Main Topics Covered by the Program


Tools in Harmonization and Standardization in

Food and Nutrition*


* including major/minor components, additives, contaminants, food contact materials, biological fluids



Model development and assessment


  • Structure – activity prediction models
  • Shelf life models
  • Predictive models in food microbiology
  • Exposure predictive models
  • Human digestion models
  • Experimental design models
  • Other models


Method development and evaluation


  • New methods and devices
  • Reference materials
  • Method validation
  • Quality, authenticity, traceability and safety criteria/markers
  • Omics approaches


Data evaluation and uses


  • Metrological traceability
  • Measurement uncertainty
  • Sensory analysis
  • Chemometrics
  • Food composition databases
  • Data transferability


Product standardization and certification


  • Natural products/extracts
  • Pharmafoods
  • Medical foods
  • Food supplements
  • Imitation foods
  • Religious certificates
  • Allergens
  • PDOs / PGIs / organic foods/ traditional speciality guaranteed (TSGs)
  • Nutrition and health claims


Dedicated sessions


Foodomics (Contact person: Prof. Elena Ibañez,

Harmonization and standardization in olive oil analysis (Contact person: Prof. Lanfranco Conte,

Biocides (Contact person: Dr. George Miliadis,

Antioxidant activity assessment

Drinking water quality assessment (Contact person: Dr. Dimitra Lambropoulou, Assistant Professor,