Upcoming ILSI Events

At ILSI, we bring science and research to diverse audiences through a wide range of events. From independent symposia and workshops to hands-on training sessions, we host, sponsor, and co-organize events that foster learning and collaboration. Many of ILSI's events are also featured as part of larger scientific and professional conferences, further expanding opportunities for engagement, dialogue, and discovery. Join us!

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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:

MSc. David Pineda Ereño

Director General de DPE International Consulting
MSc. Xavier Lavigne

Vicepresidente de International Special Dietary Foods Industries (ISDI)
MSc. Basil Mathioudakis

Director General, Basil Mathioudakis Consulting, Nutrición y Legislación Alimentaria
	
Español

					
	
Inglés

					
		

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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, 2022


Expositores invitados:

Dra. Marianella Herrera Cuenca, PhD

Profesora Asociada & Investigadora Centro de Estudios del Desarrollo (CENDES), Universidad Central de Venezuela.
MSc. Ana Rocío González Urrutia

Docente e Investigadora Escuela de Nutrición, Universidad de Costa Rica. Colaboradora del Programa de Apoyo Técnico a Instituciones y Organizaciones relacionadas con Nutrición.
					
		

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				Webinar_ Cronobacter_IAFP


			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.

	
Watch the Webinar recording HERE


    

  • Questions & Answers available HERE
    • 

  • Whitepaper Report from the Webinar published in Food Magazine HERE
    • 


		
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.

	
'Cronobacter videos recorded by Prof. Steve Forsythe'




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En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).


Pero estos últimos no cuentan con información científica que respalde las decisiones depolíticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.


El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias


Expositores invitados:

Dra. Susana F. Sánchez Bernal

Médica especialista en Nutrición Pediátrica acreditada por la Sociedad Paraguaya de Pediatría, Profesora de la Universidad Nacional de Asunción, Paraguay
Dr. David Romero Cubero

Médico especialista en Alergología y Pediatría, Presidente de la Asociación Costarricense de Alergología, Costa Rica
					
		

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                    [post_title] => ILSI 2022 Annual Meeting
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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:

MSc. David Pineda Ereño

Director General de DPE International Consulting
MSc. Xavier Lavigne

Vicepresidente de International Special Dietary Foods Industries (ISDI)
MSc. Basil Mathioudakis

Director General, Basil Mathioudakis Consulting, Nutrición y Legislación Alimentaria
	
Español

					
	
Inglés

					
		

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