Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 7th European Food Safety & Standards Conference Athens, Greece.

Day 1 :

Keynote Forum

Massimo Cecaro

Italian Medical Press Association, Italy

Keynote: Evolution of the Massi care model nd prevention in the area of food safety 2.0 using augmented reality

Time : 10:05-10:40

OMICS International Euro Food Safety 2017 International Conference Keynote Speaker Massimo Cecaro photo
Biography:

Massimo Cecaro after completing his high school in humanistic studies, he moved to the University of Camerino, where he got a Master’s Degree in Veterinary Medicine and in University of Teramo he successfully got the Specialization. He obtained a qualification to practice as a Journalist and in 2007 he was admitted to the National Association of Medical Press (ASMI), where he currently hold the position of Vice President and General Secretary. He is Resident Member of MJA Medical Journalists’ Association (London). He is a member of EFSA's expert database and has been an invited speaker, mentor and chairman at international events in the field of Public Health and Safety in Canada, US, Europe and Asia. He has authored several scientific works in public health and he is also a Director in Italy of a prestigious educational centre for work safety and public health. He is actively involved in international projects to improve the role of mass-media in medical sciences, and awarded in Philadelphia, Valencia and Las Vegas with international special recognition. He is serving as an Editorial Member of several reputed journals.

Abstract:

The speed of information in recent years has become a necessity for the consumer. Clear and timely guidance must be provided taking into account scientific developments and technological progress. The evolution of the MassiCare model would allow a new model of risk analysis to cross data and metadata. The elements considered are age of the subject, sex, geographical position (which would indicate alarms, such as reminders from the competent authorities in the areas of interest), acute and chronic illnesses, convalescence. Other elements considered are the type of work activity carried out, the training acquired in food safety, which type of food is preferred and the possible cooking temperature. All these details give back a theoretical model of considerable help for the consumer in matters of food safety. The new "MassiCare AR" model, incorporates and analyzes the aforementioned elements by returning data with graphics based also on virtual images. The result of the risk assessment with augmented reality AR will be returned. On the food itself and/or on a mobile device information such as the tolerated safe dose for each individual subject or specific restrictions may be accessed. In addition to this valuable information, you can also access information about allergens.

OMICS International Euro Food Safety 2017 International Conference Keynote Speaker Rong Murphy photo
Biography:

Rong Murphy is the Vice President of Quality Assurance and Food Safety at Maple Leaf Farms, Inc., America’s leading producer of premium quality duck products. Previously, she served as the Vice President of Food Safety for McDonald’s (China) and in various capacities at PepsiCo, Cargill, and Campbell Soup Company. She started her Food Professional career as a faculty at the University of Arkansas. She received her PhD in Chemical Engineering and her Master of Science degree in Chemical Engineering, Food Science, and Microbiology. She is a registered and licensed Professional Engineer.

Abstract:

There is an insatiable consumer-appetite for organic, all natural, non-GMO, antibiotic free, and gluten free foods, with productions in that market segment estimated to grow by as much as 16% annually through 2020. With more food startup companies claiming organic, all natural, non-GMO, antibiotic free, and gluten free foods at unprecedented rates and major food companies pivoting to offer new products in those categories, the compositions of our foods are shifting. With this market shift, artificial preservatives, colors and dyes as well as those food ingredients that are perceived as consumer-unfriendly are being eliminated from both human and animal food products. How does this shift in food trends impact our food supply? How does this market shift modify the shelf life of our food products? and, how does this shift affect food manufacturing organizations? Food researchers and industries are hard at work to validate the food safety of these new trendy products. As new food products enter the consumer market, food manufactures will need to avoid costly recalls and potential consumer health issues by verifying food safety of products on the frontend. As food manufacturing organizations approach production, the organizations also face more considerations about various costs, quality control, and record keeping. From sourcing to packaging and further to tracking, food ingredients and finished food products are coming from all over the world. Collaboration among supply chain partners and full integration throughout networks of suppliers and customers are critical elements. Food companies that have fully integrated supply chain and customer networks are more likely to succeed, with access to the same information, working towards shared missions to deliver results, and being ahead of their competitors. Connected supplier and customer networks will allow food companies to be agile when faced with issues, responsive to recalls, and to be flexible and efficient.