Good practices for allergen management in the food industry from raw material sourcing to product labelling

Organised by the Hungarian EIT Food Hub in collaboration with the Association of European Coeliac Societies (AOECS), the Budapest University of Technology and Economics, and the R-Biopharm Hungary Ltd.

Agenda

• 9:30-10:00 Registration
• 10:00 - 10:15 Opening, Welcome speech Introducing the EIT Food and the Hungarian EIT Food Hub Campden BRI Hungary and the contributing organisations - Dr. Márta Dregus Kinga Varsányi EIT Food Hub Hungary Campden BRI Hungary
• 10:15 - 10:35 The importance of food allergens and their legal regulatory background - Dr. Márta Dregus Kinga Varsányi Campden BRI Hungary
• 10:35 - 10.55 Good practices in allergen management from the raw materials to the final products - Csaba Baár Campden BRI Hungary
• 10:55 – 11:15 Food safety standards’ (IFS, BRCGS) allergen management system requirements Campden BRI UK: Managing Food Allergens eBook - Ákos Szentgyörgyi Campden BRI Hungary
• 11:15- 11:35 Not “only” gluten-free - Tünde Koltai Association of European Coeliac Societies
• 11:35 - 11:55 Experience from the gluten-free audits - Zsófia Kertész Campden BRI Hungary
• 11:55-12:30 Coffee break
• 12:30 – 13:00 Methods for the detection of allergens - Budapest University of Technology and Economics
• 13:00 – 13:30 Find out more about rapid allergen tests with the R-Biopharm Hungary Ltd. - Dr. Rita Siska R-Biopharm Hungary Ltd.
• 13:30 - 13:55 Good practices to check the efficiency of the cleaning - Zsófia Kertész Campden BRI Hungary
• 13:55 – 14:15 Q&A and closing remarks - Dr. Márta Dregus Campden BRI Hungary
• 14:15 „Test your lunch”! (buffet lunch)

REGISTRATION

Please note that language of the event is Hugarian.