Recent Events

Browse past events for program agendas; summary reports; copies of presentations; presenter videos; and other event outputs.

2022

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Watch  the webinar here

Webinar Food Allergen Quantitative Risk Assessment 4-6 May 2022 Munich, Germany

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:

Mini-events to discuss specific sections of the guidance document:
- 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

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
Registration
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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Los Alimentos para regímenes especiales se definen a nivel del Codex Alimentarius como los alimentos elaborados o preparados especialmente para satisfacer necesidades particulares de alimentación determinadas por condiciones físicas o fisiológicas particulares y/o enfermedades o trastornos específicos y que se presentan como tales. La composición de tales alimentos deberá ser fundamentalmente diferente de la composición de los alimentos ordinarios de naturaleza análoga, caso de que tales alimentos existan.

Los complementos alimenticios son fuentes concentradas de nutrientes (por ejemplo, minerales y vitaminas) u otras sustancias con un efecto nutricional o fisiológico que se comercializan en forma de «dosis» (a saber, pastillas, comprimidos, cápsulas o líquidos en dosis medidas). Existe una amplia gama de nutrientes y otros elementos que pueden estar presentes en los complementos alimenticios, incluyendo, entre otros, las vitaminas, minerales, aminoácidos, ácidos grasos esenciales, fibras y diversas plantas y extractos de hierbas. El Códice Alimentarius se convierte en la referencia internacional para los complementos alimentarios. Esta serie de normas que tiene como objetivo garantizar la correcta alimentación permite la creación de estándares globales de los alimentos, incluidos los complementos alimenticios.

Un Suplemento a la dieta, es aquel producto alimenticio cuya finalidad es suplir, adicionar, complementar o incrementar la dieta y la ingestión de nutrientes en la alimentación diaria. Se presenta como fuente concentrada de nutrientes y/u otras sustancias con efecto fisiológico o nutricional, solos o combinados, incluyendo compuestos tales como vitaminas, minerales, proteínas, aminoácidos, plantas, concentrados y extractos de plantas, probióticos, sustancias bioactivas u otros nutrientes y sus derivados. Su consumo no deberá representar un riesgo para la salud.

El Comité de Nutrición y Tecnología de Alimentos de ILSI Mesoamérica tiene el gusto de invitarlos a esta capacitación que propone facilitar la evidencia científica y técnica existente para el uso de los actores encargados del desarrollo de las normativas, productos, etiquetados y otros asuntos relacionados con esta materia; todo basado en el Codex Alimentarius.

Expositores invitados:

Mtr. David Pineda Ereño
Director General de DPE International Consulting MSc. Xavier Lavigne
Vicepresidente de International Special Dietary Foods Industries (ISDI) Ing. Héctor Cori
Director Científico para Latinoamérica de DSM Productos Nutricionales [post_title] => Conferencia virtual: Regímenes especiales, suplementos y complementos a la dieta [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => conferencia-virtual-regimenes-especiales-suplementos-y-complementos-a-la-dieta [to_ping] => [pinged] => [post_modified] => 2022-08-10 16:41:31 [post_modified_gmt] => 2022-08-10 20:41:31 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=32550 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 32548 [post_author] => 37 [post_date] => 2022-06-07 15:27:55 [post_date_gmt] => 2022-06-07 19:27:55 [post_content] =>

La conducta alimentaria se define como el comportamiento normal relacionado con: los hábitos de alimentación, la selección de alimentos que se ingieren, las preparaciones culinarias y las cantidades ingeridas de ellos. (Osorio et al, 2002)

En los seres humanos los modos de alimentarse, preferencias y rechazos hacia determinados alimentos están fuertemente condicionados por el aprendizaje y las experiencias vividas en los primeros 5 años de vida. En general, el niño incorpora la mayoría de los hábitos y prácticas alimentarias de una comunidad antes de esa edad. (Osorio et al, 2002)

El Comité de Nutrición y Tecnología de Alimentos de ILSI Mesoamérica tiene el gusto de invitarlos a una serie de conferencias virtuales gratuitas, que se llevarán a cabo de manera mensual iniciando en el mes de mayo.

Expositores invitados:

MSc. Silvia Monge Rodríguez
Departamento de Fisiología-Escuela de Medicina, Universidad de Costa Rica MSc. Rebeca Vindas Smith
Instituto de investigaciones en Salud (INISA) de la Universidad de Costa Rica [post_title] => Ciclo de conferencias Conducta Alimentaria, 2 sesión: Bases biológicas de la conducta alimentaria [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => ciclo-de-conferencias-conducta-alimentaria-2-sesion-bases-biologicas-de-la-conducta-alimentaria [to_ping] => [pinged] => [post_modified] => 2022-08-10 16:30:32 [post_modified_gmt] => 2022-08-10 20:30:32 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=32548 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 32424 [post_author] => 40 [post_date] => 2022-05-23 10:20:55 [post_date_gmt] => 2022-05-23 14:20:55 [post_content] => [post_title] => Webinar: Métodos alternativos ao uso de animais na toxicologia [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => metodos-alternativos [to_ping] => [pinged] => [post_modified] => 2022-08-15 19:10:00 [post_modified_gmt] => 2022-08-15 23:10:00 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/event/metodos-alternativos/ [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 31587 [post_author] => 37 [post_date] => 2022-05-23 16:53:55 [post_date_gmt] => 2022-05-23 20:53:55 [post_content] => [post_title] => Curso online: Introducción y aplicación del reglamento de aditivos "RTCA 67.04.54:18 Alimentos y Bebidas Procesadas. Aditivos Alimentarios” (RTCA 67.01.60:10) [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => curso-online-introduccion-y-aplicacion-del-reglamento-de-aditivos-rtca-67-04-5418-alimentos-y-bebidas-procesadas-aditivos-alimentarios-rtca-67-01-6010 [to_ping] => [pinged] => [post_modified] => 2022-05-23 16:53:55 [post_modified_gmt] => 2022-05-23 20:53:55 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=31587 [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] => 31718 [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

Webinar Food Allergen Quantitative Risk Assessment 4-6 May 2022 Munich, Germany

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:

Mini-events to discuss specific sections of the guidance document:
- 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

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
Registration
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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