Workshop on Chemical Hazards and Biological Toxins in Food

Wide variety of chemicals used in food processing and the importance to decide what chemicals are acceptable additives in food products and which chemical substances are strictly forbidden have been recognized by the whole world. Especially recently in China, lots food safety cased were reported regarding as chemicals hazards. While from a global view, the chemicals hazards are not typically and as many as biological hazards. Biological toxins produced by microorganisms are important virulence determinants responsible for microbial pathogenicity and/or evasion of the host immune response. In 2011, several food safety cases, like E. coli O157:H7 incidents, U.S. melon infected by Listeria monocytogenes, Salmonella contamination of ground turkey products.

So Industry Council for Development, International Society of Toxicology, Food and Agriculture Organization, World Health Organization, International Union of Food Science and Technology (IUFoST), Chinese Institute of Food Science and Technology (CIFST) and ILSI China Focal Point would like to co-organize a workshop on Chemical Hazards and Biological Toxins in Food. And the famous experts in these related fields from all around the world will be incited and build a two-day course in Beijing from April 17 to 18, to import the basic information as well as the new founds to China, also with the cases study to improve the understanding on the chemicals and biological toxin hazards in food for China professionals.

Hosted by
Industry Council for Development
International Society of Toxicology
Food and Agriculture Organization
World Health Organization
International Union of Food Science and Technology (IUFoST)
Chinese Institute of Food Science and Technology (CIFST)
ILSI China Focal Point

Organized by
Chinese Institute of Food Science and Technology (CIFST)
International Union of Food Science and Technology (IUFoST)

Content

Tutors:
Dr. Xiumei Lui CDC China, (China)
Ms. Judith Meech, IUFoST, (Canada)
Dr. Joseph Scimeca, Cargill (USA)
Dr. Theodore Labuza, University of Minnesota (USA)
Dr. Patrick Wall, University of Dublin, (Ireland)
Dr. Mary Schmidl, University of Minnesota (USA)
Dr. Junshi Chen, CDC China (China)
Dr. Leon Gorris, Unilever (Netherlands)
Dr. Marion Healy, Australian Government
Dr. Claire Mills, University of Manchester
Dr. David Lineback, University of Maryland

Who Should Attend?
? Food microbiology professionals from manufacturing, retail and food service industry
? Food industry representatives
? Food importers / exporters
? Government regulators
? Food safety educators
? Food safety researchers in university

Qualification
? Fundamental knowledge of Food Technology
? Basic English speaking and listening

Cost
RMB1000/1200(Depend on the registration date, please log on the website:www.ifofs.org), include the training materials.

Notes
Please make registration as soon as possible to keep the chance for limited opportunities(100 participants max).

Registration
Please click the following link to make the registration.[Registration ]