Dharamdeo Singh is currently engaged in his PhD studies at the University of Guelph. His experience stems from a rich academic background rooted in academia. His journey began as a teaching assistant, then as a lecturer where he has made significant contributions to the field of Food Science. During his career, he demonstrated his expertise and dedication by conducting research focused on developing value-added products such as ketchup, salad dressings and cereal. Dharamdeo research also encompassed conducting field studies in rice and wheat, further showcasing his diverse skillset.

His current studies primarily focus on developing effective strategies for controlling Salmonella in low-water-activity foods. Throughout his journey, he has exhibited a deep passion for advancing the knowledge and understanding of Food Science. His outstanding accomplishments and dedication to his field make him an asset in the academic community.

Maneva | Head of Project Development

Jeff Hetherington brings over 30 years of extensive experience to the food manufacturing industry, having led Operations teams and Continuous Improvement programs at major food companies including Schneiders, Maple Leaf Foods, and Sofina Foods. With a deep background in traditional food production, he is now focused on bringing cutting-edge Visual AI technology to the sector. Jeff is dedicated to helping manufacturers implement this powerful technology to achieve significant advancements in quality, efficiency, safety, and sustainability.