Conference Schedule

Day1: May 23, 2019

Keynote Forum

Biography

Severin J Weiss has created and expanded international business systems, producing and delivering exceptional results. His formal education includes a degree in technical engineering and dual, advanced MBA degrees from SUNY, State University of New York and CEIBS, the prestigious China Europe International Business School. He is widely recognized as a Global Expert in innovative, integrated software process solutions for recipe-based food and beverage manufacturers. He founded SpecPage in 2006.

 

Abstract

New ideas and creative product development empower sustainable growth and success for food and beverage producers-but a variety of factors determine an organization’s aptitude for swift innovations. The essence of new product development both entirely original or via recycled formulations is the creation, connectivity, utilization and exploitation of new knowledge. Sustainable growth and profitability are embedded in innovation, but compliance plays a huge role. In fact, author would argue that compliance drives innovation. The marketplace is global, so to increase market share, producers must export their products. International regulatory requirements designed to ensure food safety and consumer health vary from region to region and country to country, placing an increasingly heavy compliance burden on manufacturers. As regulatory agencies in the U.S. and EU strengthen food laws, consumer protections and labeling requirements, it is incumbent upon manufactures to respond with comprehensive, accurate product labels as a trustworthy single source of truth. Archaic spreadsheets and siloed process systems simply cannot provide the support that manufacturers need - not only comply with global regulatory requirements, but to remain in a constant state of innovation. The answer lies in data employing product lifecycle management process solutions to optimize and manage both process and product data. PLM accelerates time to market so producers can achieve crucial first-to-market-status. It automates regulatory compliance checks, by design and supports industry 4.0 initiatives, like blockchain for sourcing and supply chain authenticity. Innovation is not simply the idea it’s the implementation of the creative idea and for implementation, producers need end-to-end transparency, traceability, compliance and product data management.

 

Biography

Ali Demirci is teaching and his research focus on Microbiological Engineering, which has two directions: i) Bioprocessing/fermentation processes for productions of value-added products; ii) Inactivation/control of pathogenic microorganisms in foods and environment by novel non-thermal processing methods. He holds two US patents and has authored numerous refereed journal article and book chapters. He is currently serving as the Associate Editor for Transactions of ASABE and has served on editorial boards of several peer-reviewed journals. He has received his PhD degree in Food Science and Technology with a minor in Chemical Engineering at Iowa State University in 1992. He began teaching in the Department of Food Engineering at University of Gaziantep, Turkey. Then, he worked as a Research Associate at Iowa State University until he joined to the Department of Agricultural and Biological Engineering at The Pennsylvania State University in 1999.

 

 

Abstract

Pulsed Ultraviolet (UV)-Light is an emerging technology, which has a potential to be used for decontamination food products. The light generated in pulses consists of a continuum broadband spectrum from deep UV to the infrared, especially rich in UV range below 400 nm, which is germicidal. The recent studies suggest pulsed UV light inactivates microorganisms not only photochemical reactions, but also by other mechanisms associated with the use of high intensity pulses such as photo- thermal and photo-physical mechanisms, Microbial cells become inactive with conventional UV induced photochemical reactions have taken place, but the cell structures remain intact after UV treatment. However, pulsed UV light also damages the cell structures for some of the pulsed UV treated cells. Therefore, pulsed UV-light can be considered a powerful tool for inactivation of microorganisms on food surfaces or liquids. Many studies have demonstrated the effectiveness of pulsed UV-light on microbial loads on food surfaces. In this paper, various studies in our lab for applications of pulsed UV-light treatment will be summarized. Pulsed UV light is an emerging technology, which has a great potential to be used for the decontamination of foods. This paper will not only provide a review for the recent applications of this technology, but also increase awareness of this technology for the food industry.

 

Biography

Food safety management has extending its capacity that beyond only ensuring products are safe from farm to fork. The global trends of banning plastic straws, moving toward vegetarian diet model, etc. greatly reflect on the transformation of consumer’s values and behaviors which goes hand in hand with the food service industry evolution and how food should be manufactured. In particular consumers are more concern about where and how their food, drinks, packages and the waste impacting the environment and influencing the society, this is beyond just food safety. Environmental, Social and Governance (ESG) issues are important to food industry sectors, food production process is resource intensive. There are a number of factors that may have a material impact on long-term valuation. Integrate ESG elements by deploying environmental sound practices, being responsive with human and social capital, and managing the various risks to the growth and returns of their business in the long run.

 

Abstract

Ruby O is the Director of Environmental, Social and Governor at Wynn Resorts, Macau. She has extensive experiences in project plan, establish and implement food safety management systems for multinational manufactures, airline catering and integrated resort properties, which consisted of Michelin star restaurants, world renowned brands with over 80 F&B outlets & bars, 2000+ guest rooms, banquet and conference venues, multi-purpose entertainment center and staff dining facility which supply meals for over 10,000 employee service 24/7. She had set the benchmark of food safety for the hospitality industry of Macau in 2011, for getting the first HACCP Certified hotel resort property recognition. She is a MBA graduate and Food Science degree holder of prestigious universities.

 

Biography

With the population set to reach 8.5bn by 2030, food organizations are exploring new technologies to ensure safe and sustainable supply chains. Lack of offer could not only spark strong social tensions across the world but could result in corruption and spiraling costs. To meet client requirements for safe food, food industry will have to blend conventional assessment with digital monitoring and audit solutions that will enable the delivery of real-time assurance and insight, but also researching alternative food sources to feed the expanding population. The food supply chain is very fragmented meaning that the risk associated with the supply chain is traditionally high. Logistics and costs efficiency are currently very limited due to this lack of transparency. In addition, there is ultimately a strong risk to completely disconnect people from a food system that is already contributing to some of the most worrying issues of our world (global warming, NCD, biodiversity, soil depletion, waters scarcity, social issues, etc.). Our current audit system is outdated and inefficient. Improved resilience for safety in the food supply chain implies flexibility and the establishment of more collaborative relationships based on a far greater transparency of information relying on new technologies. New IT tools and platforms, notably the emergence of Block chain and other disruptive innovations mean that collaborative working is becoming possible and that a new paradigm is to be built for food audits. Today’s consumers are savvy; they know that their decisions have a direct impact on their health, their society, the planet – both tomorrow and in the future. They are the drivers of this change. The presentation will explore block chains, NGS, drones, remote audits, and others to look at how the recent innovation in data and life science will converge to revolution the food safety system of tomorrow in order to bring safe & sustainable food to everyone.

Abstract

Vincent Doumeizel has completed his Degree in economics, and he worked for the French government in Africa on a number of agriculture projects; he also carried out humanitarian work in the Middle East and Africa. He later joined Lloyd’s Register in 2014, as Vice President for Food & Sustainability at group level serving over 100+ countries and tens of thousands clients with verification & assessment solutions. He also supports actively the charitable objectives of the Lloyd’s Register Foundation (LRF), notably through the identification and funding of innovative projects to mitigate food insecurity and drive sustainability in the food supply chain. He is also a Member of various Advisory Boards for food universities research projects as well as disruptive food tech start-ups all over Europe. He contributed to the latest LR Foundation Foresight Reviews of Block chain as well as Resilience Engineering and is a regular speaker at some of the world’s leading events including COP (United Nations), OECD and the Global Food Safety Conference.

 

Tracks

  • Food Safety | Food Preservation and Quality Standard | Food Safety in Biotechnology | Sea Food And Water Maintenance | Food Safety Laws and Regulations | Risk Analysis and Management | Food Safety management Systems | Microbiological and Chemical Aspects of Food Safety | Food Toxicology and Allergens | Food Fraud And Authenticity | Microbiological and Chemical Aspects of Food Safety
Location: St. Gallen I
Speaker

Vincent Doumeizel

Lloyd’s Register Group & Foundation, UK

Chair

Speaker

Nada Smigic

University of Belgrade, Serbia

Co Chair