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OBJECTIVE
In today’s society the consumption patterns and consumption habits of consumers are rapidly changing. On one hand, there is a general shift towards more plant-based (novel) food sources and on the other hand there are subgroups of consumers with specific food habits. These changing consumption patterns and the availability of "new" foods from the global market can entail various potential food safety risks.
During this symposium, it will be demonstrated that at present various challenges arise in the area of (assessing) food safety due to the changing and diverse consumption patterns. Various types of risks (chemical, microbiological and allergens) and challenges will be discussed by scientists as well as by representatives from the food industry and retail. The aim of this symposium is to highlight food safety from the perspective of the rapidly changing dietary habits of consumers and to critically reflect on the suitability of our current risk assessment models and methods.
The symposium is aimed at a(n) (inter)national public of risk assessors, risk managers, policy makers, researches, stakeholders, producers, consumers, educators and students.
The symposium languages will be Dutch and French with simultaneous translation. All slides will be projected in English. |
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Poster (PDF) |
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Program (PDF) |
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Summary (PDF) |
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Proceedings |
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Session 1. Changing consumption patterns: how can we detect them in time and should we take them into account when assessing the risks to food safety?
Chair : Marie-Louise Scippo (ULiège, SciCom member) and Sarah De Saeger (UGent, SciCom member)
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Presentation 1: Capturing the diversity of consumption patterns: challenges in risk assessment
Christophe Matthys (KULeuven)
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Presentation 2 : Out of home food consumption: a driver of poor diets?
Carl Lachat (UGent)
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Presentation 3 : Multicultural consumption patterns: recent evolutions and food safety risks
Katia Castetbon (ULB)
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Presentation 4 : Food choices with an eye on sustainability: is there an impact on food safety?
Annemie Geeraerd (KULeuven, SciCom member)
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Session 2. Evolution of the market
Chair: Antoine Clinquart (ULiège, SciCom member) and Andreja Rajkovic (UGent)
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Presentation 5 : Food innovation answering consumers and societal demands
Lieve Herman (ILVO, Vice-chairman SciCom)
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Presentation 6 : How does the Food Industry jump on the bandwagon of consumer’s new nutritional habits?
Frank Vandendriessche (Campofrio Food Group)
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Presentation 7 : How do retailers respond to the new consumption patterns of consumers?
Julien Mahieu (Groupe Mestdagh)
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Session 3. Food safety of changing consumption patterns and novel foods
Chair: Philippe Delahaut (CER Groupe, SciCom member) and Xavier Van Huffel (FASFC)
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Presentation 8 : Newly formulated food and microbiological safety: should consumers be concerned?
Jacques Mahillon (UCL, SciCom member)
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Presentation 9 : New consumption patterns and chemical food safety risks
Bruno De Meulenaer (UGent, SciCom member)
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Presentation 10 : Risk assessment of allergens in new food proteins
Gabriel Mazzucchelli (ULiège)
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Presentation 11 : The packaging of today and tomorrow, potential food safety questioning
Philippe Saillard (CTCPA)
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Printable version | 
Last update on
11.05.2020
