Matilda

About me

I am a global food safety leader driven by a deep sense of responsibility: when consumers trust a brand, they trust that the food they serve their families is safe. Food safety is not a task. It is a commitment that never stops at 5o’clock.

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With more than 30 years of experience across microbiology, toxicology, quality and global organisational leadership, I have built and led food safety and quality strategies for multinational businesses operating across complex regulatory and cultural environments. I combine scientific depth with strategic clarity andorganisational design expertise, ensuring that food safety is embedded across the entire value chain.

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What I stand for

I believe food safety cannot be compromised — ever. At the same time, there is rarely only one way to achieve the right outcome. I am not just a technical expert; I am also a business person and I understand business priorities. My approach is to stay focused on what truly matters - delivering safe food while helping organisations find practical and sustainable ways to accomplish this.

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I lead with science, integrity and dedication. Even in high-pressure environments shaped by cost, procurement and market demands, I ensure food safety remains the non-negotiable foundation for trust, brand protection and long-term success.

What I have delivered

As Vice President Global Food Safety at Mondelez International, and previously Chief Food Safety Officer for Kraft Foods, I developed global strategies for food safety which included microbiology, thermal processing, and toxicology, conducting complex science-based risk assessments across diverse product categories and markets. These responsibilities were across our complex manufacturing networks with hundreds of internal and external plants worldwide as well as warehouses, distribution centers, licensees and suppliers.  

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At Mondelez International, I also held the role of Vice President Global Consumer & Europe Quality at Mondelēz International. This position was responsible for developing KPIS and strategies to ensure a consumer first culture as support for the European business, plants and network for both quality and food safety, including crisis management.

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Beyond corporate leadership, I have contributed to international regulatory and scientific bodies and led industry initiatives, including serving as President of the European Hygienic Engineering and Design Group (EHEDG), where I supported the development of hygienic design guidelines and training programmes.

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Throughout my career, I have built globally aligned organisations, defined meaningful KPIs for food safety and quality performance, strengthened infrastructure and developed leaders who continue to advance the discipline.

Skills and focus

• Global food safety strategy and governance
• Science-based microbiology and toxicology risk assessment
• Quality systems and KPI design
• Organisational design and global alignment
• Regulatory engagement and industry leadership
• Crisis management
• Risk communication