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Christian Carrillo
Head of Process Technology SEA & Oceania en Bühler Group Bühler Group Singapore Management University at Bühler GroupA distinguished leader in the food industry with over a decade of experience driving innovation and sustainability through impactful manufacturing processes. As the Head of Technology for SEA and Oceania at Bühler, Christian is at the forefront of emerging technologies, leading the development of R&D roadmaps for the Protein Innovation Centre in Singapore.
Christian's education began in Switzerland, where he specialized in designing cutting-edge grain processing plants. Since then, he has been stationed in various Bühler offices worldwide, contributing significantly to scaling up Bühler's technology footprint in alternative proteins, with a particular focus on the segment of meat analogue production.
As a visionary, Christian is passionate about creating novel solutions to reduce CO2 emissions and drive sustainable practices within the industry. His expertise in designing different food and feed manufacturing processes has been instrumental in Bühler's continued success in providing industrial solutions.
Outside of work, Christian is an avid chef, experimenting with new plant-based product recipes and bringing his passion for sustainability to the table. His deep commitment to innovation and sustainability is a testament to his unique vision and leadership in the food industry.
Dominique Kull
Scaling Food Innovation | Plant-Based Meat | IMD EMBA | at SGProtein Pte. Ltd.To nurture his growth mindset, Dominique is constantly identifying opportunities, demonstrating a solid track record of establishing new business segments within multinational companies and leading multicultural teams around the world. As an international innovation leader, He is a strategic connector and networker between corporations, start-ups, and academia to build bridges that create value for actors in the ecosystem. His analytical problem solving as well as strategic negotiation skills have been proven globally – in his 20 years of business experience, Dominique had the opportunity to work on 4 different continents and in 10+ countries, sharpening my cultural awareness, agility, and flexibility.
Creating and scaling up new businesses is Dominique's passion. With SGProtein, He is combining all his previous experience from working with companies of various size and age. Creating a manufacturing facility that allows start-ups, SMEs and MNCs an asset-light scaling of their product innovation is filling an important gap in the food production ecosystem. Co-development and co-creation with their partners and customers are his aspiration. Making plant-based meat alternatives cost-efficiently available to a wider population will not only bring delicious and nutritional food to the people, it will also decrease the ecological footprint to feed a growing population sustainably.
Since 2018, Dominique has been involved in Singapore’s FoodTec space and, more specifically, the alternative protein and the plant-based meat industries. Under his leadership, the first pilot center for plant-based food in Asia was set up. The Protein Innovation Center is a co-investment between two Swiss companies, Bühler and Givaudan, who are leading in their fields. Previously, he was also in charge of Bühler’s business area Milling Solutions for the Southeast Asian and Pacific market, responsible for major key accounts, overseeing a yearly budget of USD 90m.
My professional career started in Switzerland and brought me around the world to become a global citizen – from living and working in the US, Indonesia to Singapore, where my latest business endeavor, SGProtein, was born.
Laveena Vaz
Product Manager Culinary and Protein at Givaudan Singapore Pte LtdPassionate about building businesses through relevant Innovation for commercial impact and environmental sustainability. Lead business activation through product technology development and localization driving new growth opportunities. Integral player to build organizational excellence, high performing teams and serve with empathy