Engineer in Food Science and Engineering (Agrosup Dijon) and holder of a Master’s degree in Business Development from EM Lyon, Karim-Franck joined ETIA as International Volunteer in Business to start a subsidiary in China. He quickly took charge of the operational development of the food division which he made the world leader of pasteurization systems in dry food ingredients in less than 4 years. Karim-Franck speaks French and English.

Karim-Franck Khinouche

CEO & Founder

Graduate from ESSEC Bussiness School Paris, Delphine has acquired more than 20 years of experience in finance, including 10 years as Financial and Administrative Manager in multinational companies such as UTC Aerospace Systems or YSL Beauté. Within Novolyze, she is in charge of the administrative and financial department. She is also the Human Resources Manager. Delphine speaks French and English.

Delphine de la Brosse


PhD in microbiology from the University of Oviedo in Spain, Pablo has more than 10 years of experience in industrial and food microbiology within the public sector (Asturies University, Cork University, INSA Toulouse) and in the private sector (Nestlé). He has developed an extensive expertise in food and human microbiology and biotechnology. Pablo speaks Spanish, French and English.

Pablo Alvarez (PhD)


Jena gaduated from the Universities of Alaska and Colorado. She was a VP Marketing and VP Business Development within the National Food Lab, Silliker and Dairy & Food Labs. These positions enabled her to evolve strategically within the food industry and consequently to thoroughly understand the industrial fabric as well as the challenges to manufacture safe quality foods. Jena speaks English.

Jena Roberts

VP Sales

An MBA degree holder from ESSEC Business School Paris, Pierre-Olivier has more than 7 years of experience in Business Development and Marketing. He notably worked in the pharmaceutical industry with URGO and Aguettant, in International Development functions. Pierre-Olivier speaks French, English and German.

Pierre-Olivier Béal


Engineer in Applied Mathematics (INSA Rouen), Jerome has been working in IT departments of many Startups since 2000 (Mediapps, Wikio, Borderlinx) and has acquired a strong experience in developing web applications and services and managing digital teams. With Novolyze he is in charge of the digital projects. Jérôme speaks French and English.

Jérôme Defillon

Chief Technical Officer

For 40 years, Jean-Pierre has been a manager and advisor for several companies in the pharmaceutical, medical care and biotechnology fields. He was the CEO of InGen Biosciences from 2008 to 2010, French leader in manufacturing and distribution of in vitro diagnostic products with 25 million euros of sales, later acquired by Exonhit. He is currently president of Eurobio Scientific (previously Diagxonhit) supervisory board. Jean-Pierre is part of Novolyze strategic committee and shares with the managerial team his experience in biological diagnosis and in the development of tech companies.

Jean-Pierre Hermet

Entrepreneur and Expert in Management

David has over 35 years of experience in food safety and infectious diseases which led him to the forefront of food safety. After 12 years of experience in cellular and molecular biology with Tufts University and the New England Medical Center, he joined in 2002 the US FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s office of Food Defense, Communication and Emergency Response, David was appointed Assistant and then Associate Commissioner for Foods. From 2009 to 2013, David worked for Leavitt Partners and then founded The Acheson Group, a company specializing in Food Safety consulting and crisis management.

David Acheson (M.D.)

Food Safety and Regulation Expert

Holder of a Master’s in Management in Corporate Finance from Paris Dauphine University, Joachim worked as a financial controller for AXA Corporate Solutions. He then worked for Lazard Frères & Co and developed competencies in Marketing and Communication. Joachim is a co-founder of the crowdfunding platform Anaxago, launched in 2012. He became a member of the strategic committee of Acticor Biotech, Lysea, Novitact, Novolyze and Flashgap in 2015.

Joachim Dupont

President and Co-founder, Anaxago

Vincent has 15 years of experience in the field of food safety. With an MBA degree from Paris Business School, he joined Bureau Veritas as Corporate Manager on Operational Information Systems, became Group Key Account Manager and then held the position of Head of Food Business from 2010 to 2014. Vincent joined Lloyd’s Register Management Systems in late 2014 as Vice President Food & Beverage. Vincent is part of the strategic board of Novolyze as a non-voting member since 2017.

Vincent Doumeizel

VP Food, Beverage & Sustainability, Lloyd’s Register

Internationally renowned, Gary is a professor and director of the Center for Food Safety at Texas A&M University. Specialist in a wide range of fields such as food safety, food microbiology or quality systems, Gary is the former President of the IAFP Association and a founding member of CFPVE (Consortium of Food Process Validation Experts).

Gary Acuff (Pr.)

Professor and Director, Center for Food Safety, Texas A&M University

Yves graduated from Arts et Métiers ParisTech and has more than 20 years of experience in e-commerce and internet, product and tech innovation both B2C and B2B.
At Borderlinx since 2012 as CTO and COO  he achieved to build a world class B2B CrossBorder service to support top retailer’s international growth.
With deep entrepreneurial mindship focused on results, pragmatism and agility, Yves drives tech team building and product architecture.

Yves Languepin

Digital Board Adviser

A doctor and engineer in Biotechnologies, Patrice led Diffchamb SA (R&D and production center of Diffchamb group) and then Eurochem SpA (Ardea, Italy) as the Managing Director. He is currently an independent consultant in food safety and validation of analysis methods (AFNOR/AOAC), Adjunct Faculty in Microbiology at Texas Tech University and President of Nexidia, a service company in microbiological research.

Patrice Arbault (PhD)

Food Microbiology Expert

Kent graduated from the University of Wisconsin-Madison and worked for over 20 years at Kellogg’s and ConAgra Foods. Since 2016, he holds the position of VP Research, Quality and Technical Solutions at Ardent Mills (Joint Venture between Cargill, General Mills and ADM). He is a strong advocate of the use of prevention and validation regarding food safety.

Kent Juliot

Food Safety Expert

Hervé has 30 years of experience in Food Technology, Food Safety and European Regulations. A PhD in Veterinary Medicine, Hervé quickly moved to Food Safety and Quality, first at Bureau Veritas and then at Fromageries Bel where he has not only been involved in production but also in R&D and innovation for 10 years. He then took charge of Quality and Sustainability for the French retailer Carrefour, first at a national level, then at international level and for 8 years at corporate level. Member of several boards of directors, including at ANSES, GFSI or MSC, he is also President of the board of directors of the National Veterinary School of Alfort, France. Since 2019, Hervé is the founder of Moulin des Fleurs, a company specialized in organic buckwheat processing and in the development of production processes for traditional crafts.

Hervé Gomichon

Food Quality, Safety and Regulation Expert

Latest news


Novolyze is looking for a SaaS and Technology Sales Director based in the US. Industrial companies, including food manufacturers, are now moving to connected solutions to …


Novolyze is looking for a Regional Sales & Business Development Director based in the US. The primary objective of the position is to develop new business …


Novolyze is the proud winner of the JTIC Lab Award. Another great recognition for our contribution to Food Safety in Cereals & Grains. Novolyze’s past work …


White Paper Download: Reliably and Efficiently Mitigating Microbial Risk

To minimize the emergence and spread of pathogens, food companies use a kill step, relying on elevated heat and other stress-inducing activities. Developing repeatable methods for …

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