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 | Beating Food Fraud Criminals - Some Food Safety Authority of Ireland Successes
John Coady, Food Safety Authority of Ireland
This talk will outline the approach adopted by FSAI in combatting food fraud and present some notable successes.
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 | Current Pitfalls in Allergen Analysis
Martin Roder, Institute For Product Quality
DNA and/or protein based techniques are used for the analysis of food allergens. The advantages and disadvantages of each method need to be considered on a case-by-case basis and will be highlighted in the presentation.
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 | Importance of Food Processing in the Area of Food Safety & Mycotoxins
Michele Suman, Barilla SpA
The objective of this presentation is to discuss the reduction of known mycotoxins through appropriate management of the industrial technologies. Selected examples of food production techniques and relevant food items will be illustrated; prioritization of further research will be discussed.
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 | New Challenges and Opportunities for the Food Safety Professional
John O'Brien, Nestle Research Center
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 | Potential of Flow-Modulated 2D Gas Chromatography-Mass Spectrometry in Food Analysis
Peter Tranchida, Universita di Messina
The present contribution is focused on the combination of flow-modulated GC×GC with novel forms of MS (in particular ultra-rapid scanning single and triple quadrupole), for use in the field of food analysis. The high potential of three hyphenated analytical dimensions, in both untargeted and pre-targeted experiments, will be illustrated.
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 | The National Food Crime Unit – Form and Function
Andy Morling, Food Standards Agency UK
This presentation describes the form, function and operating model of the National Food Crime Unit. It examines the dynamics and characteristics of food crime and the challenges it presents and explores how lessons learned from other forms of serious crime can form part of the response.
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