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CONFERENCE PROGRAM

9:00-09:30
Venue

Registration & Welcome

Foyer
09:30-09:40
Venue

Wecome Address & Summit Opening

Huub Lelieveld- President GHI Netherlands

Bert de Vegt

Micreos Food Safety, Netherlands

09:40-10:05

Invited Speaker

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


Johannes Lueckl

Agentur für Gesundheit und Ernährungssicherheit (AGES), Austria

10:00-10:20

Speaker

The National Control Plan - a risk based approach to official food control in Austria


Lucy Robertson

Norwegian University of Life Sciences, Oslo, Norway

10:20-10:40

Speaker

Parasites in Food - The issue and how to control


Parasites are neglected and overlooked among foodborne pathogens. There are various reasons for this, but these include that foodborne parasites (FBP) are often associated with…

Matilda Freund

Mondelez International, Switzerland

10:00-10:20

Speaker

Traceability is essential to keep control of food safety


10:20-10:45
Venue

Coffee/Tea Break

Foyer
10:45-12:45

Contaminant Sources & Routes

Main Auditorium

Chair: To be announced

Co-chair: To be announced

Marco Arlorio

Università del Piemonte Orientale UPO, Novara, Italy

10:45-11:05

Invited Speaker

To be announced soon


Janne Lundén

Helsinki University, Finland

11:05-11:25

Speaker

Prerequisites for effective and uniform official food control


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…

Mihalis Papakonstantinou

Agroknow, Greece

11:25-11:45

Speaker

Can big data predict food fraud and food contamination?


Nicola Colombo

SGS DIGICOMPLY

11:45-12:05

Speaker

Global Contaminants regulations Early Warning – how Ai and big data can provide insights to better anticipate changes


The regulatory avalanche is constantly moving supported by trading, scientific and risk based approaches. We will explore how we can better anticipate food safety issues…

Laurent Delhalle

Realco, Louvain-la-Neuve, Belgium

12:05-12:25

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…

12:25-13:25
Venue

Lunch/Poster Break

Foyer

Sergey Sokovnin

Urals State Agrarian University, Yekaterinburg, Russian Federation

13:25-13:45

Speaker

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 nanosecond electron beam. The essence of technology is that in…

Suresh Neethirajan

University of Gelph, Ontario, Canada

13:45-14:05

Speaker

Nano-biosensor platforms for detecting food allergens


Zivile Luksiene

Vilnius university, Vilnius, Lithuania

14:05-14:25

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…

Michael Murkovic

Graz University of Technology, Graz, Austria

14:25-14:50

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…

Fabio Masotti

Università degli Studi di Milano, Italy

14:55-15:15

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…

15:15-15:40
Venue

Coffe & Tea Break/Poster Session

Foyer

Kristi Körge

National Institute of Chemistry (NIC), Ljubljana, Slovenia

15:40-16:00

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…

Eniola ONI

Federal University of Agriculture, Abeokuta, Nigeria

16:00-16:20

Speaker

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


Postharvest practices by rural farmers in Nigeria cause loss and Contamination that reduce supply of maize and these could arise at any stage from farm…

Anett Winkler

Cargill, Germany

16:20-16:40

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…

Hamid Ezzatpanah

Islamic Azad University, Iran

16:40-17:00

Speaker

The impact of processing on heavy metal of Tuna fish


18:30-21:30

Social Evening & Networking Dinner

09:00-17:00

Contamination: Detection, Control and Regulatory Framework

Auditorium

Chair: To be announced

Co-Chair: To be announced

Frank Moerman

KU Leuven, Belgium

09:00-09:20

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…

Huub Lelieveld

Global Harmonization Initiative, Netherlands

09:20-09:40

Speaker

Preventing the legal destruction of healthy food by making it illegal


Faustina Atupra

Food and Drugs Board, Ghana

09:40-10:00

Speaker

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


Heidy den Besten

Wgeningen University & Research, Netherlands

10:00-10:20

Speaker

Emerging challenges and foodborne pathogenic bacteria


10:20-10:45
Venue

Tea & Coffee Break/Poster Session

Foyer

Baiq Amarwati Tartillah

The University of Melbourne, Melbourne, Australia

10:45-11:05

Speaker

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


In Australia, the production of beer and ice cream is massively produced due to the availability of the raw materials, such as barley (approximately 7.5…

Fred Brany Lukwago

11:05-11:25

Speaker

Mycotoxins contamination in foods consumed in Uganda


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…

Veronika Walser

Technical University of Munich, Germany

11:45-12:05

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.


Timo Karmer

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

12:05-12:25

Speaker

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


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…

12:25-13:25
Venue

Lunch/Poster Session/Networking

Foyer

Lucia Grumetto

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

13:25-13:45

Speaker

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


Ali Abas Wani

Editor, Food Packaging & Shelf Life, Germany

13:45-14:05

Invited Speaker

Cleaning food factories


14:05-14:25

Speaker

Ethics and whistleblowing


14:25-14:45

Speaker

Inline and online measurements of contamination


14:45-15:05

Speaker

Case study: Contamination routes, prevention and control methods in Sea Food chain


15:05-15:30
Venue

Tea & Coffee Break/ Networking

Foyer
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