Keynote speakers

Join The Conversation

Join our lineup of esteemed speakers and share your knowledge with an engaged audience. As a speaker, you’ll have the platform to present your research, insights, and experiences to fellow industry experts and enthusiasts. This is your chance to shape the future of the mushroom industry by contributing to meaningful discussions and inspiring innovation.

IMD'24 SPEAKERS

Greg Seymour (Australia)

Greg Seymour, President of the International Society for Mushroom Science (ISMS). Greg is a leading voice in the field of mushroom science, dedicated to advancing the cultivation of edible and medicinal mushrooms. Through ISMS, he promotes the global exchange of ideas, information, and experiences, fostering a vibrant and collaborative mushroom community.

MANJIT SINGH (India)

Dr. Manjit Singh, former Director of ICAR-Directorate of Mushroom Research, Solan, and current President of the Mushroom Society of India. With a distinguished career in agricultural research and leadership roles in WSMBMP, Dr. Singh continues to advance the field of mushroom research and cultivation globally.

Magda Verfaillie (Belgium)

Mycelia is a biotechnology company that produces mycelium at different stages of development: mother cultures, mother spawn and spawn.

Daniel Motshwane (South Africa)

Mr. Motshwane is the founder of Afrique Rising Trading (ART).
ART is strongly working on rural industrialization through agriculture. Mushroom farming and processing is their niche specialisation.

Diego Zied (Brazil)

Diego Zied, a leading mushroom science researcher with a doctorate in mycology from São Paulo State University (Unesp). His work focuses on applying circular economy principles to mushroom production, aiming to enhance sustainability and efficiency. Diego is dedicated to advancing agricultural microbiology and has made significant contributions to the field through his research and publications.

Andre Marjanowski (USA)

Andre Marjanowski is a seasoned Mushroom Cultivation Consultant and the owner of Crop Advice and Training LLC. With years of expertise in mushroom farming and a passion for sustainable agriculture, Andre is dedicated to empowering growers with innovative techniques and practical advice.

Mustafa Soylu (Turkey)

Mustafa Soylu is a mushroom researcher at The Ataturk Horticultural Central Research Institute (ABKAE) in Turkey, a public institute under the Ministry of Food, Agriculture and Livestock. ABKAE conducts horticultural research, collaborating with various institutes and universities on national programs, prioritizing innovative projects and policies in the field.

Aert Bart (Netherlands)

Aert Bart, an experienced International Area Sales Manager specializing in climate systems for mushrooms and compost, as well as ventilation, feed, and biometric systems in the poultry and pig sector. Aert is a strong sales professional skilled in Microsoft Excel, Coaching, Managerial Finance, Business Development, and Financial Planning.

Ron Hegger (Netherlands)

Ron Hegger, an experienced Managing Director with a proven history in electronics, HVAC, and construction. Skilled in Negotiation, Sales, International Business, Management, and Strategic Leadership. Ron leads Dutch Mushroom Projects, a premier turn-key supplier in the heart of the Dutch Mushroom Industry, renowned for quality products and innovative solutions.

Snehal Mane (India)

Snehal Mane, a professional tennis player from Pune, India, has achieved career-high rankings of 828 in singles and 702 in doubles. She also manages marketing at Manegrow, Asia’s leading mushroom farm, producing 14-15 tonnes of button mushrooms daily using international standard materials and processes.​

Heera Gangadharan (India)

Heera Gangadharan, Assistant Professor and PI with All India Coordinated Research Project (AICRP) on Mushrooms, has significantly advanced mushroom cultivation.

Her work includes single spore isolation and hybridization of Calocybe species. She also co-authored publications on the cultivation and utilization of edible mushrooms as functional foods.

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