Challenges and Trends in Food Safety

João M. Rocha PhD, is a researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP). His PhD is in Food Science and Engineering from University of Lisboa. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: phenotypic and genotypic screening and characterization of microorganisms; design and development of fermentation processes and starter cultures; production, extraction and purification of functional microbial metabolites; design of innovative food products and processes and valorization of by-products and food wastes; food safety and ascertaining the health promoting effects, environmental sustainability and economic feasibility of food. Biljana Kovacevik holds a PhD degree in biotechnological sciences from the Goce Delchev University in Stip, Republic of Northern Macedonia. Her current job position is Associate Professor at the Agricultural Faculty, Department for Plant Protection and Environment at the Goce Delchev University in Stip (UGD). More recently her scientific interest is focused on bioactive compounds with pesticide properties. Currently, she is a member of the National commission for phytopharmaceutical products. She is also a member of the Union of Chemists and Technologists of Macedonia (UCTM), member of the Plant Protection Association of Macedonia (PPAM) and member of the Association for the Development of Education and Science in Agriculture (AGROSCIENCE). Monica Trif, Ph.D. is Senior Researcher at the Centre for innovative process engineering GmbH (Centiv GmbH, Germany), where she is Principal Investigator at Food Research Department. In the last 10 years involved in successful and fruitful international and national research projects. She serves as Section Topical Advisory Panel Member for 'Biocatalysis'–of Catalysts journal, Topic Editor in Frontiers in Nutrition, Frontiers in Sustainable Food Systems, and Frontiers in Food Science and Technology. Elena Bartkiene is an author and co-author of more than 120 ISI WOS publications, 2 EPO and 1 national patents. Occupational field: agro-innovations and food / feed (bio)technologies. She is member of Lithuanian Academy of Sciences; Member of ISEKI-Food Association (Vienna, Austria); Member of the Institute of Food Technologists (IFT) (Chicago, USA); Member of the Global Harmonization Initiative (GHI) (Vienna, Austria); Expert of the international programmes - projects at the Lithuanian Science Council (LMT); Expert at the Polish National Science Center; Expert of the Lithuanian Agency for Science, Innovation and Technology (MITA); Reviewer and editor of the national and international scientific journals.

• Section 1: Systems leading to food contamination, food science in service of food security and public health1. Environmental agents leading to food contamination2. Contamination Hazards in the Agricultural Food Chain System3. Organic agriculture and food security4. Contamination Hazards in the Industrial Systems of Food Production5. Food Systems and Public Health Concerns6. Consumer Risk perceptions7. Authenticity and food fraud8. Introduction in Risk analysis of food safety hazardsSection 2: Biological hazards and threats for food safety and effective control measures9. Bacterial Contaminants as Threat for Food Safety10. Fungi as Food Hazards11. Viruses as a Threat to Food Safety12. Prions Implication on Food Safety13. Parasites in Food14. The Potential of Toxic Algae, Microalgae and Cyanobacteria in Food ContaminationSection 3. Chemical hazards of food and effective control measures15. Toxins Produced by Microorganisms and Algae in Food16. Naturally Occurring Plant Toxins17. Toxic nitrogen compounds in food18. Pesticides as Food Hazards19. Hazards of Toxic Elements in Food20. Residues of veterinary medicinal products in food21. Food Additives: Friends or Foes?22. Microplastics and nanoplastics in foodSection 4: Physical hazards of food and effective control measures23. Hazards in Food Caused by Foreign Matter24. Management of Physical Hazards in Food Processing and ManufacturingSection 5: Practical solutions, future trends and advanced technologies for ensuring food safety25. Natural Preservatives for Providing Food Safety26. Physical Methods for Keeping Food Safety27. Fermentation as a process for ensuring safe food28. Bacteriophages in service of food safety29. Nanotechnology in Food safety30. Biotechnology as Effective Tool in Service of Food Safety: meeting the challenge of food safety31. Vegetation indices in precision agriculture for safe food production32. Advanced Packaging Technologies, Edible Films and Coatings for enhancing the shelf-life and food safety.33. Safety Management in Food Production: Hazard Analysis and Critical Control Point (HACCP) Systems in Food Safety34. Trends and challenges in regulation and regulatory reforms in promoting food safety