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oniQA Association


) is

organizing a two-day-symposium on Food

Fraud Prevention and Effective Food Allergen

Management targeted toward the food industry/

food manufacturers, food production auditors and

representatives from the regulatory environment.

This workshop will be especially suitable for SMEs

(small and medium sized enterprises) and fulfilling





requirements. The workshop will give practical,

scientific and legal background information, insight

in innovative approaches, newly developed tools

and recently introduced analytical methods to

combat food fraud and improve food allergen

management. These new developments will be

linked to real case studies and learnings from recent

incidents. Learnings from stakeholder viewpoints,

such as food manufacturers, food laboratories,

food analytical methods providers, auditors, risk

assessors, lawyers, trainers/teachers, media and

communicators, regulatory bodies and policy makers

shall complement the scientific programme and

stimulate open discussion.

The symposium will be co-organised with CNR-ISPA

(a MoniQA Founder Member, since 2007) in Bari, Italy.

Renown speakers and representatives from various

stakeholder groups will share their experiences with

meeting new challenges.

We warmly invite you to attend this meeting, which

brings together international experts in the fields

of food authenticity and food allergens, as well as

various food industries, SMEs, research institutions,

associations and regulatory bodies, all having a

different stake in food safety. This special mix of

scientific and practical input to the symposium will

be a valuable opportunity to grow your knowledge

base, learn from practical experiences, and exchange

ideas with peers.

Symposium Overview

The symposium will tackle various burning questions such as:

Food Authenticity & Fraud Prevention:



Food fraud is a US$ 80 billion business worldwide.

It is undermining consumer confidence and poses

a threat to food safety. What are the most recent

advances in analytical tools and the use of big

data to assure the authenticity of foods? How do

food detectives and food forensics work to assure

food authenticity and food safety?



Will targeted or non-targeted methods best help

to prevent food fraud?



Crises such as melamine in dairy products, horse

meat in beef, wood chips in cheese – what is next?

What are the learnings to prevent the next crisis?



Looking for the unknown. How can new reference

materials and comprehensive food databases

support a better food integrity and food safety


Food Allergens & Effective Management Tools:



Food allergies affect about 2-4 % of the general

population in Western societies and the number

of sufferers from food allergy is growing. The food

industry is obliged to use adequate labelling and

to have a food allergen management system in

place. More than 50% of all food recalls are due to

food allergens and/or labelling errors.



When do I need to label an ingredient? When

am I allowed to use precautionary labelling such

as “may contain”? What are the implications of

precautionary labelling for the consumer?



Howcan I find answers to questions about liability?



Which analytical tools are best fit to support

appropriate food allergen management or

assuring compliance to regulations? Which new

tools are in the pipeline?