Scientific Program

Version 27 May 2025. Scientific Program Scheduled for CEST.

Part I: Morning sessions

Opening Session

08:30 – 09:10 | Opening Session

• Welcome and Introduction to the virtual Symposium – Bert Popping (FOCUS), Janne Nieminen (NMKL) and Thomas Gude (AOAC EUR)
• Keynote Opening Lecture: Masami Takeuchi (FAO) – Food Safety Risks of Novel Foods → view speaker biography

Session 1: Risk Assessment and Public Health Impact of Novel Foods

09:10 – 10:10 | Speakers & Topics 20 min talks

• Keynote Speaker: Ivona Babic (DG SANTE, European Commission) – Novel Foods: European Commission’s Perspective
• Bert Popping (FOCOS) – The Rumsfeld Matrix: Known and Unknown Risks in Novel Foods
• Mari Eskola (Medfiles Ltd.) – Regulatory Challenges in the Safety Assessment of Novel Foods

10:10 – 10:20 | Discussion and Q&A’s

Session 2: Analytical Challenges and Solutions for Novel Food Components

10:20 – 11:20 | Speakers & Topics 20 min talks

• Keynote Speaker: Mark Sykes (FAPAS / FERA) – Proficiency Testing with Novel Foods: Lessons Learned
• Kate Mastovska (AOAC Int.) and Christophe Fuerer (Nestlé) – AOAC INTERNATIONAL Program to Address Method Needs for Novel Foods, Starting with Total Amino Acid Analysis
• Claire Chisolm (USP FIEC) – Developing Standards for Novel Foods: USP’s Role

11:20 – 11:30 | Discussion and Q&A’s

Break (11:30 – 12:00)

Part II: Midday sessions

Session 3: Innovations and Emerging Trends in Food Analysis

12:00 – 13:00 | Speakers & Topics 20 min talks

• Keynote Speaker: Levon Gzogian (Unibiogroup) – Navigating Analytical Challenges in Novel Feed and Food: Insights from Uniprotein’s Protein Analysis
• Marta Prado (University of Santiago de Compostela) – Detection of Novel Foods Using Portable Rapid Methods
• Helena Pastell (Ruokavirasto, FI) – Challenges in Nitrogen Conversion Factors: The Case of Chitin in Crickets

13:00 – 13:10 | Discussion and Q&A’s

Session 4: Sensory Evaluation and Consumer Expectations of Novel Foods

13:10 – 14:10 | Speakers & Topics 20 min talks

• Keynote Speaker: Sara Spinelli (University of Florence) – Sensory Perception and Consumer Acceptance of Novel Foods
• Panos Kostopoulos (ProxyFoods.ai) – AI-Based Approaches for Sensory and Nutritional Analytics in Food and Novel Food Formulation
• Raquel P. F. Guiné (Department of Food Industries, ESAV) – TBA

14:10 – 14:20 | Discussion and Q&A’s

Session 5: Regulatory Aspects and Future Directions in Novel Foods and Nutrition

14:20 – 15:00 | Speakers & Topics 20 min talks

• Keynote Speaker: Ermolaos Ververis (Nutrition & Food Innovation Unit, European Food Safety Authority, EFSA) – Assessment of Novel Foods in the European Union: EFSA’s Role and its evolving methodological framework
• Marina Heinonen (University of Helsinki) – Regulatory and safety considerations of novel food ingredients – identity and composition of botanical preparations

15:00 – 15:10 | Discussion and Q&A’s

Break (15:10 – 15:30)

Part III: Afternoon sessions

Session 6: Pitch talks

15:30 – 16:30 | Speakers & Topics 10 min talks

• Elisa Massella (Izler) – Prevalence and Antimicrobial Resistance Profile of Shewanella algae Isolated from Blue Crabs in the Northwestern Adriatic Sea
• Laura Quintieri (ISPA, CNR Bari) – Overview on benefits and risks of alternative proteins and novel foods: worth it?
• Rosario Romero (Fera Science Ltd.) – Analytical challenges to support the verification of alternative proteins
• Petra Pasonen (Finnish Food Authority) – Risk Assessment of Plant-Based Milk and Meat Alternatives
• Jean-Francois Halbardier (Cargill) – Molecular weight distribution of novel food by SEC-MALS: issues and alternative techniques
• Wenche Larssen (Møreforskning) – Sensory challenges with the incorporation of alternative protein ingredients from plant, microbial and insect sources in fruit smoothies for Novel Food development
• Katariina Koivusaari (Bezos Center for Sustainable Protein at NC State) – Advancing Sustainable Proteins: Insights from the Bezos Center at NC State

16:30 – 16:40 | Discussion and Q&A’s

Session 7: Stakeholders’ Perspectives on Novel Foods and closing remarks

16:40 – 17:00 | Open discussion moderated by Bert Popping

• Open discussion with panelists from regulatory agencies, industry, and academia.
• Closing Remarks & Symposium Adjournment

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