This two-day course on stability and safety of foods will provide an overview of risks regarding microbial contamination and shelf life stability. Speakers from industry, academia and NIZO food research will discuss topics like emerging pathogens, alternative ingredients, hygienic design, microbial identification, physical stability, recalls, and tools for process optimization. Attendees will learn how to apply scientific developments to improve products and processes and prevent safety and stability issues. The course aims to give participants a broad perspective to identify, solve and prevent risks in food production.

1. Stability and Safety
of Foods
a NIZO training initiative
Ede, The Netherlands, 26-27 January 2012
Risk factors and opportunities for improvement
“Catch up with the latest scientific and technological developments for identifying,
solving and preventing food safety and stability issues”
Higher demands from consumers on freshness and For whom?
appearance of foods leads to higher demands of the The course is intended for anybody involved in product or
trade towards their suppliers. These demands can lead to process development, quality assurance, quality management
increased risks regarding microbial and physical shelf life and plant managers.
stability of the food products. Speakers from NIZO, industry and academia will guide
you through the topic, from scientific understanding to its
During this two-day course you will get a full overview of practical implications.
the risks regarding microbial contamination and shelf life
stability of food products. You will be given the tools to Why come to this course?
identify, solve and prevent risks. Speakers and topics are • Get an overview on the most recent developments in
selected to give you a broad perspective on the subjects, identification, solving and prevention
from a food safety as well as microbial and physical • Learn how to apply these new insights to improve your
stability point of view. product or process
• Expand your network of scientists and industry experts in
the field of safety and stability across the European food
industry
This course will be led by Dave Jung, Business Development
Manager at NIZO food research.

2. Course programme Priority booking form
Please note that the organisers reserve the right to alter Stability and Safety of Foods
the details of the programme and/or speakers if unforeseen Ede, 26-27 January 2012
circumstances so demand.
Please complete a separate form for each delegate
Thursday January 26th 2012
Surname:
9.00 Welcome with coffee & tea
9.30 Introduction to the course First name: Title: dr. /mr. /mrs. /miss
Dave Jung & Matthew de Roode, NIZO food research
Position:
Risk factors
9.45 Keynote: How consumer demands result in stability Company:
and safety issues
Hanneke Vriend, ViaVriend interim en advies Address:
What is causing the problem? Place:
10.30 Emerging pathogens
Marjon Wells-Bennik, NIZO food research Phone: Fax:
11.15 Coffee break E-mail:
11.45 Alternative sources for ingredients and their effect on shelf
life stability
Please fill out clearly; your booking will be confirmed by e-mail.
Speaker to be confirmed, Danone
12.30 Hygienic Design 1
Wouter Burggraaf, Burggraaf & Partners Your cancellation will be accepted up to 14 days before the event, and must
13.00 Lunch be made in writing. If you cancel your booking between 14 and 7 days, a
14.00 Hygienic Design 2 voucher will be issued (valid for 6 months) for use against a future event.
Wouter Burggraaf, Burggraaf & Partners The right is reserved to charge the full fee if less than 7 days’ notice is given.
So now you have a failing batch…
15.00 Rework possibilities – Short review including a pilot NIZO reserves the right to cancel the course in the event of insufficient
plant tour number of registrations. The full fee will then be refunded. NIZO reserves
Annemarie Braber, NIZO food research the right to alter the details of the programme if unforseen circumstances
16.30 Rework or recall insurance
so demand.
Peter Hartman, AON Risk Solutions
17.15 End of day one
18.00 Course dinner Payment options
Please tick
Friday January 27th 2012 I wish to pay by purchase order and pay after receipt of the
9.00 Welcome with coffee & tea
corresponding invoice. Order No:
Opportunities for improvement I will pay by bank transfer to your account
9.30 Keynote: Is contamination really an issue? Acount Name: NIZO food research B.V.
Rijkelt Beumer, Wageningen UR
Bank Details: Rabobank Ede-Veenendaal
10.15 The microbial identification toolbox
Igor Mierau, NIZO food research Account No.: 3770.67.806
11.00 Coffee break IBAN: NL14-RABO-0377-0678-06, BIC: RABONL2U
11.15 “Friday afternoon telephone call”
Case study of a recall Signature: Date:
Gern Huijbrechts, Heinz
11.45 The theory of physical stability
For more info or registration contact:
Fred v.d. Velde, NIZO food research
12.30 First Time Right Production and Food Safety NIZO food research B.V. Tel. No: +31(0)318 - 65 95 28
Case study Attn. ms. Anne Blokland Fax No: +31(0)318 - 65 04 00
Leo van Outersterp, FrieslandCampina P.O. Box 20 E-mail: course@nizo.nl
13.00 Lunch 6710 BA EDE The Netherlands
14.00 Stability workshop
Laurice Pouvreau, NIZO food research
Course fee, per delegate € 1785 (or € 1500 excl. 19% VAT),
15.00 QMRA, a quantitative screening tool to determine safe
process settings incl. dinner on January 26th.
Matthew de Roode, NIZO food research
15.45 Evaluation and closure Visit our website: www.nizo.com
NIZO food research B.V.
Kernhemseweg 2, 6718 ZB Ede, The Netherlands
P.O. Box 20, 6710 BA Ede, The Netherlands
T +31 (0)318 65 95 11 F +31 (0)318 65 04 00
E info@nizo.nl W www.nizo.com