Organised by:
MTA-ÉKB - MÉTE - KÉKI - FLAIR-FLOW
MÉTE Hungarian Scientific Society for Food Industry
Program:
CHAIRMAN of Workshop: Prof. Dr. Werner Pfannhauser (Austria)
08:30 - 9:30 Prof. Kerstin Skog (Sweden): Antinutrients in foods
09:30 - 10:30 Dr Paul A. Gibbs (England): "The Microbiological Safety and Quality of Foods Processed by the 'Sous Vide' System as a Method of commercial Catering" Contract No. AIR2-CT93 - 1519 (DGXII SSMA)
10:30 - 11:30 Prof. Jacques DOMMES (Belgium): Use of DNA probes to quantify bacterial contamination in the food industry : application to milk quality control before cheese making
Break
12:00 - 12:30 Dr. Anna Tompa (Hungary): Life cycle follow up of chemicals through the food-chain
12:30 - 13:00 Dr. Judit Sohár, Dr. Katalin Matyasovszky, Tamás Griff (Hunugary): Polychlorinated compounds in breast milk in Hungary
13:00 - 13:30 Dr. Lorena Kovacsics (Hungary): Summary on monitoring chemical
examination of residue in foodstuff of animal origin in Hungary