Distinguished international speakers, professionals, scientists from different countries met, thought, collaborated and shared their ideas, new releases and scientific research on Food Science and Technological solving problem solutions.
It included the following tracks:
Track 1: Food science and technology: Preharvest factors, tools, techniques and instrumentation.
MENA Food Safety Associates (MEFOSA) was formed to assist companies hone their competitive edge by establishing and verifying procedures and practices that ensure quality, wholesome and safe products. It provides consulting, auditing and training services in HACCP, GMPs, Hygiene and more. MEFOSA can help move businesses into a leadership position through science-based food safety.
MEFOSA assures that food safety system meets current regulations and is being operated correctly. From HACCP plans to GMPs, MEFOSA enables SMEs to comply with government regulations quickly, economically and get the job done right the first time.
MEFOSA believes that safe food and feed are a prerequisite for sustainable development, and that the Arab Middle East should develop its own food safety prerequisites in full recognition with its own socio-economic priorities, and in harmony with international standards and norms, while respecting the culture, family values and quality of life throughout the MENA region.
Linking research to private sector research priorities
He responded to following questions:
- What is the impact of ICARDA’s fusarium resistant chickpea in Lebanon?(Some fusarium species produce mycotoxins in cereal crops that can affect human and animal health if they enter the food chain)
- Was this variety up-scaled?
- How difficult is it to convince researchers to do research based on private sector priorities?
- What is your main message for donors?
ICARDA video interview with Dr. Marc Abu Zeidan on – Head of the Food Sciences Department
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Lebanon: The opportunities of research on Lebanese traditional food fermentation
He responded to following questions:
- What type of research does traditional Lebanese food need?
- Do we need another type of expertise?
- Do you think there are many job opportunities in processing traditional food?
- Can you give some examples of fermented food products?
- Which organisation is checking on food safety issues?
- Do you also have a civil society organisation working on food safety?
Dr. Hussein Mansour, National Food Safe Authority
- Supervising the handling of food and making sure all specifications and requirements set out by relevant legislation are fulfilled.
- Setting the rules and conditions for granting validity certificates necessary for the exportation of locally produced food as well as supervising the granting of these certificates and their compliance with the aforementioned rules and conditions.
- Licensing, inspecting and supervising food handling and the workers in these facilities to insure the compliance with the relevant laws and decrees.
- Supervising imported and locally produced food, prohibiting the handling of food unfit for human consumption and preventing fraud and deception in food.
- Setting the regulations and rules for food advertising and the mandatory labeling criteria.
- Regulating the cases of approval or rejection of genetically-modified foods or foods containing components that are genetically modified or irradiated where they relate to food safety and setting the rules regulating the use of food additives, treatment catalysts and other ingredients of which food is composed and which affect its safety according to Codex Commission criteria and standards adopted by international bodies.
Track 3: Impact of environmental pollution on food industries.
Dr. Ing. Zahra S. Ahmed Technical University Munich – Africa’s food security and emerging technology – challenges and opportunities
Dr. Patrick Vincent Hegarty (see picture), Importance of Codes Alimentarus for food manufacturers
Dr. Patrick Vincent Hegarty (see picture), Important new developments in food packaging
Track 5: Food Economy, Marketing, Trade, and Market Access.
Track 6: Food and Water Testing.
Track 7: Public health and Food hygiene practices/sanitation.
The institute, which forms part of Nestlé’s global research organisation, will be based in Lausanne, Switzerland. The company says it will employ around 50 people, including around 20 new positions, and include a state-of-the-art laboratory complex as well as facilities for rapid prototyping. It will be working closely with academic partners, start-ups and suppliers, testing new materials in various product categories before they are rolled out across Nestlé’s global portfolio.
One of the key issues Nestlé says the Institute will be facing is that of plastic waste, for which it will be delivering “highly-performing environmentally friendly packaging solutions.” Focus areas for research will include recyclable, biodegradable or compostable polymers, functional paper, as well as new packaging concepts and technologies to increase the recyclability of plastic packaging.
Webinar: Sicker Fatter Poorer: The Urgent Threat of Hormone-Disrupting Chemicals to Our Health and Future … and What We Can Do About It
Dr. Trasande exposes the chemicals that disrupt our hormonal systems and damage our health in irreparable ways. He shows us where these chemicals hide—in our homes, our schools, at work, in our food, and countless other places we can’t control—as well as the workings of policy that protects the continued use of these chemicals in our lives. Drawing on extensive research and expertise, he outlines dramatic studies and emerging evidence about the rapid increases in neurodevelopmental, metabolic, reproductive, and immunological diseases directly related to the hundreds of thousands of chemicals that we are exposed to every day. Unfortunately, nowhere is safe.