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Speakers |
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Session 3
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A situation Analysis of the Food Control Systems in Arab Gulf Cooperation Council (GCC) Countries
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Dina Al-Kandari
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Food Inspection Programs by Dubai Municipality – A Review
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Ahmed Abdul Rahman Al Ali
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Food Regulations In The Middle East - A Mars Perspective
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Ashraf Shehata
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Performing Effective Food Inspections
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Richard A. Sprenger
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Session 4
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Advancing Food Safety Through New Molecular Techniques
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George Tice
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Applications of Nanotechnology in Food Safety
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Frans Kampers
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New Applications of Automated Technologies to Enumerate Quality and Hygiene Indicators and Detect Pathogens from Food and Environmental Samples
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Stan Bailey
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Using Predictive Modeling in Food Safety Management Systems
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Donald W Schaffner
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Session 5
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Process Validation of Dry Materials in Food Industry
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Session 7
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Australia - Protecting and Managing Safety of Meat
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Ian Jenson
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Session 8
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Classical HACCP vs.Menu-Safe HACCP Costs, Effort and Time
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Aurelia Caccamo
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Hotbrands International, Dubai
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Nargis E. Jhetam
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Menu-Safe Case Study: Changing Food Safety Knowledge, Attitude and Behaviour
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AbdulAziz Basheer Al Shaikh
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Menu-Safe Presentations
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Shaina Figueiredo
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Subway, Dubai
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Shaina Figueiredo
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Session 9
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Antimicrobials in Poultry Production
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Ivone Delazari
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Sanitary risk management: the French poultry industry experience
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Moving Food Across the World
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Suely Nakashima
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Risk Profile of Salmonella in Poultry for the United Arab Emirates
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Mohamed Alobaidly
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Session 10
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Challenges in Inspection of Fresh Dairy Products in UAE
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Sreedhara.M.J
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Managing Heat Stress in Large Dairy Herd in UAE
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Dr Ahmed Eltigani AbdelRahim
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