Plant-based foods: hidden risks


Date
29/09/2022 - 16:30 - 18:30 GMT+2

Chairman
Roland E. Poms, PhD, Prof.

Speakers
Francois Bourdichon, PhD
Barbara Hirst
Alberto Mantovani
Bert Popping, PhD
Bruno Sechet
Marjon Wells-Bennik, PhD


Gold sponsors

Video posters

Why this event  

Plant-based foods (PBFs) and beverages are more and more present on the table of Americans and Europeans. Meat and dairy products made using protein from plants, engineered micro-organisms, or fungi are certainly eco-friendly and good for vegetarians, but several studies and reports discovered that new safety risks can be associated with the consumption of those products. While there are many events where you can listen to a debate about the nutritional characteristics of PBFs or about the technologies used for the production, you can find very little about the food safety and food fraud issues.

 

The format  

As in any Affidia Talks, we have first of all a clear separation between the free opinions of experts, the points-of-view of the stakeholders, and the advertisements of suppliers of products or services.  
The core of the event is the panel of experts, that in 2 sessions will discuss all the relevant aspects of this topic. To report the different experiences and points-of-view of the Food Business Operators and other stakeholders, we will have two rounds of video interviews and some video messages.  
Aside, video-posters will present original R&D results.   

 

Who should attend  

This event will be very useful for food technologists, safety and quality managers of the food industries (raw ingredients, processors, retailers), public health and food safety authorities, scientists, and certification bodies.      

 

Additional resources

Are you investigating the food safety issues of plant-based foods? Do you have some preliminary results you want to share? Our webinar is the perfect place for that!

Video presentations of up to 10 minutes can be submitted.  
The presentations will be online 2 weeks before the event and will remain on the event page after the live session.  
Affidia Journal will publish a short article about each communication at no cost.  
Abstract can be submitted within August 31.  
The accepted video presentations have to be sent to us within September 16.

 

Chairman:

Panellists:

 

Contributors:

Vittorio Fattori, PhD
FAO

Martin Kempkes
VAN HEES GmbH

Octavian Augustin Mihalache, PhD 
University of Parma

Markus Zell, PhD
ifp Institut für Produktqualität

Alessandro Bramante
Mérieux NutriSciences

María Agustina Pavicich, PhD 
Ghent University

Ronald Niemeijer 
R-Biopharm

 

We hope you are interested in this topic and this event, and we invite you to take part in Affidia’s webinar on 29 September 2022 - 16:30-18:30 CEST (Central Europe Summer Time = UTC+2 = Rome-Berlin time).
   
"What if I am busy at the time of the webinar?"  
If you miss the live event, visit affidiajournal.com and watch it on demand (registration is required).    

 

Participation fee and payment  

- Professionals:      
before Sept. 9:  45€      
after Sept. 9:  65€  

- Students (BSc/MSc/PhD) and those who obtained the degree less than 12 months ago (*):      
discounted price 20€      
*must present a certificate attesting such status

All prices are in Euro and do not include VAT, which will be charged where 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 in live event
· Access to the recorded version of the event  
· E-Certificate for participation (upon request)

Payment should be made by credit card (VISA, MasterCard, and Maestro). For multiple registrations, we also accept payment by bank transfer (the registrations will be completed only after the payment has been received). All bank charges and commissions are paid by the participants.                

Invoices will be sent via email as PDF attachments. To receive an invoice on behalf of a company or organization, you must state this 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.        

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  
IBAN: IT27R0533602207000040968919  
BIC / SWIFT: BPPNIT2P171    

 

For any questions about the workshop, contact us at: contact@affidiajournal.com
To learn about sponsorship opportunities, please contact us at: adv@affidia.tech  
For any query about payments or invoices, please contact us at: amm@affidia.tech