Representatives from the industry, the authorities as well as from the medical and scientific fields are presenting the most pressing questions on food allergens at this conference. These include how to deal with clinical aspects and consumer safety, regulatory aspects and scientific matters, as well as industry practice and analytical approaches.
The FAO/WHO Expert Consultation on Risk Assessment of Allergens from 2020 to 2023 was tasked by Codex and proposed a comprehensive overhaul of the way allergens are managed globally. Starting with a review of the criteria for priority allergens and the current list, it identified Reference Doses for those allergens, guided by a clear and transparent food safety objective and following a defined scientific analysis. The Consultation then addressed the application of those Reference Doses in the management of allergens, with an emphasis on Precautionary Allergen Labelling, but also considering how they could help the definition of exemptions from allergen labelling.
The conference brings together representatives from regulatory and industry backgrounds, as well as political decision-makers to discuss about the FAO/WHO Initiative on food allergen risk assessment and the main conclusions and implications of the Expert Consultation’s work. It keeps track of clinical aspects, advances in food analysis and their suitability as well as on recent developments in risk assessment, risk management and risk communication.
Another hot topic at the moment is the new use of existing proteins and existing proteins being processed in new ways and moreover, we are looking at emerging allergens from a number of perspectives.
Would you prefer to join on-site in Cologne? Then you can find further information here.
Food allergy – clinical aspects
Food industry allergen risk assessment approaches
Competent authority/consumer perspective on risk assessment
FAO/WHO initiative on food allergen risk assessment
Risk management and communication
Monitoring, analytical methods and their suitability
Professionals working in the fields of:
Sectors taking part:
Picture Credit: © incomible – istock
Timings are in Central European Time CET.
Bert Pöpping, FOCOS, Germany and Food Orbit, Portugal
Katharina Blümchen, Goethe University Hospital Frankfurt, Germany
Simon Flanagan, Mondelēz Europe, UK
Neil Buck, General Mills, Switzerland
Philippe Delahaut, Scientific Committee at the Belgian Federal Agency for the Safety of the Food Chain (FASFC), Belgium
Jan Eliëns, The Netherlands Food and Consumer Product Safety Authority (NVWA), The Netherlands
Liljia Polo-Richards, Allergy Companions, UK (virtual presentation)
Mindy Dulai, Food Standards Agency (FSA), UK
Kang Zhou, Food and Agriculture Organization of the United Nations (FAO), Italy
Paul J. Turner, Imperial College London, UK
A round-table discussion, with views from around Europe
Patrick O’Mahony, Food Safety Authority of Ireland (FSAI), Ireland
Timings are in Central European Time CET.
Bert Pöpping, FOCOS, Germany and Food Orbit, Portugal
Jasmine Lacis-Lee, Allergen Bureau, Australia (virtual presentation)
Ylva Sjögren Bolin, Swedish Food Agency, Sweden
Hans-Ulrich Waiblinger, State Institute for Chemical and Veterinary Analysis of Food (CVUA) Freiburg, Germany
Linda Monaci, Institute of Sciences of Food Production – National Research Council of Italy (ISPA-CNR), Italy
Maxime Gavage, CER Groupe, Belgium
Kitty Verhoeckx, Utrecht University, The Netherlands
Name
Company
Katharina Blümchen
Goethe University Hospital Frankfurt, Germany
Ylva Sjögren Bolin
Swedish Food Agency, Sweden
Ylva Sjögren Bolin is an Immunologist and a Nutritionist and has been at the Science Department at the Swedish Food Agency in Sweden since 2009. She has worked with analysis of food allergens and risk assessment but now she mainly works with risk management and risk communication.
morelessNeil Buck
General Mills, Switzerland
Neil Buck has spent more than 20 years within industry, and is the Corporate Toxicologist for General Mills, Inc where he provides regulatory toxicology support to the global organisation. His time is split between innovation, technical regulatory affairs, and product safety. He is active in various stakeholder fora in both the US and EU on topics relevant to continuously improving consumer protection, including Food Drink Europe, the US Consumer Goods Association, ILSI Europe and the Institute for the Advancement of Food and Nutrition Sciences.
morelessPhilippe Delahaut
Scientific Committee at the Belgian Federal Agency for the Safety of the Food Chain (FASFC), Belgium
Philippe Delahaut is a Veterinarian and joined CER Groupe from 1977-2015 as the Head of the Health Department. Since 2021 he has been the Vice-Chair of the Scientific Committee at the Belgian Federal Agency for the Safety of the Food Chain (FASFC), Belgium.
morelessMindy Dulai
Food Standards Agency (FSA), UK
Mindy Dulai is a chemist and joined the Food Standards Agency as Head of Risk Assessment in 2023. Prior to this she led the scientific advisory function at the Office for Product Safety and Standards; the UK’s regulator for consumer products. The earlier part of her career was spent working for the Royal Society of Chemistry on a range of roles, including in relation to UK chemicals policy. She has worked on the development and communication of risk assessment across different products sectors both inside and outside of government.
morelessL.J.M. (Jan) Eliëns
The Netherlands Food and Consumer Product Safety Authority (NVWA), The Netherlands
Jan Eliëns is a Senior Inspector Expertise Industry at the NVWA, the Netherlands Food and Consumer Product Safety Authority. He has worked at the NVWA for over 33 years. Jan specialises in the supervision of allergens, labelling and the use of food improvements agents (additives, flavorings and enzymes).
morelessSimon Flanagan
Mondelēz Europe, UK
Simon Flanagan is a Research Fellow & Global Lead for Food Allergy & Food Allergens at Mondelēz Europe. After 17 years with RSSL's Food Safety Division he joined Mondele͂z Europe in 2019 and is part of the Global Food Safety team. He is an internationally acclaimed Technical Consultant specialising in the field of food allergens. Simon is biochemist by training who has worked in numerous of sectors of the food industry before joining RSSL in 2002. Simon is affiliated with numerous professional bodies, industry groups and technical committees (ILSI Europe, FDF, BRC, EFSA, FSA) and has published several articles in peer reviewed journals and a reference book including the Handbook of Food Allergen Detection and Control.
morelessMaxime Gavage
CER Groupe, Belgium
Maxime Gavage is a Chemical Engineer and joined CER Groupe in 2015 where he undertook his PhD research project in collaboration with the University of Namur. He’s now an R&D Project Manager with a particular focus on the protein world, especially through mass spectrometry-based proteomics, immunoassay development, and protein functionalization via conjugation.
morelessJasmine Lacis-Lee
Allergen Bureau, Australia
Jasmine Lacis-Lee is a specialist in food safety management and risk mitigation within the Australian food manufacturing industry. Jasmine has a Bachelor of Science, with more than 25 years’ experience working in the food & beverage industries. She is the Chair and President of the Allergen Bureau and appointed Board Director since 2018. Jasmine joined BVAQ in 2015 and in her role regularly consults both nationally and internationally with a variety of organisations to improve, manage or mitigate risks. In 2019 she was instrumental in the establishment of the Australian region of EHEDG (European Hygienic Engineering Design Group). Jasmine holds committee positions on the AIFST Scientific and Advisory committee, NATA Life Sciences Accreditation Advisory Committee and is the only Australian representative on the AOAC Food Allergen Working Group.
morelessLinda Monaci
Institute of Sciences of Food Production of the Italian National Research Council (ISPA-CNR), Italy
Linda Monaci is research director and is leader of the Mass Spectrometry/Proteomics Unit at CNR-ISPA in Bari (Italy), with 25 years’ experience in the field of safety and quality of food products. Her focus spanning from food contaminants including food allergens, food authenticity, mycotoxins, and more recently her research activity is also addressed to the nutrition and functional foods. She is co-author of 120 sicnetific peer-reviewed papers, has led several national and international projects in the field food safety and quality and is currently member of several scientific comittees and advisory boards in the field of food safety, food allergen analysis and food allergy.
morelessPatrick O'Mahony
Food Safety Authority of Ireland, Ireland
Patrick O‘Mahony is the Chief Specialist in Food Science & Technology at the Food Safety Authority of Ireland. His regulatory responsibilities include coordinating the implementation of food allergen labelling/declaration in Ireland in accordance with EU and Irish legislation. He is a member of the FAO/WHO Expert Consultation on risk assessment of food allergens and was responsible for formulating the request from Ireland that resulted in the 2014 EFSA Opinion on an evaluation of the existing food allergens for labelling purposes.
morelessLiljia Polo-Richards
Allergy Companions, UK
Liljia Polo-Richards is the Founder and Director of Allergy Companions Limited, a review platform established in 2021 to support individuals with food allergies and dietary restrictions. Inspired to create this resource after an upsetting dining experience with her son, who has a severe nut allergy, Liljia has made it her mission to enhance safety and inclusivity in the hospitality industry. Today, Liljia collaborates with hospitality businesses, offering consulting services aimed at improving their service to allergic customers and ensuring compliance with safety standards.
morelessBert Pöpping
FOCOS, Germany and Food Orbit, Portugal
Bert Pöpping is the Managing Director of the strategic food consulting company FOCOS in Germany and Co-Founder and Senior Scientific Expert of the regulatory and compliance company Food Orbit in Portugal. He has more than 25 years of experience in food safety and strategic advice for companies in the food supply chain. He is one of the experts on the joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Bert has published more than 75 publications on food allergens, food fraud, food safety and food regulations. He also serves as an expert on the US Pharmacopeia Food Chemical Codex group dealing with food ingredients.
morelessPaul J. Turner
Imperial College London, UK
Paul J. Turner is a Reader/Clinician Scientist and Honorary Consultant at Imperial College London, and Clinical Associate Professor at the University of Sydney, Australia. His research, funded by the Medical Research Council, European Commission and UK Food Standards Agency among others, focusses on the pathophysiology of severe allergic reactions to food. He was a member of the UK Food Standards Agency's Science Council, the United Nations Food & Agriculture Organization and World Health Organization Codex Expert Consultation on Risk Assessment of Food Allergens, and leads the EAACI Taskforce on Food Allergen Thresholds.
morelessKitty Verhoeckx
Utrecht University, The Netherlands
Kitty Verhoeckx is an Analytical Chemist and an Assistant Professor at the Dermatology and Allergology Department of the University Medical Center Utrecht (UMCU) in the Netherlands. In 1991 she started her career at TNO, where she had various research positions and was involved in various research topics, systems biology, bioactive lipids, etc. In 2005 she gained her PhD degree at the University of Leiden. Since 2011, Kitty Verhoeckx is involved in food allergy projects. She was a management committee member of the COST Action INFOGEST, participated in the ILSI Europe task force ‘Allergenicity and processing’, ILSI Europe FA Expert Group “Allergenicity’’, the EFSA Focus group on allergenicity assessment, and EFSA focus groups on food allergy and digestion. She was the Chair of the COST Action ImpARAS. Currently, she is management committee member of COMFA and she coordinates the Dutch project MoSIN.
morelessHans-Ulrich Waiblinger
State Institute for Chemical and Veterinary Analysis of Food (CVUA) Freiburg, Germany
Hans-Ulrich Waiblinger is Head of Department at the State Institute for Chemical and Veterinary Analysis of Food (CVUA) Freiburg in Germany and works in the official food control. His fields of work include the control of genetic modifications and allergens as well as molecular-biological species differentiation.
morelessKang Zhou
Food and Agriculture Organisation of the United Nations (FAO), Italy
Kang Zhou is a Food Safety Officer at Food and Agriculture Organization of the United Nations (FAO). He is one of the secretariats for Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) and ad hoc expert meetings to provide risk assessment and scientific advice to Codex Alimentarius, to support the development of international guidelines and standards, and also transfer the technology to member countries for capacity development.
morelessParticipation Fee: € 1,195.00 plus VAT.
The registration fee includes the following benefits:
Representatives of an authority or a public university are therefore eligible for a reduced fee of € 695.00 plus VAT per person (please provide evidence). The reduced fee cannot be combined with other rebates.
Group Reductions
For joint bookings received from one company we grant a 15% discount from the third participant onwards.
Terms of Cancellation / Book without Risk
You can cancel your participation in our online events free of charge and without giving reasons in writing up to 1 week before the start of the event. In the case of later cancellations and non-login to the online event, no participation fees can be refunded.
In this case, however, you will receive access to the documentation after the event.
You can name a substitute participant free of charge at any time.
Would you have liked to attend this event, but cannot spare the time?
For the price of 295,00 € plus VAT you can order a complete set of event documentation. A few days after the event you will receive the access data for the restricted download section of our Website. There you will find all presentations (subject to the approval of our speakers) as pdf-files.
Sabine Mummenbrauer
Programme and conceptual design
+49 231 75896-82
smummenbrauer@akademie-fresenius.de
Sabine Mummenbrauer
Programme and conceptual design
+49 231 75896-82
smummenbrauer@akademie-fresenius.de
Sabine Mummenbrauer
Programme and conceptual design
+49 231 75896-82
smummenbrauer@akademie-fresenius.de
Danielle Sörries
Organisation and participant management
+49 231 75896-74
dsoerries@akademie-fresenius.de
Danielle Sörries
Organisation and participant management
+49 231 75896-74
dsoerries@akademie-fresenius.de
03.12. — 04.12.2024, Leonardo Royal Hotel Köln - Am Stadtwald
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We would be pleased to assist you personally:
Monika Stratmann
Phone: +49 231 75896-48
info@akademie-fresenius.de
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Phone: +49 231 75896-67
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