7th Food Safety Congress

08:00-09:30	REGISTRATION
09:30-10:10	OPENING
	Samim Saner Congress President
	Kali Kniel President of International Association for Food Protection (IAFP), USA
	Anne Gerardi Senior Project Manager of Global Food Safety Initiative - GFSI, France
	Özgür Tort The Consumer Goods Forum (CGF) Co Chair
	Bekir Pakdemirli* Minister of Agriculture and Forestry
10:10-10:30	COFFEE BREAK
10:10-10:30	PRESS MEETING
10:30-11:30	KEYNOTE SPEECH
10:30-11:15	TBA
11:15-11:30	Questions / Answers
11:30-12:30	EFSA - DG SANTE SESSION The European Perspective of Future Food Safety
11:30-11:55	Drago Marejovic European Food Safety Authority (EFSA), İtaly
11:55-12:20	Jan Bloemendal EU Directorate General for Health and Food Safety (DG Sante), Belgium
12:20-12:30	Questions / Answers
12:30-13:30	LUNCH
13:30-14:30	POSTER PRESENTATIONS	13:30-14:00	STAUBLI PRODUCT THEATRE
14:30-16:30	PARALLEL SESSION - 1A One Health: Current Situation and Future Targets	14:30-16:30	PARALLEL SESSION - 1B New Threats and Approaches in Food Safety	14:30-16:30	PARALLEL SESSION - 1C Food Safety and Food Analysis
14:30-15:00	TBA	14:30-15:00	Risk Assessment Approaches on Emerging Food Toxicological Issues Corrado Lodovico Galli Milano University, Italy	14:30-15:00	Footprints of Bacteria Christophe Dufour* Merieux Nutriscience, France
15:00-15:20	One Health Approach in Human Medicine Serap Süzük Yıldız Turkish Microbiology Association	15:00-15:20	Vegetable Oil Based Contamination Risk for Food Products Onur Özdikicierler, Fahri Yemişçioğlu Ege University, Department of Food Engineering	15:00-15:20	Use of Rapid Analysis Methods for Commonly Used Spices as Raw Material in Food Industry Elif Ercioglu, Sule Keyik, Elif Belbez Tat Gıda Sanayi A.Ş. R&D Center
15:20-15:40	Implementation of National Salmonella Control Programme and Works on Antimicrobial Resistance Gonca Öztap Ministry of Agriculture and Forestry, General Directorate of Food and Control	15:20-15:40	Trans Fatty Acids and Food Safety Aziz Tekin Ankara University, Department of Food Engineering	15:20-15:40	The Component Control For Food Products By The Means Of X-Ray System Emrah Erdoğan, Mehmet Ünlü, Ahmet Görgülü ETI Food Industry and Trade Inc
15:40-16:00	The Results of National Enteric Pathogens Laboratory Network Belkıs Levent Ministry of Health, General Directorate of Public Health	15:40-16:00	Biofilm Forming Bacteria in Meat Processing Facilities Ivana Čabarkapa, Predrag Ikonić, Radmilo Čolović, Zorica Tomičić, Olivera Đuragić University of Novi Sad Institute of Food Technology, Serbia	15:40-16:00	Green Synthesis of Metallic Nanoparticles for the Development of Antibacterial Nanocellulose Films Roghayieh Razavi, Rahim Molaei, Mehran Moradi, Hossein Tajik, Parya Ezati, Aidin Shafipour Yordshahi Department of Food Hygiene and Quality Control, Urmia University, Iran
16:00-16:20	Effects of Bacteriophage and Levulinic Acid Applications on the Inactivation of Salmonella Enteritidis on Eggshell Gamze Koçer Alaşalvar¹, Zeliha Yıldırım² ¹Bilecik Şeyh Edebali University, Department of Food Processing ²Niğde Ömer Halisdemir University, Department of Food Engineering	16:00-16:20	Exploring Norovirus Contamination of Leafy Greens and Sprouts Kali Kniel Department of Animal and Food Sciences, University of Delaware, USA	16:00-16:20	Rapid Evaluation of Fish Freshness with Nanofiber Based Colorimetric Sensor Meryem Yılmaz, Aylin Altan Mersin University, Department of Food Engineering
16:20-16:30	Questions / Answers	16:20-16:30	Questions / Answers	16:20-16:30	Questions / Answers
16:30-17:00	COFFEE BREAK
17:00-19:00	PARALLEL SESSION - 2A Primary Food Production and Food Safety	17:00-18:50	PARALLEL SESSION - 2B Food Safety and Packaging	17:00-19:00	PARALLEL SESSION - 2C Novel Food Processing Technologies and Food Safety
17:00-17:30	TBA	17:00-17:30	TBA	17:00-17:30	Non-Thermal Food Processing Technologies Gustavo Barbosa Canovas Washington State University, Center for Non Thermal Processing of Food, USA
17:30-17:50	Food Safety Risks Related to Heavy Metals and Pesticides in Seafood from Turkish Waters Şafak Ulusoy, Hande Doğruyol, Sühendan Mol Tokay Istanbul University, Department of Seafood Processing Technology and Quality Control	17:30-17:50	Package and Food Safety Hüseyin Mutlu Nestle Turkey	17:30-17:50	Effects of Pulsed Electric Fields on Quality Parameters and Aflatoksin Reduction on Flake Red Pepper Samples Nurullah Bulut¹, Bahar Atmaca¹, Gülsün Akdemir Evrendilek² ¹Bolu Abant İzzet Baysal University, Department of Food Engineering ²Ardahan University, Department of Food Engineering
17:50-18:10	Analyzes of Organochlorine Pollutants in: Meat, Chicken and Fish Samples from Albanian Market’s Bledar Murtaj, Aurel Nuro, Elda Marku Department of Chemistry, Faculty of Natural Sciences, Tirana University, Albania	17:50-18:10	*Adhesion of E. coli* on Commonly Used Kitchen Worktops: Wood, Granite, Melamine and Teflon** Katja Bezek¹, Anamarija Zore², Vesna Blagojević², Mojca Jevšnik², Anže Abram³, Peter Raspor⁴, Klemen Bohinc² ¹Faculty of Health Sciences, University of Primorska, Slovenia ²Faculty of Health Sciences, University of Ljubljana,, Slovenia ³Department for Nanostructured Materials, Jožef Stefan Institute, 1000 Ljubljana, Slovenia ⁴University of Ljubljana, Slovenia, Retired Professor	17:50-18:10	Smart Sensors and Food Safety Management Systems in the Digital Age Görkem Köse Food Solutions Department, Testo Ltd. Şti.
18:10-18:30	Trace Elements Profile and Health Risk Assessment of Black Sea Bivalve Species Mytilus Galloprovincialis, Chamelea gallina and Donax trunculus. Katya Peycheva, Veselina Panayotova, Albena Merdzhanova, Rositsa Stancheva, Lubomir Makedonski Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, Bulgaria	18:10-18:40	Future Packaging and Shelf Life of Foods Ali Abas Wani Fraunhofer Institute for Process Engineering & Packaging IVV, Germany	18:10-18:30	The Revtech: Pasteurization of Dry Food Products Celia Schlosser, Martin Mitzkat Revtech Process Systems, France
18:30-18:50	Development of an Integrated Model to Assess the Impact of Practices and Land use on Agricultural Production in Morocco Under Climate Stress, Over the Next Twenty Years Nassima Amiri Cadi Ayyad University, Morocco			18:30-18:50	TBA
18:50-19:00	Questions / Answers	18:40-18:50	Questions / Answers	18:50-19:00	Questions / Answers
19:00-20:30	WELCOME COCKTAIL
	*Waiting for the confirmation

09:00-10:00	KEYNOTE SPEECH
09:00-09:45	Semir Beyaz Diet, Microbiome and Cancer Cold Spring Harbor Laboratory, USA
09:45-10:00	Questions / Answers
10:00-10:30	COFFEE BREAK
10:30-12:30	PARALLEL SESSION - 3A Food Safety and Health	10:30-12:30	PARALLEL SESSION - 3B Food Safety Communication	10:30-12:20	PARALLEL SESSION - 3C Food Safety: Process Design
10:30-11:00	Investigation of Foodborne Diseases Kali Kniel President of International Association for Food Protection (IAFP), USA	10:30-11:00	Food Safety Research in the EU: Consumers' Perception Barbara Gallani European Food Safety Authority - EFSA, Italy	10:30-11:00	Industry 4.0 in Relation to Food Safety Rikard Franz European Hygienic Engineering and Design Group (EHEDG), Germany
11:00-11:20	Peanut Butter Consumption and Hepatocellular Carcinoma in Sudan Ragaa El Hadi Omer^1,2 ¹Department of Food Inspection & Conrtol, The Sudanese Standards and Meterlogy Organization, Sudan ²Faculty of Agriculture, Khartoum University, Sudan	11:00-11:20	The Importance of Risk Communication on Food Safety Risk Perception and Current Situation in Turkey Funda Kadim Ministry of Agriculture and Forestry, General Directorate of Food and Control	11:00-11:20	Investigation of Thermal Process Parameters on Microbiological Safety and Sensory Quality of Soup and Broths Ebru Görenli¹, Vanessa Erol¹, Sadberk Yalçın¹, Gizem Özan¹, Çiğdem Karakaya², Sinem Gedik2, Tolga Susuzlu², F. Yeşim Ekinci¹ ¹Yeditepe University, Department of Food Engineering, ²Unilever Food R&D Department
11:20-11:40	Traditional vs. Industrial Divle Cave Cheese: Quality, Risk Factors and Health Effects Şebnem Budak, Ceren Akal Ankara University Department of Dairy Technology	11:20-11:40	Food Safety Culture Yüksel Soyubelli Pınar Entegre Et ve Un San. A.Ş.	11:20-11:40	EHEDG Turkey Onur Devres Turkish Food Safety Association (TFSA)
11:40-12:00	The Roles of Age and Nutrition on Food Safety Dilek Heperkan Istanbul Aydın University, Food Engineering Department	11:40-12:00	Spotting the Food Safety Mistakes in Turkey TV Cooking Programs Birce Taban Turkish Food Safety Association (TFSA)	11:40-11:50	Photocatlytic Inactivation of Pathogenic Bacteria in a Water and Fruit Juice, Bactericidal Mechanism and Process Design Kashif Ghafoor King Saud University, Department of Food Science and Nutrition, Saudi Arabia
12:00-12:20	The Effect of Fermentation By-Products of Lactobacillus plantarum on the Growth of E. coli Gürhan Çiftçioğlu, Gözde Ekici, Pelin Cin Istanbul Kültür University, Nutrition and Dietetics Department	12:00-12:20	One Health in Salmonella Control Nedim Üzey Elanco Animal Health	11:50-12:10	Integrated Methods to Reduce, Control and Detect Mycotoxins Along the Food Chain Rudolf Krska University of Natural Resources and Life Sciences Vienna, Austria
12:20-12:30	Questions / Answers	12:20-12:30	Questions / Answers	12:10-12:20	Questions / Answers
12:30-13:30	LUNCH	MİGROS SATELLITE SYMPOSIUM: “Safe When Buying, Safe When Selling”
13:30-14:00	ANAKO PRODUCT THEATRE	AWARD CEREMONY
14:00-16:00	PARALLEL SESSION- 4A Food Frauds	14:00-16:10	PARALLEL SESSION - 4B Food Safety and Food Manufacturing Chain	14:00-16:10	PARALLEL SESSION - 4C Food Safety in Supply Chain
14:00-14:30	Prevention of Food Fraud Paul Brereton University of Queen’s, United Kingdom	14:00-14:20	How Does My Food Business Become an “EU Döner Kebab Business”? The European Requirements Karsten Giffey Berlin Office For Health And Social Affairs, Germany	14:00-14:30	GFSI Principles in Supply Chain Management Anne Gerrardi Global Food Safety Initiative (GFSI), France
14:30-14:50	Honey Regulations Applied in the World and Rules Applied by Authorities and Their Effects on World Bee Products Trade Emel Damarlı, Ufuk Alpat Balparmak R&D Center	14:20-14:40	Pest Control in the Future Sailesh Lad Rentokil Initial, UK	14:30-15:00	Food Safety Development Program for Local Producers Hülya Günay Migros Trade Inc.
14:50-15:10	Case-based Research on Countermeasures of Food Safety Crime in Large Cities Jingjing Lu, Jiawen Jin, Lihua Li People's Public Security University of China, School of National Security and Counter Terrorism, China	14:40-15:00	Effects of Direct and Indirect UHT Milk Processing Technologies on Protein Conformation and Digestion Hatice Kanıbir¹, Tuba Bulat², Ali Topcu², Nuray Yazıhan^1,3, Barbaros Özer⁴ ¹Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, Gıda, Metabolizma ve Klinik Beslenme ABD, ²Hacettepe Üniversitesi, Gıda Mühendisliği Bölümü, ³Ankara Üniversitesi Tıp Fakültesi Fizyopatoloji Bölümü, ⁴Ankara Üniversitesi, Süt Teknolojisi Bölümü	15:00-15:20	Traceability in the Food Supply Chain by Blockchain Maxime Michelot Cristal Blockhain, France
15:10-15:30	Risk Mitigating Strategies Against Food Fraud in China Jan Mei Soon¹, Xin Liu² ¹University of Central Lancashire, Faculty of Health and Wellbeing, Preston, UK ²University of Central Lancashire, Faculty of Culture and the Creative Industries, Preston, UK	15:00-15:20	The Effects of International Transportation Processes on Food Safety in Export of Crop Products and Sample Application in an Export Oriented Organization Füsun Zehra Özkan¹, Beste Naz Özkan² ¹Faculty of Applied Sciences, Altınbaş University ²Institute of the Faculty of Social Sciences, Corvinus University of Budapest,Budapest, Hungary	15:20-15:40	Food Traceability Tülay Özel Metro Cash & Carry Turkey
15:30-15:50	Food Adulteration & Counterfeiting and Official Controls Ali Torun Ministry of Agriculture and Forestry, General Directorate of Food and Control	15:20-15:40	The Formation of Maillard Products in Food Model Systems Irmak Tetik¹, Vasfiye Hazal Özyurt², Semih Ötleş¹ ¹ Ege University, Department of Food Engineering ²Near East University, Department of Food Engineering	15:40-16:00	IFS Food: Looking into the Standard - Past and Future Nevin Rühle International Featured Standards (IFS), Germany
15:50-16:00	Questions / Answers	15:40-16:00	Investigation of Food Safety Suitability of Soft Drinks without Preservative Burcu Yiğit, Ayşe Sena Kılıç Uludağ İçecek Türk Inc.	15:40-16:00
15:50-16:00	Questions / Answers	16:00-16:10	Questions / Answers	16:00-16:10	Questions / Answers
16:00-16:30	COFFEE BREAK
16:30-18:00	FORUM Food Safety Messages: How Should the Communication with the Consumer Be?
	Moderator: Gökmen Karadağ Department of New Media and Communication, Istanbul Aydın University
	Representative of the Ministry of Agriculture and Forestry
	Ali Esat Karakaya European Univesity of Lefke
	Barbara Gallani European Food Safety Authority (EFSA), Italy
	Anne Gerardi Global Food Safety Initiative ( GFSI), France
	Necdet Buzbaş Turkish Food Industry Employers Association (TFIEA)
	Consumer Association Representative
	Meliha Okur Fox TV
	Questions / Answers
*Waiting for the confirmation

Phone:	0216 550 02 23 - 550 02 73
Fax:	0216 550 02 74
Eposta:	ggd@ggd.org.tr
Web:	www.ggd.org.tr

Phone:	0 216 349 50 62
Fax:	0 216 349 50 47
Eposta:	papyon@papyon.com.tr
Web:	www.papyon.com.tr

June 3, 2021, Day 1

June 4, 2021, Day 2