Conference Theme: Predict Prevent Protect: Technological Advancements that would Power the Future of Food Safety

Organiser: Food Safety Department, Dubai Municipality

Conference Session Format:Day 1 (19 Nov): Plenary Sessions

Day 2 & 3 (20,21 Nov): Parallel Sessions

Exhibitions: All Days (19,20 &21 Nov)

Primary Contact: Bobby Krishna

Mobile: +971 50 3302470

Mail to: difsc@dm.gov.ae

Tentative Program as on 6th of August 2017

1 Microbiological Shelf Life Evaluation of Food 1.1 Basic science of shelf life1.2 Factors influencing shelf life of food1.3 How is food safety linked to shelf life?1.4 How do you differentiate between foods that become unsafe from the

ones where quality is the main criteria for shelf life decisions?1.5 How do you decide on the target organisms?

1.6 How do you decide what tests are to be used for specific foods?1.7 How do you decide the shelf life of raw-unpasturised juices?1.8 How do you decide the shelf life of raw- salads?1.9 How do you decide the shelf life of raw meat?1.10 How can you decide the secondary shelf life of a food product in a

food service facility such as catering (raw meat)?1.11 Can shelf life of raw meat be extended by freezing in-house in a food

service facility?1.12 What could go wrong when you do an assessment?1.13 How can technology help- Predictive modeling?1.14 Where is predictive modeling used- can it replace a lot of laboratory

testing?1.15 Can better packaging, logistics, monitoring and tracking help use

maximize shelf life?1.16 How can we come up with an objective assessment of shelf life and

expiry dates?1.17 What is new?

Expert Panel:

Dr. Roy Betts, Campden BRI, UK

Dr. Ian Jenson, Meat and Livestock Australia

Dr. Donald Schaffner, Rutgers University, USA

2 Process Validation – Technology, Trends and Tools2.1 Fundamental concepts of a validation study2.2 Differences between validation and verification2.3 Rapid detection tools utility and limitation2.4 Surrogate and indicator organisms as tools for validation2.5 Need for Validation for product development and design2.6 When to validate2.7 How to validate2.8 Selection of pertinent pathogens for validation2.9 Validation needs in low moisture and shelf stable foods2.10 Methods and Standard Operating Procedures for microbial evaluations

in challenge studies2.11 Statistical aspects of validation process and data interpretation2.12 Utility of pathogen modeling programs for validation

Panel:

Dr. Manpreet Singh, University of Georgia, USA

Dr. Benjamin Chapman, North Carolina State University, USA

3 Cleaning and Disinfection– What Matters!3.1 Understanding the cleaning and disinfecting agents used today3.2 What is suitable for your facility- what should you be buying for your

facility- Restaurants- Catering- Manufacturing plants

3.3 How can you monitor cleaning and disinfection – IoT devices, digital platforms

3.4 When do you need to validate cleaning and disinfection?

4 Pest Management- Are you doing it Right?

4.1 What are the common pests in the region?4.2 What are their main characteristics?4.3 How do the pests overcome the challenges that we put in front of them

(examples of how and why traps, nets and lights fail)4.4 Understanding the role of other factors – climate, environment, micro and

macro ecologies4.5 What is new in technology (IoT devices, weather data)?

5 Data Driven Future of Food Safety - Using data and data analytics in Food Inspection and Auditing Ecosystem5.1 What is new in Dubai – an introduction to FoodWatch?5.2 How can data be collected, analysed and used?5.3 Chicago Model for Food Inspection – Predicting where critical violations

would occur using data analytical tools5.4 Moving from paper records to data analytics- How can you ensure the

credibility of records and documents?5.5 Auditing the performance of monitoring devices- How can we deal with

machines5.6 Big Data – When ‘too much’ has to be converted to ‘what is necessary’

6 Is the future of microbial aspects of food safety in the ‘DNA’? How will DNA technologies help Predict, Prevent and Protect against Foodborne diseases6.1 What is Whole Genome Sequencing (WGS) – Understanding the basics 6.2 What are the advantages of WGS over other molecular subtyping

methods?6.3 11.3. What are the advantages of WGS over conventional PCR based

detection?6.4 How is WGS being used to tract the source of an outbreak? Case studies6.5 What are DNA barcodes and how can they be used to protect against

adulteration and preserve authenticity? 6.6 DNA based tests to identify food adulteration, authenticity etc6.7 DNA based detection tests - How can end-users translate the DNA test

results information into actionable items?

Suresh Pillai, , Gopal Gopinath (FDA), Anthony (Safetraces), Eurofins

7 Egg-xactly!Exploring practices and methods to reduce Salmonella Enteritidis outbreaks linked to egg products

Prof. Julian Cox

8 Social Media: How can food industry use it effectively to identify food safety problems, address consumer concerns and keep rumours away

8.1 Fact finding mission and scientific explanations about the popular stories and rumours in the world wide web - Plastic Rice, Wax on apples

8.2 How can we keep the consumers informed?8.3 Do the rumours affect the way consumers buy and eat?8.4 Social media- what goes in comes back?8.5 Does better food safety and healthy menu mean better business- A social

media perspective8.6 Can food safety incidents be predicted with data

Food Scientists, social media experts, Bloggers

9 Driving Food Safety Culture in an Organisation - Tools for Assessing Culture

10Data Analytical and Predictive Tools in Food Safety Risk Assessment and Nutrition

Crème Global, Ireland

11Pesticide Residues and Chemical Hazards11.1 Pesticide legislation worldwide – how to define MRLs and how to

enforce them by analysis11.2 Understanding diverse standards and analytical strategies11.3 What are the different approaches used in the US, EU, Australia and

the region?

Thomas Unger, Managing Director Eurofins Global Control GmbH US EPA

12 Antimicrobial Resistance 12.1 What is antimicrobial resistance?12.2 What makes AMR a food safety issue?12.3 How can better practices lead to reduce AMR12.4 What are the National Programs to reduce AMR?12.5 What is the vision and what are the targets from the World Health

Organisation?12.6 Testing for AMR genes

13Food Safety- Vision Expo202013.1 What are the Food Safety Preparations for Expo 202013.2 What should Food Businesses do to comply with the requirements13.3 What are the concerns and what challenges are likely13.4 How does the food inspection team foresee the challenges and what

preparations have been done?

14What new in Food Science and Food Safety14.1 What new in Packaging technology14.2 What are Novel food safety technologies

15Symposia on Applied Nutrition- - Trends, Innovation and Technologies that can change the way the World Eats

15.1 Dubai’s Eat Healthy Live Healthy initiative for Food Service Businesses15.2 What skills are required to enhance culinary skills and enhancing

flavors ,menu planning  and creativity?15.3 How to create encouraging environment to enhance healthy eating

habits among children and school community?15.4 How to increase collaboration / partnerships between school and food

businesses ?15.5 Are there low cost/ no cost solutions? And what are they?