 |
Food – Joining up the Links in the Food Chain
The consumer’s expectation of a wide variety of high quality, safe, and nutritious foods all year round at affordable prices has significantly increased the development of improved production technologies. However, the consumer’s attitude to some of the new emerging technologies has created a difficult challenge for the whole food chain. Today’s consumer wants more information to make informed choices about their food, but often this information is media driven and can be misleading, resulting in consumer uncertainty.
A PDF version of this programme can be downloaded here (Adobe Acrobat PDF 155Kb, PDF Help).
Seminar 1
In Safe Hands |
| Day 1: |
1 November 2004 |
| Room: |
Loch Suite |
| |
SECC, Glasgow, Scotland, UK |
| Time: |
14.00 - 17.30 |
| Chairman: |
Dr P McClure
Head of Human Safety Department, Unilever, Sharnbrook, UK. |
| Seminar Organisers: |
Professor P J Lillford, Centre for Novel Agricultural Products, University of York, UK;
N C Atreya,
Consultant, Maidenhead, UK;
Dr T Clark,
Syngenta, Bracknell, UK.
|
This day and a half seminar consists of three inter-related sessions. Initially, an overview will be given by Dr Nick Tomlinson of the Food Standards Agency, who will review the different aspects of food safety. He will also introduce the three specific topics for more detailed presentations, with a view to promoting greater in-depth discussion.
|
| 14.00 |
Chairman's introduction |
| Overview |
| |
In safe hands
N Tomlinson, Food Standards Agency, London, UK
|
Chemical Contamination
The speakers in this session aim to explore consumers’ concerns on issues relating to safe and healthy food production. Chemicals, and the products containing these substances, are thoroughly evaluated to determine potential hazards and risk to human health. Is the public’s reaction to exposure to chemicals, balanced, rational and justified? |
| |
Chemical contaminants – an overview
T M Roberts, Central Science Laboratory, York, UK
|
| 15.30 – 16.00 |
Tea and coffee break |
| 16.00 |
Addressing the safety of pesticide residues in food
M W Skidmore, Syngenta, Bracknell, UK
Environmental contaminants in food
B Walters, Food Standards Agency, London, UK
|
| 17.30 |
Seminar closes for the day |
| |
| Day 2: |
2 November 2004 |
| Room: |
Loch Suite |
| Time: |
09.00 – 17.30 |
Natural Toxicants - Keeping Natural Food Safe
After an initial overview, speakers in this session will examine specific aspects of natural toxicants in our food. The vast majority of people are not even aware of the existence of these natural toxicants in food. Are the hazards and risks from exposure of these natural chemicals in our food well understood and regulated? Do they pose any risk to human health? |
| 09.00 |
Natural toxins in our food
I Shaw, University of Canterbury, New Zealand
Factors affecting vegetable toxicants and consequences for food quality and safety
K Brandt, University of Newcastle Upon Tyne, UK ;
J Hajslova, Institute of Chemical Technology, Prague, Czech Republic |
| 10.30 – 11.00 |
Tea and coffee break |
| 11.00 |
The paradoxical effect of natural pesticides in the diet on health
A J Trewavas, Institute of Cell and Molecular Biology, University of Edinburgh, UK
Fusarium mycotoxins in UK wheat
S G Edwards, Harper Adams University College, Newport, UK |
| 12.30 – 14.00 |
Lunch and posters |
Post Harvest Risks and Microbiological Control Strategies
There are many issues resulting from post-harvest and microbiological control strategies. The speakers in this session aim to explore current research in this area.
|
| 14.00 |
Do current microbiological strategies adequately reflect consumer concerns? An overview.
S Notermans, TNO Nutrition and Food Research, Zeist, The Netherlands
Microbial methodology: measurement and detection
R P Betts, Campden & Chorleywood Food Research Association, Chipping Campden, UK |
| 15.30 – 16.00 |
Tea and coffee break |
| 16.00 |
Emerging pathogens around the world
M J Gasson, Institute of Food Research, Norwich, UK
Microbiological risk assessment – the origin of shelf life
P Gustavsson, The Swedish Institute for Food and Biotechnology, Gothenburgh, Sweden |
| 17.30 |
Seminar ends |
Seminar 2
Health and Well-Being |
| Day 3: |
3 November 2004 |
| Room: |
Loch Suite
SECC, Glasgow, Scotland, UK |
| Time: |
09.00 – 17.30 |
| Chairman: |
Professor I Shaw
University of Canterbury, New Zealand |
| Seminar Organisers: |
Professor P J Lillford
Centre for Novel Agricultural Products, University of York, UK
N C Atreya
Consultant, Maidenhead, UK
Dr T Clark
Syngenta, Bracknell, UK |
| Consumers are faced with a host of claims that certain foods can, for instance, reduce cholesterol levels, improve vitamin levels, or aid the balance of the digestive flora giving rise to a healthy gut. This seminar aims to define the genuine health benefits played by whole foods and their components. |
| 09.00 |
Chairman's introduction |
| Overview |
| |
Health and well-being – an overview
P J Morgan, Chief Executive, Rowett Research Institute, Aberdeen, UK |
| Allergies |
| |
The clinical background to food allergies
M Fernandez-Rivas, Fundacion Hospital, Alcorcon, Spain
|
| 10.30 – 11.00 |
Tea and coffee break |
| 11.00 |
Food components that cause allergies
E N C Mills, J A Jenkins, F J Moreno, N M Rigby, A I Sancho and M Wickham, Institute of Food Research, Norwich, UK;
P R Shewry, Rothamsted Research, Harpenden, UK. |
| Health Benefits |
| |
Healthy claims – ensuring food products do what they say they do
J Garry, Joint Health Claims Initiative, Leatherhead, UK
|
| 12.30 – 14.00 |
Lunch and posters |
| 14.00 |
Health benefits from foods
G W Meijer, P M Verschuren and H Verhagen, Unilever, Vlaardingen, The Netherlands
Health promoting compounds in vegetables
K Brandt, University of Newcastle Upon Tyne, UK;
L P Christensen, Danish Institute of Agricultural Sciences, Aarslev, Denmark
|
| 15.30 – 16.00 |
Tea and coffee break |
| Healthy Diet |
| 16.00 |
What goes to make a healthy gut?
J C Mathers, Human Nutrition Research Centre, University of Newcastle Upon Tyne, UK
Changing the nation’s diet. Increasing fruit and vegetable consumption amongst children
C F Lowe, P J Horne and C A Hardman, University of Wales, Bangor, UK |
| 17.30 |
Seminar Ends |
| To reserve your place at either, or both, of these Seminars, please register here.
|
Top
|
