About the Event

Regulatory Food Analytical Methods

Regulatory Food Analytical Methods include a set of methods that aim to ensure the safety and quality of food and verify conformity with health and quality standards. Food analytical methods include

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  Chemical analysis
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  Microbiological analysis
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  Physical analysis
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  Sensory analysis

Regulatory methods mean methods that are developed and used to verify conformity with legal provisions including food regulatory provisions designed to regulate the production, distribution and consumption of food in a way that aims to protect the health of the consumer and fair practices in the food trade. This topic will encompass discussions on

Modernizing Food Safety and Quality Control and Oversight: Role of New Technologies and Artificial Intelligence

This theme focuses on the role of modern technology in developing innovative solutions that enhance food safety and quality, including but not limited to:

Food Fraud and Ascertaining Food Authenticity

Determining food authenticity is the process of verifying the validity and truthfulness of claims related to the characteristics or the source of food ingredients and products. Ascertaining authenticity contributes to supporting the protection of consumers’ health and enhances their confidence in the products available for sale, which in turn reduces the rate of food loss and waste and contributes positively to national economies overall. Several techniques and methods are used to verify food authenticity and ensure that the product does not contain adulterated or counterfeit ingredients. Examples of these techniques include

Risk Assessment to Support Food Regulatory Decision-Making

This theme will focus on developments made in the Arab region and globally to build capacities and competencies associated with risk assessment to support standard setting and decision making.
The session will aim to offer updates on most recent risk assessment studies enabling documented food regulatory decisions globally.
Enablers of risk assessment, such as availability of food consumption data and food occurrence information in the Arab region and beyond will be discussed.

Green Food Supply Chain

This theme highlights strategies, initiatives and programs aimed at reducing negative impacts on the environment (as a result of food supply chains), in addition to enhancing the sustainability of resources and consumers’ health. To ensure the sustainability of natural resources and meet nutritional needs, efforts must be synergized (governments, companies and local communities). Among the topics that can be presented under this theme are:

Supply Chain Management and Logistics

Supply chain management is the process of planning, organizing, controlling and monitoring all activities related to moving goods and services from the point of origin to the point of consumption at the lowest possible cost and with the highest levels of service. Logistics is concerned with planning and managing operations to move goods and services effectively. Examples of topics that can be presented under this theme include: