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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
Nutritional Strategies to Support Healthy Aging
10/05/2022
Webinar, Zoom
ILSI Europe’s Scientific Session on Food Allergen Quantitative Risk Assessment (QRA) at IAFP’s European Symposium on Food Safety 2022
04/05/2022 – 06/05/2022
Munich, Germany
Scientific session supported by the Food Allergy Task Force
7th International Symposium on Food Packaging – Scientific Developments Supporting Safety and Innovation
03/05/2022 – 06/05/2022
Digital, Online
The 7th International Symposium on Food Packaging – Scientific Developments Supporting Safety and Innovation was a digital-only event that was held from 3rd to 6th May, 2022. This event was supported by the Packaging Materials Task Force.
Processing Environment Monitoring in Low Moisture Foods Production: Setting Up a Meaningful Program
21/04/2022
Webinar, GoToWebinar
This webinar was supported by the Microbiological Food Safety Task Force.
Impact of the Ukraine – Russia conflict on our food supply chains: what should we be doing?
21/04/2022
Digital Roundtable, Zoom
- Dr Everson Nunes - Exercise Metabolism Research Group, Department of Kinesiology, McMaster University, Hamilton, Ontario, CA
- Prof. Philip Calder - Professor of Nutritional Immunology, University of Southampton, UK
- Prof. Sue Shapses - Professor, Department of Nutritional Sciences, Rutgers University, US
Chair
- Prof. Claire Gaudichon - Université Paris-Saclay, AgroParisTech, INRAE,UMR PNCA, Paris, France
This webinar was supported by the Health Benefits Assessment of Foods Task Force
ContactFor more information on this webinar, please contact Ms Naomi Venlet, Scientific Project Manager, at nvenlet@ilsieurope.be.
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About the SymposiumSince 2005, IAFP's European symposium has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government, and academia. The Symposium is an excellent forum to gain knowledge about the latest-QRAB developments and techniques in food science and safety. The symposium will be held on 4-6 May 2022 in Munich, Germany at the Holiday Inn Munich - City Centre. For more details please visit the IAFP website.
This year ILSI Europe will participate to the Symposium through one scientific session supported by its Food Allergy Task Force. We will also have a booth in the exhibition area: Come visit us and do not hesitate to contact us to organise a one-to-one meeting, we would be very happy to meet and discuss with you.
Application of Food Allergen Risk Assessment and Management: Current Perspective and IssuesFriday, 06 May 2022, 08:30 AM (CEST) BACKGROUND
Food allergies were recognised as a significant, global public health issue over 25 years ago with the first FAO/WHO Consultation on allergens, which identified 8 priority allergenic foods or food groups. While this recognition implied a need to manage those allergens, the available tools severely limited what could be achieved at the time. In the intervening period, several methodologies have emerged and matured, together with a better understanding of the concept of tolerable risk. These developments and activities, together with the increasing global impact of food allergies on public health led to the recently concluded FAO/WHO Expert Consultation on Risk Assessment of Allergens as well as accompanying Codex activities. The landscape of food allergen management is thus at an inflection point. The previously established practice is that allergen cross-contact is managed in a binary fashion, i.e. either allergen is potentially present or not. This binary approach, which lacked industry alignment on how it was implemented, has led to inaccurate information being passed along supply chains. It has therefore led to a disconnect between the reality of risk and precautionary allergen labelling (PAL) and contributed to the proliferation of uninformative labelling. Fortunately, the current advent of allergen reference doses and their application in quantitative risk assessment can provide an opportunity to refresh how allergen risks are assessed and managed, but only if new tools are implemented consistently across businesses that produce food. OBJECTIVES
This session presented updates from recent food allergy related activities within Codex committees and FAO/WHO joint expert consultations, explored tools and approaches to harmonize the data gathering process for food allergen risk assessments and their implementation, and investigated the impact on consumers with food allergy when differing risk management strategies for allergen labelling are implemented. SESSION PROGRAMME
• Update on FAO/Who and Codex Activities Regarding Food Allergens, Prof. René Crevel, René Crevel Consulting Ltd, UK
• Practical Guidance on the Application of Allergen Quantitative Risk Assessment, Dr Neil Buck, General Mills Inc, CH
• Impact on Consumers with Food Allergies of Differing Public Health and Industry Risk Management Strategies, Dr Benjamin Remington, Remington Consulting Group B.V., NL Contact
For more information on this virtual event, please contact, please contact Dr Isabelle Guelinckx, Scientific Program Director, at iguelinckx@ilsieurope.be or Ms Toula Aslanidis, Project Assistant at taslanidis@ilsieurope.be. [post_title] => ILSI Europe’s Scientific Session on Food Allergen Quantitative Risk Assessment (QRA) at IAFP’s European Symposium on Food Safety 2022 [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => ilsi-europes-scientific-session-on-food-allergen-quantitative-risk-assessment-qra-at-iafps-european-symposium-on-food-safety-2022 [to_ping] => [pinged] => [post_modified] => 2022-09-20 06:59:05 [post_modified_gmt] => 2022-09-20 06:59:05 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.eu/?post_type=event&p=10510 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 6536 [post_author] => 24 [post_date] => 2019-06-12 12:47:23 [post_date_gmt] => 2019-06-12 12:47:23 [post_content] => [post_title] => 7th International Symposium on Food Packaging – Scientific Developments Supporting Safety and Innovation [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => 7th-international-symposium-on-food-packaging-scientific-developments-supporting-safety-and-innovation [to_ping] => [pinged] => [post_modified] => 2022-05-31 13:09:37 [post_modified_gmt] => 2022-05-31 13:09:37 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.eu/?post_type=event&p=6536 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 10498 [post_author] => 24 [post_date] => 2022-02-23 08:51:44 [post_date_gmt] => 2022-02-23 08:51:44 [post_content] =>
Watch the Webinar HERE - Questions & Answers available HERE
About the webinar
Recent foodborne outbreaks involving low moisture foods highlight that a well-designed Processing environment monitoring (PEM) is increasingly important in the context of food safety management systems. However, PEM can only form an integral part of food safety systems when it is adequately designed and implemented: looking at the correct organisms of concern, at the right locations and times, using suitable and validated sampling and testing approaches, and being looked at / trended by trained personnel. Such a well-defined and implemented PEM can provide further assurance that the processing environment will not contribute to contamination of products. In this webinar, experts with academic and industrial experience unraveled how to develop a risk-based approach to support setting up a meaningful program, how to react in case of potential findings and why / what are the technologies to further characterize detected organisms.
Speakers
Mr François Bourdichon, Catholic University of Sacred Heart, IT
Prof. Séamus Fanning, University College Dublin, IE
Prof. Marcel Zwietering, University of Wageningen, NL
Moderator
Dr Anett Winkler, Cargill, DE
Contact
For more information on this digital event, please contact Dr Isabelle Guelinckx, Scientific Program Director, at iguelinckx@ilsieurope.be or Ms Toula Aslanidis, Project Assistant at taslanidis@ilsieurope.be.
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About the roundtableThe Ukraine-Russia crisis has significant implications for food supply chains. Together Russia and Ukraine account for nearly a third of global wheat exports, 19% of exported corn and 80% of exports of sunflower oil, the third most traded vegetable oil internationally. Sunflower oil is mostly used in the food industry, where it can be segmented into: use as an ingredient in processed foods (e.g. margarine, sauces, mayonnaise, frying, etc) and use as a final product in bottled form as a multi-purpose cooking oil. Additional uses of sunflower oil includes as an emollient in cosmetics formulations. As the conflict continues, the supply of this oil is jeopardized and the industry is challenged to come up with alternatives for this ingredient. Replacing one ingredient with another is not very easy and many aspects such as nutritional quality, food safety (exposure to contaminants), and regulatory issues have to be taken into account. The ramifications of this crisis unfortunately goes way beyond these issues and raise concerns about food security and food fraud amongst others.
This digital roundtable aimed to discuss potential short-term solutions to address the critical supply of oils and other exports as well as longer term actions to improve the resilience of our food system.
Moderators
- Prof. Louise Dye (Leeds University, UK)
- Prof. Philip Calder (Southampton University, UK)
Panellists
- Prof. John Ingram, University of Oxford, UK
- Prof. Alan Boobis, Imperial College London, UK
- Dr Hans Verhagen, Food Safety & Nutrition Consultancy, NL
- Kate Halliwell, Food & Drink Federation, UK
- Dr Tesse Avermaete, Catholic University Leuven, BE
- Lynn Brown, HarvestPlus, US
- Dr Bert Popping, FOCOS, DE
For more information on this digital event, please contact Dr Isabelle Guelinckx, Scientific Program Director, at iguelinckx@ilsieurope.be [post_title] => Impact of the Ukraine - Russia conflict on our food supply chains: what should we be doing? [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => impact-of-the-ukraine-russia-conflict-on-our-food-supply-chains-what-should-we-be-doing [to_ping] => [pinged] => [post_modified] => 2023-02-28 17:37:59 [post_modified_gmt] => 2023-02-28 17:37:59 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.eu/?post_type=event&p=10636 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 5 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 10666 [post_author] => 24 [post_date] => 2022-04-20 14:46:38 [post_date_gmt] => 2022-04-20 14:46:38 [post_content] =>
Download the full webinar report here
On May 10th, ILSI Europe organised a free webinar on nutritional strategies to support healthy ageing. In the last century, we have added 30+ years to our life expectancies, but healthspan has not kept pace. We cannot reverse ageing, but we can extend our healthspan by changing our lifestyle. Please join us as we explore nutrition to improve health and age!
Dr Everson Nunes presented the latest insights on the current scientific evidence from randomized clinical trials regarding dietary protein supplementation to increase lean mass and strength. Prof. Philip Calder described findings from human trials that have investigated the effect of bioactive omega-3 fatty acids (EPA and DHA) on muscle protein turnover and on muscle mass and function. Possible mechanisms of action will be described. Lastly, Prof. Sue Shapses described how protein has multiple effects on maintaining a healthy body with aging, including evidence for bone health.
Speakers
- Dr Everson Nunes - Exercise Metabolism Research Group, Department of Kinesiology, McMaster University, Hamilton, Ontario, CA
- Prof. Philip Calder - Professor of Nutritional Immunology, University of Southampton, UK
- Prof. Sue Shapses - Professor, Department of Nutritional Sciences, Rutgers University, US
Chair
- Prof. Claire Gaudichon - Université Paris-Saclay, AgroParisTech, INRAE,UMR PNCA, Paris, France
This webinar was supported by the Health Benefits Assessment of Foods Task Force
ContactFor more information on this webinar, please contact Ms Naomi Venlet, Scientific Project Manager, at nvenlet@ilsieurope.be.
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