Time (CEST) | Topic | Presenter |
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14H00 | Opening – Welcome messages | Carlos das Neves, European Food Safety Authority (EFSA) Daniele Del Rio, University of Parma (UNIPR) & School of Advanced Studies on Food and Nutrition Pier Sandro Cocconcelli Università Cattolica del Sacro Cuore (UNICATT) |
Chapter 1: Safe innovative food products Moderator: Chiara Dall’Asta, University of Parma |
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14H15 | The EU legislative framework on novel foods and food innovation. | Takis Daskaleros, European Commission |
15H00 | Ensuring Preparedness for the assessment of safety of new food/feed sources and production technologies. Horizon scanning. | European Food Safety Authority (EFSA) |
15H30 | Emerging food production and processing for more sustainable food systems | Alexander Mathys, ETH Zürich |
16H00 | From innovation to legislation | Cindy Schoumacher, European Commission |
Questions & Answers | ||
16H30 End of the first day |
Time (CEST) | Topic | Presenter |
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Innovation and Science Moderator: EFSA |
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09H30 | Forefront food innovation:
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Masami T. Takeuchi, Food Agricultural Organisation |
10H00 | Modern biotechnology methods and synthetic biology approaches | EFSA |
10H20 | Nanotechnology-based innovations for the food sector: New Prospects, new challenges, new concerns, and the regulation of risks | Qasim Chaudhry, University of Chester |
10H40 Questions & Answers | ||
10H50 Break | ||
11H05 | Allergenicity of novel foods – The case of insects | Cristiano Garino, Federal Institute for Risk Assessment (BfR) |
11H25 | Microalgae and cyanobacteria: opportunities and constraints | Vítor Vasconcelos, Interdisciplinary Centre of Marine and Environmental Research (CIIMAR) |
11H45 | Assessing risks and benefits of novel foods | Þórhallur Ingi Halldórsson, University of Iceland |
12H05 | Assessing risks and benefits of novel foods | Géraldine Boué, ONIRIS |
12H25 Questions & Answers | ||
12H45 End of the morning |
Time (CEST) | Topic | Presenter |
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Moderator: Catholic University of Sacro Cuore |
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15H00 | Introduction | Andrea Germini, European Food Safety Authority (EFSA) |
Discussion | ||
17H00 End of the second day |
Time (CEST) | Topic | Presenter |
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Chapter 3: Innovative food products and society Moderator: Davide Menozzi, University of Parma |
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09H30 | Eurobarometer and other tools for gathering citizens’ perception | Giorgia Zamariola, European Food Safety Authority (EFSA) Joana Sousa Lourençoa, European Food Safety Authority (EFSA) |
09H50 | Attitudes towards science and food innovation. Neophobia/Neophilia case studies. | Montaña Cámara, Complutense University of Madrid Virginia Fernández, Complutense University Madrid |
10H30 | Consumers’ perception of alternative proteins: risk-benefit considerations | Wim Verbeke, Ghent University |
10H50 Questions & Answers | ||
11H00 Break | ||
11H20 | Risk Communication: towards an audience-oriented approach. The EUChooseSafeFood campaign | Tony Smith, European Food Safety Authority |
11H40 | Novel tools for novel foods: EFSA’s ‘Science on the menu’ podcast. | Edward Bray,European Food Safety Authority (EFSA) María Tejero, European Food Safety Authority (EFSA) Mariya Dokova, European Food Safety Authority (EFSA) |
12H30 | Consumer acceptance of innovative foods: the role of information | Vincenzina Caputo, Michigan State University |
12H50 Questions & Answers | ||
13H00 | Concluding remarks and closure of the Parma Summer School 2023 | Chiara Dall’Asta, University of Parma |
13H10 End of the Parma Summer School 2023 |