Food Control and Biosecurity

1. Introduction in Food Safety Biosecurity and Hazard Control<br>2. Potential hazards and biosecurity aspects associated with food safety<br>3. Quality tools in improving quality assurance and food control<br>4. Chemometrics applied for food control <br>5. Food Defense<br>6. Detection of biogenic amines: quality and toxicity indicators in food of animal origin<br>7. Aptameric sensing in food safety<br>8. Advanced infrared spectroscopic technologies for natural products quality control<br>9. Strategies to reduce the formation of carcinogenic chemicals in dry cured meat products<br>10. Detection of irradiated food and evaluation of the given dose by electron spin resonance, thermoluminescence and gas chromatographic/mass spectrometric analysis<br>11. Passive sampling to monitor hazardous compounds in water: a tool for the risk assessment of consuming aquatic foods <br>12. Quality control of plant-based food in terms of nutritional values: Influence of pesticides residue and endogenous compounds<br>13. Drying Drop Technology in wine and hard drinks quality control<br>14. Biosecurity strategies for backyard poultry: a controlled way for safe food production<br>15. Antibacterial effects and modes of action of the activated lactoperoxidase system (LPs), of CO2 and N2 gas as food-grade approaches to control bovine raw milk associated bacteria<br>16. Foods, Food Additives and Generally Regarded as Safe (GRAS) Food Assessments