PROTECT ITN Final Conference

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Title: Food Sustainability & Safety in a Changing Climate

PROTECT & TRANSIT Marie Skłodowska-Curie Innovative Training Networks Symposium

Date: 10th November 2022

Location: Room 019C, UCD Student Village, Dublin, Ireland

Registration Link: https://www.eventbrite.ie/e/food-sustainability-and-safety-in-a-changing-climate-tickets-406138610517

Zoom Registration Link for Livestream: https://ucd-ie.zoom.us/webinar/register/WN_LbEuWnysRP6TMhJSJvaNGg

UCD Campus Map: https://twitter.com/PROTECT_ITN/status/1590319719953096704

Agenda:

08.30 – 09.15: Registration/Opening
08.30 – 09.00: Registration
09.00 – 09.15: Welcome and Opening (Prof Enda Cummins & Prof. Dolores O’Riordan, Director, UCD Institute Of Food & Health, Vice-President for Global Engagement)
09.15 – 10.45: Session 1: Food Technologies & Quantitative Risk Assessment
Chair: Dr Jeanne-Marie Membré (INRAE, Oniris, France)  

Rhea Chhaya (PROTECT ESR1, University College Dublin): “Human health risk assessment of aflatoxin M1 from the European dairy sector”
Rodney Feliciano (PROTECT ESR4, INRAE Oniris): “Towards a Climate Change-Responsive Dairy Supply Chain: from data analysis, model developments to sustainable food safety mitigation strategies”
Theocharia Tsagkaropoulou (TRANSIT ESR1, University of Reading): ”Heterogeneity of L. monocytogenes and E. coli strains in resistance to High Hydrostatic Pressure”
10.45 – 11.15: Break/Poster Presentation/Networking
11.15 – 12.00: Key Note Speaker 1 – Moez Sanaa (World Health Organisation) “Sustainable and healthy diet for all”
Chair: Prof Vasilis Valdramidis
12.00 – 13.00: Session 2: Modelling the Dynamics of Microbial Change & Technology Optimization
Chair: Assoc Prof Heidy den Besten  

Styliani Roufou (PROTECT ESR2, University of Malta): “Quantitative microbial dynamics related to the dairy industry under climatic stress conditions”
Lydia Katsini (PROTECT ESR3, KU Leuven): “Quantifying microbial food safety risks due to climate change”
13.00 – 14.00 : Lunch/Poster Presentation/Networking
14.00 – 15.00: Session 2 continued: Modelling the Dynamics of Microbial Change & Technology Optimization
Chair: Assoc Prof Heidy den Besten  

Ourania Misiou (PROTECT ESR5, Aristotle University of Thessaloniki): “Predictive modelling tools to evaluate the effect of climate change on food spoilage”
Yijiao Yao (TRANSIT ESR8, INP): “Optimization and upscaling of non-thermal atmospheric plasma for decontamination of (a)biotic surfaces”
15.00 – 15.45: Key Note Speaker 2 – Kemal Aganovic (DIL German Institute of Food Technologies) “The Present & Future of Novel Processing Technologies”
Chair: Assoc Prof Heidy den Besten
15.45 – 17.15: Session 3: Food Chain Sustainability & Tools for Decontamination Efficiency
Chair: Prof Almudena Hospido  

Maro Malliaroudaki (PROTECT ESR6, University of Nottingham): “Shaping the future of milk manufacturing and supply using energy consumption models”
Paola Guzmán Luna (PROTECT ESR7, University of Santiago de Compostela): “Modelling the effect of climate change on the current and future environmental sustainability of the European dairy sector”
Georgios Pampoukis (TRANSIT ESR10, Wageningen University): “Meta-analysis on decontamination efficacy of non-thermal plasma (NTP)”
17.15 – 18.15: Session 4: Decision Support Systems (DSS) & Consumer Perception
Chair: Assoc Prof Kimon Andreas Karatzas  

Gopaiah Talari (PROTECT ESR8, Creme Global): “Microbial and chemical Risk assessment of dairy products with Big Data and web-based Decision Support Systems (DSS) under climate change scenarios”
Aline Silva (TRANSIT ESR9, Sense Test): “Assessment of consumer trust and risk perception towards sustainable innovative food processing technologies.”
18.15 – 18.30: Closing Remarks (Prof Enda Cummins)

World Food Safety Day 2022 – Lydia Katsini

By PROTECT ITNNo Comments

Today is the 2022 World Food Safety Day which includes several celebratory events and actions around the world such as the panel discussion under the theme “Safer food, better health”, hosted by the WHO, FAO, and the Codex Secretariat. This highlights the link between food safety and public health, a top priority of our society. The second half of the event is dedicated to the role of different players in ensuring sustainable food production and consumption of safe foods in different settings by improving health outcomes.

This is connected with another priority of our society: climate change action, which is related to the transformation towards sustainable food production as well as the impact of climate change on the food system that may place food safety at risk. Given the above, it is clear that the transition of the food system to achieve maximal sustainability is governed by a multitude of constraints, one of which is ensuring food safety. Current demands include ensuring animal welfare and highly nutritious food etc.

Let this day be food for thought on how we aim to form a resilient food system. Looking into one direction of action might compromise the entire system’s function. This means that a holistic approach is necessary, such as the One Health Triad formed from the people, animals, and environment. Following this example, different pillars for the transition of the food system can be identified.