Acrylamide & other process contaminants in food
15/12/2022 - 15:30 GMT+1
16/12/2022 - 18:00 GMT+1
Roland E. Poms, PhD
Sabine Bonneck, PhD
Tanya Curtis, PhD
Vural Gökmen, PhD, Prof.
Nigel G. Halford, PhD, Prof.
Doris Marko, PhD, Prof.
Katerina Mastovska, PhD
Marcel Oost Indie
Olga Pardo, PhD, Prof.
Michael Walker, PhD
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Why this event
Acrylamide was detected in food for the first time in 2002, and since then research was undertaken to identify measures to reduce its presence in our meals. Acrylamide can be found in certain foods, following formation from naturally present substances during processing at temperature above 120°C. According to EFSA, it is a carcinogenic substance and current levels of dietary exposure indicate a concern. Acrylamide levels in food are monitored since 2007, and they have been subject to a benchmarking system since 2018. Non-governmental organizations have recently called for mandatory EU limits of acrylamide and the EU Commission is working to answer the call. Currently, 15% of values across member states are above the benchmark. 5% of values would be above the proposed maximum levels. If your products were to exceed maximum levels, the consequences would be serious. They could be recalled, leading to a risk of consumers permanently switching brands. It’s likely that the production must be stopped, resulting in lost revenue. So, it's better to be prepared.
Who should attend
This event will be very useful to food technologists, safety and quality managers of the food industries (raw ingredients, processors), retailers, public health and food safety authorities, scientists, and certification bodies. If you miss the live event, visit affidiajournal.com and watch it on demand (registration is required).
As in any Affidia Talks, there will be a clear separation between the free opinions of the experts, the points-of-view of the stakeholders, and the advertisements of suppliers of products or services.
This workshop is a unique two-days event that will address all aspects of process contaminants in food.
The first day will be more scientific-oriented, with power point presentations (20 minutes each) from experts in the field.
The second day will be addressed to representatives of the food industry, with video interviews, to report the different experiences and points-of-view of the Food Business Operators and other stakeholders, followed by panel discussions by independent experts and institutional representatives.
Video posters corner - Video posters are video power point presentations that will be hosted on the event dedicated page. These video presentations will be informative communications, free of any commercial/promotional purpose. These video presentations will be online 2 weeks before the event and they will remain on the event page after the live session. These videos will be visible to anyone (no event registration required). For those who are interested in presenting new data via a video presentation of up to 10 minutes, these are the deadlines: abstract can be submitted by November 20; accepted video presentations have to be sent by November 30. For more details: [email protected]
Day 1 - 15 December 2022, 15:30-18:30 CET
Video introduction by Affidia Journal
- Acrylamide, a genotoxic carcinogen? (D. Marko)
- Risk assessment of exposure to acrylamide using human biomonitoring studies (O. Pardo & S.F. Fernández)
- Agronomic and genetic approaches to the acrylamide problem, including gene editing for low asparagine wheat (N. Halford)
- Acrylamide Analysis in Food: Challenges for Reliable Measurement & AOAC Standard Development Initiative (K. Mastovska & A. Desmarchelier)
- Acrylamide in foods: mitigation methods at factory level (V. Gökmen)
- EU policy on acrylamide in food (F. Verstraete)
Day 2 - 16 December 2022, 15:30-18:00 CET
First session: Risk Management
Video interviews with stakeholders
Panel 1 (T. Curtis, M. Oost Indie, M. Walker)
Second session: Regulatory Limits
Video interviews with stakeholders
Panel 2 (F. Verstraete, A. Rodarte, A. Curtis, S. Bonneck, M. Paleologo)
Chairman: Prof. Roland E. Poms, PhD (IU International University of Applied Sciences)
Speakers (day 1)
Aurélien Desmarchelier (Nestlè)
Sandra F. Fernández (Fisabio Foundation)
Prof. Vural Gökmen (Hacettepe University)
Prof. Nigel G. Halford (Rothamsted Research)
Prof. Doris Marko (University of Vienna)
Dr. Katerina Mastovska (Eurofins US)
Prof. Olga Pardo (Public Health Directorate of Valencia
Frans Verstraete (European Commission)
Panellists (day 2)
Dr. Tanya Curtis (Curtis Analytics Ltd)
Marcel Oost Indie (Marcel Oost Indie Ltd)
Frans Verstraete (European Commission)
Alejandro Rodarte (FoodDrinkEurope)
Andrew Curtis (Snack Nat and Crisp Manufacturers Association Ltd)
Michael Walker, PhD (Queen's University)
Sabine Bonneck, PhD (Bonneck)
Maurizio Paleologo (Affidia Journal)
Contributors (day 2)
Mark Sykes (Fera Science Ltd.)
Dr. Michele Suman (Barilla SpA)
Guenther Augustin (Dr. Schär SpA)
Massimiliano Fabian (Demus SpA)
Cesare Varallo (Food Law Latest)
Enrico Cinotti (Il Salvagente - Italian consumers magazine - https://ilsalvagente.it)
Participation fees and payment
regular registration 120€ (from 26.11.22 23:59 CET)
smart registration 84€ (until 26.11.22 23:59 CET)
*for multiple registration from the same company contact us to get the best offer.
Students (Master’s/PhD) and those who obtained the degree less than 12 months ago**: 40€
**<30 years old; must send a certificate attesting such status to [email protected] in concomitance with the registration. NOTE: The registration will be approved and valid only after the certificate verification. No refund will be offered if the certificate is not provided.
All prices are in Euro and do not include VAT, which will be charged when appropriate. Private individuals: VAT 22%, whether EU or non-EU residents. Companies: VAT 22% if Italian companies; VAT not applicable if EU companies (art. 7 -ter -D.P.R. 633/72, Reverse Charge) or non-EU companies (art. 7 -ter -D.P.R. 633/72). Professionals with VAT number: same provisions as for companies.
The participation fee includes:
· Online participation to the live event
· Access to the recorded version of the event on-demand
· E-Certificate for participation (sent upon request)
Payment should be made by credit card (VISA, MasterCard, and Maestro). Exceptionally, in case of multiple registrations, we also accept payment by bank transfer (deadline 10 December 2022; the registration will be completed only after the payment has been received). All bank charges and commissions are paid by the participants.
Bank details for transfers in Euro (EUR)
Recipient Affidia Srl SB Recipient address Area Science Park, Padriciano 99, 34149, Trieste, Italy
Bank name CREDIT AGRICOLE / FRIULADRIA
Bank address VIA MAZZINI 7 – 34121 TRIESTE
BIC / SWIFT BPPNIT2P171
The invoice will be sent via email as PDF attachment. To receive an invoice on behalf of a company or organization, you must state it in the registration form. If the bank transfer originates from a personal account, it is not possible to issue an invoice to a company or organization afterward.
For any questions about the workshop, contact us at: [email protected]
To learn about sponsorship opportunities, please contact us at: [email protected]
For any query about payments or invoices, please contact us at: [email protected]