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CONFERENCE PROGRAM

8:30-09:30
Venue

Registration & Welcome

Foyer
09:30-09:40
Venue

Wecome Address & Summit Opening
Huub Lelieveld- President GHI Netherlands

Auditorium

Marco Arlorio

Università del Piemonte Orientale UPO, Novara, Italy

09:40-09:50

Invited Speaker

Opening Address - European Chemival Society (Division of Food Chemistry)


Vishweshwaraiah Prakash

Ramaiah University of Applied Sciences, India

09:50-10:10

Speaker

The Journey of Food from Farm to Fork : The Scientific Challenges of Traceability and Economic Impact of Reaching Safe Food without contamination


Matilda Freund

Mondelez International, Switzerland

10:10-10:30

Speaker

Traceability is essential to keep control of food safety


10:30-11:00
Venue

Tea & Coffee break/Networking

Foyer
12:20-13:20
Venue

Lunch Break/Poster Session

Foyer

Baiq Amarwati Tartillah

The University of Melbourne, Melbourne, Australia

13:20-13:40

Speaker

Development and comparison of HACCP (Hazard Analytical Critical Control Point) plans between beer and chocolate ice cream


Janne Lundén

13:40-14:00

Speaker

Nano-biosensor platforms for detecting food allergens


Official food control (food control) ensures that food businesses’ risk management is sufficient, and if not act with appropriate measures. Food control is carried out…

Bernd Göckener

Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Germany

14:00-14:20

Speaker

The fate of pesticides during food processing


Michael Murkovic

Graz University of Technology, Graz, Austria

14:20-14:40

Speaker

Formation of potential carcinogens during processing of foods


During heating of foods, a series of chemical changes occur. Especially at higher temperatures a variety of chemical reactions (e.g. Maillard reaction) take place leading…

Faustina Atupra

Food and Drugs Board, Ghana

14:40-15:00

Speaker

Food contamination caused by crop protection agents and chemical fertilisers and their long-term effects on human health


All measures and conditions necessary to control hazards and ensure the safety of foods at all stages of the chain are pivotal. In a food…

15:00-15:30
Venue

Tea & Coffee Break/Poster Session

Foyer

Lucia Grumetto

University of Naples Federico II, Naples, Italy Consorzio Interuniversitario INBB, Rome, Italy

15:30-15:50

Speaker

Do we know what we drink? The occurrence of Bisphenol analogues in beverages from Italian market


Hamid Ezzatpanah

Islamic Azad University, Iran

16:00-16:20

Speaker

The impact of processing on heavy metal of Tuna fish


Toxic, stable heavy metals as a major environmental pollution have drawn the attention of all food chain stockholders including consumers. Although fish act as biosensor…

Roland Cocker

Cocker Consulting Limited, Ireland

16:20-16:40

Speaker

Integration of Hygienic Systems


18:30-21:30

Social Evening & Networking Dinner

10:20-10:50
Venue

Tea & Coffee Break/Poster Session

Foyer

Anett Winkler

Cargill, Germany

10:50-11:10

Speaker

Foodborne viruses – What controls do we have?


Foodborne viruses are among the leading causes for foodborne illnesses worldwide. That has long been suspected, but was only recently been followed up due to…

Zivile Luksiene

Vilnius university, Vilnius, Lithuania

11:10-11:30

Speaker

Innovative and sustainable approach to control microbial contamination of fresh produce


Despite tremendous progress in biomedical science, the number of reported food-borne diseases continues to rise. Health experts estimate that every year food-borne illnesses in USA…

Mona Elena Popa

University of Agronomic Sciences and Veterinary Medicine Bucharest, Romania

11:25-11:45

Speaker

Traceability - a tool for improving transparency and confidence in the food chain


In the latest years the food industry is more and more aware on consumers’ needs and when food scandals and incidents appear, the response time…

Kristi Körge

National Institute of Chemistry (NIC), Ljubljana, Slovenia

11:30-11:50

Speaker

Contaminants suppressed by active biopolymer film during storage in Gouda cheese


The growing importance of antimicrobial chitosan-based food contact materials has been proved by many research groups. Chitosan (CH) can mimic useful storage characteristics of certain…

Bert de Vegt

Bert de VegtUnited Kingdom

11:50-12.10

Speaker

Phages as an additional food safety hurdle to prevent Listeria contamination in food processing


Micreos is a pioneer and leading in the field of targeted antibacterial phage technology. As the natural enemy of bacteria, phages specifically kill foodborne pathogens…

12:10-13:10
Venue

Lunch/Poster Session/Networking

Foyer

Timo Kramer

University of Aberdeen, The Rowett Institute, Aberdeen, United Kingdom

13:10-13:30

Speaker

Effect of growth-inhibiting factors on beer spoilage by bacteria belonging to the genus Pectinatus


Beer is a product with good microbial stability due to the presence of factors limiting the growth of common spoilage organisms, such as alcohol and…

Sergey Sokovnin

EditorUrals State Agrarian University, Yekaterinburg, Russian Federation

13:30-13:50

Invited Speaker

Technology of Food Surface Disinfection Using Nanosecond Electron Beam Irradiation


Technology of Food Surface Disinfection Using Nanosecond Electron Beam Irradiation Development of technology bases of food disinfection using of surface irradiation is executed by the…

Veronika Walser

University of Gelph, Ontario, Canada

13:50-14:10

Speaker

Identification of structure homologues of the emetic Bacillus cereus toxin cereulide and monitoring isocereulide formation patterns under varying parameters via UPLC-ESI-MS/MS.


Laurent Delhalle

Realco, Louvain-la-Neuve, Belgium

14:10-14:30

Speaker

The biofilm in food industries: a recurring issue


Biofilms are considered as a source of microbial contamination leading to food spoilage, shelf life reduction, and are also considered as a potential way of…

Fred Brany Lukwago

Makerere university, Kampala, Uganda

14:30-14:50

Speaker

Mycotoxins contamination in foods consumed in Uganda


Mycotoxins are secondary fungal metabolites with a potential to have adverse effects on humans, animals, and crops that result in illnesses and economic losses. The…

14:50-15:20
Venue

Tea & Coffee break/ Networking

Foyer

Eniola ONI

Federal University of Agriculture, Abeokuta, Nigeria

15:20-15:40

Speaker

Mould and Aflatoxin Contamination of Stored Maize in Nigeria: An Implication for Public Health


15:40-16:00

Speaker

Methods to mitigate the mycotoxin problem by technological methods


Frank Moerman

KU Leuven, Belgium

16:00-16:20

Speaker

Compressed air as a source of food contamination, and measures to prevent it


Mild processing and conservation techniques may put food at risk, requiring the need for good hygienic engineering and design practices, and the use of hygienically…

Fabio Masotti

Università degli Studi di Milano, Italy

16:20-16:40

Speaker

Airborne contamination in the food industry


All measures and conditions necessary to control hazards and ensure the safety of foods at all stages of the chain are pivotal. In a food…

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