EuroFIR Secretariat

Scientific Unit



    Paul is Head of the Food Database National Capability at the Institute of Food Research (Norwich, UK) and EuroFIR Managing Director. Currently, he is also the President of EuroFIR AISBL.

    Paul is an experienced food and nutritional scientist with over 250 publications in food composition and nutrition research specialising in vitamin nutrition and health. He has considerable experience in co-ordinating national and international projects. He co-authored McCance & Widdowson’s ‘The Composition of Foods’ (6th Summary Edition; 2002) and is currently developing an online UK food dataset with the Food Standards Agency (FSA), industry and other key stakeholders.

    Paul has participated in six EU funded projects since 1989, coordinating three projects in FP4 and FP5. He was a member of COST 99, co-chairing the working group on Data Quality and is currently the UK representative on CEN/275/WG9 committee on vitamins. He has provided expert advice to a number of bodies including the FSA, British Council, FAO and EU. He is also Editor of the journals Food Chemistry and Trends in Food Science and Technology.

    united_kingdom_640 Contact: [email protected]


    Siân Astley  has worked extensively with individuals and organisations throughout Europe from a variety of disciplines including research, food and biotechnology industries and the media. She is the author of more than 300 popular science articles for magazines and trade publications as well as 25 peer-reviewed papers. She was awarded her Diploma in Science Communication in 2009 (Birkbeck University of London). After 14 years as a bench-scientist, Siân became Communications Manager for NuGO, one of the first FP6 Networks of Excellence, and was the European Communications Manager for the Institute of Food Research in Norwich (UK) until April 2012. Currently, she is the Training and Communications Manager for EuroFIR AISBL supporting training within EU-funded research projects and networks, and communication of research activities.


    Contact: [email protected]


    MR Mark has over 30 years of experience in a wide range of research projects related to food, nutrition and health. His experience at the Institute of Food Research (UK) included: laboratory analysis, human intervention studies of carbohydrate metabolism and iron metabolism, production and management of food composition data, and development and validation of dietary assessment methods. He joined EuroFIR AISBL on 1st April 2018 as Senior Food & Nutrition Data Scientist to provide technical and scientific support, help deliver data and tools to members and to work on EU-funded projects in which EuroFIR AISBL is a partner. He has been involved in the production, management and use of food composition data for more than 20 years. He was a compiler of the 6th and 7th summary editions of the UK’s McCance and Widdowson’s The Composition of Foods and the 2008 and 2015 versions of the Composition of Foods Integrated dataset. Mark has contributed to the EuroFIR network of food composition data compilers since its formation in 2005 and was involved in the production and update of a range of thesauri and standards to support harmonisation and standardisation of food composition data. He regularly contributes to training for food composition data compilers and users and has participated in capacity building projects including with the WHO Eastern Mediterranean Region and with AFROFOODS. He has also contributed to a range of EU research projects that involved production or use of food composition data. He is an author of more than 60 papers published in peer-reviewed journals

     united_kingdom_640Contact: [email protected]


    Angelika Mantur Angelika studied Dietetics at the Medical University of Bialystok, Poland, where she obtained her Master degree in June 2013. She wrote her master thesis about the impact of dietary habits and physical activity on body composition in women aged 30-40 years old. She worked as a dietitian at the fitness club MedFitness Maniac Gym, where she was mainly responsible for consults with the patients and nutritional advisory. She participated in many medical and fitness conferences and trades, presenting the body composition analysers and performing the body composition analysis. She took part in the Keep the Balance project, organised by the Polish Dieticians Association and National Food and Nutrition Institute. For three months she was consulting and educating patients on nutrition and well-being.

    Angelika joined EuroFIR in November 2015 as Research Associate and will be responsible for support with the on-going and new EU projects on food and health, assisting with membership recruitment and training.

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    Contact: [email protected]

Administrative Unit


    Patricia Destrebecq joined EuroFIR on 1stOctober 2019, for a limited period (until 30th April 2020) on a part-time basis (Monday to Thursday), to cover office administration during Sidonie Pauchet’s maternity leave. Patricia started her career working at the IBM Educational Centre as an assistant for the ICX department chief, helping with the organisation of customers’ conferences. She has also worked for the European Chemical Industry Association, providing support to Product SG Managers. As European Sulfuric Acid administration assistant, Patricia contributed to the development of the association over many years and was responsible for delivery of two conferences annually as well as communication with Members and Associates.

    Contact: [email protected] united_kingdom_640france_64 (3)


    (On maternity leave until 30th April 2020)

    Sidonie started her professional career working in the European Parliament, as a Parliamentary Assistant for a French MEP. She also worked for a European Platform of Organisations in the field of migration and social affairs, as Communications and Advocacy Assistant. Sidonie provides support for management of all EuroFIR’s EU-funded projects including financial reporting, and submission of new proposals, communications activities (e.g. websites, newsletters, and social media) and events, including EuroFIRFood Forum. She also attends meetings at the European Parliament, particularly the ENVI Committee to ensure we are up-to- date with food-related topics, and helps build relationships with key European stakeholders. Sidonie now has overall responsibility for office administration.

    Contact: [email protected] united_kingdom_640france_64 (3)spain (3)


    After being graduated in hotel management in 2014, Jérémy worked in the hospitality industry for Starwood Hotels & Resorts in the accounting and finance departments for 3 years. His interest in travelling grew and, after a while, he decided to quit everything for a backpack and a plane ticket to South East Asia where he wandered 15 months with the thirst for adventure. When he got back in June last year, he started to work in a family business specialized in industrial cleaning as manager. He joined EuroFIR as part time Finances Assistant where he provides overall financial support.

    Contact: [email protected] united_kingdom_640france_64 (3)

Food Chemistry Editorial Team



    Mélanie Lowie joined EuroFIR AISBL in April 2013 as Managing Editor for Food Chemistry, Elsevier’s flagship research journal in food science. Her role is to receive and manage all incoming submissions through the manuscript submission system and to determine whether the manuscripts are in scope and meet the required formatting. That also includes ensuring whether the submissions abide by scientific standards for integrity and objectivity and do not infringe the proprietary rights of others. Mélanie then assigns the manuscript to the Handling Editors for handling and review, according to their expertise and workload.

    Mélanie has a master’s degree in biology, and worked for the Scientific Institute for Public Health (Bruxelles) for a year before starting to work within the EuroFIR AISBL team.

     Contact: [email protected]united_kingdom_640france_64 (3)



    Vivien Burch (UK) is a part-time manuscript assistant for the Food Chemistry journal and she is responsible for handling new submissions and assessing whether they meet the criteria before assigning them to Editors. She has a degree in Environmental Microbiology, and 15 years’ experience working in the food industry, focusing on food microbiology and chemistry topics.


    Contact: [email protected]