7 Feb. 2022

2:00-3:00 PM CET – The E171 case: examples of policy-supporting research of food additives (Eveline Verleysen, Sciensano)

3:00-4:00 PM CET – Insects as a perspective food and feed source (Lenka Kourimska, CZU)

14 Feb. 2022

2:00-3:00 PM CET – High Added Value Molecules in food for better nutrition
(Nastasia Belc, IBA)

3:00-4:00 PM CET – Citizen Science, Living Labs and stakeholder engagement for innovation and sustainability (Ombretta Presenti, ENEA)

21 Feb. 2022

1:00-2:00 PM CET – Novel approaches in authentication of edible plant oils
(Jana Hajslova, UCT)

2:00-3:00 PM CET – The importance of metrology in Food Composition Databases
(Isabel Castanheira, INSA)

3:00-4:00 PM CET – Evaluation of measurement uncertainty (Zorica Arsova Sarafinovska, IJZRSM)

28 Feb. 2022

1:00-2:00 PM CET – Proficiency Testings (Fatma Akcadag, TUBITAK)

2:00-3:00 PM CET – Stable isotopes of light elements and their application in food authenticity and traceability (Nives Ogrinc, JSI)

3:00-4:00 PM CET – Non-target screening / profiling in food quality and safety control
(Jana Hajslova, UCT)

7 Mar. 2022

2:00-3:00 PM CET – Non-Traditional isotopic signatures for the high resolution geographical traceability of wine and foods (Olivier F.X. Donard, UPPA)

3:00-4:00 PM CET – Application of omics technologies to the development of functional foods (Núria Canela, EURECAT)

14 Mar. 2022

1:00-2:00 PM CET – Management of mycotoxins and trends in mycotoxin analysis
(Hayrettin OZER,TUBITAK)

2:00-3:00 PM CET – Development, validation and application of multi-class methods for the analysis of food additives (Pauline Detry, Sciensano)

3:00-4:00 PM CET – Per- and polyfluoroalkylated substances: emerging contaminants in drinking water (Jana Pulkrabova, UCT)

21 Mar. 2022

2:00-3:00 PM CET – Reformulation strategies to turn table olives nutritional and microbiological concerns to opportunities (Fani Mantzouridou & Maria Kazou, AUTH)

3:00-4:00 PM CET – Utilization of seafood sidestreams (Turid Rustad, NTNU)

28 Mar. 2022

1:00-2:00 PM CET – Proper selection and use of reference materials in food analysis laboratories (Alperİsleyen, TUBITAK)

2:00-3:00 PM CET – Stable Isotope Dilution Assays as Primary Methods for Quantitation of Trace Compounds in Foods (Michael Rychlik, TUM)

3:00-4:00 PM CET – Challeges in pesticide residue analysis (Jana Hajslova, UCT)