SPECENZYM workshop 1

We are pleased to invite you to the SPECENZYM WORKSHOP that will take place on Thursday 3 December 2020. This online event is related to the SPECENZYM project, funded by the Belgian Federal Public Service Health, Food Chain Safety and Environment (RT 17/5) and the Sciensano TAG-service. The aim of the SPECENZYM project is to perform a study of the purity of food enzymes in view of the development of general purity criteria for food enzymes. This webinar consists of 2 workshops: 

This workshop, from 9:00 to 12:45, focuses on the European food enzyme regulations and the methods used to detect impurities as well as the results of a pilot monitoring performed on around 50 food enzyme preparation collected on the Belgian market. 

Inscription et programme

Register by confirming by e-mail Registration is possible until the 25th of November 2020. 

Program

Workshop 1

9:00-9:35 Welcome (Christine Vinkx, FPS Health, Food Chain Safety and Environment) 
9:35-9:50 Food enzymes regulations (Catherine Evrevin, DG SANTE) 
9:50-10:00 Introduction to SPECENZYM project (Nancy Roosens, Sciensano) 
10:00-10:30 Methods testing and pilot monitoring (Marie Deckers, Sciensano)
10:30-10:40 Heavy metal impurities (Ann Ruttens, Sciensano) 
10:40-10:50 Mycotoxin impurities (Bart Huybrechts, Sciensano) 
10:50-11:00 Antibiotic impurities (Laure Joly, Sciensano)
11:00-11:20 Coffee break
11:20-11:30 Allergen impurities (Isabel Taverniers, ILVO)
11:30-11:40 Fungal impurities (Pierre Becker, Sciensano)
11:40-11:55 Bacterial pathogen impurities (Marc Heyndrickx, ILVO & Koenraad Van Hoorde, Sciensano)
11:55-12:15 GMM impurities (Marie Deckers, Sciensano)
12:15-12:30 Conclusion and perspective (Ria Nouwen, FPS Health, Food Chain Safety and Environment & Nancy Roosens, Sciensano & Marc De Loose, ILVO)
12:30-12:45 Final questions and comments