This event is organised by IFST Midlands Branch
This allergen management seminar will discuss the management of allergens within food manufacturing and means of control through risk assessment and analytical techniques.
Consumers have been impacted by unannounced, undeclared, and mislabelled allergenic contamination of food products produced to satisfy their needs. Food service and manufacturing industries live in fear of a consumer complaining of anaphylaxis. The food industry can mitigate such contamination through the deployment of risk assessment to understand how colleagues can organise, manage, and trained in food production. There are various analytical methods that used to monitor, verify, and validate the effectiveness of the mitigations and controls deployed during the processing of a food product.
Booking Deadline: 27 February
What participants will learn:
- The use of risk assessment techniques to manage - mitigate allergens in the manufacture of food.
- Demonstration and use of analytical techniques for detection of allergens within factory and laboratory environments.
Target Audience:
Students, Academic, Technologists, Food Scientists, Technical Managers, Laboratory Managers, Directors and Business Owners
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Speakers:
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Dr Lisa Winnall MSc, PGCert, MCIEH, CEnvH, SFHEA - University of Birmingham Lisa Winnall is an Associate Professor of Food Safety and Head of the Food Safety Group at the University of Birmingham, with over 20 years of experience in food safety practice and education. A Chartered Environmental Health Practitioner and Senior Fellow of the Higher Education Academy, she has worked across local government, food industry consultancy, and academia. Lisa’s current research focuses on allergen management in hospitality, food fraud, food chain security, hygiene interventions, and food policy. She leads postgraduate education and professional development in food safety at the University and collaborates closely with the food industry and regulatory partners to advance standards in the sector. |
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Katie Deprez - Technical Manager – Central Technical, Greencore Katie has worked in various roles in chilled food manufacturing for 30 years. Within the Central Technical team, her role includes providing a governance process to monitor food safety and compliance across the Group. |
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Matthew Stoughton-Harris - Head of Resilience, IGD Matthew Stoughton-Harris is IGD's Head of Resilience and his role is to help the food system understand risk and adapt to change. Focused on building strategic resilience across the UK food system, he supports organisations in responding to disruption, from climate risk to geopolitical shifts. |
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Adrian Rogers FIFST - Bio-check UK Adrian Rogers joined Bio-Check (UK), the specialist diagnostic test kit producer, as Development Manager in 2021. He holds a BSc. with Honors in Microbiology from Aberystwyth University and was awarded a Fellowship by The Institute of Food Science and Technology in 2022. With over 25 years of experience in immunoassay development, Adrian initially focused on tools for autoimmune disease diagnosis before shifting his expertise to food allergen and gluten ELISA and lateral flow methods. For over two decades, he has worked with several diagnostic companies to advance allergen detection technologies. As an active member of the Food Allergen analytical community, Adrian has contributed to various stakeholder groups, including the AOAC Food Allergen and Gluten Working Group, ILSI Europe's Food Allergen Quantitative Risk Assessment Guidance Group, the UK Food Standards Agency’s food hypersensitivity research priority setting exercise initiatives, and efforts to standardise reporting within the European Network of Food Allergen Detection Laboratories. |
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Richard Fielder CSci, FIFST, MBA - Bio-check UK Richard Fielder joined Bio-Check (UK), the specialist test kit developer & manufacturer, as Business Manager in 2013. He was awarded his BSc. (Hons) in Biology (Food Microbiology) from the University of Bath and Master of Business Administration (MBA) from the Open University. As a food safety professional with more than 40 years’ industry experience, he is a Chartered Scientist, qualified in HACCP (Level 4) and a Lead Assessor. Initially, Richard was a Bakery Technologist (with Northern Foods) and then a Microbiologist supporting the use of cleaning chemicals in CIP systems in the brewery, dairy and beverage sectors. For the past three decades, he’s been working internationally with leading food test kit manufacturers, using his industry knowledge on specific immunological and molecular analytical techniques to support improving food safety and quality (e.g. food allergens, mycotoxins, GMOs). He’s been an active participant in the Food Allergen analytical community (e.g. CEN TC275/WG12, WGPAT, MFAN, AOAC International) since 1996, working with others contributing to various approaches to improve best practice. |
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Price:
- IFST Members - £10
- Non-members - £100
If you are an IFST member, please ensure that you are logged into the IFST website before completing your booking so you can access member rates for events. Published events fees will apply to non-members and members can only gain preferential rates by logging in to their IFST account.