7. Food Safety Congress

08:00-09:30 REGISTRATION
09:30-10:10 OPENING
  Samim Saner
Congress President
  Kali Kniel
President of International Association for Food Protection (IAFP), USA
  Anne Gerardi
Senior Project Manager of Global Food Safety Initiative - GFSI, France
  Özgür Tort
The Consumer Goods Forum (CGF) Co Chair
  Bekir Pakdemirli*
Minister of Agriculture and Forestry
10:10-10:30 COFFEE BREAK
10:10-10:30 PRESS MEETING
10:30-11:30 KEYNOTE SPEECH
10:30-11:15

 TBA

11:15-11:30

Questions / Answers

11:30-12:30

EFSA - DG SANTE SESSION
The European Perspective of Future Food Safety

11:30-11:55

Drago Marejovic
European Food Safety Authority (EFSA), İtaly

11:55-12:20

Jan Bloemendal
EU Directorate General for Health and Food Safety (DG Sante), Belgium

12:20-12:30

Questions / Answers

12:30-13:30

LUNCH

13:30-14:30

POSTER PRESENTATIONS

13:30-14:00

STAUBLI PRODUCT THEATRE

14:30-16:30

PARALLEL SESSION - 1A
One Health: Current Situation and Future Targets

14:30-16:30

PARALLEL SESSION - 1B
New Threats and Approaches in Food Safety

14:30-16:30

PARALLEL SESSION - 1C
Food Safety and Food Analysis

14:30-15:00

TBA

14:30-15:00

Risk Assessment Approaches on Emerging Food Toxicological Issues
Corrado Lodovico Galli
Milano University, Italy

14:30-15:00

Footprints of Bacteria
Christophe Dufour*
Merieux Nutriscience, France

15:00-15:20

One Health Approach in Human Medicine
Serap Süzük Yıldız
Turkish Microbiology Association

15:00-15:20

Vegetable Oil Based Contamination Risk for Food Products
Onur Özdikicierler, Fahri Yemişçioğlu
Ege University, Department of Food Engineering

15:00-15:20

Use of Rapid Analysis Methods for Commonly Used Spices as Raw Material in Food Industry
Elif Ercioglu, Sule Keyik, Elif Belbez
Tat Gıda Sanayi A.Ş. R&D Center

15:20-15:40

Implementation of National Salmonella Control Programme and Works on Antimicrobial Resistance
Gonca Öztap
Ministry of Agriculture and Forestry, General Directorate of Food and Control

15:20-15:40

Trans Fatty Acids and Food Safety
Aziz Tekin
Ankara University, Department of Food Engineering

15:20-15:40

The Component Control For Food Products By The Means Of X-Ray System
Emrah Erdoğan, Mehmet Ünlü, Ahmet Görgülü
ETI Food Industry and Trade Inc

15:40-16:00

The Results of National Enteric Pathogens Laboratory Network
Belkıs Levent
Ministry of Health, General Directorate of Public Health

15:40-16:00

Biofilm Forming Bacteria in Meat Processing Facilities
Ivana Čabarkapa, Predrag Ikonić, Radmilo Čolović, Zorica Tomičić, Olivera Đuragić
University of Novi Sad Institute of Food Technology, Serbia

15:40-16:00

Green Synthesis of Metallic Nanoparticles for the Development of Antibacterial Nanocellulose Films
Roghayieh Razavi, Rahim Molaei, Mehran Moradi, Hossein Tajik, Parya Ezati, Aidin Shafipour Yordshahi
Department of Food Hygiene and Quality Control, Urmia University, Iran

16:00-16:20

Effects of Bacteriophage and Levulinic Acid Applications on the Inactivation of Salmonella Enteritidis on Eggshell
Gamze Koçer Alaşalvar1, Zeliha Yıldırım2
1Bilecik Şeyh Edebali University, Department of Food Processing
2Niğde Ömer Halisdemir University, Department of Food Engineering

16:00-16:20

Exploring Norovirus Contamination of Leafy Greens and Sprouts
Kali Kniel
Department of Animal and Food Sciences, University of Delaware, USA

16:00-16:20

Rapid Evaluation of Fish Freshness with Nanofiber Based Colorimetric Sensor
Meryem Yılmaz, Aylin Altan
Mersin University, Department of Food Engineering

16:20-16:30

Questions / Answers

16:20-16:30

Questions / Answers

16:20-16:30

Questions / Answers

16:30-17:00

COFFEE BREAK

17:00-19:00

PARALLEL SESSION - 2A
Primary Food Production and Food Safety

17:00-18:50

PARALLEL SESSION - 2B
Food Safety and Packaging

17:00-19:00

PARALLEL SESSION - 2C
Novel Food Processing Technologies and Food Safety

17:00-17:30

TBA

17:00-17:30

TBA

17:00-17:30

Non-Thermal Food Processing Technologies
Gustavo Barbosa Canovas
Washington State University, Center for Non Thermal Processing of Food, USA

17:30-17:50

Food Safety Risks Related to Heavy Metals and Pesticides in Seafood from Turkish Waters
Şafak Ulusoy, Hande Doğruyol, Sühendan Mol Tokay
Istanbul University, Department of Seafood Processing Technology and Quality Control

17:30-17:50 

Package and Food Safety
Hüseyin Mutlu
Nestle Turkey

17:30-17:50 

Effects of Pulsed Electric Fields on Quality Parameters and Aflatoksin Reduction on Flake Red Pepper Samples
Nurullah Bulut1, Bahar Atmaca1, Gülsün Akdemir Evrendilek2
1Bolu Abant İzzet Baysal University, Department of Food Engineering
2Ardahan University, Department of Food Engineering

17:50-18:10

Analyzes of Organochlorine Pollutants in: Meat, Chicken and Fish Samples from Albanian Market’s
Bledar Murtaj, Aurel Nuro, Elda Marku
Department of Chemistry, Faculty of Natural Sciences, Tirana University, Albania

17:50-18:10

Adhesion of E. coli on Commonly Used Kitchen Worktops: Wood, Granite, Melamine and Teflon
Katja Bezek1, Anamarija Zore2, Vesna Blagojević2, Mojca Jevšnik2, Anže Abram3, Peter Raspor4, Klemen Bohinc2
1Faculty of Health Sciences, University of Primorska, Slovenia
2Faculty of Health Sciences, University of Ljubljana,, Slovenia
3Department for Nanostructured Materials, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
4University of Ljubljana, Slovenia, Retired Professor

17:50-18:10

Smart Sensors and Food Safety Management Systems in the Digital Age
Görkem Köse
Food Solutions Department, Testo Ltd. Şti.

18:10-18:30

Trace Elements Profile and Health Risk Assessment of Black Sea Bivalve Species Mytilus Galloprovincialis, Chamelea gallina and Donax trunculus.
Katya Peycheva, Veselina Panayotova, Albena Merdzhanova, Rositsa Stancheva, Lubomir Makedonski
Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, Bulgaria

18:10-18:40

Future Packaging and Shelf Life of Foods
Ali Abas Wani
Fraunhofer Institute for Process Engineering & Packaging IVV, Germany

18:10-18:30

The Revtech: Pasteurization of Dry Food Products
Celia Schlosser, Martin Mitzkat
Revtech Process Systems, France
18:30-18:50

Development of an Integrated Model to Assess the Impact of Practices and Land use on Agricultural Production in Morocco Under Climate Stress, Over the Next Twenty Years
Nassima Amiri
Cadi Ayyad University, Morocco

 

 

18:30-18:50

TBA
18:50-19:00

Questions / Answers

18:40-18:50

Questions / Answers

18:50-19:00

Questions / Answers
19:00-20:30

WELCOME COCKTAIL

 

*Waiting for the confirmation

09:00-10:00 KEYNOTE SPEECH

09:00-09:45

Semir Beyaz
Diet, Microbiome and Cancer
Cold Spring Harbor Laboratory, USA

09:45-10:00

Questions / Answers

10:00-10:30

COFFEE BREAK

10:30-12:30

PARALLEL SESSION - 3A
Food Safety and Health

10:30-12:30

PARALLEL SESSION - 3B
Food Safety Communication

10:30-12:20

PARALLEL SESSION - 3C
Food Safety: Process Design


10:30-11:00

Investigation of Foodborne Diseases
Kali Kniel
President of International Association for Food Protection (IAFP), USA

10:30-11:00

Food Safety Research in the EU: Consumers' Perception
Barbara Gallani
European Food Safety Authority - EFSA, Italy

10:30-11:00

Industry 4.0 in Relation to Food Safety
Rikard Franz
European Hygienic Engineering and Design Group (EHEDG), Germany

11:00-11:20

Peanut Butter Consumption and Hepatocellular Carcinoma in Sudan
Ragaa El Hadi Omer1,2
1Department of Food Inspection & Conrtol, The Sudanese Standards and Meterlogy Organization, Sudan
2Faculty of Agriculture, Khartoum University, Sudan

11:00-11:20

The Importance of Risk Communication on Food Safety Risk Perception and Current Situation in Turkey
Funda Kadim
Ministry of Agriculture and Forestry, General Directorate of Food and Control

11:00-11:20

Investigation of Thermal Process Parameters on Microbiological Safety and Sensory Quality of Soup and Broths
Ebru Görenli1, Vanessa Erol1, Sadberk Yalçın1, Gizem Özan1, Çiğdem Karakaya2, Sinem Gedik2, Tolga Susuzlu2, F. Yeşim Ekinci1
1Yeditepe University, Department of Food Engineering,
2Unilever Food R&D Department

11:20-11:40

Traditional vs. Industrial Divle Cave Cheese: Quality, Risk Factors and Health Effects
Şebnem Budak, Ceren Akal
Ankara University Department of Dairy Technology

11:20-11:40

Food Safety Culture
Yüksel Soyubelli
Pınar Entegre Et ve Un San. A.Ş.

11:20-11:40

EHEDG Turkey
Onur Devres
Turkish Food Safety Association (TFSA)

11:40-12:00

The Roles of Age and Nutrition on Food Safety
Dilek Heperkan
Istanbul Aydın University, Food Engineering Department

 

11:40-12:00

Spotting the Food Safety Mistakes in Turkey TV Cooking Programs
Birce Taban
Turkish Food Safety Association (TFSA)

11:40-11:50

Photocatlytic Inactivation of Pathogenic Bacteria in a Water and Fruit Juice, Bactericidal Mechanism and Process Design
Kashif Ghafoor
King Saud University, Department of Food Science and Nutrition, Saudi Arabia

12:00-12:20

The Effect of Fermentation By-Products of Lactobacillus plantarum on the Growth of E. coli
Gürhan Çiftçioğlu, Gözde Ekici, Pelin Cin
Istanbul Kültür University, Nutrition and Dietetics Department

12:00-12:20

One Health in Salmonella Control
Nedim Üzey
Elanco Animal Health

11:50-12:10

Integrated Methods to Reduce, Control and Detect Mycotoxins Along the Food Chain            Rudolf Krska 
University of Natural Resources and Life Sciences Vienna, Austria

12:20-12:30

Questions / Answers

12:20-12:30

Questions / Answers

12:10-12:20

Questions / Answers

12:30-13:30 

LUNCH

MİGROS SATELLITE SYMPOSIUM: “Safe When Buying, Safe When Selling”

13:30-14:00

ANAKO PRODUCT THEATRE

AWARD CEREMONY

14:00-16:00

PARALLEL SESSION- 4A
Food Frauds

14:00-16:10

PARALLEL SESSION - 4B
Food Safety and Food Manufacturing Chain

14:00-16:10

PARALLEL SESSION - 4C  Food Safety in Supply Chain

14:00-14:30

Prevention of Food Fraud
Paul Brereton
University of Queen’s, United Kingdom

14:00-14:20

How Does My Food Business Become an “EU Döner Kebab Business”? The European Requirements
Karsten Giffey
Berlin Office For Health And Social Affairs, Germany

14:00-14:30

GFSI Principles in  Supply Chain Management
Anne Gerrardi
Global Food Safety Initiative (GFSI), France

14:30-14:50

Honey Regulations Applied in the World and Rules Applied by Authorities and Their Effects on World Bee Products Trade
Emel Damarlı, Ufuk Alpat
Balparmak R&D Center

 

14:20-14:40

Pest Control in the Future
Sailesh Lad
Rentokil Initial, UK

14:30-15:00

Food Safety Development Program for Local Producers
Hülya Günay
Migros Trade Inc.

14:50-15:10

Case-based Research on Countermeasures of Food Safety Crime in Large Cities
Jingjing Lu, Jiawen Jin, Lihua Li
People's Public Security University of China, School of National Security and Counter Terrorism, China

14:40-15:00

Effects of Direct and Indirect UHT Milk Processing Technologies on Protein Conformation and Digestion
Hatice Kanıbir1, Tuba Bulat2, Ali Topcu2, Nuray Yazıhan1,3, Barbaros Özer4
1Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, Gıda, Metabolizma ve Klinik Beslenme ABD, 2Hacettepe Üniversitesi, Gıda Mühendisliği Bölümü,             3Ankara Üniversitesi Tıp Fakültesi Fizyopatoloji Bölümü, 4Ankara Üniversitesi, Süt Teknolojisi Bölümü

15:00-15:20

Traceability in the Food Supply Chain by Blockchain
Maxime Michelot
Cristal Blockhain, France

15:10-15:30

Risk Mitigating Strategies Against Food Fraud in China
Jan Mei Soon1, Xin Liu2
1University of Central Lancashire, Faculty of Health and Wellbeing, Preston, UK
2University of Central Lancashire, Faculty of Culture and the Creative Industries, Preston, UK

15:00-15:20

The Effects of International Transportation Processes on Food Safety in Export of Crop Products and Sample Application in an Export Oriented Organization
Füsun Zehra Özkan1, Beste Naz Özkan2
1Faculty of Applied Sciences, Altınbaş University
2Institute of the Faculty of Social Sciences, Corvinus University of Budapest,Budapest, Hungary

15:20-15:40

Food Traceability
Tülay Özel
Metro Cash & Carry Turkey

15:30-15:50

Food Adulteration & Counterfeiting and Official Controls
Ali Torun
Ministry of Agriculture and Forestry, General Directorate of Food and Control

15:20-15:40

The Formation of Maillard Products in Food Model Systems
Irmak Tetik1, Vasfiye Hazal Özyurt2, Semih Ötleş1
1 Ege University, Department of Food Engineering
2Near East University, Department of Food Engineering

15:40-16:00

IFS Food: Looking into the Standard - Past and Future
Nevin Rühle
International Featured Standards (IFS), Germany

15:50-16:00

Questions / Answers

15:40-16:00

Investigation of Food Safety Suitability of Soft Drinks without Preservative
Burcu Yiğit, Ayşe Sena Kılıç
Uludağ İçecek Türk Inc.

16:00-16:10

Questions / Answers

16:00-16:10

Questions / Answers

16:00-16:30

COFFEE BREAK

16:30-18:00


 

 

 

 

 

 

 

 

 

FORUM
Food Safety Messages: How Should the Communication with the Consumer Be?

Moderator: Gökmen Karadağ
Department of New Media and Communication, Istanbul Aydın University
Representative of the Ministry of Agriculture and Forestry
Ali Esat Karakaya
European Univesity of Lefke
Barbara Gallani
European Food Safety Authority (EFSA), Italy
Anne Gerardi
Global Food Safety Initiative ( GFSI), France
Necdet Buzbaş
Turkish Food Industry Employers Association (TFIEA)
Consumer Association Representative
Meliha Okur
Fox TV
Questions / Answers

*Waiting for the confirmation