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