Mikael Bengtsson
Infor
Strategy Director, Food & Beverage
Mikael is responsible for the food and beverage industry and solutions strategy at Infor North America. His focus is to provide thought leadership in how technology can address current challenges within the food and beverage industry and provide business benefits to Infor customers. Mikael has more than 20 years of experience from business and technology consulting and with a special focus on the food and beverage industry.
Infor
Strategy Director, Food & Beverage
Mikael is responsible for the food and beverage industry and solutions strategy at Infor North America. His focus is to provide thought leadership in how technology can address current challenges within the food and beverage industry and provide business benefits to Infor customers. Mikael has more than 20 years of experience from business and technology consulting and with a special focus on the food and beverage industry.
Eric Krums
Infor
Sr. Solution Consultant
Eric has spent the last 9+ years working as a Solution Consultant for Infor in their Process Manufacturing consulting organization. He is first and foremost a research scientist with a background in Biology and Food Science. Eric began his career in 1994 working for The Keebler Company, as a pilot plant technician. From there, he went on to go work for Kraft Foods where he spent 13 years as a research scientist and quality specialist. During this time at Kraft, he became deeply involved with R&D and Quality specification management systems. After leaving Kraft, he spent several years working as process manufacturing industry consultant for Siemens. Later, he went back into the food industry and worked for Wrigley / Mars in their global quality organization. In total, he has 20 years of working experience in the process manufacturing space. He holds a B.S. Degree in Biology from Elmhurst University, and a M.S. in Food Science from the University of Illinois Champaign-Urbana.
Infor
Sr. Solution Consultant
Eric has spent the last 9+ years working as a Solution Consultant for Infor in their Process Manufacturing consulting organization. He is first and foremost a research scientist with a background in Biology and Food Science. Eric began his career in 1994 working for The Keebler Company, as a pilot plant technician. From there, he went on to go work for Kraft Foods where he spent 13 years as a research scientist and quality specialist. During this time at Kraft, he became deeply involved with R&D and Quality specification management systems. After leaving Kraft, he spent several years working as process manufacturing industry consultant for Siemens. Later, he went back into the food industry and worked for Wrigley / Mars in their global quality organization. In total, he has 20 years of working experience in the process manufacturing space. He holds a B.S. Degree in Biology from Elmhurst University, and a M.S. in Food Science from the University of Illinois Champaign-Urbana.
Mr. Norm Robertson
Meat Institute
Vice President, Regulatory
Norm Robertson serves as the Meat Institute's vice president of regulatory services. Prior to joining NAMI, Robertson served as the Executive Associate Director of Regulatory Issues at the North American Meat Association (NAMA), where he managed a highly skilled Regulatory Services staff. He began his career as a Slaughter Food Inspector in Vernon, California, in 1990. Robertson was promoted to an off line processing position in 1993 and then to a Consumer Safety Inspector position in the Long Beach Circuit in 1994. In 2001, Robertson was selected as one of two individuals to be promoted to the position of Consumer Safety Officer (CSO), now referred to as an Enforcement Investigation and Analysis Officer (EIAO), in the Alameda District. After working for almost two years as a CSO, he was selected to be a Frontline Supervisor (FLS) in Vernon and then Petaluma, California, and finally as the District Case Specialist in the Alameda District. Robertson participated in national-level workgroups and assisted in the official classroom training of subsequent EIAO classes during his time at USDA. Robertson’s experience working at various levels of USDA has provided him with a detailed and thorough understanding of how the regulatory Agency operates, which adds a strong regulatory skill set to help our general members navigate the regulatory environment.
Meat Institute
Vice President, Regulatory
Norm Robertson serves as the Meat Institute's vice president of regulatory services. Prior to joining NAMI, Robertson served as the Executive Associate Director of Regulatory Issues at the North American Meat Association (NAMA), where he managed a highly skilled Regulatory Services staff. He began his career as a Slaughter Food Inspector in Vernon, California, in 1990. Robertson was promoted to an off line processing position in 1993 and then to a Consumer Safety Inspector position in the Long Beach Circuit in 1994. In 2001, Robertson was selected as one of two individuals to be promoted to the position of Consumer Safety Officer (CSO), now referred to as an Enforcement Investigation and Analysis Officer (EIAO), in the Alameda District. After working for almost two years as a CSO, he was selected to be a Frontline Supervisor (FLS) in Vernon and then Petaluma, California, and finally as the District Case Specialist in the Alameda District. Robertson participated in national-level workgroups and assisted in the official classroom training of subsequent EIAO classes during his time at USDA. Robertson’s experience working at various levels of USDA has provided him with a detailed and thorough understanding of how the regulatory Agency operates, which adds a strong regulatory skill set to help our general members navigate the regulatory environment.