| Final SMAS Workshop
"Quality Management of the Chill Chain"
Training Center of the National Bank of Greece
Poseidonos Avenue 41-43, 16675, Glyfada, Athens, Greece
On Friday, 16-12-05, the FINAL SMAS Workshop was held at the Training Center of the National Bank of Greece.
It was organized by NTUA and AUA as International Workshop “Quality
Management of the Chill Chain with TTIs ” and is cosponsored by
the SMAS project.
More than 150 registered participants from Industry, Research, Universities and Food Authorities attended.
Details and all the Workshop Presentations can be downloaded from this
page .
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WORKSHOP AGENDA
| 9:00 - 9:30 |
Registration
and Coffee |
| 9:30 - 9:35 |
Opening |
| 9:35 - 10:00 |
Food Safety Microbiology:
research priorities for the future
Dr. James Sheridan, Teagasc,
The National Food Center, Dublin, Ireland
 Download Presentation (.pdf)
|
| 10:00 - 10:25 |
The microbiology of
meat products: past, present and future
The meat chain; microbiology safety aspects; scientific
gaps and research needs
Prof. Constantin Genigeorgis, Professor
Emeritus University of California, Davis and Professor Emeritus
Aristotle University of Thessaloniki, Greece
Download Presentation (.pdf) |
| 10:25 - 10:50 |
Microbiology of spoilage
of chilled products
General aspects of spoilage organisms; spoilage ecology
as a function of process and packaging; specific spoilage
indicators of shelf life
Prof. George Nychas, Agricultural
University of Athens, Greece
Download Presentation (.pdf) |
| 10:50 - 11:15 |
Predictive modeling
of microbial growth in the chill chain
Predictive microbiology; microbial growth in dynamic conditions;
tools for growth prediction/COMBASE
Dr. Jozsef Baranyi, Institute
of Food Research, Norwhich, UK
Download Presentation (.pdf) |
| 11:15 - 11:40 |
Modern techniques to
assess shelf life and safety
From FSO to HACCP criteria; building the models; principles
of risk assessment; scenario analysis using the model
Ir. Erik Hoornstra, TNO Nutrition
and Food Research, The Netherlands
Download Presentation (.pdf) |
| 11:40 - 12:00 |
Coffee break |
| 12:00 - 12:45 |
The EU-project: Safety
Monitoring and Assurance System for Chilled Meat Products
(SMAS)
The objectives of the project; Time Temperature Integrators
(TTI): how do they work; TTI and microbiology of chilled products;
management of the chill chain
Prof. Petros Taoukis, National
Technical University of Athens, Greece
Download Presentation (.pdf) |
| 12:45 - 13:10 |
Chill chain management:
From FIFO to smart packaging
Chill chain management from expiration date labeling and
First in First Out to RFID tracing and TTI monitoring: History
and prospects-The global aspect
Prof. Theodore Labuza, University of Minnesota,
Dept. of Food Science and Nutrition, USA
Download Presentation (.pdf) |
| 13:10 - 13:35 |
Predicting the shelf
life of chilled products
Applicability of equations in dynamic temperature conditions
in real chill chain; risk vs spoilage in risk assessment
Dr. Kostas Koutsoumanis, Aristotle
University of Thessaloniki, Greece
Download Presentation (.pdf) |
| 13:35 - 14:00 |
Current uses of TTI
in the food chain
Dr. Peter Ronnow, VITSAB,
Sweden
Download Presentation (.pdf) |
| 14:00 - 14:30 |
Consumer acceptance
of the TTI-system
Lay-out of the consumer inquiry; results of the inquiry;
related aspects
Dr. Elizabeth Borch/Karin Wendin,
The Swedish Institute for Food and Biotechnology, Sweden
Download Presentation (.pdf) |
| 14:30 - 15:00 |
DISCUSSION |
| 15:00 |
Lunch |
Download: Workshop
Programme
Download: Greek
Workshop Invitation
Download: Participants List
View Photos
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