Measuring food quality: concepts, methods, results and challenges
Preliminary Program
Monday 12 February
13.00 Arrival and registration
13.30 Welcome
13.45 Dr. L.P.L. van de Vijver, Program Leader Food Quality and Health, Louis Bolk Institute
Introduction Food Quality and Health - is organic better?
14.30 M. Huber, MD, Senior scientist Food Quality and Health, Louis Bolk Institute
Inner quality concept – IQC
15.30 Tea Break
Parameters of Quality
16.00 Conventional parameters of food quality
16.45 P. Doesburg, BSc, Researcher Biochristallisation, Louis Bolk Institute
Holistic (picture forming) methods for measuring quality?
17.45 Discussion on methods
18.15 End of first day
Conference Dinner
Tuesday 13 February
8.30 Food Quality for Organic Food Producers and Suppliers (field visits)
12.00 Lunch break
13.00 J.H. Nielsen, Senior Researcher DARCOF
Organic milk quality
14.00 J. Bloksma, Senior Researcher, Louis Bolk Instituut
Quality in Fruit and vegetables
15.00 Tea Break
15.15 Dr. G. Wyss, Group Leader of the Division Food Quality and Safety, Project Leader Quality Assurance of Organic Products, FIBL
Food safety and food risks
16.00 Presentation of participants’ research
17.30 End of second day
Wednesday 14 February
9.00 B.Cramwinckel, Centre for Taste Research
Taste as a quality criterion
10.00 R. Adriaansen, Msc, Researcher Louis Bolk Instituut
Health aspects: relation between of organic food intake and immunologic parameters
11.0 Coffee break
11.30 Final session: conclusions and main findings, indicate future research needs and priorities
12.30 Lunch and departure
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