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June 2017
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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 .

 


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

 

EC FIFTH FRAMEWORK PROGRAMME - Quality of Life and Management of Living Resources - Project QLK1-2002-02545