To ensure progress and enable optimal communication between participants,
formal project meetings will be held every six months, beginning at the
official start of the project. Individual participants will host each
meeting in rotation. Preparation of the first meeting will start during
the negotiation period with the Commission and will be held right after
the signing of the Contract. It will be focused on confirming the contractual
obligations of all partners and streamlining and optimizing the technical
and managerial methodology of the project.
In order to obtain a standardized application of experimental and analytical
methodologies within the project and to allow all participants to benefit
from expertise previously build up by individual groups, half or one-day
workshops will be organized in relation to four of the six project meetings.
To improve the scientific content and to strengthen contact and collaboration
between project participants and public, each workshop will be organized
in collaboration between two or more participants.
The Workshops could be open to attendance by interested parties from
local and European meat industry, scientists and public authorities. The
last Workshop will be in conjunction with the final project meeting and
will be extended to include an overall presentation of the project results
to the public (industry, scientists and public authorities).
Workshop, topic, responsible partner/assistant partner
||Partners that will organize
||Mathematical modelling on safety and spoilage of meat
||Risk assessment of meat products in Europe
||TTI Development and Application in the chill chain
||Consumer issues with meat products
||Quality Management of the Chill Chain/Final Workshop
The 1st SMAS Meeting was held in Athens at the National
Technical University of Athens, February 11, 2003.
On Tuesday, September 30, 2003, the 2nd SMAS project Meeting
took place in Hersonissos-Heraklion, Crete, GREECE. The Meeting was hosted
by Participant 7, CRETA FARM. The venue was the Convention center at Creta
The SMAS meeting was attended by 21 scientists from all project Participants
and the two Subcontractors.
During the meeting a review of progress in the first three work packages
of the project was presented by each Participant and discussed by all
attendees. The remaining three work packages are not yet scheduled to
begin although some participants have begun work on some aspects. WP6
that seeks consumer information relating to use of TTI devices was separately
discussed and the timetable for this WP will be brought forward.
Progress was in generally assessed as being satisfactory. Goals and deliverables
for the current Semester were confirmed.
Dissemination activities were also discussed. The Coordinator presented
the informative 4
page colour leaflet of the SMAS project. One hundred copies were distributed
to each Participant for dissemination to Consumers, Universities, Industry
and Food Authorities of European countries.
In the morning of Wednesday, 1-10-03, the Workshop on Mathematical
modelling on safety and spoilage of meat was organized by the project
in conjunction with the International Symposium on the Epidemiology and
control of Foodborne Pathogens in Pork, SAFE PORK (1-4 October,2003),
The Workshop was successfully held at Creta Maris Hotel, Hersonissos,
The Workshop was free for attendance by interested participants from
Universities, Industry and Regulatory Authorities. It was attended by
an international audience of 80 participants. Presentations and following
discussions were very well received. Microbial modeling and in particular
the ComBase tool and the SMAS project were the focus of attention.
1st WORKSHOP PROGRAMME
"Mathematical modelling on safety and spoilage of meat"
Wednesday, 1-10-03, Heraklion, Crete, GREECE
|Welcome by Project Coordinator and Prof. Genigeorgis,
Chairman of Organizing Committee of the Symposium.
Microbial Modelling Fundamentals J. Baranyi (40
Mathematical modelling of safety and spoilage of meat K.Koutsoumanis
Presentation and Demonstration of Combase, a comprehensive
modelling tool J. Baranyi and co-workers (150 min
with a 10 min break)
Presentation of SMAS project P.Taoukis (25 min)
Photos from the Workshop
3rd Meeting (12 month) February 6,2004- Venue: Norwich,
P6- Workshop (none)
4th Meeting (18 month-Midterm) June 16 ,2004- Venue:
Dublin, NFC- Host: P4- Workshop (none)
(24 month) February 17 and 18, 2005 - Ede, Netherlands-
Host: TNO (P5)
(30 month) June 2005- Venue: Lund, SIK-
Workshop 2 (Safety and
shelf life assessment of meat products in Europe")
("TTI Development and Application in the chill chain" and
"Consumer issues with meat products" )
Planning for next Meetings and Workshops:
- 7th Meeting (36 month-FINAL) Thursday, 15/12/2005
- Venue: Athens, AUA- Host: P3-
Workshop FINAL (Quality Management of the Chill Chain/Final