Risk Analysis Applied to Allergens in Food

Risk Analysis Applied to Allergens in Food
San José, Costa Rica
October 3, 2017 – October 4, 2017
Hotel Barceló San José Palacio

An allergen (also an allergen) is a substance that can induce a hypersensitivity (allergic) reaction in susceptible people who have previously been in contact with it. This hypersensitivity reaction involves the recognition of the allergen as a “foreign” substance, foreign to the body at the first contact. In subsequent exposures, the immune system reacts to excessive exposure, with the release of substances that alter the homeostasis of the body, which gives rise to the symptoms of allergy.

Although there are more than 160 foods that can cause allergic reactions to people, the law identifies the eight most common food allergens: milk, eggs, fish, crustaceans, nuts, peanuts, wheat and soybeans. These account for 90% of allergic reactions and are the source from which many other ingredients are derived. (Source FDA, 2017).

These eight foods and any ingredient that contains proteins derived from one or more of them, are designated as the “main food allergens”.

The Committee for Risk Analysis and Biotechnology is pleased to invite you to the course on Risk Analysis Applied to Allergens in Food that will be held in October 2017.

Investment: includes food, materials and certificate.

  • $ 300 general admission.
  • $ 150 academics and active students.

information about payment and registration: ilsimesoamerica@gmail.com

Speakers:

Dr. Claudia B. González: Ph.D. in Chemical Sciences. Coordinator of the national program “Agroindustry and Value Added” of the National Institute of Agricultural Technology (INTA). Coordinator of the Allergens in Food Platform. Adjunct Professor of the National University of General San Martín, Argentina.

Presentations:

  1. Food Allergies A problem of Public Health. Allergens in Food Platform. Analytical techniques.
  2. Allergen Management in Industry III. Cleaning methods. Validation and Verification
  3. Allergen Management in Industry III. Training.

MSc. María Cristina López: Bachelor in Chemistry, with post degree in Industrial Quality of Food, Quality Manager of the German Organization for Quality. Responsible for the Coordination of Oilseeds in the Agroaliments Center of the National Institute of Industrial Technology (INTI).

Presentation: Global approach to legislation on allergens.

MSc. María Florencia Maccagno: Bachelor of Nutrition with a postgraduate degree in Food Technology. He works in the company Mondelēz International in the area of ​​Scientific Affairs for the Southern Cone.

Presentation: Global approach to legislation on allergens.

MSc. Rebeca López Calvo: Specialist in Quality management and food safety and microbiology. Master in Food Technology. Professor and researcher at the National Center for Food Science and Technology (CITA) of the University of Costa Rica.

Presentation: Situation status of allergen management within the food industry.

Dr. Gustavo Polenta: Specialist in Industrial Food Quality, Master in Food Science and Technology. Teacher and researcher of the National Institute of Agricultural Technology (INTA).

Presentations:

  • Management of allergens in industry I. Risk Analysis.
  • Management of allergens in the industry II. Raw Materials, Formulation, Facilities and Processes, Labeling.
  • Management of allergens in industry IV. Complementary aspects

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