Highlights:
Feed additives and prolongation of authorisations
The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of FREE informal breakfast meetings for food businesses. Here, we provide useful information on the topics you want to know more about. These events are ver
Deadline for registration: 4 October 2016
Follow EFSA's scientists up close. Attend scientific meetings open to observers.
Observers can attend EFSA’s open plenary meetings to see first-hand how EFSA’s Scientific Committee and its Scientific Panels d
Greater cooperation between the European Food Safety Authority (EFSA) and EU Member States in the areas of risk assessment and regulated product approval, underpins efforts to ensure food produced and consumed in Europe meets the highest standards of
The 2016 annual Food Packaging Forum (FPF) workshop takes a closer look at “Modern science to inform regulation of food contact materials in the circular economy”. Our fourth workshop follows the unique concept of previous FPF workshops in its cross-
Location: Cork
Why Attend
Maintaining a pipeline of innovative food products is essential to meet consumer requirements at this workshop participants will
This conference will offer a timely opportunity to discuss the priorities for reducing food waste in the UK.
Delegates will be able to consider the future of mandatory food waste regulation in light of WRAP’s new voluntary agreement - The Courtauld C
Food Factory 2016 is an international scientific conference, multidisciplinary, and oriented towards industrial applications.
It will take place in four successive thematic sessions :
1. New Food Factory: Designing new food processes, safe, hygienic,
The workshop is intended to address issues around hazards associated with DNT that are particularly relevant to the regulatory risk assessment of pesticides and industrial chemicals in general. It will to contribute to the identification of in vitro
Food Manufacture’s food safety conference 2016 will examine manufacturers’ role in boosting consumer confidence in the food and drink they consume following recent highly publicised scandals and food poisoning outbreaks. It will also examine changes
The possibility of intentional contamination of the food supply with a pathogen or toxic substance is a constant threat, one which businesses and governments work diligently to protect against. Because of their wide use in myriad food products, addit
The Data Age is well and truly upon us. Data and Predictive Models are delivering on their promise - for businesses, governments, and citizens.
The Predict Conference's goal is to mobilise an international community to solve important human challeng
The Institute for Global Food Security at Queen’s University Belfast in partnership with the Food and Environmental Research Agency (FERA) will host a CIEL workshop for the UK agri-food industry at Riddel Hall on 27th and 28th of September 2016.
For m
What It’s about?
Cleaning and sterilisation is a vital part of the production of top-quality, safe dairy products. This workshop will draw together
leading national expertise in the area of Dairy Hygiene and will address the following key questions:
•
Join us to advance gluten-fre
FOCUS OF THE SEMINAR
All catering and food manufacturing businesses must, by law, provide information on the allergen content of the foods they sell. This helps consumers with food hypersensitivity (food allergy, food intolerance and coeliac disease)
A restaurant owner has been jailed for six years for the manslaughter of a customer who had an allergic reaction to a curry. Mr Richard Wright QC, who prosecuted this ‘landmark case’ will join delegates to give an overview of the circumstances leadin
PropioBifido2016 will address the latest scientific developments for these commercially significant bacteria, which are really important contributors to health and key ingredients in the (functional) food industry.
The Symposium will provide our rese
An introductory course for non-microbiologists that describes the various kinds and types of microorganisms associated with foods, their effect on food products and/or consumers and the ways in which their activity can be controlled or eliminated.
Fo
FOCUS OF THE SEMINAR
All catering and food manufacturing businesses must, by law, provide information on the allergen content of the foods they sell. This helps consumers with food hypersensitivity (food allergy, food intolerance and coeliac disease)
