gototopgototop

SAFE EVENT 2016: Safe Food for the Future. 21 Oct

Print

Our food is changing: Immigration, globalization, cosmopolitan eating habits and increased international travel are bringing traditional ethnic foods and new fusion dishes into Europe. Soon, new foods and alternate food sources from e.g., food processing waste streams, insects and microalgae may be available; new bio-preservatives and smart packaging may prolong shelf life; and thorough characterization, sustainability and safety assessments will have to be carried out. Food recalls and foodborne outbreaks caused by contamination with toxins, undeclared allergens, hazardous chemicals and/or pathogenic agents are rising. In 2013 the World Health Organisation reported 322 deaths in the EU/EEA from foodborne bacterial disease alone and in 2015 they reported ‘increasing exposure to the risk of foodborne disease’. To protect the European consumer, who assumes that any food found anywhere in Europe is safe to eat, the safety of foods of the future and of emerging bio-based food technologies needs immediate and constant attention.

SAFE consortium held a workshop at the 8th International Food Factory for the Future conference, Food Factory 2016, in Laval France. Link to the Food Factory 2016 site here.

Download the final SAFE programme here.

SAFE members, log in to view and download the presentations on the SAFE Past Events page.

Is your institution a SAFE member but you can't log in as a member because you don't have a user name and password? Send an email to This e-mail address is being protected from spambots. You need JavaScript enabled to view it with your 3 food safety interests and get access!

Is your institution not a SAFE member? Applications for membership are reviewed monthly by the SAFE Executive Board. Review membership requirements, find out about the dues and fill out the membership application here.

This workshop was sponsored in part by the genorosity of Elsevier and in particular their International Journal of Gastronomy and Food Science. Thank you!