EHEDG Authorised Trainers

Martin has 18 years of professional experience in the brewing and beverage industries, both at processing and engineering departments. Since 2017 he´s been involved in consulting and training on hygienic engineering and other issues related to food safety.

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Karl-Heinz has 30 years of experience in the starch industry and has held several international management and line positions in R&D, Manufacturing, Quality Management and Technology & Process Development.

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Udo is chairman of the CEN/TC 153 and the ISO/TC 326, Hygienic Design Inspector for the Testing and Certification Body Foodstuffs Industry and Packaging Industry (DGUV Test), gives lectures and seminars on Hygienic Design and is member of the EHEDG WG Training & Education.

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Martin develops and designs test equipment and is working on plant engineering and design as a chief project manager. He is a seminar lecturer, author of expert and scientific literature and offers consultancy services.

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Giampaolo organises seminars and offers trainings in basic and advanced hygienic design. His trainings are tailored for food producers, equipment manufacturers and other stakeholders.

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Wouter Burggraaf has more than 35 years experience in hygienic design and engineering. He advised on numerous hygienic designs from basic connections for equipment suppliers to complete production lines for factories in the food and pharma. He is one of the founders of the Training and Education Group and active in the background of several guidelines.

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Asst. Prof. Dr.Chaishome works as a lecturer at the department of food engineering KMITL since 2003. His research focuses on Materials Engineering and Materials Design involving materials processing and characterisation, with a food machinery of applications

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Yu-Ming Chen holds a master degree in mechanical engineering and has 15 years experience in canned food and aseptic process. He offers food factory construction and design audits for in‐use and new aseptic equipment with a focus on hygienic design, microbiological safety and cleanability.

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Roland has since 1999 provided many training courses around the world. He is chairman of the EHEDG Working Group on Integration of Hygienic Systems. He has co-authored guidelines on Hygienic Valves and Mechanical Seals.

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Olivier has a 23+ year career in the food industry, starting in a quality department before taking on roles such as Food Safety Auditor/Consultant, and Hygienic Design Engineer for 18 years at GSF, a cleaning company. Today, Olivier works for Commercial Food Sanitation as a Food Safety Specialist, providing strategic consulting services and training on food hygiene and hygienic design in Europe, Middle East, and Africa.

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Roy has extensive experience in microbiology and hygienic design & processing. He is a member of working groups of the CEN and EHEDG and has contributed to the production of several guidelines in the area of Hygienic Engineering.

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Onur serves as an engineer, consultant, trainer and business developer; introduces new techniques, technologies and products to companies on food processing with hygienic design principles together collaborating with food processing machine producers.

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Juliane is partner and consultant at Flavor Food consulting. She is the founder and president of Food Safety Brazil Association.

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Marco has been a consultant, trainer and auditor for Food Safety Systems in Mexico and Latin America for more than 250 food enterprises since 1992. He is in charge of the Food Safety Evaluations for GFSI schemes.

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Alan is a seasoned trainer with extensive knowledge and experience in the industrial aspects of hygienic design. His expertise is reflected in his book, “Practical Hygienic Design,” which serves as a comprehensive guide in the field. As an Authorised Evaluation Officer for EHEDG, he plays a crucial role in maintaining and enhancing equipment quality concerning cleanability. His active participation in various EHEDG Working Groups, including Open Processes, Hygienic Integration, Sensors, Hygienic Design Risk Management, and Robotic Systems, demonstrates a strong commitment to the field of hygienic engineering.

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Satoshi has pursued academic study on cleaning and disinfecting operations and has given lectures about hygienic management in food manufacturing settings for 22 years at ITCO. Since two year he holds lectures at EHEDG advanced training courses in Japan.

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Wang Gang boasts a career that spans over three decades in world-renowned corporations like Nestlé and The Coca-Cola Company. His broad expertise covers various food categories, as well as quality assurance and food safety management systems. He is skilled in implementing GMP and HACCP, hygienic engineering design, environmental microbiology monitoring and validation of thermal and aseptic processes. Wang also showcases competencies in dairy cattle animal health and welfare.

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With a wealth of experience in the design and qualification of Food and Beverage operations and systems such as Bottlewashing, Open Plant Cleaning (OPC) systems, Cleaning in Place (CIP) systems, Track Treatment, Membrane technology and various others, Peet has supported many major International and National customers in South Africa and Africa with training, assessments, problem solving, recommendations to optimise their processes and roll-out of new technology to target markets. Peet is priveledged to present on the topic of Hygiene, Food Safety and Hygienic Design at various events arranged by Industry Associations, Universities and Customers.

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Jürgen is a member of the EHEDG SubCom Product Portfolio and responsible for the hygienic design principles. He chairs the regional section of Germany and provides lectures in German and English language about all EHEDG topics.

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Shih-Rong Huang studied Food Engineering (with a focus on food process) and holds a degree in Bio-industry Mechatronic Engineering at the National Taiwan University . He is a member of the EHEDG Working Group ‘Certification’ & ’Training & Education’ and secretary for the Taiwan Regional Section of EHEDG.

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Jacques is involved in the evaluation, testing and certification of production facilities, process lines and process equipment in the food industry according to the EHEDG test procedures. He is an author of many EHEDG guidelines.

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Irene is project manager and researcher at ainia in the quality, food safety and environmental department and the focus of her activities is on food safety and hygiene in the food industry.

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Knuth gives lectures on all aspects of Hygienic Design, is a honorary member of the EHEDG Executive Committee and an expert in hygienic design.

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David has extensive expertise in microbiology, hygienic processing and cleaning and sanitation in all sectors of the food processing industry. He is chairperson of the EHEDG New Zealand Regional Section and a member of the Meat Processing Working Group.

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Franz has 20 years’ industrial experience, including wide-ranging experience as Divisional Head of Technology Management for large and medium-sized enterprises. He is also experienced in Hygienic Design.

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Alexánder has been active in the food industry since 1996 (beverage, brewery, dairy, protein, dry products). His areas: training, CIP Health, CIP validation, CIP design, CIP efficiency, Cleaning and sanitation chemistry, CIP Operational Savings, SSOPs, Safety, water distribution design, hygienic design and many others.

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Shane has 40 years experience as a mechanical engineer working in stainless steel fabrication, and machining industries. He is currently responsible for re-development of hygienic valve products for Pentair, including 3-A and EHEDG certification in the Pacific Region.

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Marc studied mechanical engineering at TU Dresden and is the chairman of the EHEDG WG Training & Education.

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Dr. Morgan is an Agricultural Engineer and is a Professor and Extension Specialist in Food Process Engineering.

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Norikazu has been working for more than 40 years in a company that manufactures and sells seafood, soymilk beverages, prepared foods, etc. He supports the translation of EHEDG documents into Japanese language.

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Kazuhiro has a great interest in cleaning problems of food manufacturing processes. He is a board member of EHEDG Japan and became authorized trainer in September 2018.

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Dirk has extensive practical background in both the food manufacturing and corporate environments at Kraft Foods and Mondelez Int’l, including Quality Manager, Project Manager, Business Development Manager, and multiple Corporate Sanitation roles. In his current role as Food Safety Director at Commercial Food Sanitation, Dirk is managing a team of Food Safety Specialists providing consulting services.

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Miomir has been an UN consultant for 20 years in the fields of food safety and technology. He offers training courses in basic and advanced hygienic design.

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Navaphattra chairs the EHEDG Regional Section Thailand. She is a speaker for several trainings and seminars as an expert in the area of hygienic layout design and hygienic equipment design criteria.

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Hiroyuki is performing JIS (Japanese Industrial Standards) development of a food-processing machine, and provides a business trainings, workshops and seminars concerning safety and hygiene risk assessment and protective measures.

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Prof. Özers major research fields are: dairy science and technology, novel product development, food safety, dairy microbiology and dairy-based beverages.

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Dr. Marisa Padula is a Food Engineer and holds a MSc and PhD in Food Science from the Faculty of Food Engineering/State University of Campinas – UNICAMP, Brazil. Currently a Professor at ITAL’s Master’s Programme of Food Science & Technology and Chair of EHEDG Regional Section Brazil.

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Eric is chariman of the Regional section UK & Ireland. He is also a Working Group chairman.

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Esmeralda is consultant, trainer and auditor in food safety, processing and food regulation in México and Latin America by LEFIX y Asociados from 2003. She is professor at the UNAM teaching Food Safety and regulations issues.

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In the last 10 years, Johan assisted in developing several documents concerning the hygienic design of equipment together with the Working Group Dry Materials Handling.

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Olivier accompanies and applies best hygienic design practices (EHEDG, 3A, BISSC, NSF ...) with equipment manufacturers and food companies. He is a member of the EHEDG WG Training & Education and chair of the WG Foreign Bodies.

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Nicolas Rossi is working as Project manager and researcher at Idele (AEO) and ACTALIA (ATL). He is mainly focusing on hygiene and innovative technologies.

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Gerhard is a member of the EHEDG WG Training & Education and chairs the EHEDG Regional Section Austria.

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Consultant for food equipment manufacturers. Does 3-A third party inspections and gives seminars and in-house training courses for hygienic design and materials in contact with food.

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Hideo worked with in dairy industry in Japan for 40 years, mainly for engineering design and production technology. He is an independent Hygienic Engineering Consultant and a member of the EHEDG Japan Regional Committee since 2015.

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Yoshiharu develops equipment used in food production and engineering food plants. Based on his extensive experience over many years, he has been managing the research and development department and engineering department and is striving to improve the hyg

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Taweepol is active in EHEDG since 2009 as co-chair of the EHEDG Thailand. He is speaker for several trainings and seminars relating to hygienic design in the food and beverage industries.

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Worapanya Suthanupaphwut has a degree in Production engineering and Management business administration. He is a committee and trainer of the regional section EHEDG Thailand.

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Hein is an expert in dairy, processed food technology and CIP techniques. He has been involved with EHEDG Working Groups for several years and is the chairman of EHEDG Belgium.

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Andy is an Hygienic Design Engineer, working as a Consultant to the Food Industry. He has over thirty five years’ experience in engineering related disciplines.

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Marcos is the CEO and Co-owner at Manufacturas el Venado, a Mexican company that designs and produces industrial parts in stainless steel for the food, chemical and transport industry. He has taught Engineering and Design at the Universidad Autónoma de Nuevo León and has extensive knowledge in hygienic design.

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Tadashi's areas of activities are consultation about hygienic control for food manufacture, hygienic survey, hygienic training for employees, in addition to microbial testing.

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Gun was a member of the EHEDG Executive Committee from 1999 to 2013. She has also been involved in the Test Methods subgroup and the Nordic Regional Section.

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Patrick's expertise areas are Hygienic Equipment, Process, Building & Utility Design, Aseptic Processing, Commissioning and Validation of Process Lines, Cleaning & Disinfection, Quality Management, HACCP and Training & Education.

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Berry is Deputy Director-General at Food Industry Research and Development Institute. He is the chair of Regional Section Taiwan and is a member of the SubCom Regional Development.

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Yi Xu has got over 15 years of experience in the food industry. He has been concentrated on food quality & safety and hygienic engineering aspects.

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Hui's expertise areas are Hygienic Design of Equipment, Process Line Layout and Buildings, Cleaning and Disinfection, Quality Management and Risk Control in Production, Training and Education

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