PROGRAM
Symposium format and program outline:
The symposium will encompass keynote presentations, panel discussions, and working sessions on specific themes identified during the April 2017 Quebec meeting. The working sessions will take the form of facilitated panel discussions with global thought leaders with contribution from attending participants.
The program includes the following:
Session 1: Introduction
Review of conclusions and key messages/recommendations from the Quebec meeting in April 2017.
Session 2: Working session
Identify standards and policies needed to support a global and consistent food fraud prevention framework.
Session 3: Working session
This encompasses two working sessions aimed at defining what is needed to achieve an effective food fraud prevention framework, including available tools and methods to verify material authenticity.
Session 4: Information sharing session
Review of industry and consumer awareness of food fraud and what is needed to prevent it.
Session 5: Conclusion
Capture key points and principles for further development of a prevention framework – a pathway for continued collaboration
Dates and Venue:
October 30-31, 2017 Hilton Beijing in Chaoyang, Beijing, People's Republic of China
Contact:
Zoe Cheng: zoe.cheng@danone.com
Global Understanding of Food Fraud:
Towards Global Action for Prevention and Mitigation of Food Fraud
October 30-31, 2017
Hilton hotel, Chaoyang, Beijing
Pathway for Continued Collaboration: Develop key points and principles for further development of a prevention framework
Session 4: Food Fraud Perceptions and Awareness
Conclusion Session: Capture key points and principles for further development of a prevention framework – A pathway for continued collaboration
The symposium will encompass keynote presentations, panel discussions, and working sessions on specific themes identified during the April 2017 Quebec meeting. The working sessions will take the form of facilitated panel discussions with global thought leaders with contribution from attending participants.
The program includes the following:
Session 1: Introduction
Review of conclusions and key messages/recommendations from the Quebec meeting in April 2017.
Session 2: Working session
Identify standards and policies needed to support a global and consistent food fraud prevention framework.
Session 3: Working session
This encompasses two working sessions aimed at defining what is needed to achieve an effective food fraud prevention framework, including available tools and methods to verify material authenticity.
Session 4: Information sharing session
Review of industry and consumer awareness of food fraud and what is needed to prevent it.
Session 5: Conclusion
Capture key points and principles for further development of a prevention framework – a pathway for continued collaboration
Dates and Venue:
October 30-31, 2017 Hilton Beijing in Chaoyang, Beijing, People's Republic of China
Contact:
Zoe Cheng: zoe.cheng@danone.com
Global Understanding of Food Fraud:
Towards Global Action for Prevention and Mitigation of Food Fraud
October 30-31, 2017
Hilton hotel, Chaoyang, Beijing
Day 1: 30 October 2017 – Location: Infinity Ballroom
Opening Session
8:30-8:40
Welcome Remarks and Official Opening of the Event
Robert Baker, Corporate Food Safety Science and Capabilities Director, Mars Global Food Safety Center, China
Opening Session
8:30-8:40
Welcome Remarks and Official Opening of the Event
Robert Baker, Corporate Food Safety Science and Capabilities Director, Mars Global Food Safety Center, China
8:40-8:45
Introductory Remarks: Context of the Symposium – Danone
Marc Cwikowski, Director, Danone Food Safety Center, Food Safety@Danone, France
8:45-9:00
Outcomes, Agenda, Roles, Delegate Involvement and Support
Introductory Remarks: Context of the Symposium – Danone
Marc Cwikowski, Director, Danone Food Safety Center, Food Safety@Danone, France
8:45-9:00
Outcomes, Agenda, Roles, Delegate Involvement and Support
Session 1: Introduction; Review of conclusions and key messages/recommendations from the Quebec meeting in April 2017
This session will offer a summary of discussions and recommendations made during the April 2017 event and subsequent discussions, recommendations and decisions made by the international food safety community related to prevention, detection, mitigation and management of food fraud. It aims to provide the relevant background for future collective action to be initiated throughout the meeting, in the form of working sessions.
Chair: Samuel Godefroy, Professor, Food Risk Analysis and Regulatory Policies, Department of Food Science, Institute of Nutrition and Functional Foods, Université Laval, Québec, Canada
9:00-9:25
Food Fraud: A Year of Discussion and Action
Keynote speaker: Chris Elliott, Vice Pro-chancellor, Faculty of Medicine, Health and Life Sciences, Queen's University Belfast, UK
Food Fraud: A Year of Discussion and Action
Keynote speaker: Chris Elliott, Vice Pro-chancellor, Faculty of Medicine, Health and Life Sciences, Queen's University Belfast, UK
9:25-10:00
Major Decisions and Recommendations Made by the Codex Alimentarius Commission in 2017 in Relation with Food Authenticity and Food Fraud Prevention and Management
Keynote Speaker: Tom Heilandt, Secretary, FAO/WHO Codex Alimentarius Commission
Major Decisions and Recommendations Made by the Codex Alimentarius Commission in 2017 in Relation with Food Authenticity and Food Fraud Prevention and Management
Keynote Speaker: Tom Heilandt, Secretary, FAO/WHO Codex Alimentarius Commission
10:00-10:25
Perspectives on Food Fraud, Global and Local Needs for Food Fraud Prevention
Keynote speaker: Yongning Wu, Chief Scientist, National Center for Food Safety Risk Assessment (CFSA), China
Perspectives on Food Fraud, Global and Local Needs for Food Fraud Prevention
Keynote speaker: Yongning Wu, Chief Scientist, National Center for Food Safety Risk Assessment (CFSA), China
10:25-10:50
Updates on Availability of Tools, Guidance, Methods Associated with Food Fraud Prevention and Management
James Donarski, Head of Food Authenticity, FERA Science Ltd., UK
Updates on Availability of Tools, Guidance, Methods Associated with Food Fraud Prevention and Management
James Donarski, Head of Food Authenticity, FERA Science Ltd., UK
10:50-11:10
Facilitation team introduction
Facilitation team introduction
11:10 – 11:40
Coffee Break and Networking
Coffee Break and Networking
11:40-12:50
Panel Discussion: Aiming for Mobilization of Resources and Structuring Collective Action for Food Fraud Prevention and Management
Panel Discussion: Aiming for Mobilization of Resources and Structuring Collective Action for Food Fraud Prevention and Management
Panel Chair: Samuel Godefroy, Professor, Food Risk Analysis and Regulatory Policies, Department of Food Science, Institute of Nutrition and Functional Foods, Université Laval, Québec, Canada
Panel members:
-Lystra N. Antoine, CEO, Global Food Safety Partnership (GFSP), USA
-Tom Heilandt, Secretary, FAO/WHO Codex Alimentarius Commission
-Ryan Newkirk, Senior Advisor, Intentional Adulteration with the FDA Center for Food Safety and Applied Nutrition, USA
-Andy Morling, Head of Food Crime Unit, Food Standard Agency, UK
-John Spink, Director, Food Fraud Initiative, Michigan State University, USA
-Junshi Chen, Senior Advisor, China National Center for Food Safety Risk Assessment (CFSA), China
-Karen Gussow, Co-chair of the Global Alliance on Food Crime, Netherlands Food and Safety Authority, Netherlands
-Ronald Johnson, Board of Directors, AOAC International, USA
-Chris Elliott, Vice Pro-chancellor, Faculty of Medicine, Health and Life Sciences, Queen's University Belfast, UK
-Peter K. Ben Embarek, Program Manager, International Food Safety Authorities Network (INFOSAN) Management, Department of Food Safety and Zoonoses, World Health Organization (WHO), Switzerland
-Lystra N. Antoine, CEO, Global Food Safety Partnership (GFSP), USA
-Tom Heilandt, Secretary, FAO/WHO Codex Alimentarius Commission
-Ryan Newkirk, Senior Advisor, Intentional Adulteration with the FDA Center for Food Safety and Applied Nutrition, USA
-Andy Morling, Head of Food Crime Unit, Food Standard Agency, UK
-John Spink, Director, Food Fraud Initiative, Michigan State University, USA
-Junshi Chen, Senior Advisor, China National Center for Food Safety Risk Assessment (CFSA), China
-Karen Gussow, Co-chair of the Global Alliance on Food Crime, Netherlands Food and Safety Authority, Netherlands
-Ronald Johnson, Board of Directors, AOAC International, USA
-Chris Elliott, Vice Pro-chancellor, Faculty of Medicine, Health and Life Sciences, Queen's University Belfast, UK
-Peter K. Ben Embarek, Program Manager, International Food Safety Authorities Network (INFOSAN) Management, Department of Food Safety and Zoonoses, World Health Organization (WHO), Switzerland
12:50-13:00
Delegate reflections
Delegate reflections
13:00 – 14:15
Lunch and Networking
Lunch and Networking
Session 2: Working Session; Identify standards and policies needed to support a global and consistent food fraud prevention framework
The first working session aims to discuss current practices and future recommendations for food regulatory measures to be designed and applied domestically and worldwide.
The session will also review current provisions of the Codex Alimentarius Commission defining food authenticity, food fraud as well as measures to address these issues from a regulatory stand point, with a focus on prevention approaches.
The first working session aims to discuss current practices and future recommendations for food regulatory measures to be designed and applied domestically and worldwide.
The session will also review current provisions of the Codex Alimentarius Commission defining food authenticity, food fraud as well as measures to address these issues from a regulatory stand point, with a focus on prevention approaches.
Working Session Chair: Tom Heilandt, Secretary, FAO/WHO Codex Alimentarius Commission
14:15-14:30
Introduction by the Session Chair
Objectives of the working session and proposed approach and introduction of the keynote presentations to support the working session
Introduction by the Session Chair
Objectives of the working session and proposed approach and introduction of the keynote presentations to support the working session
14:30-15:00
Towards a Global Approach for the Prevention of Economically Motivated Adulteration
Keynote speaker: Stephen Ostroff, Deputy Commissioner, Food and Veterinary Medicine, US Food and Drug Administration, USA
Towards a Global Approach for the Prevention of Economically Motivated Adulteration
Keynote speaker: Stephen Ostroff, Deputy Commissioner, Food and Veterinary Medicine, US Food and Drug Administration, USA
15:00-15:30
Building Intelligence and Evidence of Food Fraud and Food Crime: The UK's Perspective
Keynote speaker: Andy Morling, Head of Food Crime Unit, Food Standard Agency, UK
Building Intelligence and Evidence of Food Fraud and Food Crime: The UK's Perspective
Keynote speaker: Andy Morling, Head of Food Crime Unit, Food Standard Agency, UK
15:30-15:45
Delegate reflections
Delegate reflections
15:45 – 16:15
Coffee Break and Networking
16:15-17:35
Panel Discussion:
-What is needed to prevent food fraud from the perspective of regulation, law enforcement, industry and academia?
-What was accomplished to date by regulators and what are the gaps?
-What can Codex and international organizations do to drive convergence and harmonization?
Coffee Break and Networking
16:15-17:35
Panel Discussion:
-What is needed to prevent food fraud from the perspective of regulation, law enforcement, industry and academia?
-What was accomplished to date by regulators and what are the gaps?
-What can Codex and international organizations do to drive convergence and harmonization?
Panel members:
-Ryan Newkirk, Senior Advisor, Intentional Adulteration with the FDA Center for Food Safety and Applied Nutrition, USA
-Lystra N. Antoine, CEO, Global Food Safety Partnership (GFSP), USA
-Karen Gussow, Co-chair of the Global Alliance on Food Crime, Netherlands Food and Safety Authority, Netherlands
-Junshi Chen, Chief Advisor, China National Center for Food Safety Risk Assessment (CFSA), China
-Andy Morling, Head of Food Crime Unit, Food Standard Agency, UK
-Zhutian Wang, Director, Food Safety Standards, China National Center for Food Safety Risk Assessment (CFSA), China
-Mohammad Hossein Shojaee, Co-chair, Electronic Working Group on Food Fraud, Codex Committee on Food Inspection Systems and Certification (CCFICS)
-Richard Arsenault, Executive Director, Domestic Food Safety Systems and Meat Hygiene Directorate, Canada
-Chris Elliott, Vice Pro-chancellor, Faculty of Medicine, Health and Life Sciences, Queen's University Belfast, UK
-Peter K. Ben Embarek, Program Manager, International Food Safety Authorities Network (INFOSAN) Management, Department of Food Safety and Zoonoses, World Health Organization (WHO), Switzerland
-Ryan Newkirk, Senior Advisor, Intentional Adulteration with the FDA Center for Food Safety and Applied Nutrition, USA
-Lystra N. Antoine, CEO, Global Food Safety Partnership (GFSP), USA
-Karen Gussow, Co-chair of the Global Alliance on Food Crime, Netherlands Food and Safety Authority, Netherlands
-Junshi Chen, Chief Advisor, China National Center for Food Safety Risk Assessment (CFSA), China
-Andy Morling, Head of Food Crime Unit, Food Standard Agency, UK
-Zhutian Wang, Director, Food Safety Standards, China National Center for Food Safety Risk Assessment (CFSA), China
-Mohammad Hossein Shojaee, Co-chair, Electronic Working Group on Food Fraud, Codex Committee on Food Inspection Systems and Certification (CCFICS)
-Richard Arsenault, Executive Director, Domestic Food Safety Systems and Meat Hygiene Directorate, Canada
-Chris Elliott, Vice Pro-chancellor, Faculty of Medicine, Health and Life Sciences, Queen's University Belfast, UK
-Peter K. Ben Embarek, Program Manager, International Food Safety Authorities Network (INFOSAN) Management, Department of Food Safety and Zoonoses, World Health Organization (WHO), Switzerland
17:35-18:00
Recap of Day One
Recap of Day One
18:00 – 20:00
Cocktail and Networking
Cocktail and Networking
Day 2: 31 October 2017 – Location: Infinity Ballroom
Session 3: Working Session; Define what is needed to achieve an effective food fraud prevention framework, including available tools and methods to verify material authenticity
This working session discusses current tools and methods, such as food fraud vulnerability assessments and other food fraud mitigation guidance and early warning systems for example SSAFE, EMAlert, USP tools, HorizonScan. The session will review food laboratory methods applicable to food authenticity assurance and prioritize needs in method development and validation. It will also aim to identify current limitations and gaps as well as recent innovations, with the intent to recommend future directions as to how these methodologies and tools can be integrated to enable a comprehensive food fraud prevention framework.
Working Session Chair: Marc Cwikowski, Director, Danone Food Safety Center, Food Safety@Danone, France
8:45-9:00
Introduction by the Working Session Chair
Objectives of the working session and proposed approach and Introduction of the keynote presentations to support the working session
Introduction by the Working Session Chair
Objectives of the working session and proposed approach and Introduction of the keynote presentations to support the working session
9:00-9:25
Food Fraud: Prioritizing Areas of Intervention
Janet Balson, Senior Food Fraud Consultant, United States Pharmacopeia, USA
Food Fraud: Prioritizing Areas of Intervention
Janet Balson, Senior Food Fraud Consultant, United States Pharmacopeia, USA
9:25-9:50
Integrating Food Fraud Prevention into Whole Supply Chain Management Systems
John Spink, Director, Food Fraud Initiative, Michigan State University, USA
Integrating Food Fraud Prevention into Whole Supply Chain Management Systems
John Spink, Director, Food Fraud Initiative, Michigan State University, USA
9:50-10:15
Food Fraud Prevention – A Case Study on Parmiggiano Reggiano
Emiliano De Dominicis, R&D Manager, Merieux NutriSciences, Italy
Food Fraud Prevention – A Case Study on Parmiggiano Reggiano
Emiliano De Dominicis, R&D Manager, Merieux NutriSciences, Italy
10:15-10:30
Briefing in next panel discussions
Briefing in next panel discussions
10:30 – 11:00
Coffee Break and Networking
Coffee Break and Networking
11:00-12:00
Panel Discussion I
-Level of risk awareness across the food supply chain
-Predictive tools (current and future) and their effectiveness
-How to tie vulnerability assessments to prevention initiatives and verification activities
Panel Discussion I
-Level of risk awareness across the food supply chain
-Predictive tools (current and future) and their effectiveness
-How to tie vulnerability assessments to prevention initiatives and verification activities
Panel members:
-Hussein Mansour, Chairman, National Food Safety Authority, Arab Republic of Egypt
-Jie Liu, Senior Manager, Standard Acquisition, Pharmacopeia, USA
-Emiliano De Dominicis, R&D Manager, Mèrieux NutriSciences, Italy
-Yongxiang Fan, Director, Food Standards Division 1, China National Center for Food Safety Risk Assessment, China
-Robert Baker, Corporate Food Safety Science and Capabilities Director, Mars Global Food Safety Center, China
-Zhong Chen, Quality and Regulatory Compliance Director of AEMEA, The Hershey Company
-John Spink, Director, Food Fraud Initiative, Michigan State University, USA
-Zhinong Yan, Executive Director, Walmart Food Safety Collaboration Center, China
-James Donarski, Head of Food Authenticity, FERA Science Ltd., UK
-David Wang, Director, Food Safety Department, Amazon China
-Bo Shi, Senior Director, Government Relations of Platform Governance Department, Alibaba, China
-Yongsheng Jia, Food Safety Expert, Food Supply and Integrity Service, PwC, China
-Hussein Mansour, Chairman, National Food Safety Authority, Arab Republic of Egypt
-Jie Liu, Senior Manager, Standard Acquisition, Pharmacopeia, USA
-Emiliano De Dominicis, R&D Manager, Mèrieux NutriSciences, Italy
-Yongxiang Fan, Director, Food Standards Division 1, China National Center for Food Safety Risk Assessment, China
-Robert Baker, Corporate Food Safety Science and Capabilities Director, Mars Global Food Safety Center, China
-Zhong Chen, Quality and Regulatory Compliance Director of AEMEA, The Hershey Company
-John Spink, Director, Food Fraud Initiative, Michigan State University, USA
-Zhinong Yan, Executive Director, Walmart Food Safety Collaboration Center, China
-James Donarski, Head of Food Authenticity, FERA Science Ltd., UK
-David Wang, Director, Food Safety Department, Amazon China
-Bo Shi, Senior Director, Government Relations of Platform Governance Department, Alibaba, China
-Yongsheng Jia, Food Safety Expert, Food Supply and Integrity Service, PwC, China
12:00-12:45
Panel Discussion II
-Review of current food authenticity methods and requirements for validation and harmonization
-What is the future state of food authenticity testing
Panel Discussion II
-Review of current food authenticity methods and requirements for validation and harmonization
-What is the future state of food authenticity testing
Panel Chair: Ronald Johnson, Board of Directors, AOAC International, USA
Panel members:
-Paul Sadek, Analytical Science Discipline Lead, Mars Advanced Research Institute, Mars Inc., USA
-Yongxiang Fan, Director, Food Standards Division 1, China National Center for Food Safety Risk Assessment, China
-Marc Hamilton, CEO, EnvironeX, Quebec, Canada
-Yongning Wu, Chief Scientist, National Center for Food Safety Risk Assessment (CFSA), China
-Sasan Amini, Co-founder, CEO and Board Director, Clear Labs, USA
-Mary McBride, Director, Global Market Regulations and Standards Strategy, Agilent Technologies, USA
-James Roberts, Honorary Fellow, Analytical Services Branch, National Measurement Institute, Australia
-Yongtan Yang, Vice Chief Engineer at Analysis and Testing, Nutrition and Health Research Institute, COFCO Corporation, China
-Paul Sadek, Analytical Science Discipline Lead, Mars Advanced Research Institute, Mars Inc., USA
-Yongxiang Fan, Director, Food Standards Division 1, China National Center for Food Safety Risk Assessment, China
-Marc Hamilton, CEO, EnvironeX, Quebec, Canada
-Yongning Wu, Chief Scientist, National Center for Food Safety Risk Assessment (CFSA), China
-Sasan Amini, Co-founder, CEO and Board Director, Clear Labs, USA
-Mary McBride, Director, Global Market Regulations and Standards Strategy, Agilent Technologies, USA
-James Roberts, Honorary Fellow, Analytical Services Branch, National Measurement Institute, Australia
-Yongtan Yang, Vice Chief Engineer at Analysis and Testing, Nutrition and Health Research Institute, COFCO Corporation, China
12:45-13:00
Delegate reflections
Delegate reflections
13:00-14:15
Lunch and Networking
Lunch and Networking
Pathway for Continued Collaboration: Develop key points and principles for further development of a prevention framework
Chair: John Ogier, Meeting Magic, UK
14:15-14:25
Facilitator Frame. Principles and Collaboration. Participatory workshop
Facilitator Frame. Principles and Collaboration. Participatory workshop
14:25-15:45
Review of outputs of discussions and recommendations.
Shaping a path forward towards a comprehensive and consistent food fraud prevention framework.
Review of outputs of discussions and recommendations.
Shaping a path forward towards a comprehensive and consistent food fraud prevention framework.
15:45-16:15
Coffee Break and Networking
Coffee Break and Networking
Session 4: Food Fraud Perceptions and Awareness
This session offers a review of industry and consumer awareness of food fraud and what is needed to prevent it.
Chair: Yongxiang Fan, Director, Food Standards Division 1, China National Center for Food Safety Risk Assessment, China
16:15-16:45
The Dutch Case of Fipronil in Eggs
Karen Gussow, Co-chair of the Global Alliance on Food Crime, Netherlands Food and Safety Authority, Netherlands
The Dutch Case of Fipronil in Eggs
Karen Gussow, Co-chair of the Global Alliance on Food Crime, Netherlands Food and Safety Authority, Netherlands
16:45-17:15
Early Results Documenting Perceptions and Levels of Awareness of the Food Industry across the Canadian Food Supply Chain
Marc Hamilton, CEO, EnvironeX, Quebec, Canada
Early Results Documenting Perceptions and Levels of Awareness of the Food Industry across the Canadian Food Supply Chain
Marc Hamilton, CEO, EnvironeX, Quebec, Canada
Conclusion Session: Capture key points and principles for further development of a prevention framework – A pathway for continued collaboration
This session summarizes the key outputs and actions from this workshop to support a third meeting at Queen's University Belfast May 2018.
Chair: John Ogier, Meeting Magic, UK
17:15-17:30
Review pathway outputs leading into Belfast.
Principles for the framework to support connection and collaboration.
Review pathway outputs leading into Belfast.
Principles for the framework to support connection and collaboration.
17:30-17:40
Concluding Remarks:
Next steps and introduction to the third meeting hosted by Queen's University, Belfast, UK — Global Food Integrity Summit, May 2018
Concluding Remarks:
Next steps and introduction to the third meeting hosted by Queen's University, Belfast, UK — Global Food Integrity Summit, May 2018
Robert Baker, Corporate Food Safety Science and Capabilities Director, Mars Global Food Safety Center, China
Adjournment