HRANA, ZDRAVLJE I KLIMATSKE PROMJENE International ...

3. međunarodni Kongres osigurnosti i kvaliteti hraneHRANA, ZDRAVLJE I KLIMATSKE PROMJENE

www.foodsq-congress2020.com

10. - 13. studenoga 2020.10 - 13 November 2020

3rd International Congresson Food Safety and QualityFOOD, HEALTH AND CLIMATE CHANGE

KONAČNI PROGRAMFINAL PROGRAMME

VIRTUALNI

3. međunarodni kongres o sigurnosti i kvaliteti hrane„HRANA, ZDRAVLJE I KLIMATSKE PROMJENE“

10. - 13. studenoga 2020.

VIRTUAL

3rd International Congress on Food Safety and Quality „FOOD, HEALTH AND CLIMATE CHANGE“

10 – 13 November 2020

KONAČNI PROGRAMFINAL PROGRAMME

www.foodsq-congress2020.com

10. - 13. studenoga 2020.

3. međunarodni kongres o sigurnosti i kvaliteti hrane HRANA, ZDRAVLJE I KLIMATSKE PROMJENE

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Poštovane kolegice i kolege, dragi prijatelji,

uvažavajući aktualne epidemiološke mjere i preporuke vezane za zaštitu od potencijalne infekcije COVID-19, 3. međunarodni kongres o sigurnosti i kvaliteti hrane „Hrana, zdravlje i klimatske promjene“, održava se u planiranom terminu od 10. do 13. studenoga 2020. godine u virtualnom obliku, bez fizičkog prisustvovanja sudionika i predavača.

Kongres se održava pod visokim pokroviteljstvom nadležnih tijela i institucija, a organiziraju ga Nastavni zavod za javno

zdravstvo “Dr. Andrija Štampar”, Hrvatsko mjeriteljsko društvo i Mreža za kontrolu kvalitete i sigurnosti hrane Jugoistočne Europe (SEEN-FSQC), uz suorganizaciju i suradnju s drugim eminentnim institucijama iz zemlje i inozemstva.

Sigurnost i kvaliteta hrane, utvrđivanje izvornosti, zemljopisnog porijekla, patvorenosti hrane, utjecaj hrane na zdravlje potrošača, ali i klimatske promjene teme su od zajedničke odgovornosti svih uključenih u lanac proizvodnje hrane – države, proizvođača, distributera, struke i potrošača, ali i medija koji su odgovorni za informiranje javnosti o aktualnim temama.

Potaknuti velikim interesom kojeg su izazvala prva dva Kongresa o sigurnosti i kvaliteti hrane, na kojima je sudjelovalo više od 700 sudionika, iznimna nam je želja po treći put okupiti ugledne strane i domaće predavače te brojne sudionike, koji se u svom svakodnevnom radu bave utjecajem hrane na zdravlje ljudi te, usprkos trenutnoj epidemiološkoj situaciji, nastaviti s educiranjem i širenjem znanja, u virtualnom obliku.

Programom predviđenim radionicama, plenarnim predavanjima, usmenim izlaganjima, okruglom stolu, satelitskim simpozijima i e-posterima moći ćete pristupiti on-line, kroz Zoom virtualnu platformu.

Nove okolnosti nose nove izazove, a kako ne bismo zaostali u edukaciji i razmjeni iskustava, morali smo se prilagoditi na ovaj novi način „druženja“. Pozivamo vas da nam se u što većem broju pridružite na on-line web platformi Kongresa, i svojim sudjelovanjem pridonesete našoj zajedničkoj zadaći - zaštiti i unapređenju zdravlja ljudi.

Dobrodošli na VIRTUALNI FOODSQ 2020!

Zvonimir Šostar, dr. med.Predsjednik Kongresa

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3rd International Congress on Food Safety and Quality FOOD, HEALTH AND CLIMATE CHANGE

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Distinguished colleagues and dear friends,

In the context of the current epidemiological situation and recommendations related to protection against potential COVID-19 infection, the 3rd International Congress on Food Safety and Quality “Food, Health and Climate Change” will be held in the planned period from 10 to 13 November 2020 in virtual form, without the physical presence of participants and lecturers.

This year’s Congress will be held under the high auspices of the competent authorities and institutions, and will be organized by

the Andrija Štampar Teaching Institute of Public Health, the Croatian Metrology Society, and the South-East European Network for Food Safety and Quality Control (SEEN-FSQC) and with co-organization and cooperation with other distinguished institutions from the country and abroad.

Food safety and quality, determining the origin, geographical origin, and food adulteration and its impact on consumer health, as well as the impact of climate change on cultivation and quality – these are the topics of shared responsibility among everyone involved in the production chain: the country, producers, distributors, professionals, and consumers, but also the media, which hold responsibility for informing the public on current topics.

Encouraged by overwhelming interest generated by the first two Congresses on Food Safety and Quality, attended by more than 700 participants it is our great desire for the third time to gather prominent local and foreign speakers and many participants who in their daily work deal with the influence of food on human health and, despite the current epidemiological situation, to continue educating and spreading knowledge in virtual form.

The programme will include workshops, plenary lectures, oral presentations, a round table, satellite symposia and e-posters online, through the Zoom virtual platform.

New circumstances bring new challenges and, in order not to fall behind in education and exchange of experience, we have had to adapt to this new way of ‘socializing’. We invite you to join us in large numbers on the web platform, and with your participation contribute to our common task - the protection and promotion of human health.

Welcome to the VIRTUAL FOODSQ 2020!

Zvonimir Šostar, MDCongress President

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ORGANIZATORI / ORGANIZERS

• Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“ Andrija Štampar Teaching Institute of Public Health

• Hrvatsko mjeriteljsko društvo Croatian Metrology Society

• Mreža za kontrolu kvalitete i sigurnosti hrane Jugoistočne Europe (SEEN-FSQC) South East European Network for Food Safety and Quality Control (SEEN-FSQC)

SUORGANIZATORI / COORGANIZERS

• Agronomski fakultet Sveučilišta u Zagrebu Faculty of Agriculture, University of Zagreb

• Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu Faculty of Food Technology and Biotechnology, University of Zagreb

• Institut za javno zdravlje Vojvodine, Novi Sad, Srbija Institute of Public Health of Vojvodina, Novi Sad, Serbia

• Institut za zdravlje i sigurnost hrane Zenica, Bosna i Hercegovina Institute of Health and Food Safety, Zenica, Bosnia and Herzegovina

POKROVITELJI / UNDER THE AUSPICES OF

• Ministarstvo zdravstva Republike Hrvatske Ministry of Health of the Republic of Croatia

• Ministarstvo poljoprivrede Republike Hrvatske Ministry of Agriculture of the Republic of Croatia

• Ministarstvo gospodarstva i održivog razvoja Republike Hrvatske Ministry of Economy and Sustainable Development of the Republic of Croatia

• Ministarstvo turizma i sporta Republike Hrvatske Ministry of Tourism and sports of the Republic of Croatia

• Ministarstvo znanosti i obrazovanja Republike Hrvatske Ministry of Science and Education of the Republic of Croatia

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• Državni zavod za mjeriteljstvo State Ofice for Metrology

• Hrvatska akreditacijska agencija Croatian Accreditation Agency

• Sveučilište u Zagrebu University of Zagreb

• Udruga poslodavaca u zdravstvu Croatian Healthcare Employers’ Association

ORGANIZACIJSKI ODBOR / ORGANIZING COMMITTEE

Biserka Bajzek Brezak, Jelena Bakula, Sanja Bijelović, Jasna Bošnir, Krunoslav Capak, Krunoslav Dugalić, Jadranka Frece, Muhamed Gladan, Zoran Grgić, Boris Habrun, Senad Huseinagić, Branka Ivančan-Picek, Mladen Jakovčić, Damir Ježek, Jelena Jonke Badić, Nikolina Jurić, Dražen Jurković, Vera Katalinić-Janković, Adela Krivohlavek, Tugomir Majdak, Nataša Mikulec, Vladimir Petrović, Dijana Posavec, Marko Samardžija, David Matthew Smith, Sandra Šikić, Zoran Škrgatić, Zvonimir Šostar, Nikica Šprem, Ivana Šuman, Emil Tuk, Nenad Turk, Tjaša Žohar Čretnik

ZNANSTVENI ODBOR / SCIENTIFIC COMMITTEE

Tomislav Bolanča, Ana Marija Crnić, Ana Čop, Tomislav Dobranić, Jelena Đugum, Nives Galić, Vesna Hrženjak, Amir Ibrahimagić, Martina Ivešić, Dragan Jurčić, Snježana Kazazić, Branko Kolarić, Sanja Kravar Kolarić, Dario Lasić, Ana Lucić Vrdoljak, Dražen Lušić, Ksenija Markov, Ksenija Marković, Vesna Popijač, Milka Popović, Anita Rakić, Marija Romić, Darja Sokolić, Vanja Tešić, Ljilja Torović, Ksenija Vitale, Zvonimir Zdunić, Irena Žuntar

ZNANSTVENI SAVJET / SCIENTIFIC ADVISORY BOARD

Ana Stavljenić Rukavina, Antoinette Kaić Rak, Jasmina Havranek

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POZVANI PREDAVAČI / INVITED SPEAKERS

1. VICKI BARWICK, EURACHEM, UK national Measurement Laboratory, Teddington, UK

2. EWA BULSKA, University of Warsaw, Biological and Chemical Research Centre, Warsaw, Poland

3. ÁKOS BERNARD JÓŹWIAK, National Food Chain Safety Office (NEBIH), Budapest, Hungary

4. VLADIMIR KENDROVSKI, World Health Organization (WHO), Regional Office for Europe, Water And Climate Programme, WHO European Centre for Environment and Health, Bonn, Germany

5. ANGELO MAGGIORE & ALEKSANDRA LEWANDOWSKA, EFSA - European Food Safety Authority. Scientific Committee and Emerging Risks Unit, Parma, Italy

6. NIVES OGRINC, Institut “Jožef Stefan”, Ljubljana, Slovenija

7. AMADEO RODRÍGUEZ FERNÁNDEZ-ALBA, University of Almería, European Reference Laboratory for Residues of Pesticides in Fruits and Vegetables, Almería, Spain

8. KREŠIMIR ROTIM, Zdravstveno veleučilište Zagreb

9. ÁLVARO SILVA RIBEIRO, EUROLAB - European Federation of National Associations of Measurement, Testing and Analytical Laboratories, Bruxelles, Belgium

10. PETER SOUSA HOEJSKOV, World Health Organization (WHO), Regional Office for Europe, Food Safety & Zoonotic Diseases, København, Denmark

11. CLAUDIA ZOANI, Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA), Rome, Italy

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ZNANSTVENO-STRUČNI PROGRAM SCIENTIFIC-PROFESSIONAL PROGRAMME

Kongres će se odvijati u obliku radionica, pozvanih predavanja, usmenih izlaganja, okruglog stola, sponzoriranih predavanja i e-postera. Usmena izlaganja mogu biti na hrvatskom ili engleskom jeziku, a ppt prezentacije (slajdovi) isključivo na engleskom jeziku.

The Congress will be organized in a form of workshops, plenary lectures, oral presen-tations, sponsored lectures, round table, and e-posters. Oral presentations may be in Croatian or English, while the ppt presentation have to be in English only.

TEME / TOPICS

1. HRANOM DO ZDRAVLJA / WITH FOOD TO HEALTH

Tema je upućena svima onima čiji je interes i područje istraživanja hrana i njezin utjecaj na zdravlje u bilo kojem području, uključujući kliničku prehranu, prehranu u turizmu te farmaceutske proizvode koji doprinose boljem stanju organizma. Posebno ističemo važnost prehrane i debljine, kao veliki javnozdravstveni problem te promociju i popularizaciju zdrave prehrane.

The topic is addressed to all those whose interest and field of research is food and its impact on health in any field, including clinical nutrition, nutrition in tourism, and pharmaceuticals that contribute to a better state of the body. We particularly emphasize the importance of diet and obesity as a major public health problem and the promotion and popularization of healthy eating.

2. SIGURNOST I DOBROBIT ŽIVOTINJA / ANIMAL SAFETY AND WELFARE

Ovo poglavlje obuhvaća sve teme koje osiguravaju sigurnu i zdravstveno ispravnu hranu na domaćem tržištu. Upućena je i svima koji se bave izradom i provedbom osiguranja najviših standarda dobrobiti životinja te onih koji provode preventivne i kurativne radnje, kako bi se na najbolji i najuspješniji način nosili s izazovima po pitanju različitih ugroza zdravlja životinja koji su pred nama.

This chapter covers all topics that ensure safe and healthy food in the domestic market. It is also addressed to all those involved in the design and implementation of ensuring the highest animal welfare standards, and to those who carry out preventative and curative activities to cope with the best and most successful challenges facing the various animal health threats that lie ahead.

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3. MIKOTOKSINI I BILJNI TOKSINI U HRANI MYCOTOXINS AND PLANT TOXINS IN FOOD

Tema obuhvaća pojavnost mikotoksina i biljnih toksina u hrani te prijedlog mjera za sprječavanje njihovog nastanka i njihovog smanjenja u hrani, uzimajući u obzir i izazove klimatskih promjena. Obuhvaća i teme iz područja analitičkih laboratorija i izazova s kojima se susreću službeni i referentni laboratoriji u izolaciji, identifikaciji i kvantifikaciji toksina.

The topic covers the occurrence of mycotoxins and plant toxins in food and proposes measures to prevent their occurrence and reduce them in food, taking into account the challenges of climate change. It also covers topics in the field of analytical laboratories and the challenges faced by official and reference laboratories in the isolation, identification and quantification of toxins.

4. ODRŽIVA UPORABA PESTICIDA / SUSTAINABLE USE OF PESTICIDES

Tema je namijenjena svima koji se u svom radu susreću s primjenom i/ili kontrolom pesticida, uključujući i ekološku poljoprivredu, provode monitoring nad pesticidima te edukaciju korištenja pesticida. Jednako tako, temom su obuhvaćeni i laboratoriji koji sudjeluju u kontroli pesticida svih vrsta prehrambenih proizvoda, osobito službeni i referentni laboratoriji, kako u Republici Hrvatskoj, tako i u zemljama Europske Unije, ali i šire.

The topic is intended for anyone who encounters the application and / or control of pesticides in their work, including organic farming, conducting pesticide monitoring and training in pesticide use. Equally, the topic covers laboratories participating in the control of pesticides of all types of food products, especially official and reference laboratories, both in the Republic of Croatia and in the European Union, and beyond.

5. KONTAMINANTI HRANE / FOOD CONTAMINANTS

Tema se bavi mikrobiološkim i kemijskim kontaminantima hrane, koji hranu mogu kontaminirati u lancu od polja do stola, uključujući nanotehnologiju i izazove koje ona donosi, te kontaminantima koji nastaju tijekom proizvodnog procesa hrane, kao što su akrilamid, PAH-ovi, 3-MCPD…Temom su obuhvaćene i službene kontrole kontaminanata na području RH i EU, ali i šire, te kvaliteta provođenja kontrola od uzorkovanja do izdavanja rezultata.

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The topic deals with microbiological and chemical food contaminants, which can contaminate food in a field-to-table chain, including nanotechnology and the challenges it brings, and contaminants that arise during the food production process, such as acrylamide, PAHs, 3-MCPD ... . The topic also covers official controls of contaminants in the Republic of Croatia and the EU, and beyond, and the quality of controls from sampling to the issuing of results.

6. ALERGENI, ALERGIJE I HRANA / ALLERGENS, ALLERGIES AND FOODTema obuhvaća sve vrste alergena u hrani, načine njihove izolacije i identifikacije, probleme koje oni mogu izazvati te načine sprječavanja, ublažavanja i liječenja alergijskih reakcija. Označavanje i deklariranje alergena na hrani, mogućnosti izbora hrane bez alergena.

The topic covers all types of food allergens, ways to isolate and identify them, the problems they can cause, and ways to prevent, mitigate and treat allergic reactions. Labeling and declaration of food allergens, allergen-free food choices.

7. MATERIJALI I PREDMETI KOJI DOLAZE U KONTAKT S HRANOM MATERIALS AND ARTICLES IN CONTACT WITH FOOD

Želja nam je da se ovom temom predstave proizvođači i korisnici ambalaže koja dolazi u kontakt s hranom, kao i laboratoriji koji sudjeluju u procjeni njihove zdravstvene ispravnosti, osobito kada se radi o globalnim i specifičnim migracijama, migracijama štetnih tvari iz ambalaže u hranu na isteku njezinog roka trajanja, kao i svih drugih kontaminanata. Tema također obuhvaća i nove trendove u proizvodnji ambalaže u svrhu smanjenja onečišćenja i zaštite okoliša te područje nanotehnologije.

We would like to bring this topic to the attention of manufacturers and users of food contact packaging, as well as laboratories involved in assessing their health, especially when it comes to global and specific migration, migration of harmful substances from packaging to food at the end of its shelf life, as well as all other contaminants. The topic also covers new trends in packaging production to reduce pollution and environmental protection, and the field of nanotechnology.

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DRUGA MEĐUNARODNA KONFERENCIJA CENTRA ZA SIGURNOST I KVALITETU HRANE / SECOND INTERNATIONAL CONFERENCE OF FOOD SAFETY AND QUALITY CENTER

Konferencijom se žele istaknuti teme iz područja djelovanja Centra za sigurnost hrane, predstaviti dosadašnje aktivnosti Centra te iskustva domaćih i stranih stručnjaka iz područja patvorenja hrane, zaštite izvornosti i geografskog podrijetla hrane te novih analitičkih dostignuća u opisanom području.

The conference aims to highlight topics in the field of activities of the Center for Food Safety and Quality, to present the activities of the Center so far, as well as the experiences of domestic and foreign experts in the field of food corruption, protection of the origin and geographical origin of food and new analytical developments in the described area.

OKRUGLI STOL / ROUND TABLE “Utjecaj klimatskih promjena na uzgoj hrane i njezine dostupnosti cjelokupnom pučanstvu” / “The impact of climate change on food production and its accessibility to the general population”

Moderator: Jasna BošnirPanelisti / Panelists: Vladimir Kendrovski, Antoinette Kaić-Rak, Inge Heim, Igor Čižmek, Zvonimir Zdunić, Ivan Güttler, Jelena Đugum

Na Okruglom stolu rasprava će se voditi između pozvanih stručnjaka iz zemlje i inozemstva, koji se bave proučavanjem klimatskih promjena, vezano za njihov utjecaj na uzgoj i kvalitetu hrane, kao i mogućnosti osiguranja dovoljne količine hrane na globalnoj razini.

At the Round table discussion will be held between invited experts from the country and abroad who are studying climate change, regarding their impact on food production and quality, as well as the possibilities of securing sufficient food globally.

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RADIONICE / WORKSHOPS1. FMEA - jednostavno rješenje za upravljanje rizicima u ispitnim

laboratorijima (Hrvatsko mjeriteljsko društvo) / FMEA – a simple solution for risk management in Food Testing Laboratories (Croatian Metrology Society)

Predavačica / Lecturer: Lidija Sarta

Prema standardu ISO/IEC 17025 : 2017, ispitni i umjerni laboratoriji trebaju upravljati rizicima. Norma ne propisuje metodu i alate kako njima upravljati, te ostavlja laboratorijima mogućnost da o tome sami odluče. Failure Mode and Effect Analysis je jednostavan alat kojim laboratoriji mogu upravljati svojim rizicima. Koristi se za određivanje potencijalnih rizika i njihovu evaluaciju, predlaganje i plan provedbe protumjera te reevaluaciju rizika. Zajedno sa sudionicima diskutirat će se o njihovom iskustvu upravljanja rizicima, metodama i alatima koje koriste. Prezentirat ćemo i prikazati primjenu FMEA alata na primjerima, te će sudionici sudjelovati na radionici na kojoj će analizirati rizike korištenjem FMEA alata. Radionica je interaktivna te zahtijeva aktivno sudjelovanje i rad u grupama.

According to ISO/IEC 17025 : 2017 standard, testing and calibration laboratories need to manage their risks. However, standard does not prescribe how to manage those risks and leaves that for laboratories to decide. Failure Mode and Effect Analysis is a simple tool which laboratories can use for risk management. It is used to determine potential risk and risk effects, to evaluate risk, to suggest and plan countermeasures and eventually to reevaluate risk. Together with participants, we will discuss their experience in managing risks, methods and tools they are using. In this session, FMEA toll will be presented with examples how it can be utilised with participants taking part in the workshop analysing risks by using FMEA tool. The workshop is interactive and requires participants’ active collaboration and participation.

2. Označavanje i deklariranje hrane (eko i ostala hrana), označavanje zemlje porijekla, eko deklaracije, primjeri iz prakse / Labeling and declaration of food (eco and other food), labeling of country of origin, eco declaration, examples from practice

Predavači / Lecturers: Dario Lasić, Gita Đurković, Marija Batinić Sermek

Radionica je namijenjena svim proizvođačima i distributerima hrane, laboratorijskim stručnjacima, kao i svima onima koji žele pravilno istaknuti sastav i svojstva svojih proizvoda, a sve kako bi sukladno zakonskim propisima bili prepoznatljivi kod potrošača.

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The workshop is intended for all manufacturers and distributors of food, laboratory experts, as well as for all those who want to properly highlight the composition and properties of their products, all in order to be recognized by consumers in accordance with legal requirements.

3. Organizacija i provođenje pravilne prehrane u domovima za starije osobe Organizing and implementing proper nutrition in elderly homes

Voditelji / Moderators: Eva Pavić, Tanja Ćorić, Manuela Maltarić

Radionica je namijenjena svima koji na bilo koji način sudjeluju u organizaciji prehrane starijih osoba. Mnogobrojne specifičnosti nutritivnog statusa i potreba osoba starije životne dobi zahtijevaju univerzalan pristup zaposlenika institucija koje skrbe o njima. Pružatelji socijalnih usluga obavezni su osigurati primjerenu prehranu korisnicima, sukladno propisanim standardima prehrane, ovisno o vrsti usluge koja se pruža korisniku. Količina i kakvoća obroka te način posluživanja moraju biti primjereno prilagođeni potrebama i zdravstvenom stanju korisnika, sukladno planu prehrane. Referentni centar Ministarstva zdravstva za zaštitu zdravlja starijih osoba organizirao je i koordinirao izradu materijala „Prehrambeno-gerontološke norme/jelovnici u domovima za starije osobe i gerontološkim centrima“. Osim predstavljanja normi/jelovnika sudionici radionice proći će primjere izrade različitih vrsta jelovnika za zdrave starije osobe, kao i za osobe s najznačajnijim morbiditetima.

The workshop is intended for everyone who participates in any way in the organization of elderly nutrition. The many specific nutritional status and needs of the elderly require the universal access of the employees of the institutions that care for them. Social service providers are obliged to provide adequate nutrition to users, in accordance with prescribed nutrition standards, depending on the type of service provided to the user. The quantity and quality of the meal and the way it is served must be appropriately adapted to the needs and health of the user, in accordance with the diet plan. The Referral Center of the Ministry of Health for the Health Care of the Elderly has organized and coordinated the production of material “Nutrition-Gerontological Standards / Menus in Elderly Homes and Gerontological Centers”. In addition to presenting the norms / menus, participants in the workshop will go through examples of designing different types of menus for healthy elderly as well as people with the most significant morbidities.

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KONAČNI PROGRAM / FINAL PROGRAMME

Utorak, 10. studenoga 2020. / Tuesday, 10 November 2020

09:00 - 10:30 RADIONICA / WORKSHOP (na engleskom jeziku / on English) FMEA - jednostavno rješenje za upravljanje rizicima u ispitnim laboratorijima (Hrvatsko mjeriteljsko društvo) – 1. DIO FMEA – a simple solution for risk management in Food Testing Laboratories (Croatian Metrology Society) – PART 1


10:30 - 10:45 Pauza / Break

10:45 - 12:15 RADIONICA / WORKSHOP (na engleskom jeziku / on English) FMEA - jednostavno rješenje za upravljanje rizicima u ispitnim laboratorijima (Hrvatsko mjeriteljsko društvo) - 2. DIO FMEA – a simple solution for risk management in Food Testing Laboratories (Croatian Metrology Society) - PART 2


12:15 - 12:45 Pauza / Break

12:45 - 14:15 RADIONICA / WORKSHOP (na hrvatskom jeziku / on Croatian) Označavanje i deklariranje hrane (eko i ostala hrana), označavanje zemlje porijekla, eko deklaracije, primjeri iz prakse - 1. DIO / Labeling and declaration of food (eco and other food), labeling of country of origin, eco declaration, examples from practice - PART 1


14:15 - 14:30 Pauza / Break

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14:30 - 16:00 RADIONICA / WORKSHOP (na hrvatskom jeziku / on Croatian) Označavanje i deklariranje hrane (eko i ostala hrana), označavanje zemlje porijekla, eko deklaracije, primjeri iz prakse - 2. DIO / Labeling and declaration of food (eco and other food), labeling of country of origin, eco declaration, examples from practice - PART 2


16:00 - 16:30 Pauza / Break

16:30 - 17:30 RADIONICA / WORKSHOP (na hrvatskom jeziku / on Croatian) Organizacija i provođenje pravilne prehrane u domovima za starije osobe / Organizing and implementing proper nutrition in elderly homes

Voditelji / Moderators: Eva Pavić, Tanja Ćorić, Manuela Maltarić

Srijeda, 11. studenoga 2020. / Wednesday, 11 November 2020

Moderator / Moderator: Ruža Ištuk

09:00 - 10:00 Otvorenje Kongresa i pozdravni govori Congress opening and welcome speeches

10:00 - 10:30 Angelo Maggiore & Aleksandra Lewandowska CLEFSA PROJECT - IDENTIFICATION AND CHARACTERISATION OF EMERGING RISKS FOR FOOD SAFETY DRIVEN BY CLIMATE CHANGE / CLEFSA PROJEKT - IDENTIFIKACIJA I KARAKTERIZACIJA NASTALOG RIZIKA ZA SIGURNOST HRANE KOJU UZROKOJU KLIMATSKE PROMJENE

10:30 - 11:00 Ákos Bernard Jóźwiak SOLVING FOOD SYSTEM PROBLEMS WITH COMPUTATIONAL SCIENCE / RJEŠAVANJE PROBLEMA VEZANIH UZ HRANU POMOĆU ZNANOSTI O RAČUNALIMA

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11:00 - 11:30 Krešimir Rotim DEEP TECH IN HEALTH CARE; BIOHACKING AND TRANSHUMANISM / VISOKE TEHNOLOGIJE U ZDRAVSTVENOJ ZAŠTITI; BIOHAKIRANJE I TRANSHUMANIZAM

11:30 - 12:00 Peter Sousa Hoejskov FOOD SAFETY IMPLICATIONS OF CLIMATE CHANGE – THE ROLE OF THE WORLD HEALTH ORGANIZATION (WHO) IMPLIKACIJE KLIMATSKIH PROMJENA NA SIGURNOST HRANE - ULOGA SVIJETSKE ZDRAVSTVENE ORGANIZACIJE

12:00 - 12:30 Rasprava / Discussion

12:30 - 12:45 Pauza / Break

12:45 - 13:45 OKRUGLI STOL / ROUND TABLE UTJECAJ KLIMATSKIH PROMJENA NA UZGOJ HRANE I NJEZINE DOSTUPNOSTI CJELOKUPNOM PUČANSTVU THE IMPACT OF CLIMATE CHANGE ON FOOD PRODUCTION AND ITS ACCESSIBILITY TO THE GENERAL POPULATION

Moderator / Moderator: Jasna Bošnir (NZJZ “Dr. Andrija Štampar)

Panelisti / Panelists: Vladimir Kendrovski (WHO European Centre for Environment and Health), Antoinette Kaić-Rak, (Ured SZO za Hrvatsku), Inge Heim, (Predsjednica Odbora za klimatske promjene Akademije medicinskih znanosti Hrvatske), Igor Čižmek (Ministarstvo gospodarstva i održivog razvoja), Zvonimir Zdunić (Poljoprivredni institut Osijek), Ivan Güttler (Državni hidrometeorološki zavod), Jelena Đugum (Ministarstvo poljoprivrede)

13:45 - 15:00 Pauza / Break

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Moderatori / Moderators: Zvonimir Zdunić, Dario Lasić

15:00 - 15:30 Vicki Barwick EURACHEM – SUPPORTING RELIABLE MEASUREMENTS TO ENSURE FOOD SAFETY, QUALITY AND AUTHENTICITY EURACHEM - POTPORA POUZDANIM MJERENJIMA ZA OSIGURANJE SIGURNOSTI, KVALITETE I IZVORNOSTI HRANE

15:30 - 16:00 Krunoslav Dugalić SHORT SUPPLY CHAINS AND FOOD SAFETY KRATKI LANCI OPSKRBE I SIGURNOST HRANE

16:00 - 16:30 Claudia Zoani THE AGRIFOOD SECTOR: CHALLENGES, OPPORTUNITIES AND ROLE OF RESEARCH INFRASTRUCTURES SEKTOR POLJOPRIVREDE: IZAZOVI, PRILIKE I ULOGA ISTRAŽIVAČKE INFRASTRUKTURE


Četvrtak, 12. studenoga 2020. / Thursday, 12 November 2020

09:00 - 11:45 DRUGA MEĐUNARODNA KONFERENCIJA CENTRA ZA SIGURNOST I KVALITETU HRANE / 2ND INTERNATIONAL CONFERENCE OF FOOD SAFETY AND QUALITY CENTER

Moderatori / Moderators: Adela Krivohlavek, Nataša Mikulec

09:00 - 09:30 Nives Ogrinc STABLE ISOTOPES AS A GUIDE TO AUTHENTICITY AND ORIGIN STABILNI IZOTOPI KAO VODIČ ZA IZVORNOST I PORIJEKLO

09:30 - 10:00 Amadeo Rodríguez Fernández-Alba IMPROVING THE EVALUATION OF TARGET AND NON TARGET CONTAMINANTS IN FOOD BY NEW LC-HRMS PLATFORM UNAPREĐENJE OCJENJIVANJA CILJANIH I NEPOZNATIH KONTAMINANATA U HRANI NOVOM LC-HRMS PLATFORMOM

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10:00 - 10:15 Adela Krivohlavek, Sandra Šikić, Zoran Grgić, Zvonimir Šostar WHAT HAS BE DONE WITHIN THE PROJECT “FOOD SAFETY AND QUALITY CONTROL CENTER” KK.01.1.1.02.0004 ŠTO JE NAPRAVLJENO DO SADA U PROJEKTU “CENTAR ZA SIGURNOST I KVALITETU HRANE“ KK.01.1.1.02.0004

10:15 - 10:30 Nataša Mikulec PRESENTATION OF THE PROJECT “POTENTIAL OF MICROENCA- PSULATION IN CHEESE PRODUCTION (KK.01.1.1.04.0058)” PREZENTACIJA PROJEKTA “POTENCIJAL MIKROENKAPSULACIJE U PROIZVODNJI SIRA (KK.01.1.1.04.0058)”

10:30 - 10:45 Larraín María Angélica VALIDATION OF A MULTI-LOCUS PCR HRM METHOD FOR SPECIES IDENTIFICATION IN MYTILUS GENUS WITH FOOD TRACEABILITY PURPOSES / VALIDACIJA MULTI-LOCUS HRM METODE ZA IDENTIFIKACIJU VRSTA U RODU MYTILUS GENUS SA SVRHOM DOKAZIVANJA SLJEDIVOSTI HRANE

10:45 - 11:00 Nada Vahčić NEW CHOCOLATE AND VANILLA-FLAVOURED WAFLLE PRODUCTS - SENSORY CONSUMERS TESTS / NOVI VAFL PROIZVODI S OKUSOM ČOKOLADE I VANILIJE - SENZORNI TESTOVI POTROŠAČA

11:00 - 11:15 Marija Poljak ORGANIC VERSUS FUNCTIONAL FOOD ORGANSKA HRANA U ODNOSU NA FUNKCIONALNU HRANU

11:15 - 11:30 Dora Klisović EVOO PHENOLIC PROFILE CHANGES DURING ONE-MONTH SIMULATED CONSUMPTION / PROMJENE EVOO FENOLNOG PROFILA TIJEKOM JEDNOMJESEČNE SIMULIRANE POTROŠNJE

11:30 - 11:45 Marija Todorovska Ivković POTENTIAL IMPLEMENTATION OF AUTOCHTHONOUS YEASTS IN THE BAKERY INDUSTRY / POTENCIJALNA PRIMJENA AUTOHTONIH KVASACA U PEKARSKOJ INDUSTRIJI


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11:45 - 13:15 Pauza / Break

Moderatori / Moderators: Sanja Kalambura, Mirela Jukić

13:15 - 13:45 Ewa Bulska EVALUATION OF THE METABOLISM OF FLUORINE IN ANIMAL TISSUES INTRODUCED IN THE FORM FLUORINE-CONTAINING COMPOUNDS / OCJENA METABOLIZMA FLUORA U ŽIVOTINJSKIM TKIVIMA UNESENIM U OBLIKU SPOJEVA S FLUOROM

13:45 - 14:00 Milka Popović SURVEY OF SALT CONTENT IN CHEESE ON THE MARKET IN THE CITY OF NOVI SAD, SERBIA / ISTRAŽIVANJE SADRŽAJA SOLI U SIRU NA TRŽNICI U NOVOM SADU, SRBIJA

14:00 - 14:15 Darja Sokolić FOOD CONSUMPTION DATA – IMPORTANCE AND POSSIBILITIES PODACI O POTROŠNJI HRANE - ZNAČAJ I MOGUĆNOSTI

14:15 - 14:30 Ivana Jerbić LABORATORY TESTS – SCOPE OF ACCREDITATION AND TEST REPORTS / LABORATORIJSKE PRETRAGE - PODRUČJA AKREDITACIJE I IZVJEŠĆA O ISPITIVANJU

14:30 - 15:00 Pauza / Break

15:00 - 15:30 Michael Walker FOOD ALLERGY, THE PITFALLS OF ALLERGEN ANALYSIS AND THE WAY FORWARD / ALERGIJA NA HRANU, ZAMKE KOD ANALIZE ALERGENA I PUT PREMA NAPRIJED

15:30 - 15:45 Emanuel Brađašević ORAL ALLERGY SYNDROME - RARE DIAGNOSIS BUT COMMON ILLNESS? / ORALNI ALERGIJSKI SINDROM - RIJETKA DIJAGNOZA ALI ČESTA BOLEST

15:45 - 16:00 Mirna Mrkonjić Fuka MICROBIOTA OF SPONTANEOUSLY FERMENTED GAME MEAT SAUSAGES AS A POOL OF GENES ENCODING FOR ANTIBIOTIC RESISTANCE AND BIOGENIC AMINES MIKROBIOTA U KOBASICAMA OD SPONTANO FERMENTIRANOG MESA DIVLJAČI KAO SKUP GENA KOJI KODIRAJU OTPORNOSTI NA ANTIBIOTIKE I BIOGENSKE AMINE

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16:00 - 16:15 Nera Fabijanić EFFECT OF SEX ON PHYSICAL CHARACTERISTICS OF WILD BOAR MEAT / UTJECAJ SPOLA NA FIZIČKE KARAKTERISTIKE MESA DIVLJE SVINJE

16:15 - 16:45 Sanja Kalambura RESEARCH ON TREATMENT OF FOOD WASTE ON A SAMPLE OF STUDENT HOMES IN THE REPUBLIC OF CROATIA ISTRAŽIVANJE O POSTUPANJU S OTPADOM OD HRANE NA UZORKU ĐAČKIH DOMOVA U REPUBLICI HRVATSKOJ

16:30 - 17:00 ALPHACHROM - sponzorirano predavanja Ingrid Stojko HOW TO ANALYSE MICROPLASTIC KAKO ANALIZIRATI MIKROPLASTIKU


Petak, 13. studenoga 2020. / Friday, 13 November 2020

Moderatori / Moderators: Irena Žuntar, Martina Ivešić

09:00 - 09:30 Álvaro Silva Ribeiro TESTING IN A DIGITAL WORLD TESTIRANJE U DIGITALNOM SVIJETU

09:30 - 10:00 KOBIS - sponzorirano predavanja Luka Milivojević ORBITRAP™ EXPLORIS™ - NEXT GENERATION OF THERMO SCIENTIFIC™ HYBRID ORBITRAP™ HIGH RESOLUTION MASS SPECTROMETERS FOR FOOD AND FEED ANALYSIS / ORBITRAP™ EXPLORIS™ - SLJEDEĆA GENERACIJA THERMO SCIENTIFIC™ HYBRID ORBITRAP ™ SPEKTROMETARA MASE VISOKE REZOLUCIJE ZA ANALIZU HRANE

10:00 - 10:15 Irena Žuntar TOXICOLOGY OF MAIN OPIUM POPPY’S ALKALOIDS TOKSIKOLOGIJA GLAVNIH OPIJUMSKIH ALKALOIDA MAKA

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10:15 - 10:30 Martina Ivešić THE REGULATORY FRAMEWORK FOR MYCOTOXINS AND PLANT TOXINS IN THE SERVICE OF HEALTH PROTECTION REGULATIVNI OKVIR ZA MIKOTOKSINE I BILJNE TOKSINE U SLUŽBI ZDRAVSTVENE ZAŠTITE

10:30 - 10:45 Jasna Bošnir INVESTIGATION OF THE IMPACT OF CLIMATE CHANGE ON THE DEVELOPMENT OF MOLDS, MYCOTOXINS AND GRAIN QUALITY WITH PROPOSED MEASURES / ISTRAŽIVANJE UTJECAJA KLIMATSKIH PROMJENA NA RAZVOJ PLIJESNI, MIKOTOKSINA I KVALITETE ZRNA S PREDLOŽENIM MJERAMA

10:45 - 11:00 Ljilja Torović CONTRIBUTION OF AFLATOXIN M1 FROM CHEESE TO THE BURDEN OF HEPATOCELLULAR CARCINOMA IN VOJVODINA (SERBIA) UTJECAJ AFLATOKSINA M1 IZ SIRA NA POVEĆANJE HEPATOCELULARNOG KARCINOMA U VOJVODINI (SRBIJA)


11:15 - 11:30 Pauza / Break

11:30 - 11:50 SCIEX (INEL MEDICINSKA TEHNIKA) – sponzorirano predavanje Daniel McMillan PRECISE TESTING OF PESTICIDES IN FOOD USING THE SCIEX TRIPLE QUAD 7500 LC-MS/MS SYSTEM – QTRAP® READY, HIGHLY SENSITIVE ANALYSIS OF MULTI-COMPOUND PANELS IN VARIOUS MATRICES FOR FOOD REGULATIONS / PRECIZNO ISPITIVANJE PESTICIDA U HRANI KORIŠTENJEM SCIEX TRIPLE QUAD 7500 LC-MS / MS SUSTAVA - QTRAP® SPREMNA, VISOKO OSJETLJIVA ANALIZA ISTOVREMENOG ODREĐIVANJA VELIKOG BROJA KOMPONENATA U RAZLIČITIM UZORCIMA U SKLADU S VAŽEĆIM PROPISIMA O HRANI

11:50 - 12:05 Rea Janda HOW MUCH BPA WE EAT AND DRINK? KOLIKO BPA JEDEMO I PIJEMO?

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12:05 - 12:20 Ivica Prlić IS “5G” FOOD CONTAMINANT?; IS ELECTROMAGNETIC CONTAMINATION OF FOOD PLAUSIBLE?

12:20 - 12:35 Luka Pavelić MEASUREMENTS OF IONIZING AND NON-IONIZING ELECTROMAGNETIC RADIATION GENERATED BY HIGH VOLTAGE PLASMA DISCHARGE DEVICE MJERENJA IONIZIRAJUĆEG I NEIONIZIRAJUĆEG ELEKTROMAGNETSKOG ZRAČENJA GENERIRANOG UREĐAJEM ZA PRAŽNJENJE VISOKOG NAPONA


12:50 - 13:30 PROGLAŠENJE NAJBOLJEG POSTERA ANNOUNCEMENT OF THE BEST POSTER

Zatvaranje Kongresa / Congress closing

POSTERSKA SEKCIJA JE OTVORENA

TIJEKOM TRAJANJA VIRTUALNOG KONGRESA

POSTER SECTION IS OPEN

DURING THE VIRTUAL CONGRESS

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POSTERI / POSTERS

1. HRANOM DO ZDRAVLJA / WITH FOOD TO HEALTH

1-1 DEVELOPMENT OF A DNA BARCODING CURATED DATABASE FOR THE IDENTIFICATION OF COMMERCIAL CLAMS SPECIES FROM CHILE CRISTIAN ARANEDA, Food Quality Research Center. Universidad de Chile. Santiago, Chile

1-2 HEALTHY DIET AND PHYSIOTHERAPY, WHAT THEY HAVE IN COMMON? NIKOLINA BAGAVAC, Zdravstveno veleučilište Zagreb, Republika Hrvatska

1-3 ANTIAGGREGATORY EFFECT OF PROPOLIS AND GINKGO BILOBA MIRZA BOJIĆ, Pharmacy Švaljek, Zabok, Croatia

1-4 INACTIVATION KINETICS OF CYTOCHROME P450 3A4 BY ACACETIN MIRZA BOJIĆ, Pharmacy Švaljek, Zabok, Croatia

1-5 THE REPRESENTATIVENESS AND SHELF-LIFE OF THE NEWLY DESIGNED ARTIFICIAL REFERENCE MATERIALS FOR RANCID AND WINEY/VINEGARY DEFECTS IN VIRGIN OLIVE OILS KAROLINA BRKIĆ BUBOLA, Institute of Agriculture and Tourism, Poreč, Croatia

1-6 PRESERVATION OF FUNCTIONAL FRUIT JUICES USING HURDLE TECHNOLOGY DANIJELA BURSAĆ KOVAČEVIĆ, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

1-7 THE OPINION OF HEALTH BENEFITS OF FERMENTED FOODS: A SURVEY AMONG SLOVENIANS SABINA FIJAN, University of Maribor, Institute for Health and Nutrition, Faculty of Health Sciences, Maribor, Slovenia

1-8 RISKS ASSESSMENT AND OPPORTUNITIES OF LABORATORY ACTIVITIES ANTONIJA GALIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

1-9 NUTRITIONAL COMPOSITION OF THE PRIMARY SCHOOL MEALS CONTRIBUTES CLIMATE IMPACT ANA ILIĆ, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

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1-10 IN SILICO PREDICTION OF ADMET PROPERTIES AND ECOTOXIC PROFILE OF GARLIC SULFUR COMPOUNDS AND THEIR METABOLITES MILENA JADRIJEVIĆ-MLADAR TAKAČ, Department of Medicinal Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia

1-11 SOIL SAMPLING WITHIN THE IMPLEMENTATION OF THE PROJECT “CENTER FOR FOOD SAFETY AND QUALITY“ MIRELA JUKIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

1-12 CONTENT AND VARIABILITY OF MINERALS IN DRY-CURED HAM IVICA KOS, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia

1-13 EIGHT DIETARY RECOMMENDATIONS FOR THE ELDERLY MANUELA MALTARIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

1-14 RESEARCH OF OLIVE OIL QUALITY FROM THE TERRITORY OF THE REPUBLIC OF CROATIA ŽELJKA PAVLEK, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

1-15 BOTANICAL ORIGIN AND PHYSICO-CHEMICAL PROPERTIES OF WINTER SAVORY (SATUREJA MONTANA L.) UNIFLORAL HONEY SAŠA PRĐUN, Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, Hrvatska

1-16 THE IMPORTANCE OF MONITORING POLYPHENOLS IN OLIVE OIL IVANA PRSKALO, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

1-17 FOOD AND BEVERAGES DIGITAL MARKETING-A CROATIAN MARKET RESEARCH JASNA PUCARIN-CVETKOVIĆ, Andrija Štampar School of Public Health, School of Medicine, University of Zagreb, Zagreb, Croatia

1-18 THE PERSPECTIVE OF 3D PRINTING IN THE PRODUCTION OF FUNCTIONAL FRUIT JUICES PREDRAG PUTNIK, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

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1-19 FRUIT – DRUG INTERACTIONS: WHICH FRUIT SHOULD BE AVOIDED FOR PATIENTS TAKING CERTAIN THERAPIES? KARLA LORENA RUDEŽ, Medicinski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

1-20 VARIATION IN BIOLOGICAL ACTIVITIES OF CURCUMIN AND FERROCENE- CONTAINING CURCUMIN ANALOGUE IN HEPA 1-6 CELL CULTURE KARLA LORENA RUDEŽ, Medicinski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

1-21 THE IMPORTANCE OF QUALITY CONTROL OF MICROBIOLOGICAL MEDIA IN MICROBIOLOGICAL CONTROL OF FOOD ANITA RAKIĆ, Nastavni zavod za javno zdravstvo Splitsko-dalmatinske županije, Split, Hrvatska

1-22 POLLEN SPECTRUM OF HEDERA HELIX (COMMON IVY) HONEY ANA VEČENAJ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

1-23 PERCEPTION OF FOOD SAFETY AND KNOWLEDGE ABOUT FOOD SAFETY OF EMPLOYEES OF STUDENT CANTEENS IN THE CITY OF ZAGREB SANJA VIDAČEK FILIPEC, Sveučilište u Zagrebu, Prehrambeno- biotehnološki fakultet, Zagreb, Hrvatska

2. SIGURNOST I DOBROBIT ŽIVOTINJA / ANIMAL SAFETY AND WELFARE

2-1 PREVALENCE OF ESCHERICHIA COLI CEFOTAXIME-RESISTANCE STRAINS ISOLATED FROM POULTRY FECES AMIR IBRAHIMAGIĆ, Institute for Health and Food Safety Zenica, Zenica, Bosnia&Herzegovina

2-2 DETECTION OF SALMONELLA SPP. AS A COLISTIN RESISTANCE STRAIN ISOLATED FROM FRESH MINCED MEAT AND POULTRY FECES AMIR IBRAHIMAGIĆ, Institute for Health and Food Safety Zenica, Zenica, Bosnia&Herzegovina

4. ODRŽIVA UPORABA PESTICIDA / SUSTAINABLE USE OF PESTICIDES

4-1 DETERMINATION OF CANNABINOID CONTENT IN INDUSTRIAL HEMP SRĐAN MILOVAC, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

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4-2 OCCURRENCE OF PESTICIDE RESIDUES IN MUSHROOMS IN SERBIA, 2015-2020 STEFANIJA OPALIĆ, Belgrade City Institute for Public Health, Belgrade, Serbia

4-3 RESIDUAL PESTICIDE ACTIVE SUBSTANCES IN FRUIT JUICE: OCCURRENCE AND RISK ESTIMATES FOR SERBIAN POPULATION LJILJA TOROVIĆ, University of Novi Sad, Faculty of Medicine, Novi Sad, Serbia, Institute of Public Health of Vojvodina, Novi Sad, Serbia

4-4 MONITORING OF DITHIOCARBAMATE PESTICIDES IN FRUITS ON CROATIAN MARKET BY VALIDATED GC-MS METHOD IRENA ŽUNTAR, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, Croatia

5. KONTAMINANTI HRANE / FOOD CONTAMINANTS

5-1 IN SILICO PREDICTION OF ADMET PROPERTIES OF OPIUM POPPY ALKALOIDS FOUND IN FOOD MILENA JADRIJEVIĆ-MLADAR TAKAČ, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia

5-2 PRESENCE AND ANTIMICROBIAL RESISTANCE OF STAPHYLOCOCCUS AUREUS IN MILK FROM VENDING MACHINES MARTA KIŠ, Hrvatski veterinarski institut, Zagreb, Hrvatska

5-3 METABARCODING FOR DETECTION OF POTENTIAL TOXIN-PRODUCING ALGAE AND PATHOGENIC BACTERIA FROM MARICULTURE ENVIRONMENT ANAMARIJA KOLDA, Ruđer Bošković Institute, Division for Marine and Environmental Research, Zagreb, Croatia

5-4 IRRIGATION WATER QUALITY IN URBAN GARDENS OF ZAGREB JOSIPA KOSIĆ-VUKŠIĆ, Andrija Štampar Teaching Institute of Public Health, Zagreb, Croatia

5-5 DETERMINATION OF METALS IN HONEY ŽELJKA KUHARIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

5-6 METHOD OPTIMIZATION FOR FATTY FOOD SAMPLE PREPARATION FOR GC-ECD ANALYSIS OF ORGANOCHLORINE PESTICIDES IVA PALAC BEŠLIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

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5-7 REDUCING THE RISK OF CAMPYLOBACTER JEJUNI TRANSMISSION THROUGH MODULATION OF BACTERIAL ADHESION USING LACTOBACILLUS SPP. MAJA ŠIKIĆ POGAČAR, Faculty of Medicine, University of Maribor, Maribor, Slovenia

5-8 PRESENCE OF SULFITE - REDUCING CLOSTRIDIA IN POLLEN ANA VASILJEVIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

6. ALERGENI, ALERGIJE I HRANA / ALLERGENS, ALLERGIES AND FOOD

6-1 POLLEN AND FOOD: „POLLEN FORECAST“ APPLICATION IVANA HRGA, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

6-2 FOOD ALLERGIES AWARENESS AMONG PEOPLE IN SOCIAL RISK NATAŠA RADULOVIĆ, Ustanova “Dobri dom” Grada Zagreba, Zagreb, Hrvatska

7. MATERIJALI I PREDMETI KOJI DOLAZE U KONTAKT S HRANOM / MATERIALS AND ARTICLES IN CONTACT WITH FOOD

7-1 MIGRATIONS OD SUBSTANCES FROM SYNTHETIC AND BIODEGRADABLE COATINGS IN DISPOSABLE CUPS AND THIER SAFETY ASSESSMENT AS FOOD CONTACT MATERIALS (FCMs) LIDIJA BARUŠIĆ, Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar“, Zagreb, Hrvatska

7-2 CHANGES IN THE ANTIOXIDANT STATUS OF TOBACCO PLANTS UPON EXPOSURE TO SILVER NANOPARTICLES AND SILVER NITRATE KARLA KOŠPIĆ, Department of Biology, Faculty of Science, University of Zagreb, Zagreb, Croatia

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KOTIZACIJE / REGISTRATION FEES

SUDIONICI Kotizacija PARTICIPANTS Registration fee

Sudionik 1.500,00 kn Participant € 205,00

Specijalizant i doktorand 750,00 kn Resident and PhD student € 105,00

Student dodiplomskog studija gratis PhD student gratis

Dnevna kotizacija 750,00 kn Daily fee € 105,00

U cijene uključen PDV / VAT is included.

Kotizacija za sudionika, specijalizanta, doktoranda, uključuje Registration fee for participant, resident and PhD student includes:

• praćenje programa spajanjem na on-line web platformu Kongresa admission to all congress sessions by connecting to the online web platform of the Congress

• pdf dokument s knjižicom Konačni program pdf document with the booklet Final programme

• pdf dokument sa Suplementom časopisa „Arhiv za higijenu rada i toksikologiju“ s kongresnim sažecima / pdf document with Supplement to the journal “Archives of Occupational Hygiene and Toxicology” with abstracts

• pdf dokument Potvrdnica o sudjelovanju, za pripis bodova strukovnih komora pdf document with Certificate of Atendance, and points of professional chambers

Dnevna kotizacija za sudionika, specijalizanta i doktoranda uključuje Daily registration fee for participant, resident and PhD student includes:

• praćenje programa za taj dan spajanjem na link za on-line web platformu admission to all congress sessions for that day by connecting to the online web platform of the Congress

• pdf dokument s knjižicom Konačni program pdf document with the booklet Final programme

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• pdf dokument sa Suplementom časopisa „Arhiv za higijenu rada i toksikologiju“ s kongresnim sažecima / pdf document with Supplement to the journal “Archives of Occupational Hygiene and Toxicology” with abstracts

• pdf dokument Potvrdnica o sudjelovanju, za pripis bodova strukovnih komora pdf document with Certificate of Atendance, and points of professional chambers

OPĆE INFORMACIJE / GENERAL INFORMATION

Službeni jezici / Official languages

Službeni jezici virtualnog Kongresa su hrvatski i engleski, bez prevođenja. Official languages are Croatian and English, translation will not be provided.

Vrednovanje i potvrda o sudjelovanju / Certificate of attendance

Sudjelovanje na Kongresu bodovat će se sukladno Pravilnicima strukovnih komora: Hrvatska liječnička komora (20 B - aktivno; 12 B – pasivno), Hrvatska komora medicinskih sestara (15 B - aktivno; 11 B – pasivno), Hrvatska komora zdravstvenih radnika, Strukovni razred za djelatnost sanitarnog inženjerstva (14 B - aktivno; 12 B – pasivno). Potvrdnice o sudjelovanju će biti poslane mailom svim sudionicima s plaćenom kotizacijom nakon Kongresa.

A Certificate of Attendance will be issued to all registered participants and will be sent by email after the Congress.

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KONTAKT / CONTACT

Znanstveno-stručni program / Scientific - professional programme

NASTAVNI ZAVOD ZA JAVNO ZDRAVSTVO „DR. ANDRIJA ŠTAMPAR“, ZAGREB, HRVATSKA / ANDRIJA ŠTAMPAR TEACHING INSTITUTE OF PUBLIC HEALTH, ZAGREB, CROATIA

dr. sc. Adela Krivohlavek, dipl. ing.T +385 (0)1 4696 241@ [email protected]

prof. dr. sc. Jasna Bošnir, dipl. san. ing.T +385 (0)1 4696 228@ [email protected] Tehnička organizacija / Technical organization

KONGRESNA AGENCIJA / CONGRESS AGENCY

BTRAVEL d.o.o.Maksimirska 112AHR-10000 Zagreb, Hrvatska / CroatiaKontakt osoba / Contact person: Goran Grbić T +385 1 6661 151 M +385 99 4926 679 @ [email protected] www.btravel.pro

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ZLATNI SPONZOR / GOLD SPONSOR

SREBRNI SPONZOR / SILVER SPONSOR

OSTALI SPONZORI / OTHER SPONSORS

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Organizacijski i Znanstveni odbor zahvaljuju svim tvrtkama i institucijama koje su pridonijele uspješnom održavanju

3. MEĐUNARODNOG KONGRESA O SIGURNOSTI I KVALITETI HRANE „HRANA, ZDRAVLJE I KLIMATSKE PROMJENE“

Organizing and Scientific Committees would like to express their gratitude to all firms and institutions who helped make the

3RD INTERNATIONAL FOOD SAFETY AND QUALITY CONGRESS „FOOD, HEALTH AND CLIMATE CHANGE“

possible.

HRANA, ZDRAVLJE I KLIMATSKE PROMJENE International ...

Documents

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