Amanda Cox is an accomplished professional in the food safety and quality assurance sector, currently serving as director of food safety and quality assurance at Maple Leaf Foods. Prior to Maple Leaf Foods, she was director of food safety and quality for Pinnacle Foods and Fiji Water and served in various food safety and quality roles at HJ Heinz and Hormel.

Dr. Amy Proulx is professor & academic program co-ordinator of culinary innovation and food technology at Niagara College. She specializes in innovation and change management practices for food safety and food manufacturing systems. She is the founder of the Food and Beverage Innovation centre at Niagara College, which supports small business capacity building for innovation.

Meghan Griffin is acting manager, process management and liaison, Office of Food Safety and Recall, Canadian Food Inspection Agency (CFIA). Griffin has a bachelor’s degree in biology from Carleton University. She started her career at Health Canada as a scientific evaluator in 2009. She worked on microbiological health risk assessments and drafted policies and regulatory documents on food safety. Griffin later joined CFIA as food safety and recall specialist. For these past eight years, she has been leading and co-ordinating food safety investigation and outbreak response, working with other federal, provincial and internal partners.

Laurent Dallaire is the CEO & co-founder of Innodal, which produces natural antimicrobials for the food industry. Dallaire has won several entrepreneurship and innovation competitions, including Osentreprendre, Governor General’s Innovation Award 2024, and Genium 360.