ILSI shares science to diverse audiences by hosting, sponsoring, and co-organizing a variety of events around the world. These include independent symposia; workshops; hands-on scientific training; and sessions held as part of the program of larger scientific and professional meetings.
Upcoming Events
ILSI Europe Annual Symposium 2024
2024-11-27
Lyngby, Denmark
건강 노화(Healthy Aging) 심포지엄
2024-11-29
Seoul, Republic of Korea
건강 노화(Healthy Aging) 심포지엄
2024-11-29 14:00 – 17:30
한국야쿠르트 본사 강당 (서울시 서초구 강남대로 577)
문의사항 : ilsikorea@ilsikorea.org
Curso online: práctica basada en la evidencia científica en nutrición y alimentación
2025-01-20 – 2025-03-14
San José, Costa Rica
8th International Symposium on Food Packaging
2025-04-01 – 2025-04-04
Dubrovnik, Croatia
Protected: 5th Symposium on Nutrition for the Ageing Brain
2025-06-06 – 2025-06-07
Chania, Greece
- Nutrition to mitigate age-related immune decline
Philip Calder, Professor of Nutritional Immunology and Head of the School of Human Development & Health at Faculty of Medicine, University of Southampton (UK)
- Appetite and malnutrition in older adults. A geroscience perspective
Juan Luis Sánchez-Sánchez, Post-Doctoral Researcher at the Institute of Aging of the Gerontopole of Toulouse, CHU Toulouse-Paul Sabatier University (FR) - Mixed nut comsumption and brain health in older adultes
Peter J. Joris, member of the Physiology of the Human Nutrition (PHuN) Research Group at Maastricht University (NL). He is Associate Professor within the Research Institute of Nutrition and Transnational Research in Metabolism (NUTRIM) - TBC
Session 6b - Panel Discussion on innovations in Food Safety
Food safety is under pressure from climate change, emerging raw materials, circular economy, and dietary changes. An adaption of food safety management systems is needed to make them more robust towards changes and hazards. Additionally, EU Member States aim to maintain the highest levels of food safety. In order to reach these highest standards and adapt to changing environment, there is a need for greater synergy among industry, regulators and researchers to 1) discuss and identify food safety priorities, 2) develop innovative solutions and 3) implement them by all players in the food chain into practice. This session will start with a presentation of 2 EU-funded projects, called CATALYSE and FoodSafeR. Then a tripartite panel will be discuss priorities, needs and barriers in the area of food safety. The audience is of course invited to actively participate in the discussion.
Chair: Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT)
Presentation of the CATALYSE ProjectAugustina Sarquis, Postdoctoral Researcher at Università Cattolica del Sacro Cuore (IT) & Ruchi Saha, Scientific Project Manager at ILSI Europe (BE)
Panel:
- Oonagh Mc Nerney, Cofounder and CEO of IRIS Technology Solutions (ES)
- TBD
12:30 - 14:00
Lunch Break & Poster Session
14:00 - 15:30
Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
There is an urgent need for food system change to improve both health and environmental outcomes in fairer and more equitable ways. Food needs to be healthy, accessible, and affordable for all citizens. No country is completely food secure, and we all rely upon food imports and exports. Pandemics, conflict and climate change have shown that our food system is vulnerable to environmental and geo-political shocks. There is a clear need to enhance food system resilience to further crises and stresses. Many argue that food should be more expensive, that we are not paying the true cost of the food we put on our plates. Yet, at the same time, we see a rise in the use of food banks and other charitable food provision because many people in our society cannot afford to feed themselves due to the cost of living crisis. This is a dilemma which faces the food industry, policy makers and consumers. A variety of solutions are proposed though it is clear that one size does not fit all. We need to address the whole food system to ensure access to safe, nutritious food for all. Where do we start?
Chair: Sara Monteiro Pires, Senior researcher at Denmark Technical University (DTU) and Head of PhD School at DTU Food (DK)
Speakers:
- Olivier Jolliet, Professor at Denmark Technical University (DK)
- Louis Hinzen, Senior Manager for Economic Affairs, Trade & Market Access Lead at FoodDrinkEurope (BE)
- TBD
Session 7b - Defining Food Safety: Societal Expectations and Risk Perception
This session explores the definitions of food safety in relation to societal expectations. Building on insights from recent papers developed by expert groups of the ILSI Europe Food Allergy and Food Contaminants Task Force, we will discuss how contaminants are defined, perceived and controlled based on public concern, and how stakeholder input can shape the understanding of acceptable risk levels. The discussion will focus on the role of risk perception in determining what society deems safe, highlighting the importance of aligning food safety practices with public expectations.
Chair: Hans Verhagen, Food Safety & Nutrition Consultant (NL)
Speakers and panelists
- Can we define a level of protection for allergic consumers that everyone can accept?
Em Prof. Charlotte Madsen, Senior Researcher at DTU (DK)
15:30 - 16:10
Networking Break & Poster Session
16:10 - 17:50
Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
A growing number of food tech companies are using precision fermentation to create animal-free proteins, fats, and oligosaccharides in pursuit of a more sustainable future. New yeast and bacteria fermentation technologies turn simple inputs into a variety of high-quality nutritious fats and functional proteins with a far lower environmental impact than traditional agriculture can deliver. Moreover, the first large-scale robotic vertical farms produce spinach and berries. These urban farms aim to provide essential daily-life vegetables in a more operationally cost-efficient way than traditional farms. These developments show that our future food will likely come also from food grade controlled laboratories and controlled indoor vertical farms. How will our food look and taste in the future? Are consumers ready to consume these differently produced food products? How much should we inform or educate consumers about the origin of the nutrients they consume? Will there be resistance depending on the form of the foods? Let's delve into the questions that define the future of our food.
Chair: Carolien Van Loo-Bouwman, Senior Manager Nutrition & Innovation at Yili Innovation Center Europe (NL)
Speakers:
- Sustainable Innovations: Are Consumers Ready for Tomorrow's Food?
Marija Banovic, Associate Professor of Consumer Behaviour and Food Marketing at MAPP Centre, Department of Management, Aarhus University (DK) - Title TBD
Mette Lübeck, Associate Professor and Head of Section of Bioresources and Process Engineering, Aalborg University and Co-founder of ProteinFrontiers Aps (DK) - Transforming Food Systems: A Place-Based Approach
Roberta Sonnino, Professor of Sustainable Food Systems at the University of Surrey (UK)
Call for abstracts
[Abstracts submission closed]
We accept abstracts for the following sessions:
- Session 6 - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
- Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
- Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
The sessions' descriptions can be found in the programme below
Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.Submissions will be accepted until 15 June 2024 1st of July 2024. Authors will be notified at the end of August.
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only).
[Abstracts submission closed]
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Metodología: el curso, propiedad de la Academia Española de Nutrición y Dietética, será impartido para Latinoamérica por medio de ILSI Mesoamérica y se realizará a través de la plataforma virtual de la Academia, en la que podrán asistir un grupo de un máximo de 50 personas de manera simultánea.
El curso e-learning tiene una duración aproximada de 10 semanas, en los cuales los participantes podrán acceder desde sus teléfonos móviles, computadoras o laptops y/o tablets a las clases, tareas, evaluaciones y conversatorios del tema.
Las clases en directo se dictarán a las 19:00 horas de España. Este horario corresponde a 11:00 am de Centroamérica y México.
Certificado: el certificado del curso será elaborado y enviado por la Academia Española de Nutrición y Dietética en formato digital y será entregado posterior a la finalización del curso siempre y cuando el participante haya aprobado el mismo.
Responsables: el curso será diseñado e impartido por el equipo de académicos de la Academia Española de Nutrición y Dietética.
Fecha de inicio del curso: 20 enero 2025
Fecha de finalización del curso: 14 marzo 2025
Inversión: $500 (dólares americanos) que incluye IVA y monto para becar a oficiales de gobiernos.
Proceso de matrícula:
- Las personas interesadas pueden registrarse en este enlace: https://docs.google.com/forms/d/e/1FAIpQLSeJH8EXonaMBak7cuBXD8WfHfxQZOR_9O6GuTfkLRY-CUGuAA/viewform?usp=sf_link
- El único requisito es ser una persona profesional con interés de capacitarse en el uso de la evidencia en temas relacionados con la nutrición y los alimentos.
- El pago del curso se puede hacer por medio de un botón de pago que se les hará llegar a sus correos una vez que se complete el formulario.
Más información al correo: vanessa.marin@ilsimesoamerica.org
[post_title] => Curso online: práctica basada en la evidencia científica en nutrición y alimentación [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => curso-online-practica-basada-en-la-evidencia-cientifica-en-nutricion-y-alimentacion [to_ping] => [pinged] => [post_modified] => 2024-10-21 16:40:59 [post_modified_gmt] => 2024-10-21 20:40:59 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=43143 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 40634 [post_author] => 351 [post_date] => 2024-04-04 14:48:31 [post_date_gmt] => 2024-04-04 14:48:31 [post_content] =>About the event
ILSI Europe International Symposium on Food Packaging is held every four years. It is internationally recognised as a scientific forum to discuss and move forward the science that supports safety and innovation in the field, with minimal environmental impact.
This conference of experts facilitates transfer of knowledge and brings innovative solutions to the most pressing issues in this field.
This four-day conference will be structured around 5 main themes:
- Advances in Analytical Techniques
- Progress in Toxicological Prediction and Assessment
- Progress in Risk Assessment
- Food Contact Materials in Circular Economy
- Innovative Packaging
Registration
Register hereDeadlines
- Early bird registration: open; Deadline: January 31st 2025
- Regular registration: February 1st 2025; Deadline: March 15th 2025
Early Bird Fees
- Industry: 1000 €
- Non-industry: 700 €
- Students: 400 €
Regular Fees
- Industry: €1300
- Non-Industry and Task Force Members: €850
- Students: €550
Cancellation policy
- Cancellations received before 18 December 2024 will be fully refunded.
- Cancellations received between 1 January and 1 February 2025 will be partially refunded (minus €50 handling charge).
- Cancellations received after 1 February 2025 and no-shows will not be refunded.
- Cancellations should be addressed in writing to Hugo Costa at hcosta@ilsieurope.be
Substitution
Substitution of attendees are accepted if addressed in writing to Hugo Costa at hcosta@ilsieurope.be
Call for abstracts
Submit your abstract !Deadlines
- Abstract submission: open; Deadline oral presentations: October 31st 2024; Deadline poster presentations: December 15th
Authors will be notified about the accepted abstracts by January 15th."
Rules:
Abstracts should be focused on themes mentioned above and should not exceed 2500 characters.
When composting your abstract, please keep in mind:
- Relevance: The abstract should be relevant to the conference theme or topic.
- Originality: The abstract should present original research or innovative ideas.
- Clarity: The abstract should be written in clear and concise language, with a well-defined structure and logical flow.
- Significance: The abstract should demonstrate the significance and potential impact of the research or ideas presented.
- Methods: The abstract should provide a clear and concise summary of the research methods used, including the study design, data collection, and analysis.
- Results: The abstract should clearly and accurately describe the research findings and their implications.
- Conclusion: The abstract should provide a clear and concise conclusion that summarizes the main points of the research or ideas presented.
- Grammar and References: The abstract should adhere to grammar rules and include appropriate and relevant references, cited correctly.
Sponsorship Opportunities
Dates:
Sponsorship application: open; Deadline: September 1st
ILSI Europe now welcomes food and related industry or scientific journals to participate in the 8th edition of the International Symposium on Food Packaging that will be held on 1-4 April 2025 at Valamar Lacroma Dubrovnik in Croatia. Sponsorship will allow your organisation to be recognised at the following levels:
Accommodation
To ensure your comfort, ILSI Europe has prebooked rooms at a special rate at the hotel venue where the event will take place. To secure your accommodation and access this special rate, please register for the event. Once registered, you will receive the booking link in your email.
We strongly recommend that you make your booking as soon as possible. The number of rooms available at the special rate is limited, and we want to make sure you don't miss out on this opportunity to guarantee your stay at the event venue. Booking early will ensure that you have a comfortable and convenient place to stay during the event.
The room rates for reservations are as follows:- Single Room Rate: 140€/night
- Double Room Rate: 155€/night
Accommodation includes breakfast, WiFi, VAT, and taxes. We look forward to welcoming you to this exciting event!
For attendees seeking more budget-friendly options, we recommend exploring nearby hotels and accommodations. While not officially endorsed for the event, these alternatives offer competitive rates and comfortable stays, providing flexibility for various travel budgets.
Booking policy
Participants are solely responsible for managing their hotel bookings, including any modifications or cancellations, which should be arranged directly with the hotel.
For rooms pre-booked by ILSI Europe: participants can cancel their hotel booking free of charge until December 18th, 2024. After this date, 100% of the booking fee will be charged.
Organising and Scientific Committee
Charlene Lacourt - DanoneThomas Gude - ETH Zurich
Peter Oldring - Sherwin Williams
Laurence Gijs - Dow Europe Cristina Nerin - University of Zaragoza
Hugo Costa - ILSI Europe
Konrad Korzeniowski - ILSI Europe Christian Kirchnawy - Austrian Research Institute
Thomas Simat - Technical University Dresden
Emma Bradley - FERA Science
John Koontz - FDA
Alejandro Ariosti - University of Buenos Aires
Peter Ragaer - University of Gent
Peter Simon - Slovak University of Technology
Frank Welle - Fraunhofer Institute
Selcuk Yildirim - Zurich University of Applied Sciences
Marco Zhong - National Reference Laboratory of Food Contact Material [post_title] => 8th International Symposium on Food Packaging [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => 8th-international-symposium-on-food-packaging [to_ping] => [pinged] => [post_modified] => 2024-10-28 04:18:48 [post_modified_gmt] => 2024-10-28 08:18:48 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/?post_type=event&p=40634 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 43471 [post_author] => 351 [post_date] => 2024-10-29 13:29:59 [post_date_gmt] => 2024-10-29 13:29:59 [post_content] => About Register Abstracts Programme Location MNS 2025 Conference Sponsors About
About the event
The 5th edition of the Symposium on Nutrition for the Ageing Brain will take place on 6 & 7 June 2025 in Chania, Crete (Greece).
For the Symposium's 5th edition, we are collaborating with the Mediterranean Neuroscience Society. Via this organisation we wish to reach not only researchers but also health practitioners to raise their awareness on benefits of nutrition for mental health. The ILSI Europe "Ageing Brain" Symposium will preceede the 2025 MNS conference, taking place from 7 to 11 June in the same place.
RegisterRegistration
Register here!
Event rates
Early Bird Rates (registration until 01/06/2024)
- Industry: 750€
- Non-Industry: 500 €
- Students: free of charge
Regular Rates
- Industry: 900€
- Non-Industry: 650€
- Students: free of charge
Call for abstracts
Further info coming soon...
ProgrammeProgramme
The programme of the 5th edition will be built around the six following topics:
- Intersectionality & equality: the effect of sex on impact of nutrition, menopause, social & economical inequality.
- Nutrition in old age for mental health.
- Frailty & sarcopenia: impact on cognitive decline.
- Immunosenescence.
- Dental and oral health: microbiome and cognition.
- Biomarkers of cognitive ageing and nutrition.
Further info coming soon...
LocationLocation
Further info coming soon...
MNS 2025 ConferenceThe 10th Mediterranean Neuroscience Society Conference will take place from June 7th to June 11th, 2025, in the captivating coastal town of Platanias, near Chania on the island of Crete, Greece.
The conference will bring together neuroscience experts, professionals, and students from around the world, including over 400 anticipated participants. With a commitment to fostering an inclusive and diverse atmosphere, the conference will feature extensive opportunities for training, networking, and social interactions. The aim is to provide an exceptional platform for sharing knowledge, ideas, and recent advancements across the full spectrum of basic, translational, preclinical, and clinical neuroscience.
The Scientific and Organizing Committees have curated an engaging program that features keynote speakers, opinion leaders, and experts from across the globe. Dedicated to promoting research, education, advocacy, policy-making, and public awareness in all areas of brain science, the conference will support dialogue and collaboration among neuroscience professionals. The MNS is pleased to offer travel stipends and prizes to young scientists, particularly from the southern Mediterranean regions, encouraging North-South networking and scientific exchange.
SponsorsSponsorship Opportunities
ILSI Europe now welcomes food and related industry or scientific journals to participate in the 5th edition of the Symposium. Sponsorship will allow your organisation to be recognised at the following levels:
We welcome the opportunity to discuss your involvement in the 5th edition of this symposium! Feel free to contact Hugo Costa at hcosta@ilsieurope.be should you wish to discuss an alternative option not listed above.
Speakers
Further info coming soon...
Scientific Committee
If you have any question about the event, please don't hesitate to contact Maria Tonti (mtonti@ilsieurope.be) or Hugo Costa (hcosta@ilsieurope.be).
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Welcome to the 2024 ILSI Europe Annual Symposium (IEAS): "Nourishing Resilience: Adapting to Global Changes and Future Food Landscape." IEAS is a gathering of experts from around the world who meet to shed light on the current and future challenges in food safety, nutrition and sustainability. It is also an opportunity for experts from academia, industry and public sector to take part in the debate around those topics and create connections.
Join us on 27 November in Lyngby as we explore global changes challenges faced by the food system, nutrition solutions for healthy ageing, innovations for sustainability and resilience, and our future food landscape. Take part in an interactive panel discussion on food safety, expand your knowledge and forge collaborations during this unique networking opportunity.
This year, we organise our Annual Symposium jointly with our Early Career Scientists event, in collaboration with DTU Skylab from Denmark Technical University. Registration gives you access to both days.
For practical information, visit the events Home PageRegistration
Registration for the Annual Symposium is also valid for the Early Career Scientists Event.Super early bird registration rates are valid until 1 June 2024.
Early bird registration rates are valid until 30 Septembre 2024.
If you have any questions regarding registration, please contact Hugo Costa (hcosta@ilsieurope.be).
Register now!Programme
Below, you will find the detailed programme for ILSI Europe Annual Symposium.To find the detailed programme for the Early Career Scientists Event, click here.
8:45 - 9:15
9:15 - 9:30
Registration
Welcome
Welcome note by Christine Nellemann, Dean of of Sustainability, Diversity, Inclusion and International Collaboration at Technical University of Denmark (DK)Introduction to the Symposium by Isabelle Guelinckx, Executive and Scientific Director of ILSI Europe (BE)
09:30 - 10:20
Session 5 - Intelligent Manufacturing in the Food and Drink Sector: Opportunities and Challenges of Applied AI
Keynote Speaker: Alex Shenfield, Professor of Machine Learning, Sheffield Hallam University (UK)
10:20 - 11:00
Networking Break & Poster Session
11:00 - 12:30
Session 6a - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
The pace of population ageing is accelerating. The proportion of the world's population over 60 years will continue to grow in the upcoming years. This prolonged lifespan is accompanied by an upsurge in chronic diseases, including cardiovascular disorders, diabetes, cancer, sarcopenia, and degenerative conditions. Could ageing processes be delayed by intervention earlier in life? Research has revealed the connections between dietary quality and life expectancy, as well as the potential benefits of interventions such as caloric restriction, micronutrient supplementation, and consumption of antioxidants and functional foods. Additionally, incorporating sustainability in the pursuit of understanding ageing mechanisms and developing nutritional strategies aligns with a holistic vision of human and planetary health. This session proposes to explore how nutrition emerges as a natural arsenal in the fight against age-related ailments, as well as solutions that can be both effective for individuals and sustainable for generations to come.
Chair: Bruno Pot, Science Director Europe at Yakult (NL) and Chair of ILSI Europe
Speakers:
- Nutrition to mitigate age-related immune decline
Philip Calder, Professor of Nutritional Immunology and Head of the School of Human Development & Health at Faculty of Medicine, University of Southampton (UK)
- Appetite and malnutrition in older adults. A geroscience perspective
Juan Luis Sánchez-Sánchez, Post-Doctoral Researcher at the Institute of Aging of the Gerontopole of Toulouse, CHU Toulouse-Paul Sabatier University (FR) - Mixed nut comsumption and brain health in older adultes
Peter J. Joris, member of the Physiology of the Human Nutrition (PHuN) Research Group at Maastricht University (NL). He is Associate Professor within the Research Institute of Nutrition and Transnational Research in Metabolism (NUTRIM) - TBC
Session 6b - Panel Discussion on innovations in Food Safety
Food safety is under pressure from climate change, emerging raw materials, circular economy, and dietary changes. An adaption of food safety management systems is needed to make them more robust towards changes and hazards. Additionally, EU Member States aim to maintain the highest levels of food safety. In order to reach these highest standards and adapt to changing environment, there is a need for greater synergy among industry, regulators and researchers to 1) discuss and identify food safety priorities, 2) develop innovative solutions and 3) implement them by all players in the food chain into practice. This session will start with a presentation of 2 EU-funded projects, called CATALYSE and FoodSafeR. Then a tripartite panel will be discuss priorities, needs and barriers in the area of food safety. The audience is of course invited to actively participate in the discussion.
Chair: Michele Suman, Food Safety & Authenticity Research Manager at Barilla G.R. F.lli SpA (IT)
Presentation of the CATALYSE ProjectAugustina Sarquis, Postdoctoral Researcher at Università Cattolica del Sacro Cuore (IT) & Ruchi Saha, Scientific Project Manager at ILSI Europe (BE)
Panel:
- Oonagh Mc Nerney, Cofounder and CEO of IRIS Technology Solutions (ES)
- TBD
12:30 - 14:00
Lunch Break & Poster Session
14:00 - 15:30
Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
There is an urgent need for food system change to improve both health and environmental outcomes in fairer and more equitable ways. Food needs to be healthy, accessible, and affordable for all citizens. No country is completely food secure, and we all rely upon food imports and exports. Pandemics, conflict and climate change have shown that our food system is vulnerable to environmental and geo-political shocks. There is a clear need to enhance food system resilience to further crises and stresses. Many argue that food should be more expensive, that we are not paying the true cost of the food we put on our plates. Yet, at the same time, we see a rise in the use of food banks and other charitable food provision because many people in our society cannot afford to feed themselves due to the cost of living crisis. This is a dilemma which faces the food industry, policy makers and consumers. A variety of solutions are proposed though it is clear that one size does not fit all. We need to address the whole food system to ensure access to safe, nutritious food for all. Where do we start?
Chair: Sara Monteiro Pires, Senior researcher at Denmark Technical University (DTU) and Head of PhD School at DTU Food (DK)
Speakers:
- Olivier Jolliet, Professor at Denmark Technical University (DK)
- Louis Hinzen, Senior Manager for Economic Affairs, Trade & Market Access Lead at FoodDrinkEurope (BE)
- TBD
Session 7b - Defining Food Safety: Societal Expectations and Risk Perception
This session explores the definitions of food safety in relation to societal expectations. Building on insights from recent papers developed by expert groups of the ILSI Europe Food Allergy and Food Contaminants Task Force, we will discuss how contaminants are defined, perceived and controlled based on public concern, and how stakeholder input can shape the understanding of acceptable risk levels. The discussion will focus on the role of risk perception in determining what society deems safe, highlighting the importance of aligning food safety practices with public expectations.
Chair: Hans Verhagen, Food Safety & Nutrition Consultant (NL)
Speakers and panelists
- Can we define a level of protection for allergic consumers that everyone can accept?
Em Prof. Charlotte Madsen, Senior Researcher at DTU (DK)
15:30 - 16:10
Networking Break & Poster Session
16:10 - 17:50
Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
A growing number of food tech companies are using precision fermentation to create animal-free proteins, fats, and oligosaccharides in pursuit of a more sustainable future. New yeast and bacteria fermentation technologies turn simple inputs into a variety of high-quality nutritious fats and functional proteins with a far lower environmental impact than traditional agriculture can deliver. Moreover, the first large-scale robotic vertical farms produce spinach and berries. These urban farms aim to provide essential daily-life vegetables in a more operationally cost-efficient way than traditional farms. These developments show that our future food will likely come also from food grade controlled laboratories and controlled indoor vertical farms. How will our food look and taste in the future? Are consumers ready to consume these differently produced food products? How much should we inform or educate consumers about the origin of the nutrients they consume? Will there be resistance depending on the form of the foods? Let's delve into the questions that define the future of our food.
Chair: Carolien Van Loo-Bouwman, Senior Manager Nutrition & Innovation at Yili Innovation Center Europe (NL)
Speakers:
- Sustainable Innovations: Are Consumers Ready for Tomorrow's Food?
Marija Banovic, Associate Professor of Consumer Behaviour and Food Marketing at MAPP Centre, Department of Management, Aarhus University (DK) - Title TBD
Mette Lübeck, Associate Professor and Head of Section of Bioresources and Process Engineering, Aalborg University and Co-founder of ProteinFrontiers Aps (DK) - Transforming Food Systems: A Place-Based Approach
Roberta Sonnino, Professor of Sustainable Food Systems at the University of Surrey (UK)
Call for abstracts
[Abstracts submission closed]
We accept abstracts for the following sessions:
- Session 6 - Forever Young: Exploring Solutions for Healthy Aging and Nutrition
- Session 7a - Redefining Resilience: Innovations for a Sustainable Food Future
- Session 8 - Taste the Future: A Journey into Tomorrow's Food Landscape
The sessions' descriptions can be found in the programme below
Abstracts will be selected on the basis of scientific excellence and relevance to the sessions.Submissions will be accepted until 15 June 2024 1st of July 2024. Authors will be notified at the end of August.
Travel and accommodation for the selected speakers will be covered by ILSI Europe (oral presentations only).
[Abstracts submission closed]
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