| Time (CEST) | Topic | Presenter |
|---|
| 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 |
||
| 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 |
|---|
|
Innovation and Science Moderator: EFSA |
||
| 09H30 | Forefront food innovation:
|
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 |
|---|
|
Moderator: Catholic University of Sacro Cuore |
||
| 15H00 | Introduction | Andrea Germini, European Food Safety Authority (EFSA) |
| Discussion | ||
| 17H00 End of the second day | ||
| Time (CEST) | Topic | Presenter |
|---|
|
Chapter 3: Innovative food products and society Moderator: Davide Menozzi, University of Parma |
||
| 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 | ||
