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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

12:15 RECEPTION 12:45

12:15 RECEPTION 12:45 LUNCH Session 2. Food safety of the short supply chain Chairs: Katleen RAES (Prof. HOWEST – Member Sci Com FASFC) Marie-Louise SCIPPO (Prof. ULg – Member Sci Com FASFC) 14:00 Microbiological aspects concerning the food safety of the short supply chain Lieve HERMAN Head of division ILVO-T&V – Member Scientific Committee FASFC 14:25 Chemical aspects concerning the food safety of the short supply chain Luc PUSSEMIER Operational director CODA-CERVA – Vice-chair Scientific Committee FASFC 14:50 The management of the food safety of the short supply chain: the experience of the ‘Quality Cell for Farm Products’ in the guidance of the producers in the Walloon region Marianne SINDIC Prof. University of Liège / Gembloux Agro-Bio Tech 15:15 COFFEE BREAK Session 3. The short supply chain and the society Chairs: Guido VAN HUYLENBROECK (Prof. UGent – Dean) Bruno SCHIFFERS (Prof. ULg / Gembloux Agro-Bio Tech – Member Sci Com FASFC) 15:45 The short supply chain in France: a response to the expectations of consumers? Pierre SANS Prof. National Veterinary School of Toulouse (France) 16:05 The direct sale from farmer to consumer: socio-economic success factors and points of attention Erwin WAUTERS Researcher ILVO-L&M – Guest Prof. Antwerp University 16:25 Summary and conclusions André HUYGHEBAERT Prof. Em. Ghent University – Chair Scientific Committee FASFC 8

INTRODUCTION Dr. ir. Luc Pussemier Operational director CODA‐CERVA Vice‐chair of the Scientific Committee of the FASFC E‐mail: luc.pussemier@coda‐cerva.be The annual symposium organized by the Scientific Committee of the FASFC has progressively become a good opportunity to meet the scientists, industrials and risk managers interested in the scientific aspects of food safety. The first edition was held in 2005 and today is the 8 th edition of this symposium. One can observe some trends in the different subjects treated over the years. At the beginning, not only was the methodology of risk assessment felt important (theme of the symposium in 2006) to discuss but also the quality and the valorization of the databases available at the FASFC (theme of the 2007 symposium). From the first year, however, attention was also paid to challenging subjects such as the precautionary principle which was explained and illustrated in detail during our very first symposium in 2005. More recently we have also tackled very specialized topics such as the emerging animal diseases (2008) and the nanotechnology applications in the food chain (2010). These two events were organized jointly with the European Food Safety Authority and the European Commission and have attracted a larger audience from other European countries. More recently, however, new accents have appeared as a reaction to some preoccupations from the risk managers, the general public and the consumers. I think more specifically about the communication organized since 2009 around the development of a barometer for food safety. This tool seems to be very useful for food safety managers in their communication strategy towards the general public and the media and it was further developed in the years after. This concept of measuring general food safety, based on the pioneer work carried out in Belgium, has been published in high level research literature and presented at international fora where it attracted much attention by other Countries and organizations. This year the Scientific Committee makes further steps to respond to some actual preoccupations of the consumers and the risk managers. Indeed, we present you a very sensitive topic that is the food safety in the short supply chains, those chains starting from the producers and reaching the consumers with a minimal number of links. Until recently, the short supply chain was not felt to be interesting by the policy managers in general and, more particularly, by those responsible for the agricultural policy. But things are changing. Firstly, the regional authorities have become aware of the great economic interest of local food production and 9

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