Food Authenticity and Food Adulteration were major driving forces for establishing food law regulations world wide. Whereas our ancestors were analysing the water content of milk and wine, we recently are confronted with mislabelled horse meat. Especially expensive foodstuffs such as caviar, truffles or meat are in the focus of criminal minds in order to enhance their profits. Thus we can pretend with no doubt that the topic food authenticity and adulteration is both traditional and modern at the same time.
Invited plenary speakers will provide insight and guidance on suitable analytical techniques and strategies to detect food adulterations and to test for food authenticity. Experts from analytical laboratories and from regulatory bodies will share their concepts of risk assessment and risk management of food adulterations.
The Swiss Food Science Meeting (SFSM 2015) provides an update on emerging issues related to the food sciences and represents an excellent opportunity for scientists from academia, industry and government laboratories or institutions to share knowledge in this rapidly progressing field. Besides the presentations of distinguished invited speakers, the organising committee welcomes oral contributions as well as posters. Contributions are appreciate to the SFSM issue, but they are also open to the whole field of food science. Papers arising from presentations and posters will be published.
During the symposium, the award committee will select the most innovative poster contributions (best poster and best young scientist poster). The awards will be presented during the closing session and are sponsored by SGLUC, VKCS and by ccCTA (centre de compétences en chimie et toxicologie analytiques).
Thus, there are a lot of reasons to attend the second Swiss Food Science Meeting and we look forward to welcome you in the beautiful lakeside town of Neuchâtel!
Dr. Otmar Deflorin (President VKCS) and Dr. Pius Kölbener (President SGLUC)