Workshop Program
9:00-9:45 - Registration
9:45-10:00 - Prof. R. Venskutonis, project coordinator Prof. W. Pfanhauser
Workshop opening: short welcomes, introduction of AM FFE to CEC
10:00-11:00 - Prof. J. Dommes (Belgium):
Cheese quality and safety
11:00-12:00 - Dr. P. Gibbs (UK):
The microbiological safety and quality of foods processed by the 'Sous Vide'
system as a method of commercial catering
12:00-12:30 - Coffee break
12:30-13:30 - Prof. W. Pfannhauser (Austria):
Hot issues in chemical food safety
13:30-14:15 - Dr. J. Petraitis (Lithuania):
Monitoring of food chemical risks in Lithuania
14:15-15:00 - Dr. R. Adomaityte (Lithuania):
Food additives
15:00-15:45 - Prof. Rimantas Venskutonis (Lithuania):
Assessment of chemical and microbiological risks: practical advices for the
preparation of safety systems
15:45- 16:15 - Closing of workshop, presenting of certificates