The Science of Food Safety: What’s our Future?

The 2 day programme will consist of a mixture of plenary sessions and parallel microbiological and chemical safety sessions (see below).

Please note that this is a draft summary of the sessions and may change depending on submitted abstracts

Day 1 Wednesday
Wednesday 21 August
Plenary Session
Parallel Session A - Biological Safety:
Parallel Session B - Chemical Safety:
Foodborne viruses: Regulatory gaps and future controls
Have recent advances in the detection, quantification and infectivity of foodborne viral pathogens brought us closer to effective mitigation and risk reduction strategies? This session will address gaps in guidance to regulators and industry on effective control measures for viruses in food processing.
Chemical Safety Challenges for sustainable food
This session will focus on challenges such as climate change, resource scarcity, technological developments, circular economy, environmental and geological factors that can have a considerable impact on the food chain and lead to chemical contamination of food
Regulatory challenges arising from patho-adaptive changes
This session will discuss the implications of whole genome sequencing in the detection of gene mutations for the enhancement of bacterial survival/virulence and the need to rethink microbiological regulatory standards
(Re-) Emerging chemical safety risks
This session will focus on new and (re)emerging chemical hazards, such as bioaccumulative toxicants, endocrine disruptors, micro/nano plastics, marine biotoxins, plasticizers, pesticides and other chemicals leaching out of day-to-day items which pose a food safety challenge for consumers, food industry and regulators
Student Lightning presentations
Day 2 Thursday
Thursday 22 August
Plenary Session
Parallel Session A - Biological Safety:
Parallel Session B - Chemical Safety:
Balance between consumer demands and biological food safety
This session will focus on the challenges of integrating changing trends in consumer demands, behaviours and attitudes to food safety with science-based risk management actions
Balance between consumer demands and chemical food safety
This session will focus on how the consumers desire for and perception of "green", "organic", "sustainable", "clean", “homemade” and "healthy" foods does not always align with the regulator's concept of hazard and risk
AMR: A call to action!
In this session novel approaches to monitoring/predicting the emergence of antimicrobial resistance will be presented. It will also look at innovative methods to reverse the phenotype in bacteria already resistant to several antimicrobial compounds.
Regulatory Challenges impacting Food Innovation
This session will focus on how the food industry's endeavours to develop innovative food processes and products to meet consumer demands are often met by regulatory constraints.