Prague, Czech Republic
10/10/2025
About the event
Mark your calendars for the 2025 edition of the Early Career Scientists event
The ILSI Europe Early Career Scientists (ECS) Event is a unique platform for young professionals to showcase their research, build valuable connections, and deepen their understanding of critical topics in food safety. It also provides an exceptional opportunity for industry leaders and academic experts to explore emerging talent and gain fresh perspectives on cutting-edge research in this vital field.
The 2025 edition, dedicated to Food Safety, will take place at the prestigious University of Chemistry and Technology in Prague, under the patronage of the European Parliament.
We are pleased to collaborate with FoodFakty as a communication partner for this event.
Download the book of abstract here
09:00 - Welcome and Registration
09:30 - Opening by University of Chemistry and Technology Prague
09:35 - Dr. Isabelle Guelinckx (ILSI Europe) - Opening by ILSI Europe
Session I - Hidden Threats: Emerging Contaminants in Food and the Environment
- 09:40 - Prof. Michele Suman (Barilla, IT) - Opening
- 09:45 - Dr. Maria Agustina Pavicich (Ugent, BE) - Key Note: A simplified risk assessment toolkit for rapid detection of emerging risks
- 10:05 - Leonie Straub (Wageningen University, NL) - Identification of emerging plant toxins: annotation of novel pyrrolizidine alkaloids in plants using HRMS
- 10:15 - Dr. Wannes Hugo R. Van Hassel (Sciensano, BE) - The undetermined risk of cyanotoxins contamination of food in Europe, exploring data gaps and tackling analytical reliability
- 10:25 - Dr. Jakub Tomáško (University of Chemistry and Technology Prague, CZ) - Contamination of insect-based food by short- and medium-chain chlorinated paraffins
- 10:35 - Irene Teixido-Orries (University of Lleida, ES) - Targeting the hidden few: a new paradigm for non-destructive spectroscopic detection of mycotoxins in individual oat grains
- 10:45 - Maria Kopsacheili (Aristotle University of Thessaloniki, GR) - Effect of baking methods on acrylamide levels, aroma and physical properties of rye crispbread
- 10:55 - Q&A
11:10 - Coffee Break and Poster Viewing
Session II - The Future of Food Safety: New Approach Methodologies in Risk Assessment
- 11:35 - Dr. Isabelle Guelinckx (ILSI Europe, BE) - Opening and video awards
- 11:40 - Dr. Andrea Haase (German Federal Institute for Risk Assessment, DE) - Key Note: New Approach Methodologies: How are they currently used in risk assessments and how can we speed up their implementation?
- 12:00 - Dr. Giulia Rampazzo (University of Bologna, IT) - Improving Consumer Risk Assessment of PFAS Mixtures in Food through Relative Potency Factors: Current Applications and Future Directions
- 12:10 - Dr. Subhasish Basak (Agence Nationale de Sécurité Sanitaire, FR) - Application, challenges, and perspectives in farm-to-fork QMRA modelling: NAMs for foodborne risk management and policy making
- 12:20 - Anna E. Jacob (Technical University of Denmark) - Public health impact of sustainable diet transitions: Integrating food safety and nutrition using a risk-benefit approach
- 12:30 - Q&A
12:45 - Group Photo
12:55 - Lunch Break
Live Case Study - From Risk Assessment to Management
- 13:45 - Prof. Michele Suman (Barilla, IT) - Opening
- 13:50 - Ixchel Gilbert Sandoval (Arla, DK) - Melamine Revisited: Looking Back to Move Forward for Tomorrow’s Food Safety.
Session III - Safe and Sustainable: Navigating the Risks of Alternative Proteins
- 14:15 - Prof. Marco Arlorio (UPO, IT) - Opening
- 14:20 - Ioannis Vrasidas, (Eurofins, NL) - Key Note: Not just about protein: a look at carbohydrates and dietary fibre in meat substitutes
- 14:40 - Kateřina Šebelová (University of Chemistry and Technology Prague, CZ) - Authenticating edible insects and contributing to their safety using metabolomic fingerprinting
- 14:50 - Anna Flavia De Souza Silva (Van Hall Larenstein University of Applied Sciences) - Allergen data assessment: what does RASFF tell us?
- 15:00 - Nikolaos Giannoulis (University of Reading, UK) - A Clean-Label Approach: Combining HHP and Nisin to Control Listeria monocytogenes in Plant-Based Milk Alternatives
- 15:10 - Q&A
15:20 - Coffe Break and Poster Viewing
Session IV - Unseen Risks: Volatile Allergens and Toxins in Aromas and Flavourings
- 15:50 - Prof. Jana Hajslova (University of Chemistry and Technology Prague, CZ) - Opening
- 15:55 - Prof. Michal Stupak (University of Chemistry and Technology Prague, CZ) - Key Note: Fragrance Allergens in Plant Extracts: A Cross-Sectoral Challenge for Consumer Safety
- 16:15 - Andrea Caratti (University of Turin, IT) - Advanced Profiling of Suspected Volatile Allergens in Aromas and Fragrances Using Computer Vision on Fused (FID/MS) GC×GC Data
Panel - Stronger Science, Safer Food: The Importance of Collaboration between sectors
- 16:25 - Prof. Michele Suman (Barilla, IT), Prof. Marco Arlorio (University of Piemonte Orientale, IT), Maria Augustina Pavicich (Ugent, BE) - Tripartite model discussion
16:45 - Awards & Closing
17:00 - Networking Drink
Registrations are open
Everyone is welcome to join — you don’t need to be an Early Career Scientist to participate.
Participation in this event is free of charge. Please note that travel and accommodation will be covered by ILSI Europe only for selected speakers (abstracts selected for oral presentations only; up to 400€ max.).
Click HERE to register
Cancellation policy
Cancellations are accpeted until 12 September 2025 and should be addressed in writing to Hugo Costa (hcosta@ilsieurope.be).
Cancellations received after 12 September 2025, as well as no-shows, will incur a €50 charge to cover catering costs.
Substitution of attendees are accepted if addressed in writing to Hugo Costa (hcosta@ilsieurope.be).
Looking for an opportunity to present your research?
The organising committee is welcoming abstracts for oral and poster presentations from researchers in the field.
For this event we only accept abstracts from early career scientists. An early career scientist is defined as a student, PhD candidate, or practising scientist who received their highest certificate (e.g. BSc, MSc or PhD) within the past ten years.
Submit your abstract HERE
Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.
Travel and accommodation will be covered by ILSI Europe for selected speakers (abstracts selected for oral presentations only; up to 600€ max.).
Some instructions for your abstract submission:
- Abstracts should be submitted as one single paragraph (i.e. unstructured abstract) without subtitles.
- Max. 3000 characters (including spaces and references)
- Mention of brand names for commercial purposes is not accepted.
- Define abbreviations and acronyms in the abstract.
- Selected abstracts will be published on the event website, No proofreading will be done by the organisers. Therefore, kindly make sure that your abstract does not contain spelling, grammatical or scientific errors.
- One registered author can present maximum one oral presentation and one poster. If an abstract submitted for an oral presentation is not accepted for the oral program, it will be automatically converted to a poster.
Deadline: You can submit an abstract until the 30th June 2025.
The call for abstract is closed
Awards
The best poster and best oral presentation will be awarded by the Organinsg commitee.
- Best poster award: 100€
- Best oral award: 200€ (in addition to the speakers' travel costs of up to 400 €)
Next-Gen Science for Safer Food: Share Your NAMs Story!
New Approach Methodologies (NAMs) are paving the way for safer, more ethical, and sustainable food systems. As the food sector moves away from animal testing, NAMs such as in silico models, in vitro assays, and omics technologies are playing a crucial role in shaping the future of food safety and science. We invite you to submit a 2-minute video to raise awareness about NAMs and their potential impact in food science. Whether you're exploring novel applications of NAMs, sharing your latest research findings, or discussing how these methods can improve safety, your voice matters.
Submission guidelines:
- Duration: videos must be no longer than 2 minutes in total length. This ensures that all submissions are concise and impactful.
- Target audience: the scientific community, particularly researchers and professionals in the fields of Nutrition, Food Safety, and Sustainability. The video is not intended for a general audience.
- Aim: Imagine you are speaking to a fellow scientist with expertise in Nutrition, Food Safety, and Sustainability, but no prior knowledge of New Approach Methodologies (NAMs). You have two minutes to clearly explain what NAMs are, highlight their relevance to the fields of nutrition and food safety, and spark their curiosity to learn more about them.
- Video Style: feel free to be creative with your presentation style. Use animations, slides, or demonstrations, if relevant. Include a clear narrative and keep it engaging, informative, and easy to follow.
- Technical requirements: video format: MP4, MOV, or AVI. Minimum 720p resolution. Ensure your video is well-lit and clear. If you're filming yourself, make sure the sound is clear and audible.
- Language: videos should be in English or have English subtitles. This ensures broader accessibility for a global audience.
- Submission process: submit your video by 21 September 2025 using WeTransfer to send your video file to communications@ilsieurope.be. In your email, include the following: your full name, your contact details and a brief description (max 100 words) of your video and its connection to New Approach Methodologies (NAMs) in food safety.
- Voting: the public will have the chance to vote on the submitted videos from 25 September to 6 October 2025 through a survey. The Organising Committee of the event will also vote. The winners will be announced live at the event on 10 October 2025 and their videos will be showcased during the event.
- Add disclaimer: by sending your video, you enter the contest and you give ILSI Europe your consent to publish it with your name and affiliation as author. All submitted videos will be published on ILSI Europe YouTube channel, shared via LinkedIn and presented at the ECS event
- Financial value of the award : 300EUR
The University of Chemistry and Technology, Prague is a natural centre of first-rate study and research in the area of chemistry in Czechia and is one of the country's largest educational and research institutions focused on technical chemistry, chemical and biochemical technologies, material and chemical engineering, food chemistry, and environmental studies.
According to the prestigious Times Higher Education rankings, UCT Prague, one of five Czech universities, ranks among the 4% of the best world universities. The school has also dominated the rankings of the Education Policy Centre of Charles University in the category “Emphasis on Science, Research and Creativity” category.
Currently UCT Prague boasts a number of excellent experts such as Jana Hajšlová, member of the EU Advisory Group “Food Quality and Safety” or František Štěpánek, who has been awarded an ERC grant.
Half of its income is generated from the institution's creative activities focused on science, research and innovation. In the Czech context, this is an extraordinary accomplishment.
Meet the Organising Committee
- Monika Tomaniova , University of Chemistry and Technology of Prague
- Jana Hajslova, University of Chemistry and Technology of Prague
- Jana Pulkrabova, University of Chemistry and Technology of Prague
- Michele Suman, Barilla
- Laura Righetti, Wageningen University
- Marco Arlorio, University of Piemonte Orientale
- Maria Tonti, ILSI Europe
- Isabelle Guelinckx, ILSI Europe
- Hugo Costa, ILSI Europe
If you have any question about the event, please don’t hesitate to contact Maria Tonti (mtonti@ilsieurope.be) or Hugo Costa (hcosta@ilsieurope.be).