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SMAS 2nd WORKSHOP

On Friday, 18-2-04, the 2nd SMAS Workshop was held at the Conference center "De Reehorst" in Ede, Netherlands.
It was organized as International Symposium "Safety and shelf life assessment of meat products in Europe" and was cosponsored by the SMAS project, TNO Quality of Life, Department Microbiology and the Dutch Society of Microbiology (NVvM), section Food Microbiology. More than one hundred participants, from the Netherlands and 6 other European countries attended the Workshop.

The Programme and Participants List of the Workshop can be downloaded below. Details and all the Workshop Presentations can also be downloaded from this page.

WORKSHOP AGENDA

Nr Speaker Subject/Title
1

Prof. Dr. Serve Notermans
Wageningen University

Download Powerpoint Presentation (.zip)

Opening address- Chairman
2

Prof. Dr. Bert Urlings
Dumeco, The Netherlands

Download Powerpoint Presentation (.zip)

The microbiology of meat: past, present and future
- the meat chain
- microbiological safety aspects
- scientific gaps and research needs
- TTI
3

Dr. Jim Sheridan
Teagasc, The National Food Centre, Dublin, Ireland

Download Powerpoint Presentation (.zip)

Bacterial growth on meat: the effect of physiological conditions
- growth of micro-organisms on meat
- surface growth versus submerged growth
- microbial interactions
- future of microbiological criteria
4

Ir. Erik Hoornstra
TNO Nutrtion and Food Research
The Netherlands

Download Powerpoint Presentation (.zip)

Modern techniques to assess shelf life and safety
- from FSOs to HACCP-criteria
- Building the models
- Principles of risk assessment
- Scenario analysis using the model
5

Prof. Petros Taoukis
National Technical University of Athens, Greece

Download Powerpoint Presentation (.zip)

The EU-project: Safety Monitoring and Assurance System for Chilled Meat Products (SMAS)
- the objectives of the project
- temperature time integrators (TTI): how do they work
- TTI and microbiological safety risks
- introduction of the next speakers
  Prof. Dr. Marcel Zwietering
Wageningen University
Chairman
6

Dr. Jozsef Baranyi
Institute of Food Research, Norwhich, UK

Download Powerpoint Presentation (.zip)

Developments in predictive modeling of pathogens in the meat chain
- models for meat products
- models and TTI
- scenario analysis in the meat chain
7

Prof. George Nychas
Agricultural University of Athens, Greece

Download Powerpoint Presentation (.zip)

Microbiology of meat spoilage
- general aspects of spoilage organisms
- spoilage ecology as a function of process and packaging
- specific spoilage indicators of shelf life
8

Dr. Kostas Koutsoumanis
Aristotele University of Thessaloniki, Greece

Download Powerpoint Presentation (.zip)

Developments in predictive modeling of meat spoilage
- Principles of spoilage modeling
- Quantitative Spoilage Assessment (QSA): a statistical approach for dating management of foods
- risk vs spoilage in risk assessment
9

Dr. Elisabeth Borch & Dr. Karin Wendin
SIK, The Swedish Institute for Food and Biotechnology, Sweden

Download Powerpoint Presentation (.zip)

Consumer aspects of the TTI-system
- lay-out of the consumer inquiry
- provisional results of the inquiry
- related aspects

Download: Workshop Participants List

Download: Workshop Programme

View Photos

 

EC FIFTH FRAMEWORK PROGRAMME - Quality of Life and Management of Living Resources - Project QLK1-2002-02545