is the Past President of the Deans Council of the Faculties of Agriculture, Food and Veterinary Medicine in Canada; Past President and Fellow of the Canadian Institute of Food Science and Technology, and the International Academy of the International Union of Food Science and Technology; as well as a Fellow of the Institute of Food Technologists and Agricultural and Food Chemistry Division of the American Chemical Society. Dr. Yada has an honorary DSc from the University of Guelph.

Jacinthe Côté is Senior Director, Innovation and R&D at Farinart with a focus on new ingredients and baking applications. Throughout her career, Jacinthe has developed a comprehensive experience in food manufacturing, biotechnology and nutrition, working in various roles spanning: clinical nutrition (as a registered dietitian), quality assurance, technical support, R&D, communications and marketing. Besides her extensive work experience, Jacinthe is the author of several scientific papers and of the nutrition guide “Desobesité”, published in 2005. In addition, for many years she wrote weekly columns in the daily newspaper “La Presse” on numerous subjects related to food processing, biotechnology, functional food, nutraceuticals, etc.

Jacinthe earned a bachelor’s degree in Nutritional Science and a master’s degree in Food Sciences from McGill University. In 2011, she completed her PhD in Biology at the INRS Institute Armand – Frappier after researching the effects of juice processing on the recovery yield and preservation of cranberry bioactive compounds and properties.

Meaghan Seagrave is a nationally recognized leader in the bioeconomy and has been spearheading bio-based opportunities and industrial transformation across the country for over a decade.

Meaghan’s educational and professional backgrounds include a graduate degree in chemistry, extensive experience leading a number of NGOs, and over two decades of experience in early-stage technology companies, making her a knowledgeable support to Canada’s diverse green, clean, and sustainable entrepreneurial ecosystem.

Meaghan currently provides leadership to Canada’s only green chemistry accelerator – Bioindustrial Innovation Canada (BIC). As a high-impact NGO, BIC is focused on providing critical strategic investment, advice and services to business developers with clean, green and sustainable technology. She is also CEO to Canada’s Sustainable Chemistry Alliance, a green-chemistry focused Venture Capital fund focused on early-stage green investments.

Ishkandar Ahmed is a senior executive with thirty five years of professional experience with natural, organic and specialty foods. 

As the founding managing director of Jentash Marketing in 1985, he was a pioneer in the specialty food industry in western Canada specializing in importing, distribution and marketing of natural and organic foods.

When Jentash was acquired by Preisco Foods and the newly merged company was then subsequently acquired by Tree of Life, Ishkandar developed and implemented a strategy for distribution and marketing of natural and organic foods, including international importing and private label development.

After leaving Tree of Life, Ishkandar worked as a business consultant and executive coach using his significant experience in managing teams of employees and a large network of collaborators, suppliers in Canada and abroad.

In 2013 Ishkandar became the CEO of Choices Markets, a natural foods retail chain based in British Columbia. Under his guidance Choices Markets opened up a state of the art production center and created its own import-distribution division.

While establishing a presence as a natural, organic grocer, Choices also gained recognition as an advocate of local food producers, setting aside time to get to know the people who grow and produce the foods that go home with its customers.

Ishkandar retired from Choices Markets at the end of 2020.

Ishkandar has a BSc.(hons) from Queen’s University and an Executive MBA from the Telfer School Of Management at the University of Ottawa, Ontario.

Doug Alexander joined Belmont Food Group as Vice President and General Manager- Leadbetter Foods, in early 2021 took on the role of Vice President Sustainability and Government Relations. Belmont Food Group .

Belmont Food Group is a operating group within Premium Brands comprising of 6 independent operating food processing companies, Premium Brands is a leading specialty food manufacturing and differentiated food distribution businesses with operations across North America. Servicing over 22,000 customers, the company and its family of brands and businesses operate in 100 locations.

Doug’s experience running food processing operations spans over 37 years of Meat Processing and other food processing sectors.

Doug is currently a director of Food and Beverage Ontario board and the Meat and Poultry Ontario Board as well as the Innovation Advisory Council for the Canadian Food Innovation Network.

Doug Recently served as Chair of the board of directors of the Agricultural Adaptation Council board and as director for 10 years as well has served in the past as Chair of the Agri-Food Management Institute, Chair of Food Starter and the board of directors for Provision Coalition

Doug has diplomas in Food Science as well as Industrial Engineering.

Dave Bender is the Global Vice President of Research & Development for Griffith Foods. Dave is responsible for 400 Research and Development Associates globally and oversees the strategic direction and implementation of the company’s innovation and research and development initiatives. Dave developed the Griffith Foods’ Global Innovation Council and has led this group over the past 4 years.

Prior to assuming this position, he served as Griffith Foods’ Canadian Vice President of Research and Development. Dave joined the organization in 1997 and has held various roles in the commercial organization including Vice President of Sales.

His previous experiences include progressive management roles at DuPont Canada, Morrison Lamothe Fine Foods, and Cuddy Food Products. Dave graduated with a Master of Science in Marketing Management from the University of Guelph and holds an Honours Bachelor of Science in Food Science.

Shawn Carver has 20 years of experience in advanced analytics and software development. He is currently the founder and CEO of Fiddlehead Technology Inc.—a data science company exclusively focused on food manufacturing and fast-moving consumer goods. He is passionate about startups and committed to growing Atlantic Canada’s IT industry. Prior to Fiddlehead, he worked with or mentored over 80 technology startups as a founding partner in THENEXTPHASE management consultancy and executive board member of the Propel ICT accelerator.

Aneta Dymerska is a talented, driven, forward-thinking food development professional with more than 12 years of experience in a variety of food categories at top consumer packaged goods (CPG) companies in North America. She is currently the Director of R&D at Ozery Bakery, specializing in the development of innovative breads and snacks and responsible for all elements of industrial baking processes.

Louis Falardeau is Vice-President, Quality Assurance and R&D at NORTERA, where he oversees quality assurance, research and development activities and technical development services for the frozen and canned vegetables business in North America. A graduate of Université Laval in Food Science and Technology, he has devoted more than 25 years of his career to developing in-depth expertise in QA and R&D in the vegetable processing industry. He has successfully managed product development and innovation projects in Canada and Europe, during which time he has gained a broad understanding of the global food processing industry through his experience at facilities located in more than 10 countries. Louis currently sits on the Board of DIrectors of the Fondation Initia, and was a Director on the Canadian Food Innovators (CFI) Board from 2016 to 2021.

Kelley Fitzpatrick is President of NutriScience Solutions. She has over 30 years of experience in functional food and natural health products (FFNHP) including regulatory reviews and submissions; scientific and consumer presentations, newsletters and articles; and due diligence, feasibility studies, business plans and market trends. Her work has focused on building relationships between the agriculture, food and health sectors and promoting the health benefits of Canadian crop resources.

Salma Fotovat is a Co-founder and leads Sourcing & Procurement at Riverside Natural Foods. Having been in the organic food manufacturing and agriculture space for nearly 2 decades, Salma & her siblings made the decision in 2012 to combine their expertise and launch a family-centric company taking food manufacturing to the next level with a triple bottom line (people, planet, performance) philosophy. The flagship brand: MadeGood produces organic, gluten-free, and allergen-free snacks that don’t just taste good, they do good. Beyond being a B Corp certified company, Riverside's facilities are zero waste and LEED (leadership in Energy & Design) certified. Additionally, they support organic growers through various impact projects. Their giving back strategy does a lot of good by supporting non-profit organizations including Daily Bread & Canadian Food Centres Canada (CFCC), Student Nutrition Programs & 1% for the Planet to name a few.

Today, all Riverside’s employees are paid a certified living wage, and they employ over 500 people. The business is expanding globally, and Salma and her siblings are more determined than ever to fulfill Riverside’s purpose to inspire a healthier and more compassionate world.

Jean-François (“JF”) Guillerez is a Professor in the Packaging Engineering program and Structural Packaging Design and Management program at Conestoga College.  Prior to teaching, JF spent over 20 years working for major food companies like Nestlé, Maple Leaf Foods and Mondelēz International, in Europe, South America and North America. JF holds a Diplôme d’Ingénieur in packaging from the University of Reims Champagne-Ardenne (France) and a Master in Environmental Engineering from École Polytechnique Fédérale de Lausanne (Switzerland). He is also a lifetime Certified Packaging Professional.

Olga Pawluczyk is the co-founder and CEO of P&P Optica (PPO). Olga is an expert in medical imaging, with a technical background in systems engineering and deep knowledge of the science of spectroscopy. Together with her co-founder, her father Romek Pawluczyk, PPO launched in 2004 as a research company focused on developing high-end spectrometers.

Olga assumed full leadership in 2010 and has grown the company from a research-driven organization to focus on commercialization across different industries, starting with oil and gas, space exploration and medical applications. Olga pivoted the company over the past six years to focus exclusively on building quality and safety solutions for the food processing industry. Olga is driven by the opportunity to combine emerging hardware and software technologies to significantly improve the nutritional quality, safety, and sustainability of our food.

Olga participates regularly in an advisory capacity in both the meat industry and the Canadian tech sector, with organizations such as Communitech and Ontario Centre of Innovation. Olga has a BASc (Engineering) from the University of Waterloo; an MSc (Medical BioPhysics) from the University of Toronto, and an MBA from Wilfrid Laurier University.

Cathy Simpson is an IT leader who is dedicated to building the Atlantic Canadian region's tech capacity. Cathy is the CEO of TechImpact, an organization focused on building a growing economy by using technology to unlock its potential. She is the Chair of the NB Innovation Foundation, a not-for-profit that invests in growth-oriented companies and applied research. Her vision, passion, energy and capability define her work. She exemplifies how, when we lean into our strengths and act, we have an impact.

With a lifelong interest in building things and solving problems, Dhruv Sood co-founded Fresh Prep, today Canada’s most sustainable meal kit company. Dhruv’s curious nature has helped him use his learnings to help the company push boundaries on sustainability, service, and on what it means to do business for good. He likes to learn about the business world, and in the future would love to teach. Outside of Fresh Prep, he enjoys time with friends and family, and likes to stay active playing squash and tennis.

Mark's career journey, driven by his passion for sustainable food systems, aligned with the leadership team at Maia Farms. His experience driving changes in the poultry and egg industry, focusing on reducing food loss and waste and creating positive environmental impacts, aligns with our mission to nourish life. Mark aims to improve the food system with our nutritionally superior, environmentally friendly ingredient that also maintains excellent flavour and texture.

Addressing challenges in the alternative protein industry, Mark emphasizes changing its reputation to reach a broader market. Maia's superior protein material will positively impact the environment and be a premium B2B ingredient, winning back trust in alternative proteins with improved taste and texture.

Mark's leadership style is inclusive and example-driven, fostering creativity and initiative within the team. He believes in empowering team members, contributing to Maia's strategy and success.

Outside work, Mark's dedication to his family, his experience in elite sports, and his love for nature drive his professional goals. These personal passions fuel his commitment to making a positive environmental impact and leaving a lasting legacy.