���MEAT SAFETY AND QUALITY: WHERE IT GOES?���

Institute of Meat Hygiene and Technology – Belgrade, Serbia
organises
58th INTERNATIONAL MEAT INDUSTRY CONFERENCE
MeatCon2015
October 4-7th, 2015.
“MEAT SAFETY AND QUALITY: WHERE IT GOES?”
THE FIRST ANNOUNCEMENT AND CALL FOR PAPERS
Venue place: Hotel “Mona”
Zlatibor, Serbia
http://www.monazlatibor.com/english
1
INVITATION
It is our pleasure to inviting you to attending the 58th International Meat Industry Conference to be held in
Zlatibor, Serbia, October 4-7th 2015.
CONFERENCE PROGRAMME - TOPICS FOR PAPERS SUBMISSION
Please refer to the Conference web site: www.mesim.rs to obtain the further information on the Conference
Programme.
The Conference Programme encompasses the three main pillars, i.e. Meat Safety, Meat Quality and Risk
Communication. Within these three pillars, the range of subtopics grouped in four tracks are provided (1. the
food chain - risk assessment; 2. the food chain - risk management; 3. the food chain - meat quality; and 4.
meat safety and quality - risk communication). The composition of the Conference Programme emphasizes
the importance of the holistic approach to the food safety and quality issues, in the continuum `from farm to
fork`.
Note: Please take into consideration that Conference Programme also offers the opportunity to
addressing other food chains of animal origin, apart from the meat chain only, e.g. milk/dairy, eggs,
fish/shellfish, honey, feed.
Therefore, we strongly encourage all delegates to submit their research results and/or review papers
reflecting the most relevant issues and novel approaches in the chain of food of animal origin.
THE CONFERENCE HIGHLIGHTS
A traditional multidisciplinary character of the Conference is reflected through the key topic of the
Programme:
"MEAT SAFETY & QUALITY: WHERE IT GOES?"
The Conference will also mark the 60th anniversary of the Institute of Meat Hygiene and Technology,
Belgrade, Serbia which has been always shaping the future of meat safety and quality in Serbia and within
Southeastern Europe region, by providing a forum for dissemination of interdisciplinary and international
knowledge and exchanging of ideas with colleagues from across Europe and internationally, working in
industry, government and academia.
We do hope that you will be joining us for the 58th International Meat Industry Conference to sharing our
experiences, innovative approaches and setting up the new milestones.
We look forward to welcoming you in Serbia.
Warm regards,
Ivan Nastasijevic, DVM, MPH, PhD
Chairman, Conference Programme Committee
Branko Velebit, DVM, MPH, PhD
Chairman, Conference Organising Committee
All queries related to
[email protected]
the
Conference
Programme
and
Organisation
should
be
sent
to:
Official languages at the Conference are English and Serbian. Simultaneous translation will be provided.
2
ТHE CONFERENCE ACTIVITIES:
Main activities within the Conference will include plenary lectures, poster sessions, round table(s), as well as
networking and socializing opportunities.
CONFERENCE PUBLISHING OUTPUT: `FOOD SCIENCE PROCEDIA` by ELSEVIER
All accepted abstracts/papers will be published in `Procedia Food Science` - a special issue of the
`Elsevier`, dedicated to the Conference. In addition, all accepted abstracts/papers will be made
available on Sciencedirect.com in perpetuity (without restriction in time) and with free access (open
access).
The Conference Guest Editor:
Prof. Dr. Reinhard Fries, DipECVPH
Director, Institute of Meat Hygiene and Technology
Freie Universität, Berlin, Germany
http://www.journals.elsevier.com/procedia-food-science/
In addition, in agreement with the Executive Publisher of the journal `Trends in Food Science and
Technology (TIFS)` by `Elsevier`, the best quality conference papers (numbers to be determined after
the Conference) could be published in expanded form as the invited review with reference to the
Conference and after the usual peer-review process by TIFS editors.
http://www.journals.elsevier.com/trends-in-food-science-and-technology/
INSTRUCTIONS FOR SUBMISSION OF PAPERS:
The paper should state the purpose of the research or review, the principal results and major
conclusions/recommendations.
The length of paper should be minimum 3 pages long (5400 characters, no spaces) and maximum up to 4
pages (7200 characters, no spaces), including figures and tables. Each typescript page (A4 format) should
have 1800 characters (no spaces).
Papers must be in format Times New Roman, 12 font and be one and half (1.5) spaced.
3
Formatting support: “MS Word Template” is provided by `Elsevier` to help the author preparing and
submitting their articles and may be found on www.mesim.rs.
Please refer to the Guide for Authors for further instructions regarding preparation of papers for `Food
Science Procedia`: http://www.elsevier.com/journals/procedia-food-science/2211-601X/guide-for-authors
Manuscripts should be uploaded online (www.mesim.rs) and registered in the system with no reply.
Note: The Conference Programme Committee together with a Guest Editor will be making decisions on the
format of the presentation of accepted papers – either in the format of power point presentation (mostly for
invited plenary lectures) or as a poster.
Advertising activities
58th International Meat Industry Conference offers the opportunity of advertising activities (exhibition area,
presentation, promotion and advertising within the Conference Programme).
More detailed information regarding conditions on these Conference activities may be obtained from the
Chairman of the Organising Committee.
REGISTRATION FEE
Conference registration fee: EUR 150
The payment instructions may be found at: www.mesim.rs
Booking at the venue place: http://www.monazlatibor.com/english
Other accommodation opportunities: http://www.zlatibor.org.rs/en
DEADLINES
Submission of abstracts/papers
Abstract and paper submission: June 9th, 2015.
Notification of acceptance: within 10 working days after submission of abstract/paper
Final notification of acceptance: June 23rd, 2015.
Note: Delegates are strongly advised to submit their papers by defined deadline, since no late
submissions will be possible due to the administrative arrangement with the publisher of Conference
`Food Science Procedia` (`Elsevier`).
ADVERTISING ACTIVITIES
Registration for advertising activities: June 15th, 2015.
CONTINUAL PROFESSIONAL DEVELOPMENT
Participation in the Conference allows to delegates the acquisition of the credits intended for the continual
professional development for extending the state license in Republic of Serbia. This is in accordance with the
Rulebook of the Veterinary Chamber of Serbia on obtaining the license for performing veterinary activities.
4
Address of the Conference organiser:
Institute of Meat Hygiene and Technology
58th International Meat Industry Conference
11040 Belgrade, Serbia
Kaćanskog 13
P.O. Box: 33-49
www.inmesbgd.com
Phone: + 381 11 2650655; 2651530
Fax: + 381 11 2651825
Conference E-mail: [email protected]
Conference web page: www.mesim.rs
Contact persons:
Ivan Nastasijevic, DVM, MPH, PhD
Chairman, Conference Programme Committee
e-mail: [email protected]
Branko Velebit, DVM, MPH, PhD
Chairman, Conference Organising Committee
e-mail: [email protected]
5
58th International Meat Industry Conference
MeatCon2015
4-7th October, 2015.
Zlatibor, Serbia
“MEAT SAFETY AND QUALITY: WHERE IT GOES?”
60th Anniversary of the Institute of Meat Hygiene and Technology, Belgrade, Serbia
[email protected]
THE CONFERENCE PROGRAMME
I MEAT
SAFETY
Track I
General Topics
T1
THE FOOD CHAIN – RISK ASSESSMENT
T1.1
T1.2
T1.3
Safety of Meat and Meat Products / Bezbednost mesa i proizvoda od mesa
Slaughtering and Meat Processing / Klanje i prerada mesa
Risk Prioritization of Biological and Chemical Foodborne Hazards And Control
Strategies / Prioritizacija rizika za biološke i hemijske alimentarne opasnosti i
kontrolne strategije
Climate change in the food safety context / Klimatske promene u kontekstu
bezbednosti hrane
Environment-Animal-Human Interface - `One Health Concept` / Međusobni odnos
životna sredina-životinje-ljudi – `Koncept jedno zdravlje`
Food Chain Information (FCI) / Informacije iz lanca hrane
Risk Based Meat Inspection (Modernization of Meat Inspection) / Inspekcija mesa
bazirana na analizi rizika (Modernizacija inspekcije mesa)
Food Microbiology – Novel Approaches for Rapid and Reliable Detection of
Contaminants in the Food Chain (e.g. omics technology) / Mikrobiologija hrane –
novi pristupi za brzu i pouzdanu detekciju kontaminenata u lancu hrane (npr.
`omiks` tehnologija)
Predictive Microbiology Tools Used by The Food Industry / Alati za prediktivnu
mikrobiologiju primenjivani u industriji hrane
Veterinary Drugs Residues and Environmental Contaminants – Analytical
T1.4
T1.5
T1.6
T1.7
T1.8
T1.9
T1.10
1
T1.13
Challenges and Perspectives / Rezidue veterinarskih lekova i kontaminenata
životne sredine – analitički izazovi i perspektive
Safety and Control of Food Additives / Bezbednost i kontrola prehrambenih
aditiva
Food Allergens and Adverse Health Reactions / Alergeni u hrani i nepoželjni
uticaj na zdravlje
Healthy Food and/or Organic Food / Zdrava hrana i/ili organska hrana
T2
THE FOOD CHAIN – RISK MANAGEMENT
T2.1
Monitoring and Surveillance of Contamination in the Food Chain / Monitoring i
nadzor nad kontaminacijom u lancu hrane
Monitoring and Surveillance of Zoonotic Foodborne Pathogens and Antimicrobial
Resistance (AMR) in the Food Chain / Monitoring i nadzor nad zoonotskim
alimentarnim patogenima i antimikrobnom rezistencijom (AMR) u lancu hrane
Longitudinally Integrated Safety Assurance (LISA) System in the Food Chain /
Longitudinalno integrisan sistem za osiguranje bezbednosti u lancu hrane
Current Issues in Food Safety and HACCP System / Savremeni aspekti u
bezbednosti hrane i HACCP sistem
Current Issues in Accreditation of Food Testing Laboratories (ISO 17025) /
Savremeni aspekti u akreditaciji laboratorija za ispitivanje hrane (ISO 17025)
Animal By-Products and Waste Management in the Meat Chain / Upravljanje
pratećim proizvodima klanja i otpadom u lancu mesa
Food Chain Incident Management (Emergency Preparedness: Weather
Emergency, Floods, Fires, Earthquakes, Power Outages) / Upravljanje incidentima
u lancu hrane (spremnost za urgentne situacije: vremenske nepogode, poplave,
požari, zemljotresi, prekid napajanja strujom)
Sustainable Development - Global food and agriculture systems / Održivi razvoj Globalni sistemi za hranu i poljoprivredu
T1.11
T1.12
T2.2
T2.3
T2.4
T2.5
T2.6
T2.7
T2.8
II M E A T Q U A L I T Y
Track 3
General Topics
T3
THE FOOD CHAIN – MEAT QUALITY
T3.1
T3.2
T3.3
T3.4
Quality of Meat and Meat Products / Kvalitet mesa i proizvoda od mesa
Global Consumer Preferences, Perceptions and Meat Quality Trends / Globalne
preference potrošača, percepcije i trendovi u vezi sa kvalitetom mesa
Meat Nutritional Properties and Human Health / Nutritivna svojstva mesa i
zdravlje ljudi
Novel Approaches in Production of Healthy Meat Products – Regulatory Issues
2
T3.5
T3.6
T3.7
T3.8
T3.9
T3.10
T3.11
T3.12
T3.13
T3.14
T3.15
T3.16
and Consumer Challenges / Novi pristupi u proizvodnji zdravih proizvoda od mesa
Fat and Salt Reduction Strategies in Meat Products / Strategije za redukciju
masnoća i soli u proizvodima od mesa
Meat Alternatives - Market Development and Health Benefits / Alternative za
meso – razvoj tržišta i dobrobiti po zdravlje
Traditional and Functional Meat Products / Tradicionalni i funkcionalni proizvodi
od mesa
Scientific basis of Nanotechnology, Implications for the Meat Sector and Future
Trends / Naučna baza za nanotehnologiju: uticaj na sektor mesa i budući trendovi
Foodomics: Applications in Modern Food Science and Nutrition / Omiks u hrani:
Primena u savremenoj nauci o hrani i ishrani
Farm Production Practices and Impact on Meat Quality / Proizvodne prakse na
farmi i uticaj na kvalitet mesa
Recent Advances in Food (Meat) Packaging to Ensure Quality and Safety of
Foods (Bioactive Packaging: Extended Shelf-Life, Temperature Control,
Antimicrobial Capabilities) / Najnovija dostignuća u pakovanju hrane kako bi se
obezbedila bezbednost i kvalitet hrane (npr. bioaktivna pakovanja: produžen rok
održivosti, kontrola temperature, antimikrobna svojstva)
Quality Assurance Models in Meat Processing and Distribution / Modeli
obezbedjenja kvaliteta u proizvodnji i distribuciji mesa
Genetics, Breeding and Zootechnological Issues: Meat Quality Implications /
Genetika, uzgoj i zootehnički aspekti: uticaj na kvalitet mesa
Animal Welfare and Implications for Meat Quality and Safety / Dobrobit životinja
i uticaj za kvalitet i bezbednost mesa
The Cost-Benefit Analysis in Assuring Food Quality and Safety / Analiza troškova
u obezbeđenju bezbednosti i kvaliteta hrane
Past, Present and Future Needs in Meat Quality / Prošle, sadašnje i buduće
potrebe u vezi sa kvalitetom mesa
III R I S K C O M M U N I C A T I O N
Track 4
General Topics
T4
MEAT SAFETY AND QUALITY – RISK COMMUNICATION
T4.1
Risk communication: Official Controls in the context of consumer protection, food
safety and quality, animal health and welfare, nutrition – The Relationship
between Consumers, Competent Authorities, Research/Academic institutions and
Food Industry / Komunikacija rizika: službene kontrole u kontekstu zaštite
potrošača, bezbednost i kvalitet hrane, zdravlje i dobrobit životinja, ishrana –
odnos između potrošača, državnih organa, istraživačkih/akademskih institucija i
industrije hrane
Evidence-based assessments of food products, substances and claims submitted for
T4.2
3
T4.3
T4.4
T4.5
authorization in the EU (e.g. GMOs, pesticides, additives) / Ocena rizika bazirana
na naučnoj evidenciji u vezi sa odobravanjem proizvoda, substanci i drugih
zahteva, na nivou EU (npr. GMO, pesticidi, aditivi)
The application of risk communication strategies to food standards and food
safety/quality matters / Primena strategija za komunikaciju rizika na propise za
bezbednost/kvalitet hrane
The Role of International Organizations in Food Safety Risk Assessment, Risk
Management and Risk Communication / Uloga međunarodnih organizacija u
oceni rizika, upravljanju rizikom i komunikaciji rizika u vezi sa bezbednošću hrane
Global food trade issues / Globalni aspekti u trgovini hranom
4