Program Meeting 2015
Food Authenticity and Food Adulteration were major driving forces for establishing food law regulations world wide. Whereas our ancestors were analysing the water content of milk and wine, we recently are confronted with mislabelled horse meat. Especially expensive foodstuffs such as caviar, truffles or meat as well as the whole field of food supplements are in the focus of criminal minds in order to enhance their profits. Thus we can pretend with no doubt that the topic food authenticity and adulteration is both traditional and modern at the same time.
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23. Juni |
Analytical Challenges and Risk Assessment & Management |
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09.30 |
Registration and come together |
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10.30 |
Welcome and introduction |
Chairman: Pius Kölbener |
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10.45 |
Philipp Hübner, Cantonal Chemist, KL BS Basel: |
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11.15 |
Chris Elliott, Director Institute for Global Food Security, Queen's University Belfast: System based approach to tackling food fraud |
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12.00 |
Intro to Poster session / lunch break |
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12.30 - 13.30 |
SGLUC (Swiss Society for Food and Environmental Chemistry) General Assembly for Members |
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14.00 |
Joel Rossier PhD, SCAV VS Sion: Locally Grown? Natural Ingredients? Isotopic distribution tells much about it! |
Chairman: Stefan Bieri |
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14.40 |
Françoise Fridez, SCAV Neuchâtel: |
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15.00 |
Albert Eugster, AVS AG Aarau: |
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15.20 |
Poster session / coffee break |
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16.00 |
Pascal Zbinden, Head of Early Warning Group, Nestlé Research Center Lausanne: Vulnerabilities in the food chain and analytical challenges |
Chairman: Pierre Bonhôte |
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16.40 |
Christophe Cavin, Nestlé Lausanne: Milk adulteration: A recurrent issue requiring novel analytical approaches (FTIR, MALDI) |
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17.00 |
Petra Lüdin, Agroscope Bern: Lactic Acid Bacteria as markers for the Authentication of Swiss Cheese |
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17.20 |
Concluding remarks |
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19.30 |
Dinner on the lake side at the Hotel Beaulac |
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| 24. Juni | Analytical Challenges and Risk Assessment & Management | |
| 09.00 | John Spink, Director of the Food Fraud Initiative at Michigan State University USA: Food fraud and prevention: quantifying risk | Chairman: Michael Beer |
| 09.40 | Andrew Watson, Institute of Food Research Norwich: Low-field proton NMR for the authentication of meats and edible oil | |
| 10.00 | Jens Brockmeyer, Westfälische Wihelms-Universität Münster: Targeted Proteomics:sensitive and specific Meat Authentication by LC-MS/MS |
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| 10.20 | Maurus Biederman, KL ZH Zürich: Evaluation of the quality of olive oils though fatty acid alkyl and wax esters, determination by on-line HPLC-GC-FID | |
| 10.40 | coffee break / Poster rating by the meeting participants | |
| 11.20 | Andreas Schürmann, KL ZH Zürich: Authenticity and Adulteration of Food on the basis of pesticide residues |
Chairman: Richard Stadler |
| 11.40 | Stefan Bieri, SCAV VD Epalinges: Enantioselective GCxGC for tracing adulterated flavours in fruit spirits |
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| 12.00 | Christopher Hohl, KL BS Basel: Fraud with Nonfood |
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| 12.20 | Urs Künzle, AVSV St. Gallen: UVA-Protection of sunscreens and sun protection factors |
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| 12.40 | lunch break | |
| 13.45 | Saskia van Ruth, University and Research Centre Wageningen NL: Food adulteration and risk assessment | Chairman: Philipp Hübner |
| 14.25 | Janine Curll, Monash University Petersham AU: An account of Food fraud in Australia |
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| 14.45 | Lessons learned: Podium discussion with Saskia van Ruth, Matt Dofoo, Chris Elliott, Joel Rossier, John Spink |
Chairmen: Philipp Hübner Michael Beer |
| 15.15 | Awards and concluding remarks | |
| 15.45 | End of the Meeting |
