Food Safety Conference
FOOD SAFETY: WEDNESDAY 1ST NOVEMBER
The conference will explore key timely topics related to food safety in dairy products. Three varied scientific sessions will be followed by a Leaders’ Forum where industry leaders and other key authoritative figures in the area of food safety will answer questions from the audience.
Session 1: Food authenticity in dairy
09:00 – 09:05 Welcome by Chair: Luisa Candido, Dairy UK
09:05 – 09:35 Prof Chris Elliott, Queen’s University Belfast: Overview of food authenticity (keynote speaker)
World-renowned Prof Chris Elliott will provide the keynote speech for the first session and introduce the topic of food authenticity, with a particular focus on the relevance for dairy products and the challenges the sector faces today and is likely to face in the future.
09:35 – 09:55 Dr Steve Holroyd, Fonterra: Food authenticity in dairy – a New Zealand perspective
A talk outlining the key activities carried out by Fonterra for ensuring food authenticity in dairy products. Delegates can expect to receive information on state of the art controls for guaranteeing the integrity of food.
09:55 – 10:15 Mr Paul Brereton, Fera: Food authenticity in dairy – a European perspective
This presentation will cover food authenticity in dairy from a UK perspective and will provide the audience with information on recent successes of the British diagnostic sector and on recommended improvements for the future.
10:15 – 10:30 Prof Yujun Jiang, Northeast Agricultural University: Food authenticity in dairy – a Chinese perspective
Similar to previous ones, this talk also aims to provide a regional perspective on food authenticity in dairy, including the challenges faced by the Chinese dairy sector and current initiatives underway.
10:30 – 11:00 Break
Session 2: Omics and dairy
11:00 – 11:05 Welcome by Chair (TBC)
11:05 – 11:35 Dr Hilde Kruse, FAO: Use of whole genome sequencing for food safety and its limitations (keynote speaker)
Our distinguished guest Dr Hilde Kruse, from the Food and Agriculture Organization, will provide the keynote speech for the second session and discuss the findings of FAO’s technical report on whole genome sequencing and its applications in the area of food safety.
11:35 – 11:55 Dr Kieran Jordan, Teagasc: Omics and dairy, including practical challenges in the lab
The area of omics is evolving and offering increasing opportunities to the dairy sector for controlling and ensuring food safety. But how practical are these solutions and what are the problems encountered or likely to be encountered in the lab?
11:55 – 12:15 TBC
12:15 – 12:30 Dr Jeroen De Buck, University of Calgary: Application of whole genome sequencing for AMR
Combining two of the timeliest topics for the dairy industry, this presentation aims to demonstrate the useful application of whole genome sequencing for the identification of antimicrobial resistant genes.
12:30 – 14:00 Lunch
Session 3: The future for contaminants in dairy
14:00 – 14:05 Welcome by Chair: Choreh Farrokh, CNIEL
14:05 – 14:35 Dr Karin Kraehenbuehl, Nestle: Chemical Contaminants in Milk – Trends and New Concerns (keynote speaker)
Our keynote speaker for session 3, Dr Karin Kraehenbuehl, is a leading expert in the area of contaminants in dairy products. Her presentation will provide a useful overview on trends and emerging concerns. How should the global dairy sector respond?
14:35 – 14:55 Dr Bert Popping, FOCOS: Allergens
A talk exploring the importance of allergen management in dairy production and providing the latest updates from the regulatory sphere and on tools available to industry for ensuring allergen contamination is kept under control.
14:55 – 15:15 Herve Lafforgue, Danone: Risk of chlorates contamination in milk and dairy products
The European regulatory landscape for chlorate residues in food is changing dramatically and this presentation aims to provide delegates with the full picture of changes and the challenges the industry should expect to face in the future.
15:15 – 15:30 Christian Baumgartner, MPR Bayern: Screening methods for antibiotic residues
Antibiotics are at the top of the food industry’s agenda and appropriate screening methods are essential for the detection of residual substances in milk and dairy products. This talk will provide delegates with information on the latest technologies available for screening of antibiotic residues in food.
15:30 – 16:00 Break
Session 4: Food Safety Leaders’ Forum
The Conference’s three keynote speakers and three other leaders in the area of food safety will answer questions by the audience in an engaging and challenging Q&A session. Chris Elliott (QUB), Markus Lipp (FAO) and Karin Kraehenbuehl (Nestle). Other participants to be confirmed.