FI Conference 26th March 2015
Agenda FI Conference 26 March 2015
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Heather Jones, DGTAXUD
"Supply chain analysis tracking and tracing alcohol denaturing formulations used in the manufacture of illicit potable spirit"
Heather is a seconded national expert from Her Majesty's Revenue and Customs (HMRC) in her 4th year working in the European Commission & DG TAXUD (Unit C2) working on the 2 main fiscal (alcohol) policy files. Her main priorities at present are the study on alcohol structures (Council Directive 92/83/EEC), and the alcohol denaturation project - the harmonization of denaturing formulations for completely and partially denatured alcohol across the EU, reducing both the opportunities for fraud and the administrative burden for operators . Heather has a long and varied career in HMRC, covering both indirect and direct tax policy and operational roles, from VAT & excise policy, client relationship management with large business, civil penalties project work, CT tax inspector and drugs enforcement officer on the revenue cutters.
Paul Brereton, Fera
"Introduction to FoodIntegrity"
Paul Brereton is Co-ordinator of Agri-food Research at Fera based in York, UK. A government scientist working at science-policy interface, he has over 30 years experience of applied research in the area of food safety and quality. As well as leading numerous national activities, Paul has co-ordinated two of the world’s largest research projects in the area of food authenticity and traceability: the €20M TRACE project (Tracing the origin of food) and currently FOODINTEGRITY a €12M EU sponsored research project that aims to address, at a European level, many of the gaps identified during the recent horsemeat incident. He has published over 70 peer reviewed papers on food safety and quality and recently edited the book “New analytical approaches for verifying the origin of food” (Woodhead/Elsevier). He and has close links with the food industry, UK Public sector, academia and the European Commission.
Michele Suman, Barilla
"An Industrial perspective of relevant food chains vulnerabilities vs current analytical methods and technologies that can be applied"
He is member of: Board of the European Technology Platform (Italian Section) "Food for Life"; Board of the Italian Chemistry Society – Mass Spectrometry Division, ILSI Process Related Compounds & Natural Toxins Task Force; Working Groups within European Committee for Standardization (CEN); Editorial Advisory Boards of Food Additives and Contaminants Journal and World Mycotoxin Journal, Scientific Committees of International Events (e.g. World Mycotoxin Forum (WMF), Rapid Methods Europe (RME), Recent Advances in Food Analysis (RAFA). His scientific production is documented by 55 presentations at national and international conferences and 40 papers on peer-reviewed international journals.
Since 2006 he is the head of Food Chemistry & Safety Research Department within the Food Research Labs of Barilla SpA (Parma, Italy), working on research projects about food safety-quality-authenticity, food contact materials, sensors, mass spectrometry.
Helen Kendall, University of Newscastle
"Chinese consumer attitudes to food fraud"
Dr Helen Kendall is the current recipient of the Viscount Runicman Research Fellowship within the Food and Society Group at Newcastle University, UK, headed by Professor Lynn Fewer. Her research expertise lies in understanding consumer behaviour in relation to food. Areas of research interest are broadly concerned with food social science and translational food policy research and include research in the following areas; microbiological food-safety, food fraud and authenticity, consumer acceptance of novel technology, and attitudes towards risk. As an interdisciplinary, mixed methods researcher she has particular interest in exploring the use of qualitative and quantitative methodologies to understand attitudes and behaviours related to food. In addition she has experience in understanding and measuring societal and individual responses to risks and benefits associated with food and stakeholder analysis and scientific foresight regarding research agenda setting, policy and governance in the area of emerging food technologies, and food and agricultural policy issues. Her most recent research work has sparked an interest in understanding consumer behaviour in relation to food in an South East Asia context.
Diego L. Garcia Gonzalez, CSIC
"Survey of the Olive oil sector"
Diego graduated in Pharmacy at the University of Sevilla (Spain), obtained his Ph.D. degree in 2006. He has been affiliated to Instituto de la Grasa, Spanish Council for Scientific Research (CSIC), since 2000, and he did his postdoctoral training at McGill University (Montreal, Canada). He has participated in several national and European funded projects. His research interests are centered on chemical characterization and sensory quality of fat foods such as virgin olive oil and dry cured hams, covering aspects as authentication, traceability, and the identification of chemical compounds responsible for sensory attributes. He is staff member of the Division of Olive Oil of the European Federation of Lipid and he is a national representative member in the Chemist working group of International Olive Oil Council.
Michele Lees, Eurofins
"FoodIntegrity Knowledgebase: and information resource on food authenticity"
Michèle is in charge of Collaborative Research at the Nantes Food Laboratory of the Eurofins Group. Today her work involves the development of new analytical techniques for the detection of food fraud. She was part of the Food Fraud Think Tank whose work provided key recommendations to the GFSI (Global Food Safety Initiative) for the mitigation of food fraud in food companies as part of their food safety management systems. In the Food Integrity project, she is leading the group whose role will be to develop a “Knowledge Base” bringing together available information on suitable analytical tools and associated reference data for the detection of food fraud.
Federica Camin, Fondazione Edmund Mach
"Stable isotope techniques for verifying the declared geographical origin of food in legal cases"
Federica Camin (Trento, Italy, 06/09/1972) graduated cum laude in Pharmaceutical Chemistry and Technology and specialised in Chemical Methodologies for Survey and Analysis at the University of Padua, Italy. Since 1998 she has been working as a researcher at the Agricultural Institute of San Michele all’Adige, now Fondazione Edmund Mach, where she is currently the head of the ‘Stable Isotope and Traceability’ unit. Her main areas of research concern the application of stable isotope ratio analysis of bio-elements to food, aimed at characterising geographical origin and controlling and protecting quality and authenticity. Federica Camin has been involved in several projects funded by European agencies (recently the FOOD INTEGRITY FP7 and the AUTHENTIC FOOD CORE ORGANIC II ERA NET) and by national, regional and private agencies. She is the scientific coordinator of the Italian wine isotopic data bank (EC Reg. 555/2008; from 2007) and a member of five Italian analytical methods boards (wine and derivates; honey; fruits and vegetables; milk and cheese; oil and fat). She is the author of 90 scientific papers (60 IF) and over 100 communications at national and international conferences and a regular reviewer for J. Agric. Food Chemistry, Food Chemistry and Rapid Communications in Mass Spectrometry.
Dirk Pottier, DG Research and Innovation
"Horizon 2020 priorities in the food sector"
Dirk POTTIER is a scientific officer working for DG Research and Innovation since 1997. He is currently a staff member of the Agro-Food Unit of the Bio-eonomy Directorate. In his present position Mr. Pottier is co-responsible for the development of the Focus Area "Sustainable Food Security" of Horizon 2020’s second Societal Challenge ("Food security, Sustainable agriculture and forestry, Marine, maritime and inland water research and the Bio-economy". He is a member of DG RTD's working group on International Scientific Cooperation and the Food, Agriculture and Biotech Task Force EU-China.
Saskia van Ruth, RIKILT
"Identifying the gaps in current research on food authenticity"
Saskia heads the Food Authenticity research at RIKILT Wageningen UR in the Netherlands since 2012, which doubles with her position as professor Food Authenticity and Integrity at the Wageningen University. She received her PhD in Food Chemistry from the Wageningen University in 1995 and subsequently carried out research on lipid and volatiles chemistry as post-doctoral researcher for Unilever. From 1998 till 2005 she joined the Nutritional Sciences Department of University College Cork in Ireland, after which she moved to RIKILT Wageningen UR. Her present research interests concern complex authentication issues with regard to composition, production systems (organic, sustainable, halal), geographical origin, processing, and typicality with application of state-of-the-art analytical methodology in combination with chemometrics. Furthermore, she is involved in research on factors determining food fraud vulnerability. She has published 180+ scientific papers, and participated in numerous national, EU and global projects/committees/networks.
Jana Hajslova, VSCHT
Topic 1: "Standardisation and harmonisation of untargeted food integrity methods"
Prof Jana Hajslova is the head of the Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague (ICTP) and chairs Accredited (ISO17025) Laboratory ´Food Quality and Safety´. She is a widely recognized expert in the field of food / environmental chemistry and analysis; she has published more than 250 original papers on development of advanced analytical strategies of contaminants, residues, natural toxins and other biologically active compounds, authentication and metabolomics. Her research team has participated in many international and national projects at both research and management levels, including the EC 5 - 7th Framework Programme, several COSTs and EEA grants. Prof Hajslova together with her PhD students has been involved in various bilateral international research activities; under her supervision, close collaboration with many world-renowned institutions, such as WHO, FAO, USDA and the European Commission’s Joint Research Centre has been established. Currently she is the Czech Republic delegate in HORIZON 2020 SOCIETAL CHALLENGE 2: ´Food Security, Sustainable Agriculture and Forestry, Marine and maritime and inland water research and the Bioeconomy´ committee. As the chairwomen, she had a key input in establishing a series of very reputable international symposia ´Recent Advances in Food Analysis´ series in 2003-2013.
Petter Olsen, Nofima
Topic 2: " Innovative approaches to assure the integrity of complex foods"
M.Sc. in software engineering, applied mathematics and operational research from University of Strathclyde, Glasgow, 1986. Senior scientist at NOFIMA Market since 1993, working with applications of ICT especially related to traceability, production management, simulation, sustainability and decision support systems. Serves as an adviser to the EU, to several EU-funded projects, to the Nordic Council of Ministers and to the Nordic Industrial Fund on these subjects. Co-ordinator of the EU 5FP TraceFish project, the EU 7FP WhiteFish project, and several Nordic and national projects. WP leader in numerous other national and international projects including EU 6FP Seafood Plus, EU 6FP TRACE, EU 7FP EcoFishMan and EU 7FP FoodIntegrity. Author or co-author of 3 European standards (CWAs), 2 ISO standards (ISO 12875 and 12877) and more than 15 peer-refereed scientific publications.
Robert Home, Fibl
Topic 3: "A feasibility study of how information can be shared along the supply chain to identify risks to the integrity of food"
Dr. Robert Home is a senior researcher at the Socio-Economics Department at the research Institute for Organic Agriculture. . His particular interest is in participatory methods for stakeholder involvement, rural sociology and agricultural policy. He has a broad experience from working in several EU research projects: currently the EU project FoodIntegrity; and several national projects in organic management: concentrating on motivational research and bridging the gap between science and practice.
Chris Elliot, QUB
Topic 4: "Rapid, on-site, cost-effective methods for feed/food fraud detection"
Chris is Professor of Food Safety and Director of the Institute for Global Food Security at Queen’s University Belfast. He has published over 280 peer review articles relating to the detection and control of agriculture, food and environmental contaminants. Protecting the integrity of the food supply chain from fraud is a key research topic and Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. He co-ordinates and participates in many European framework research projects. He is a founding member of the International School for Advanced Residue Analysis in Food. He is also a visiting Professor at the China Agriculture University in Beijing, a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry, Society of Biology and the Institute of Food Science and Technology.
Christina Steveni, Fera
"FoodIntegrity research procurement rules and procedures"
Christina Steveni is the Government Programmes Manager at Fera based in York, UK. She has over 20 years of experience in pre and post bid support including costing, financial management and reporting of EU-funded projects including those co- ordinated by Fera, e.g. Karnal Bunt Risks in FP5 (7 partners), Portcheck in FP6 (40 partners), Euphresco (24 partners), PRATIQUE (13 partners), Vital (8 Partners) Browse (8 Partners), Vitisens (6 Partners) and in FP7, Euphresco II (30 partners) and Q-detect (14 partners) and Food Integrity (38 Partners).
Ian Goodall, SWRI
"Rapid methods in the spirit drinks sector"
Ian gained a degree in Natural Sciences at Cambridge, and followed this with a PhD in Chemistry at the University of East Anglia. His PhD looked at how the analytical profiles of carbohydrates could be used in food authentication, particularly that of orange juice, and was based at the MAFF Food Science Laboratory. From non-alcoholic beverage research, Ian progressed to spirit drinks, with a move to the Scotch Whisky Research Institute (SWRI) in 1996. The Institute is sponsored by most of the major whisky distilling companies in Scotland and carries out non-competitive research on behalf of its members. Ian was initially involved in distillation research, studying the effect of whisky still design on the flavour of the final spirit. However, with the development of the information provision that the SWRI offers its members, he became involved in developing its technical Infoline and communication resources. Ian is now the Senior Scientist at the Institute responsible for Product Protection research, which includes spirit drink authentication.
Monika Tomaniova, VSCHT
"Training and dissemination activities"
Dr Monika Tomaniova has over 15 years experiences in assessment of the hygienic-toxicological quality of food. Her activities are focused on the development and validation of analytical methods mostly for organic contaminants in food and environment, food authentication and data interpretation. Beside this, she is high-experienced and well-qualified in knowledge transfer activities; she was WP leader for making an impact & training & dissemination activities of several EU FP6 and FP7 projects. Dr Tomaniova was also chair of the organizing committee of series of international symposia ‘Recent Advances in Food Analysis’ in 2007-2013. Until now she either chaired organizing committee or co-organized dozens of international conferences and workshops and many training events.
Poster abstracts winners
The posters winners presented in the FoodIntegrity Conference are the following:
1. “Non-destructive determination of chicken filet adulteration by near-infrared spectroscopy”
Yannick Weesepoel1, Eleftheria Tzoumeleka1, Rita Boerrigter-Ennling1, Saskia Van Ruth1, 2
1RIKILT Wageningen University and Research Centre, The Netherlands ǀ 2Food Quality and Design Group, Wageningen University, The Netherlands.
2. “A non-targeted fingerprinting approach for authenticity testing of spices and herbs using spectroscopy and chemometrics”
Janet Riedl, Carsten Fauhl-Hassek, Susanne Esslinger
Federal Institute of Risks Assessment, Berlin
3. “ High efficient DNA extraction from oil samples through microscale solid phase extraction (μSPE) on functionalized micropillars"
Marta Prado, Karola Bӧhme, Lorena Diéguez
INL – International Iberian Nanotechnology Laboratory, Braga, Portugal