4th FOODINTEGRITY CONFERENCE...SCIENTIFIC COMMITTEE • Michele Suman (CHAIR) – Barilla SpA • Elena Maestri (Vice CHAIR) – University of Parma, Siteia.Parma • Pier Luigi Acutis

4th FOODINTEGRITY CONFERENCEPARMA 10-11 MAY 2017

Assuring the integrity of the food chain:Turning Science into Solutions

FOODINTEGRITY.EU

The project has received funding from the European

Union’s Seventh Framework Programme for research,

technological development and demonstration under

grant agreement No. 613688.

Food Integrity Conference

Parma 2017

Email: info@foodintegrity2017-parma-eu

Phone: +39 0521 263022

#FoodIntegrityParma17

FOODINTEGRITY 2017 CONFERENCEIS ORGANIZED BY:

FoodIntegrityParma17

SCIENTIFIC COMMITTEE

• Michele Suman (CHAIR) – Barilla SpA

• Elena Maestri (Vice CHAIR) – University of Parma, Siteia.Parma

• Pier Luigi Acutis – Istituto Zooprofilattico Sperimentale Piemonte

• Marco Arlorio – Università del Piemonte Orientale

• Paul Brereton – Fera Science Ltd

• Federica Camin – Fondazione Edmund Mach

• Chris Elliott – Queen's University Belfast

• Lynn Frewer – Newcastle University

• Diego Luis Garcia Gonzalez – Consejo Superior de Investigaciones Científicas Sevilla

• Ana Garrido – Universidad Nacional de Córdoba

• Ian Goodall – The Scotch Whisky Research Institute

• Jana Hajslova – University of Chemistry and Technology Prague

• Gerald Herrmann – Organic Services GmbH

• Rolando Lorenzetti – Consorzio Italbiotec

• Niels Lucas Luijckx – TNO Innovation for Life

• Will Meister – Organic Services GmbH

• Vahid Mojtahed – Fera Science Ltd

• Jean-François Morin – Eurofins Analytics France SAS

• Petter Olsen – Nofima AS Tromsoe

• Dolores Pérez Marín – Universidad Nacional de Córdoba

• Saskia van Ruth – Rikilt Wageningen UR

• Monika Tomaniova – University of Chemistry and Technology Prague

• Andrew Watson – Institute of Food Research UK

• Daniel Wunderlin – Universidad Nacional de Córdoba

FoodIntegrity Conference is the annual meeting of the FoodIntegrity EU fundedproject, whose aim is fighting food frauds and assuring the authenticity,

safety and quality of European food. It involves producers, industries, retailers,public administration, control bodies, NGOs, analytical labs and researchers.

With plenary and parallel sessions, workshops, posters and oral presentations,training activities and demonstrations, the Conference will cover

the many aspects of the matter. The theme this year is Turning Science intoSolutions and everyday practices.

www.foodintegrity2017-parma.eu

KEYNOTE/INVITED SPEAKERS

Fabio Del BravoISMEA

Chris ElliottQueen’s University Belfast

Barbara GallaniEuropean Food Safety Authority

François GuyonService Commun desLaboratoires

Gerald A. HerrmannOrganic Services GmbH

Tim JohnstonFood Standards Agency, UK

Luciano Navariniillycaffè S.p.A

Marco NocettiConsortium ofParmigiano-Reggiano Cheese

Luca PonziRaiRadio Televisione Italiana

Massimo SaccoPONTI S.p.A

Sergio TirròCarabinieri NAS

Beatriz TorresInternational FeaturedStandards

Stefano VaccariICQRF/ Italian Ministry ofAgriculture

Rosa VañóCastillode Canena Olive Juice

Huw WatkinsUK Intellectual PropertyOffice

Registration is open: deadline 30th April 2017

Wednesday May 10th

PROGRAM

07:45-08:30 Registration Local Organizers

8:30-9:00Official Opening and Welcome,illustration of the agenda

Local Organizers & FoodIntegrityCoordinator,Authorities

Session 2 New Solutions for Identifying Emerging RisksChairs: Lucy Foster (Department forEnvironment, Food and Rural Affairs UK)& Niels Lucas Luijckx (TNO)

11:00-11:25Economic aspects about food integrity & challengesconnected to e-commerce – Keynote

Stefano Vaccari (ICQRF/ Italian Ministry ofAgriculture)

11:25-11:50The use of social media: identifying norovirusoutbreaks & other future directions – Keynote

Tim Johnston (Food Standards Agency UK)

11:50-12:10Results of a pan-European survey on fish mislabeling:a citizen science approach

Miguel Ángel Pardo González (AZTITecnalia)

12:10-12:30Early warning system and food big data: from supplychain surveillance to fraud detection

Vahid Mojtahed (Fera Science)

12:30-12:50 Predicting food fraud- a Bayesian Network approach Hans Marvin (RIKILT Wageningen UR)

Session 1Introduction: Food Fraud –Stakeholder Implicationsand Mitigations

Chairs: Christophe Cavin (Nestlè) & PeterWhelan (Food Safety Authority Ireland)

09:00-09:25Food safety implications in the context of foodauthenticity – Keynote

Barbara Gallani (European Food SafetyAuthority)

09:25-09:50Strategies of quality management system againstfood fraud – Keynote

Beatriz Torres (International FeaturedStandards)

09:50-10:15Food Fraud: Intellectual Property aspects andBuilding National Awareness of Food Crime –Keynote

Huw Watkins (Intellectual Property OfficeUK)

10:15-10:30Turning science into solutions- the role of theFoodIntegrity project

Paul Brereton (Fera Science)

10:30-11:00Coffee breakPress Conference (to be confirmed)

Plenary


12:50 Lunch break

“Capturing an FI2017 screenshot”: photo all together!”Posters View - Demo Corner

Virgin olive oil tasting session:(the nose –the most advanced analytical instrument)

Vendor seminars

Session 3Parallel Session (A): Rapid & ConfirmatoryAnalytical Solutions

Chairs: Vincent Baeten (Centre wallonde Recherches Agronomiques – CRAW,BE) & Dolores Perez-Marin (University ofCòrdoba)

14:30-14:55Rapid authentication of coffee blends: old problem,new methods - Keynote

Luciano Navarini (illycaffè)

14:55-15:15What is the origin of this garlic? Metabolomicfingerprinting employing high resolution massspectrometry may give a rapid answer

Jana Hajslova (University of Chemistryand Technology, Prague)

15:15-15:35A rapid universal tool for colorimetric authenticationof food combining nanotechnology with DNAbarcoding

Paola Valentini (IIT)

15:35-15:55Carotenoid profiling as tool for verifying eggproduction claims in the UK

Katharina Heinrich (Fera Science)

15:55-16:15Targeted / untargeted approaches and datahandling. How to support authenticity of food andraw materials

Caterina Durante (Chemstamp)

16:15-16:35Physi-Trace: rapid origin traceability of Australianpork products

Garry Lee (Food Science Solutions PerthAustralia)

16:35-16:55Food integrity with Isotope Fingerprints: unlockingthe truth

Christopher Brodie (Thermo FisherScientific)

Session 4Parallel Session (B) - Workshop: Good riskmanagement requirements, trust in labels-claims &best practices

Organized & Chaired by Federica Camin(Fondazione Mach)

14:30-15:30(short talks)

•Fabio del Bravo (Ismea)•Rosa Vano (Castillo de Canena)•Gerald A. Herrmann, (Organic Services)•Marco Nocetti (Consorzio Parmigiano Reggiano)•Massimo Sacco (Acetificio Ponti)•Francois Guyon (Scl.Finances.Gouv)

This Workshop will deepen the themes ofeconomic significance and importance oflabel claims, and will give to stakeholdersand official bodies guidelines forpromoting trust in premium products

15:30-17:30InteractiveExercise(world cafe)

Three discussion tables will be organized(1. PDO foods; 2. PGI foods; 3 organic foods). Peoplewill be divided in 3 group who will visit each table for

20 minutes discussing each time a different issue(economic importance, promotion, protection)

PROGRAM


17:00 coffe break

Session 5“Fast” Science(8’ speed presentations)

Chairs: Elena Maestri (Siteia.Parma) &Jean Francois Morin (Eurofins)

17:30-18:50

First outcomes from new FoodIntegrity Work Packages projects launched in 2016:

A gradual step-by step process for advancing knowledge on NIRS sensors technology for rapid, insitu and cost-effective authentication of Acorn Iberian Ham ( Jamón ibérico de Bellota) [AnaGarrido Varo – University of Còrdoba]Fish Identification Software Hub (F.I.S.HUB) Classifier [Francesco Rossi - Politecnico di Torino]Other new WPs short presentations in potential addition

Inspiring presentations from 6 young food integrity scientists (Young Researchers Award):

Non target screening strategy based on GC-Q-TOF for Scotch whisky authentication [Michal Stupak -University of Chemistry and Technology Prague]A novel approach to authenticate whole and refined grain durum wheat (Triticum durum Desf.)based on untargeted lipidomics [Laura Righetti – University of Parma]Non-Targeted Methods guidance – Overview of draft USP guidance [Kenny Xie – United StatesPharmacopeia]Volatile fingerprinting using PTR-MS paves the way for South African lamb to acquire PGI status[Sara Erasmus - Stellenbosch University South Africa]Food fraud detection through species-specific marker peptides [Barbara Prandi – University ofParma]COIBar-HRM as a novel approach for the discrimination of hake species [Telmo Fernandes -Universidade do Porto]

20:00 - Conference Dinner - Social Event[Corale Verdi Restaurant - Parma]open to all the registered people

(free for consortium members / payment for other participants)

23:00 - “Disco FoodIntegrity”Young (& “Less Young”!) Night

[StarHotel - Parma]Entertainment Event open to all the registered people

(free entrance)


PROGRAM

PROGRAM


Thursday May 11th

Session 6Parallel Session (C) - Workshop: FoodIntegrity 2020Challenges - Unresolved and Emerging gaps

Organized & Chaired by Saskia van Ruth(Wageningen University and Research)

9:00-11:00

This Workshop will be based on an interactivedebate and online voting to identify the majorunresolved and emerging gaps in assuring theintegrity of the food chain

Procedure of the first FoodIntegrity gapanalysis, gaps covered in theFoodIntegrity & other EU projects,continuing/unresolved gaps.

Introduction to online voting tool:Kristian Holst Laursen (University ofCopenhagen

- The consumer perspective: CamillePerrin (BEUC – The European ConsumerOrganization)- The industry perspective: ChristopheCavin (Nestlè)- The authorities perspective: ChrisVansteenkiste (Europol)

Panel discussion with: Chris Elliott(Queens University Belfast) , QuincyLissaur (SSAFE) and the audiencemoderated by Georg Melzer-Venturi(Eutema) and Francis Butler (UniversityCollege Dublin)

Session 7Parallel Session (D) Consumer Issues: Quality vsConvenience – Satisfying Consumer Needs

Chairs: Robert Home (FiBL) & ClaudiaBerti (Barilla)

9:00-9:25Counterfeiting of food & public health impact:priority for EU Law Enforcement Agencies - Keynote

Sergio Tirrò (Carabinieri NAS)

9:25-9:45“Journalistic Video-Shock-Talk” on food frauds &food crime - Keynote

Luca Ponzi (RAI Radiotelevisione Italiana)

9:45-10:05Food or Wildlife? Consumers’ poor knowledge of fishappearance hampers seafood market transparencyand sustainability

Stefano Mariani (University of Salford,Manchester, UK)

10:05-10:25 Chinese consumer attitudes to European products Lynn Frewer (Newcastle University)

10:25-10:45Olive oil trade standards inside and outside EU:analysing differences

Diego Luis Garcia-Gonzalez (CSIC)

10:45-11:05Gastronomy, Culture & Integrity.Food identity: characteristics and evolutions

Luca Govoni (ALMA Scuola Internazionaledi Cucina Italiana)

14:30 – 17:30 Visit to Barilla Plant(for registered participants only)

PROGRAM


11:00 coffe break

Session 8 Food Authenticity- Forward Look

Chairs: Michele Suman (Barilla AdvancedLaboratory Research) & Carsten Fauhl-Hassek (BfR - Federal Institute for RiskAssessment)

11:30-11:55 Food Integrity: a global perspective - Keynote Chris Elliott (Queen’s University Belfast)

11:55-12:15 Overview of the EU challenges for food fraudEric Marin (DG SANTE EuropeanCommission)

12:15-12:35Role of analytical testing for food fraud riskmitigation – how much is enough

Francis Butler (University College Dublin)

12:35-12:50The EU H2020 OLEUM Project: state of play and firstadvancements

Tullia Gallina Toschi (University ofBologna)

12:50-13:10Poster AwardsOfficial ClosureFarewell

Chairs of FI2017 & FI Coordinator

13:10 Lunch breakPosters View - Demo Corner


VENUEThe conference will be organised in the Starhotel Du Parc, Viale Piacenza 12/C, Parma, Italy.

The hotel is located in close proximity to the railway station and the city centre.Special rates are offered for accomodation in the hotel.

PARMA: A TASTE OF HISTORY AND A HISTORY OF TASTEParma (about 190000 inhabitants) is in the middle of the Po Valley, in northern Italy. Parma was a

Roman colony, and it had a certain importance as a road hub over the Via Æmilia, a major road thatconnected the northern part of the peninsula to the path to Rome. During the Middle Ages and theModern era, Parma continued to flourish because of its fruitful surroundings and strategic location.

History and arts left their charming signs all over the city. The town and the whole region arerenowned in the world for their culinary specialities and prosperous food industries. Parma is the

proud home of the European Food Safety Authority (EFSA) headquarters.In 2015, it was named Creative city of Gastronomy by Unesco

CONFERENCE DINNERParma is renown in the world for two reasons: good music and good food. We decided to bring

them together for the Conference dinner, on May 10th, which will take place in Corale Verdi.This is one of the most popular restaurants in town; it owes its fame to its traditional menu full of

local delicacies (handmade stuffed pasta, cold cuts…), but is also the seat of a choir, founded in1905 and well known for its deep knowledge and love of Giuseppe Verdi’s works.

The building dates back to the early 19th century and includes a shaded yard where people love tospend evenings playing games, enjoying a drink and… listening to music!

The neighbourhood of the restaurant is quite charming: it lies right between the green meadowsof Parco Ducale and the old Oltretorrente District with its multi-coloured houses, among which

there is the birthplace of the great conductor Arturo Toscanini (1867-1957).

LOCAL – ORGANIZING COMMITTEE• Michele Suman (CHAIR) – Barilla SpA

• Elena Maestri (Vice CHAIR) – University of Parma, Siteia.Parma

• Dante Catellani – Barilla SpA

• Daniele Cavanna – Barilla SpA

• Francesca Lambertini – Barilla SpA

• Marzia Manara – Barilla SpA

• Barbara Piccinini – Barilla SpA

• Barbara Prandi – University of Parma, Siteia.Parma

• Stefano Sforza – University of Parma, Siteia.Parma

• Sandro Zanardi – Barilla SpA

Sponsor & Media Partners

Patronage


Comune Parma

Documents

4th FOODINTEGRITY CONFERENCE...SCIENTIFIC COMMITTEE • Michele Suman (CHAIR) – Barilla SpA • Elena Maestri (Vice CHAIR) – University of Parma, Siteia.Parma • Pier Luigi Acutis