Food fraud: labeling, traceability and quality in the meat sector

Sobre l'activitat

FECIC, in collaboration with the Department of Climate Action, Food and Rural Agenda (DACC) will hold the Conference on Food Fraud, which will aim to present the results of the inspections carried out during 2022 and thus bring to the attention of companies the main deficiencies detected in quality control, labeling and traceability of meat and meat products. On the other hand, and within the context of the Interreg Europe QUALIFY project, which aims to combat food fraud and enhance the competitiveness of SMEs in the Catalan agri-food sector, this conference aims to bring closer the innovations on which research groups in Catalonia are working to guarantee the authenticity and origin of food, fight against fraud and protect and improve the integrity and quality of processes and products.

Aquesta imatge té l'atribut alt buit; el seu nom és lodewijk-hertog-Wy9j4JC1ov8-unsplash-1024x703.jpg

Catalan

Descarrega programa

Outdated

Més informació

Horari

9.30 h Registration of attendees

10.00 h Presentation of the day Mr. Josep Solà, President of FECIC. Mrs. Glòria Cugat, Deputy Director General of Inspection and Agri-Food Control of the DACC.

10.20 h Results of the inspection activity 2022 of the official quality control and fight against fraud. Ms. Luana Esser and Ms. Carme Navarro, agri-food inspectors of the Department of Climate Action, Food and Rural Agenda.

11.00 h How to improve labeling and traceability in the meat industry? Ms. Joana Salagre, head of the Technical Area of FECIC.

11.20 h Labeling and traceability: The vision of the sector. Mr. Ignasi Pons, Secretary General of FECIC.

11.35 h Open question and answer session

11.45 h Coffee break

12.00 h How fingerprinting analytical techniques can protect the integrity of your brand and increase consumer confidence. Application and success stories on animal products Ms. Stefania Vichi and Dr. Alba Tres, LiBiFOOD Research Group. Lipids and bioactive compounds. Institute for Food Nutrition and Food Safety Research, University of Barcelona.

12.20 h Proposal of a methodology to objectively classify meat derivatives by analysis of NIR spectra before and after high pressure treatment. Mr. Xavier Serra, Food Quality and Technology, IRTA.

12.40 h Application of optical markers for process and quality improvement in food. Potential use in meat matrices. Ms. Anna Zamora, Centro Planta de Tecnología de los Alimentos (CERTA), Universidad Autónoma de Barcelona (UAB).

13.00 h General strategies based on liquid chromatography, spectroscopy and mass spectrometry for the authentication of food products of animal origin. Mr. Óscar Núñez, Institute for Food Nutrition and Food Safety Research, University of Barcelona.

13.20 h Strategies to improve the quality of fermented meat products. Mrs. M. Luz Latorre, Research Group on Bioactive Amines and Polyamines in Food. Institute for Food Nutrition and Food Safety Research, University of Barcelona.

13.40 h Open question and answer session

13.45 h End of the day