Key Food Safety Trends in 2023:
Which are the top-10 emerging risks that AI models predict?
Thursday, February 23rd, 2023
18:00 CEST | 12:00 EDT | 11:00 CDT | 09:00 PDT
This webinar is ideal for Chief Officers, VPs, Directors, heads, managers of food safety, quality and regulatory in global FMCG manufacturers.
FOODAKAI’s AI models have generated their 2023 forecasts for emerging trends in food safety incidents globally. Among others, these predictions forecast:
An increasing likelihood of pesticide residues in herbs & spices, particularly for chemical products used as fumigants (like ethylene oxide).
An increasing trend of aflatoxin and pesticide residues in nuts and products containing them.
A higher likelihood of chemical contamination in cereals.
A trending increase of heavy metals in several food product categories, with particular caution flagged for fish products, fruits, vegetables, herbs & spices.
In this live, online panel discussion, Prof. Chris Elliott invites the AI expert behind these models and two industry leaders to reflect upon these forecasts.
He will ask Giannis Stoitsis (CTO Agroknow) to introduce FOODAKAI’s annual predictions about incident & hazard trends. Then, they will dive deeper into 2023 predictions for a specific industry sector and ask Vera Petrova Dickinson (Food Safety & Quality Executive) and Richard Stadler (Head of Nestlé Institute of Food Safety & Analytical Sciences) for their reflection.
A conversation will then follow about ways in which such AI-powered predictions can support strategic and operational prevention decisions in safety and quality.
TOPICS:
FOODAKAI’s AI models have generated their 2023 forecasts for emerging trends in food safety incidents globally. Among others, these predictions forecast:
- • An increasing likelihood of pesticide residues in herbs & spices, particularly for chemical products used as fumigants (like ethylene oxide)
- • An increasing trend of aflatoxin and pesticide residues in nuts and products containing them.
- • A higher likelihood of chemical contamination in cereals.
- • Which are the 2023 incident & hazard predictions for a specific industry sector like cheese products?
- • What do food safety & quality leaders think about these predictions?
- • Which critical strategic & operational decisions could be informed by such predictions?
- • Which are the questions that remained unanswered?
- • What would made industry leaders trust more such AI- powered tools?
Plus, any other questions that will be posed by the audience in real time during the Q&A.
REGISTER NOW
SPEAKERS:
Chris Elliott is currently Professor of Food Safety and founder of the Institute for Global Food Security at Queen’s University Belfast. He served as Pro Vice-Chancellor responsible for the Medical and Life Sciences Faculty between 2015 and 2018. He has published more than 390 peer review articles, many of them relating to the detection and control of agriculture, food, and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic and Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. He currently coordinates a flagship Horizon2020 project involving 16 European and 17 Chinese partners on food safety and also coordinates a European Institute of Innovation and Technology flagship project or organic food.
Giannis Stoitsis is a business partner and the CTO of Agroknow, the food safety intelligence company that predicts risks to help inform prevention. He is the creator of FOODAKAI, the food risk intelligence platform that has been described as “The Ferrari of food risk intelligence solutions” and is being used by global food manufacturers like the Coca-Cola Company, Unilever, McDonald’s, Conagra Brands, and the Chinese Yili Group. Giannis is an Electronics & Computer Engineer that holds an MSc and a PhD on Biomedical Informatics. During the past decade, he has led the design, development and deployment of large scale data platforms for organizations such as Michigan State University, UNESCO, and FAO of the UN. He is frequently speaking about the application of AI & predictive analytics in food risk prevention, and has created the video series “Explaining Food Safety Predictions for Busy People”.
Vera K. Petrova Dickinson is a seasoned executive that has held various leadership Food Safety and Quality positions in Global Food Manufacturing and Food Service Companies. She has a PhD degree in Animal Sciences, Nutrition and Food Safety and M.S. in Nutrition and Food Sciences, as well as an MBA. Vera is passionate about accelerating business results using 6 Sigma methodology, enhanced analytical capabilities, and inspirational leadership.
Richard Stadler attained a Dr. rer. nat. degree from the University of Munich in Germany. He joined the Chemical Toxicology Group at the Nestlé Research Centre (NRC) in Lausanne in 1992 and has held various positions within Nestlé both in Operations and R&D. Richard currently heads the Nestlé Institute of Food Safety & Analytical Science. Richard lectures at the ETH Zürich, has published > 140 peer reviewed scientific papers and book chapters, chairs food industry expert groups, and is editor of the Journal Food Additives & Contaminants.
