China International Food Safety & Quality Conference
Safe food is essential to everyone’s health. Around the world, governments and businesses share the enormous responsibility for safeguarding food. This challenging job happens to benefit immensely from multilateral knowledge sharing, collaboration, and dialogue. With a focus on professional education and networking, the China International Food Safety & Quality (CIFSQ) Conference brings global experts together to address critical issues and identify recent advances in science, smart technologies, best management practices, risk based strategies, effective communications, and comprehensive legislation that can make a difference towards enhancing food safety. At the upcoming event in Beijing, over 1,000 regulators, scientists, industry executives, technologists, and academics are expected to attend physically or virtually including 150+ talented food safety leaders who will take the stage to share their insights on the latest developments. We welcome your participation on October 27 – 28, 2021.
Hourly Schedule
Day 1 - Breakout Session C: Novel Applications in Food Safety Testing: Opportunities & Risks
- 14:00 - 14:30
- The Use Non-Targeted Models Based on Infrared Spectroscopy for Milk Quality
- 14:30 - 15:00
- NGS (Next Generation Sequencing) for the Food Industry: Beyond the Limits of Culture Based Methods with Molecular Tools
-
Speakers:
Francois Bourdichon
- 15:00 - 15:30
- Legal Challenges for Non-Targeted Analyses
-
Speakers:
Cesare Varallo
- 15:50 - 16:20
- Novel Food Safety Testing Applications – Benefits and Risks
-
Speakers:
Bert Popping
- 16:20 - 16:50
- Topic tbd
- 16:50 - 17:20
- The Validation of Non-Targeted Methods – Current Activities in Germany
- 17:20 - 17:50
- Using Public Standards to Ensure the Effectiveness of Nontargeted Methods
Speakers
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Bert PoppingFOCOS GmbH, Consultant
Dr. Bert Pöpping is CEO of FOCOS – Food Consulting Strategically. He has more than 25 years experience in the food safety testing industry in senior roles and with global responsibilities. Bert advises stakeholders in the wider food supply chains on emerging risks, develops jointly with his clients tailored food safety solutions and advises on novel analytical technologies that can help making food manufacturing safer. Bert is author of numerous peer-reviewed publication and served as member on numerous international committees, as well as on the Board of Directors of AOAC International.
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Cesare VaralloFoodLawLatest, Food Lawyer
Cesare is a food lawyer based in Italy and founder of Food Law Latest, an independent law firm and food law blog, operating at the intersection between science and regulations. In addition to labeling compliance services and strategic food law advice over more than 90 countries, he regularly provides assistance in relation to crisis management, food safety issues, food fraud investigations and import/export requirements. He’s a well recognized speaker and guest instructor in several universities (MSU IFLR in USA, LUISS and Alma Mater Bologna in Italy).
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Francois BourdichonFSMH, Consultant
Francois holds a master’s degree of General Microbiology from Pasteur Institute, Paris.
After 15 years working for major dairy (Nestlé, Danone, Savencia) and confectionary (Barry Callebaut) food business companies, he now works as a principal consultant for Food Safety Microbiology Hygiene.
Since 2018, he is affiliated to Universita Cattolica del Sacro Cuore, Piacenza, Italy, in DiSTAS: Department of Food Science and Technology for a Sustainable Agri-food Supply Chain.
François is delegate of France at the International Dairy Federation since 2010. He is member of the Standing Committees on Harmonization of Microbiological Methods (SCHMM) and Analytical Methods for Dairy Microorganisms (SCAMDM).
He represents IDF at Codex CCFH and in different ISO TC34/SC9 Working groups.
