Mass Spectrometry in Food and Feed II

Date: Tuesday 15 September 2015

Venue: Faculty of Pharmaceutical Sciences, Ottergemsesteenweg 460, BE-9000 Gent - Belgium (Itinerary)

Organisation: KVCV-Food Chemistry in collaboration with Ghent University

KVCV-Voeding

Topics:

Mass spectrometry plays a significant and established role in all aspects of food and feed safety, quality, authenticity and security. Moreover, its applications in this area are rapidly growing with a current focus on faster, environmentally friendly, costeffective and fit-for-purpose methods with a trend towards multi-compound analysis. In recent years the importance of mass spectrometry in food and feed science has, in particular because of technical improvements, even expanded more. In this context, health and well-being directed applications are gaining interest.

This symposium focuses on mass spectrometrical approaches in the area of metabolomics, lipidomics, proteomics, chemical and microbiological food and feed safety with a special emphasis on emerging contaminants and allergens, food and feed quality including flavour and beneficial health components, …

The symposium includes 2 plenary lectures and 2 keynote lectures of established scientists in the field and offers the opportunity for young scientists to present their work during platform and poster presentations. An exhibition of laboratory equipment will take place.

Scientific programme (see link below for final programme):

8:30	Registration and coffee
9:30	Opening
9:35	Session 1: (Metabol)omics and hyphenated instrumental solutions • Plenary (J. Napier, Rothamsted Research, UK) • 2 platform presentations, 15 min each
10:35	Coffee break, poster viewing and technical exhibition
11:15	• 4 platform presentations, 15 min each
12:15	Lunch, poster viewing and technical exhibition
14:00	Session 2: Food and feed safety - emerging contaminants • Keynote (J. Focant, University of Liege, Belgium) • 3 platform presentations, 15 min each	Session 3: Food and feed quality - novel technologies and compounds • Keynote (F. Vanhaecke, Ghent University, Belgium) • 3 platform presentations, 15 min each
15:10	Coffee break, poster viewing and technical exhibition
15:55	Session 4: Biological MS • Plenary (J. Barr, CDC, Centers for Disease Control and Prevention, USA)
16:25	Closing session and poster award

Download First announcement flyer

Download Final Programme

Download Platform Presentations

Download Poster Presentations

Call for last minute poster presentations:

One-page abstracts for last minute poster presentations should be submitted before 31 August 2015 to Dit e-mailadres wordt beveiligd tegen spambots. JavaScript dient ingeschakeld te zijn om het te bekijken..

Download instructions for abstracts for last minute poster presentations.

Poster award: € 125,00

Registration:

Fees
members KVCV										€ 110.00 (VAT, symposium book, lunch and coffee included)
non-members										€ 140.00 (VAT, symposium book, lunch and coffee included)
PhD students										€ 75.00 (VAT, symposium book, lunch and coffee included)

Online registration form

Exhibition of laboratory equipment

1 Shimadzu 2 RIC 3 FS

4 Bruker 5 PE 6 Agilent

7 Thermo 8 Waters 9 JEOL

10 SCIEX

Scientific and organising committee:

Els Daeseleire (chair)	Institute for Agricultural and Fisheries Research
Sarah De Saeger	Ghent University, Laboratory of Food Analysis
Jurgen Denys (treasurer)	BRUCEFO (Brussels Centre for Food Expertises)
Inge Dirinck (webmaster)	SENSTECH
Patrick Dirinck	Odour & Flavour Consultancy bvba
Wilfried Ooghe (coordinator exhibition)	KVCV Food Division
Rudy Senten (secretariat)	KVCV Food Division
Joris Van Loco	Scientific Institute of Public Health (WIV)
Lynn Vanhaecke (chair)	Ghent University, Laboratory of Chemical Analysis

Contact:

Els Daeseleire (Dit e-mailadres wordt beveiligd tegen spambots. JavaScript dient ingeschakeld te zijn om het te bekijken.)

Lynn Vanhaecke (Dit e-mailadres wordt beveiligd tegen spambots. JavaScript dient ingeschakeld te zijn om het te bekijken.)

Mass Spectrometry in Food and Feed II

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