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EspañolILSI Europe hosts, sponsors, and co-organizes a variety of scientific events. These include independent symposia; workshops; hands-on scientific training; and sessions held as part of the program of larger scientific and professional meetings.
Explore recent events for agendas, copies of presentations and meeting summaries and other reports.
Past Events
Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine
15/09/2022
Webinar, Zoom
4th Symposium on ‘Nutrition for the Ageing Brain’
25/08/2022 – 26/08/2022
Lisbon, Portugal
Join us to discuss and debate the potential for maintaining cognitive function through dietary intake. This event is supported by the Nutrition and Brain Health Task Force.
Cronobacter in the Spotlight: New Insights Into a Known Organism
13/07/2022
Webinar, GoToWebinar
This webinar was organised by ILSI Europe’s Microbiological Food Safety Task Force in collaboration with IAFP.
15th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health – IPC2022
27/06/2022 – 30/06/2022
Bratislava, Slovakia
Practical Guidance on the Application of Food Allergen Quantitative Risk Assessment (QRA) – Final Webinar 23 June 2022 – 14.00-15.00 CEST
23/06/2022
Webinar, Zoom
- Mis-identifications of Cronobacter
- 10 year analysis of an outbreak. Part 1: PFGE
- 10 year analysis of an outbreak. Part 2: MLST, SNP, CRISPR-cas
- PubMLST analysis of FDA Michigan isolates
- Advanced cgMLST: neonatal meningitic pathovar C. sakazakii CC4
About the webinar
Cronobacter spp. is generally known to survive for long times in dry environments and can also form biofilms. Due to these characteristics the genus is ubiquitous in the environment, and has been isolated from different sources: water, soil, dust, cereals, animal products, herbs, spices and others. Cronobacter spp. (formerly known as Enterobacter sakazakii) was also identified as causative agent in foodborne outbreaks, esp. leading to severe infections, and even death, in infants. Since the majority of cases are in neonates and even premature neonates, the main food product involved is powdered infant formula for babies of 0-6 months. The organism is very robust in surviving dry conditions and is even more difficult to control in dry factory environments than Salmonella. The persistence of these organisms also led to re-occurring outbreaks, fortunately not frequently, but consistent. In this webinar, we started with a short introduction to the organism and then discussed more details, which are relevant for Cronobacter spp. controls, with an expert panel on subjects like: epidemiology, ecology, persistence, sampling, detection and identification methods, microbiological criteria, and preventive measures. The audience was invited to send in questions beforehand.
Learning Objectives:
- Epidemiology, Ecology, Persistence, Sampling, Detection and Identification Methods
- Microbiological Criteria
- Preventive measures
Speakers
- Prof. Seamus Fanning, University of Dublin, IE
- Dr Roy Betts, Campden BRI Group, UK
- Prof. Marcel Zwietering, University of Wageningen, NL
- Mr Francois Bourdichon, Catholic University of Sacred Heart, IT
- Prof. Stephen Forsythe, Guest lecturer at the University of Hong Kong, HK and Advisor to Center for Food Safety, Stellenbosch University, ZA
Moderator
- Dr Anett Winkler, Cargill, DE
Contact
For more information on this digital event, please contact Dr Konrad Korzeniowski, Scientific Project Manager at kkorzeniowski@ilsieurope.be.
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Download the full event report here
Speakers
Tuesday, 28 June 2022Prof. Sean, Gibbons - Institute for Systems Biology, US
Leveraging the microbiome to predict personalized responses to dietary, pre- and probiotic interventions Wednesday, 29 June 2022
Prof. Colette Shortt - University of Ulster
Gut Brain Axis: Looking Ahead Wednesday, 29 June 2022
Dr Arthur Ouwehand - IFF, FI
Updated concise monograph on Dietary Probiotics, Prebiotics and the Gut Microbiota in Human Health Thursday, 30 June 2022
Dr Benjamin Jensen - University of Copenhagen, DK
Mapping of probiotics and their activities in the small intestine compared to the colon Booth
ILSI Europe was present as exhibitor. We showcased our current activities/scientific portfolio and discussed membership opportunities.
For more details and registration, please visit the event's website.
Contact InformationMs Naomi Venlet - ILSI Europe Scientific Project Manager (nvenlet@ilsieurope.be)
Ms Toula Aslanidis - ILSI Europe Project Assistant (taslanidis@ilsieurope.be) [post_title] => 15th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health - IPC2022 [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => 15th-international-scientific-conference-on-probiotics-prebiotics-gut-microbiota-and-health-ipc2022 [to_ping] => [pinged] => [post_modified] => 2022-10-04 10:26:36 [post_modified_gmt] => 2022-10-04 10:26:36 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.eu/?post_type=event&p=11101 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 10577 [post_author] => 24 [post_date] => 2022-04-13 10:56:58 [post_date_gmt] => 2022-04-13 10:56:58 [post_content] =>
Watch the webinar here
Globally there is an increased interest amongst government agencies, industry and academic experts in the integration of risk assessment as a part of allergen management, including as input into decisions on precautionary allergen labelling (PAL). Despite the increased maturity of allergen risk assessment approaches, which includes basic criteria on how calculations can be performed, there is a lack of consensus on practical deployment. This is a significant gap, as only with such consensus across all stakeholders and especially food operators can there be more accurate and meaningful PAL.
Through a series of stakeholder workshops, this project defined consensus on the methodologies needed for quantitative risk assessment by food business operators, and their implementation:
- Introduction to the New ILSI Europe Activity on Food Allergen Quantitative Risk Assessment, 29 June 2020
- Protected: Food Allergen Quantitative Risk Assessment - Digital Event, 29 October 2020
- Core Concepts: Food intake, data conversion, carry-over calculation, and prevalence of food allergy, 29 April 2021
- Incidents - characteristics of contamination, 7 May 2021
- Core Concepts: Sampling and analysis, 18 May 2021
- Incidents - communication, 1st June 2021
- Communication across the supply chain, 29 July 2021
- Food Allergen Quantitative Risk Assessment (QRA) - 2nd Digital Event 22 and 24 June 2021
- Food Allergen Quantitative Risk Assessment (QRA) - 3rd Digital Event 20 and 23 September 2021
The EG published a peer-reviewed publication (here) and released a practical guidance (Black and White Report) (here).
During the final webinar, we presented the chapters summaries of the Practical Guidance (Black & White Report) including Communication Across Supply Chains, Management of Operations, Management of Incidents and Overarching Core Concepts.
Programme
- Welcome and Introduction
Dr Benjamin Remington, University of Nebraska, US
Dr Michael Walker, Laboratory of the Government Chemist (LGC), UK
- Communication Across Supply Chains
Dr Benjamin Remington, University of Nebraska, US - Management of Operations
Dr Marty Blom, The Netherlands Organisation for Applied Scientific Research (TNO), NL
- Management of Incidents
Dr Neil Buck, General Mills, CH - Overarching Core Concepts
Prof. René Crevel, René Crevel Consulting, UK
- Questions & Answers
- Concluding Remarks
Dr Benjamin Remington, University of Nebraska,US
Dr Michael Walker, Laboratory of the Government Chemist (LGC), UK
Participation was free but registration was required. Please click here to register. Contact
Scientific Program
Torben Koenig - ILSI Europe Scientific Project Manager (tkoenig@ilsieurope.be)
Toula Aslanidis - ILSI Europe Project Assistant (taslanidis@ilsieurope.be) Registration
Hugo Costa, ILSI Europe Event Officer & Office Assistant (hcosta@ilsieurope.be)
For more information about the Food Allergy (FA) Task Force, click here
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Watch the Webinar HERE
Presentations
Dr Mafalda Quintas - Prof. Nigel Halford
Speaker
Prof. Nigel Halford - Rothamsted Research (UK)
Abstract
Acrylamide forms during industrial food processing and home cooking. For years, the cereals processing industry has been engaged in reducing acrylamide formation through production process optimisations and establishment of guidelines.The 2017 EC Regulation on acrylamide sets benchmarks on acrylamide levels in food, which are considered to be either challenging or insufficient, depending on who is asked. However, if no drastic action is taken, future regulations may threaten the availability of cereals brands.
A new 4 year COST action, called ACRYRED has kicked-off this fall. ACRYRED's challenge is to establish a multi-disciplinary research and communication network on reducing acrylamide formation, involving the entire value chain from grains to consumer products. If asparagine levels can be reduced through better varieties and farming practices, downstream acrylamide formation in cereals-based products could be reduced significantly. Workstreams will also include integration of knowledge on food chemistry and processing, the risk-benefit of Maillard reaction products, and the economic consequences of mitigation measures that may become available.
Join this webinar to hear more about the action, the partners involved and how you can sign up, from the project leader, Prof. Nigel Halford (Rothamsted Research).
The memorandum of understanding and management committee of ACRYRED can be found here.
Contact Information
Dr Konrad Korzeniowski - ILSI Europe Scientific Project Manager (kkorzeniowski@ilsieurope.be)
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