SLIM 2017 - Shelf Life Internatiopnal Meeting, 1 - 3 November 2017, Bangkok, Thailand
SLIM aims at offering an international platform for the presentation of the fundamental aspects and perspectives of research on food shelf-life. In particilar, the latest developments, practical applications and innovations in the field are presented to an audience consisting of attendees representing public and private sectors.
Key Note Speakers: Luciano Poergiovanni, Paola Pittia, Lee Dong Sun, Maria Crsitina Nicole, Gerhard Schleining
For more information please visit the following link.
Food Fraud Prevention - new IUFoST Scientific Information Bulletin (SIB)
November 7, 2016 - The International Union of Food Science and Technology (IUFoST) today released its latest Scientific Information Bulletin (SIB), which addresses the evolving food industry focus on Food Fraud. The purpose of this IUFoST SIB is to provide an introduction to the issue, areview of incidents, the fundamentals of prevention and insights into the optimal role of Food Science and Technology. This SIB presents the latest authoritative science on emerging and headline food science issues. It is produced by IUFoST experts for legislators, consumers, food science departments and the more than 300,000 members of IUFoST Adhering Bodies worldwide.
Food fraud is one of the most active global food industry and regulatory issues. Food companies and agencies are being held accountable by consumers and agencies for food fraud prevention, regardless of a traditional focus on public health risks. Beyond the potentially catastrophic economic impact of a recall or manufacturing shut-down, corporate officials are being held personally criminally liable for incidents. For these and many reasons discussed in the SIB, there has been an intense focus on food fraud research and specifically on prevention.
Food fraud is illegal deception for economic gain using food. The broad types of incidents include adulterant-substances (including dilution, substitution, concealment, etc.), tampering, theft, diversion or gray market, over-runs or unauthorized production, and simulations and intellectual property rights counterfeiting. While the greatest health hazard is usually from adulterant-substances and counterfeits, reducing the fraud opportunity is the most efficient focus for prevention of the fraud act by a human actor.
In its review of incidents, the SIB notes the lack of a strategic or holistic approach to fraud prevention and the global megatrends that have led to food fraud becoming a more recognizable threat. How food is determined to be safe and its impact on the goal of preventing, rather than catching, food fraud is discussed, as is the need for an interdisciplinary approach to understanding fraud opportunity. Criminology and business fraud theories are also applicable to Food Fraud prevention and are addressed in the SIB along with regulatory and business food fraud prevention strategies.
The SIB concludes that Food Fraud Prevention is complex not only in the analytical methods of detection but also in the interdisciplinary applicable theory. The traditional detection and alert systems often do not detect food fraud because there is usually no health hazard. Of the three key actions in reducing fraud opportunity - detection, deterrence and prevention - the first step should be consideration of how to prevent and how to reduce it. The role of food science and technology will be in developing the specific tests and methods that prevent food fraud and, most importantly, in taking a holistic, all-encompassing view of Food Fraud Prevention. Download and read the complete SIB here.
This SIB was prepared by John Spink, MS, PhD, Director of the Food Fraud Initiative, Assistant Professor in the College of Veterinary Medicine, Michigan State University, on behalf of and approved by the IUFoST Scientific Council.
The International Union of Food Science and Technology (IUFoST) is the global scientific organisation for food science and technology. IUFoST has five regional groupings, ALACCTA representing Central and South America, EFFoST representing Europe, FIFSTA representing the ASEAN countries, MENAFoST representing the Middle East and North Africa region and WAAFoST representing West Africa. IUFoST is a full scientific member of ICSU (International Council for Science) and it represents food science and technology to international organisations such as WHO, FAO, UNDP and others.
IUFoST organises World Food Congresses, among many other activities, to stimulate the ongoing exchange of knowledge in those scientific disciplines and technologies relating to the expansion, improvement, distribution and conservation of the world's food supply.
НАЦІОНАЛЬНИЙ ТИЖДЕНЬ ПРОГРАМИ ЕРАЗМУС+ В УКРАЇНІ (14-18.11.16)
Національний Еразмус+ офіс в Україні та Міністерство освіти і науки України за підтримки Представництва ЄС в Україні та Виконавчого агентства з питань освіти, аудіовізуальних засобів і культури (ЕАСЕА – Брюссель) запрошують взяти участь у Національному тижні програми Еразмус+ у сфері вищої освіти, що відбудеться 14-18 листопада 2016 р. у м. Києві. Цільова аудиторія: щодо співпраці організацій – вищі навчальні заклади, представники відповідальні за міжнародну співпрацю, контакти Еразмус+, інші організації: дослідницькі організації, органи влади, громадські організації, підприємства тощо; щодо індивідуальних можливостей: науково-педагогічні працівники, адміністративний персонал, науковці, студенти, аспіранти, випускники університетів та шкіл. Тематики: Програма Тижня включає заходи підтримки для тих університетів, які вже є виконавцями проектів з розвитку потенціалу вищої освіти та Жан Моне, а також які планують розробляти проектні пропозиції та брати участь у конкурсах Еразмус+, та для індивідуальних осіб, які планують подаватись на конкурси стипендій на навчання та підвищення кваліфікації.
ГРАФІК ЗАХОДІВ НАЦІОНАЛЬНОГО ТИЖНЯ ПРОГРАМИ ЕРАЗМУС+ В УКРАЇНІ:
Management of food safety in companies is based on the Food Law (R178/200) which requires application of Good Manufacturing Practices and Hazard Analysis Critical Control Point. But, despite significant efforts by food companies, more than 340,000 foodborne diseases still occur per year in Europe. We will provide in this webinar an overview of different drivers of changes that may induce emergence of new icrobiological risks and may affect the microbiological food safety.
Different emergence factors will be presented with illustrative examples: changes of the microorganisms themselves (new virulence factors, new genes of resistance, adaptation and persistence in food-processing environments), changes in microbial environment (climatic changes, modes of primary production, new modes of transformation or preservation, new consumption habits, globalization of commercial trade), and changes in host sensitivity (increasing in sensitive or ageing populations). We will conclude with some insights of the future challenges to microbial food safety: development of rapid and quantitative methods as early warning systems, improvement in methods for detection and identification of pathogens, model development (predictive microbiology, dynamic infectious disease models, risk factor models, source attribution models, multi-criteria analysis models).
Florence Dubois-Brissonnet is Professor of Microbiology and Food Safety in the Department of Food Science and Technology of the University AgroParisTech (France) since 2012 and was assistant professor in the same institute from 1992. In the research team “Bioadhesion, biofilm and hygiene of materials” which is part of Micalis Research Joint Unit (INRA, AgroParisTech), she coordinates research programs on adaptation and persistence of foodborne pathogens in food processing environments. She has developed an expertise on bacterial membrane adaptation under stresses through characterization of membrane fatty acid composition.
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