Programme

This two-day-symposium on Food Fraud Prevention and Effective Food Allergen Management will bring together science and innovation, good manufacturing practice, risk assessment and risk management, learnings from recent experiences and innovative approaches to meet new challenges in food safety and quality. Short oral presentations will be followed by interactive round table discussions. Various workshops and open task force meetings will offer ample opportunities to capture privileged information and get personally involved in new developments and projects. Additionally, a small table top exhibition and a selection of scientific posters will make some of the discussed issues more tangible.

Draft Programme and Schedule (status 2016-11-08)

Wednesday, 25 January 2017:

14:00 - 18:00 Task Force Meeting: Food Allergen Reference Materials (new incurred materials for milk, egg, and, gluten-analysis, results of validation studies, next steps and forthcoming additional reference materials)

14:00 - 18:00 Task Force Initiative: Food Fraud Prevention (identifying gaps and needs, what can MoniQA contribute? How can industry/SMEs benefit more from such projects/initiatives? How can we improve the technology transfer?

Food Analysis Workshops: organised by sponsors

 

Thursday, 26 January 2017, 09:00-17:00: Food Fraud Prevention and Authenticity:

Who should attend: various stakeholder perspectives reflected in the programme: food manufacturers, food laboratories, food analytical methods providers, auditors, trainers/teachers, media and communicators, regulatory bodies and policy makers

Topics of interest: analysis, screening, untargeted versus specific markers, searching for the unknown – fraudsters unlimited, a lawyer’s perspective, reliable references/materials, EU projects and other collaborative efforts, identifying gaps, linking various national/international initiatives

Proposed structure: selected real cases/case studies will be discussed in depth including related topics such as analysis, legal issues, labelling, taxes and tariffs, protected brands/products. A panel will lead into a discussion session after giving short presentations on their perspective, respectively: food manufacturer, auditor, analyst/lab personnel, legal advisor/lawyer.

 

Food Fraud Prevention - selected speakers (titles are still tentative):

  • Michael Walker, Referee Analyst in the Laboratory of the Government Chemist, LGC, UK: Food detectives: what it takes to trace food fraud
  • Cesare Varallo, Food lawyer and regulatory specialist, INSCATECH, Italy: A food recall pending? Balancing brand reputation and social responsibility;
  • Jeff Moore, Director, Science-Food Standards, United States Pharmacopeia (USP), USA: Information tools and approaches for identifying and mitigating food fraud risks in the supply
  • Karen Everstine, United States Pharmacopeia (USP), USA: Advances in systems based approaches to food fraud mitigation
  • Alain Maquet, Joint Research Centre (JRC), European Commission, Belgium: Challenges to authenticate organically produced food by using analytical tools.
  • Bert Popping, Food Consulting Services, France: Food Fraud Combat: Novel approaches, from single analyte methods to non-targeted approaches
  • Jingyi Li Blank, Director, Mintz Group, Hong Kong: Background checks as a tool against food fraud
  • Richard Cantrill, American Oil Chemists’ Society (AOCS), USA: Challenges in assuring the authenticity of edible oils
  • Tullia Gallina Toschi, University of Bologna, Coordinator of the OLEUM Project, Italy: Analytical strategies for assuring authenticity and quality of olive oil at global scale: the OLEUM project
  • Marco Arlorio, Università del Piemonte Orientale "A. Avogadro", Italy: Artificial intelligence and data mining as functional solutions for the untargeted methods in food traceability/authenticity: the Food Integrity Project, WP18
  • Vincenzo Lippolis, CNR-ISPA Bari, Italy: Rapid non-targeted methods to fight food frauds
  • Michal Godula, Thermo Fisher, Italy: Resolving the food authenticity challenges - using advanved isotopic ratio and Orbitrap high resolution mass spectrometry tools in practice
  • David Psomiadis, Imprint Analytics, Austria: Developments in food authenticity testing by the use of stable isotope analysis: Modernizing a traditional method for commercial purposes on testing geographic origin of food and naturalness of food ingredients.
  • Valeria Terzi, Genomics Research Centre, CREA-GPG, Fiorenzuola d'Arda, Italy: DNA markers to defend authenticity and safety in small grain cereals chains.
  • Kezban Candogan, Department of Food Engineering, Ankara University, Turkey: Detection of Adulteration in Meats: Species Identification of Raw Meat Mixtures Using Fourier Transform Infrared Spectroscopy.

Round table discussion moderated by Bert Popping, Mérieux NutriSciences, France.

Thursday, 26 January 2017, 18:00-21:00: Science Café:

  1. Aperitif, Welcome by Antonio Logrieco and Richard Cantrill, Moderation Linda Monaci/Roland Poms
  2. Keynote: Keynote speaker (tbc): Food Safety Challenges and Opportunities in the Era of Big Data (tbc)
  1. Social dinner
  2. Short Teaser Presentations/Quotes/Provocative Statements before Dessert – with response/discussion possibility

Friday, 27 January 2017, 09:00-17:00: Effective Food Allergen Management

Who should attend: various stakeholder perspectives reflected in the programme: food manufacturers, food laboratories, food analytical methods providers, auditors, trainers/teachers, media and communicators, regulatory bodies and policy makers

Topics of interest: methods of analysis, multiple allergens/multiple allergenic foods screening, “free-of”, correct labelling and risk management at producer/retailer/consumer/policy level, reliable references/materials, EU projects and other collaborative efforts, identifying gaps

 

Effective Food Allergen Management - Selected speakers (titles are still tentative):

  • Luigi Macchia, MD, PhD, University of Bari – Aldo Moro, School and Chair of Allergology and Clinical Immunology, Italy: Food allergy of the Mediterranean Diet
  • Clare Mills, University of Manchester, Coordinator of the iFAAM Project, UK: iFAAM – integrated food allergy and allergen management
  • Samuel Godefroy, Laval University, Canada: Food allergen labelling from a risk assessment and regulatory perspective.
  • Robin Sherlock (tbc), DTS FACTA, Australia: VITAL 2.0 – how industry benefits from food allergen management support tools
  • Industry representative (tbc), Food allergen management in a food manufacturing environment despite the absence of threshold levels
  • Luca Bucchini, Food allergen recalls: what can we learn?
  • Audrey DunnGalvin, University of Cork, Ireland: Allergen labelling and pre-cautionary labelling – the consumer perspective
  • Melanie Downs, FARRP - Food Allergy Research & Resource Program, University of Nebraska-Lincoln, USA: Development and Validation of Effective Food Allergen Control Plans
  • Daniel Imhof, Head Official Food Control Authority Brunnen, Switzerland: The Swiss model of collaboration between industry and authorities by applying food allergen action limits
  • Michael Walker, Referee Analyst in the Laboratory of the Government Chemist, LGC, UK: What do we need to measure? How should it be reported? And how low can we go?
  • Consumer representative: allergen labelling and pre-cautionary labelling - wish list
  • Linda Monaci, ISPA-CNR, Italy: Methods of analysis – are we any better now than 10 years ago?
  • Roland Poms, MoniQA Association, Austria: Food allergen reference materials and their impact on more reliable analytical results
  • Marco Gobetti, University of Bari, Italy: Meeting the needs of celiac and gluten-sensitive consumers
  • Katharina Scherf, German Research Centre for Food Chemistry, Leibniz Institute, Germany: Gluten – a special case
  • Ronald Niemeijer, R-Biopharm, Germany: Rapid methods in food allergen management
  • Maria de Angelis, University of Bari, Italy: Meeting the needs of celiac and gluten-sensitive consumers
  • Kathryn Miller, Coeliac UK, United Kingdom: The Crossed Grain Symbol - Gluten-free certification for the manufacuring industry

Round table discussion moderated by Samuel Godefroy, Laval University, Canada.