Etienne Vassiliadis
Co-founder and CEO @ Vivagran
About
For the past 15 years, I have been working in the Bakery Industry in the fields of baking ingredients as well as frozen bread and pastries manufacturing. I acquired a broad experience on raw materials, formulations and processes related to the production of bakery goods. I have been involved in team leading roles as well as expert roles. In 2014, I initiated a role as Business Development Manager to promote the cereal of novel creation "Tritordeum" developed by a Spanish research institute (IAS-CSIC) 40 years ago. In 2021, Arcadia BioSciences acquired the Tritordeum asset from Agrasys. At the end of 2021, Wiro Nillesen and myself acquire the company from Arcadia Biosciences. We renamed the company Vivagran. Vivagran is a consumer-driven cereal-based biotechnology company focused on developing and commercializing high-value branded cereals.
Spain
Barcelona
Farming
International Development, Foreign Languages, Project Execution, Food Industry, Product Development, Food, Food Safety, HACCP, Continuous Improvement, Manufacturing, R&D, Process Engineering, Supply Chain, Food Science, Food Processing, Management, Dairy, FMCG, Ingredients, Project Management
Experience
Co-founder and CEO
Vivagran
Barcelona, Catalonia, Spain
Tritordeum (wheat x barley) is a 🌱Sustainable new cereal /🌍Grown in Europe-Australia /💖⬆protein, fiber, lutein⬇gluten / For🍞baking,🍺malting, brewing & distilling,🍝pasta DDRR (Aegilops t. x Rye) is a 🌱Sustainable new cereal /🌍Grown in Europe-Australia /🐄⬆protein, fiber, biomass / For 🐄 feed, 🍶dairy, 🐖meat
Commercial Director Arcadia Spa
Arcadia Biosciences
Barcelona
Leader of the Arcadia Spa operation
Director of Business Development
AGRASYS
Région de Barcelone, Espagne
Definition of business development strategy Prospection of customers in targeted markets Technical and comercial support Management of Licensing and partnerships
R&D Director
Atrian Bakers
Castelgalli
Development of frozen bread and pastry products. Definition of Innovation Strategy Development of products from lab scale to industrial production line Management of project portfolio according to priorities and sales channel
Project Manager - Laminated Fermented Doughs
Grupo Siro
El Espinar, Madrid
Development of laminated fermented products from laboratory to industrial production lines: Definition of recipes at lab scale Implementation on production lines Preparation of all documentation Run shelf life studies ...
Head of Development for Spain/Portugal
CSM Bakery Supplies Europe is now CSM Bakery Solutions
Barcelona, Spain
Responsible of a team of 4 (1 engineer, 2 master bakers, 1 trainee) Worked accross categories for artisan and industrial clients (Bread: Mixes and Improvers, Confectionary: Cake, Sponge Cake, Croissant, Brioche, Muffins,..., Sweet: Custard Creams, Glazings, Non dairy creams,..., Fats: Margarines and Oils) Gave support to factories (implemented a process of raw material control)
Project Manager and Trainee
CSM Bakery Supplies Europe is now CSM Bakery Solutions
Bingen am Rhein, Germany
Development of Custards, Sponge cakes and Bread Improvers for the Turkish artisan market.
Project Manager and Trainee
CSM Bakery Supplies Europe is now CSM Bakery Solutions
Bingen am Rhein, Germany
Development Project Manager in a Bakery Ingredients Innovation Center. Worked on reduction of E-Nbrs in confectionary applications. Studied food acids and leavening agents portfolios at european scale and proposed a rationalization plan.
Project Manager and Trainee
CSM Bakery Supplies Europe is now CSM Bakery Solutions
Strasbourg Area, France
Development of sugar based ingredientes such as custard creams, fillings, glazings. Worked on raw material categories rationalization at european scale (alginates).
R&D Trainee
Innophos
USA - New Jersey
Studied and wrote a report on the interactions between phosphates, used as leavening agents, and the different ingredients of a bakery batter/dough.
Quality Trainee
MOUF REY, Antananarivo - Madagascar
MADAGASCAR - Antananarivo
Implemented an HACCP Quality System for an Industrial Bakery producing bread and Viennoiserie products.
Production Trainee
Soufflet Group
FRANCE - Corbeil Essones
Set up machinery floor plans and milling process diagrams and products flows.
Baker
JEAN LUC PELE, Saint Germain en Laye - France
FRANCE - Saint Germain en Laye
Manufactured breads and viennoiserie products.
Education
Pierre and Marie Curie University
FOOD TECHNOLOGY
Studied and wrote a report on “The Applications of Gluten in the Agro Food Industries”
Etienne Vassiliadis's Contact Information
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