This page groups all the presentation. For more information on the event check the dedicated page.
- Intro: Motivation and Objectives of HoliFood and FoodSafeR – Nathan Meijer (HOLiFOOD) Martin Wagner (FoodSafeR/FSR)
- Connecting the Dots: Building Effective Early Warning Networks and system for National Food Safety – Cormac McElhinney (Food Safety Authority of Ireland)
Session 1: Artificial Intelligence for prediction of emerging food safety risks
- AI Foundation Models for Food Safety Risks – Bas van der Velden (Wageningen University & Research)
- Holistic AI Models for Emerging Risk Prediction in Feed and Food – Leonieke van den Bulk (Wageningen University & Research)
- Prediction Model for Emerging Mycotoxins in Cereals – Nina Hommels (Wageningen University & Research)
- Use of Satellite Imaging for Mycotoxin Prediction – Gordan Mimić (BioSense)
- Text Mining for Emerging Hazard Prediction – Axel Menning (German Federal Institute for Risk Assessment)
- Large Language Modelling – Floor van Meer (Wageningen University & Research)
- The Impact of the AI ACT on Food Safety Research – Eva Korenjak (University of Vienna)
Session 2: Multi-stakeholder approach to co-design food safety tools
- A Transparent Digital Hub for Advanced Hazard Communication – José Pluma (IRIS)
- HOLiFOOD platform – Babis Thanopoulos (Agroknow) and Cesar Scrochi (Creme Global)
- Developing effective communication about emerging food safety risks – Lynn Frewer (Newcastle University)
- HOLiFOOD Living Labs – Sara Altamore and Alessia Careccia (Agency for the Promotion of the European Research)
- Round Table: Hazard Information Science: Real Time Information Needed? – Ludger Benighaus (Dialogik)
Session 3: Emerging food safety in novel food production systems
- Emerging food safety hazards in novel/low regulated food chains – Cintia Mayr (Austrian Institute of Technology)
- Antimicrobial resistance in aquaculture – Alexandra Irrgang (German Federal Institute for Risk Assessment)
- Persistence of L. Monocytogenes – Lauren Alteio (Austrian Competence Centre for Feed and Food Quality, Safety & Innovation)
- Emerging Foodborne Viruses – David Rodriguez-Lazaro (University of Burgos)
- How to combat the illegal addition of chemicals to tumeric spices – Paul Williams (Queen’s University Belfast)
- Keynote speaker: Challenges for Holistic Risk Assessment in the 21th Century – Panos Skandamis (Agricultural University of Athens)
Session 4: Managing emerging food safety risks through novel detection methods
- Advanced analytical methods for chemical foodborne hazards – Rudolf Krska (Austrian Competence Centre for Feed and Food Quality, Safety & Innovation)
- Advanced analytical methods for microbial foodborne hazards – Martin Wagner (Austrian Competence Centre for Feed and Food Quality, Safety & Innovation)
- Beyond speed: performance evaluation and practical applicability of rapid tests for mycotoxin and pesticide monitoring – Veronica Lattanzio (Italian National Research Council)
- Novel sample preparation technique and fast determination of tropane alkaloids – Ids Lemmink (Wageningen University & Research)
- Untargeted analyses of contaminants with the use of AI – Marco Blokland (Wageningen University & Research)
- Design of Experiments combined with Mass Spectrometry Approaches to study the Fate of Mycotoxins and Furans during Food Processing – Alexandra Schamann (Austrian Competence Centre for Feed and Food Quality, Safety & Innovation) Michele Suman (Barilla)
- Beyond the plate: From food to FASTA, metagenomic based detection of foodborne bacterial pathogens – Luuk van Ooijen (Wageningen University & Research)
Session 5: Holistic Risk Assessment
- Holistic Assessment for Food Safety Management (maize, lentils, poultry) – Jeanne-Marie Membre (French National Research Institute for Agriculture, Food and Environment)
- Practical Holistic Assessment: 2 cases (chemical/ microbial) – Nina Hommels (Wageningen University & Research)
- Drivers of Change: FoodSafeR and HoliFood Perspective – Mathis Vermeersch (Ghent University)
- Resilience Thinking for Emerging Food Safety Management Systems at Food Business Level – Liesbeth Jacxsens (Ghent University)