Bari (26-27th Jan 2017) – Food Fraud Prevention and Effective Food Allergen Management

MoniQA 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 CPD (Continuous Professional Development) 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.

On 26th January I will be most pleased to give a speech at the event above mentioned, about a very intriguing topic: A food recall pending? Balancing brand reputation and social responsibility“.

It will be a great opportunity to put together both the topic of the symposium (frauds and allergens), together with other interesting ideas about communication, crisis management and the importance of transparency in such circumstances.

At the end of the day an high level roundtable will follow.

You can learn more about the event on the website, or download the full program here.

On 25th, the event will be preceded by the following experts’ meetings:

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?

Below you can find a list of the selected speakers:

Food Fraud Prevention – selected speakers:

  • 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, Chief Scientific Officer, Corporate Food Chemistry and Molecular Biology, Mérieux NutriSciences Corporation, 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.

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?
  • 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
  • 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

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