European Dairy Quality Conference.
2022 edition
NEW !! We have official opened the registrations for 2023 edition.
Check out the agenda & Book your place !
👉 EDQC 2023, 6th edition 👈
Re-visit the 5th edition of the European Dairy Quality Conference in 2022!
View the recordings of our speaker's presentations below, or if you're in a rush, watch the 1minute snippets from the day for the core messages.
See what our attendees thought about our event
Recordings | Experts insights | Attendees feedback
Conferences recordings
EDQC as if you were there
Microbiological Criterion, this Great Stranger - "The Analyst, the Laboratory, the Analytical Method and the Sampling Sites".
Speaker : Francois Bourdichon, Food Safety Microbiologist at IDF France
The Role of Applied Food Safety Science in Dynamic Risk Management.
Speaker : Pierre Venter, Director of the R&D Centre (Acting) at Fonterra, Member of the NZFSSRC.
Assessing Microbial Risks in Plant-Based Dairy Alternatives.
Speaker : Marjon Wells-Bennik, Food Safety scientist at NIZO Food Research
Processing Environment Monitoring Applied to Low-Moisture Food Production (Cronobacter).
Shea Fanning, Director of the University College Dublin - Centre for Food Safety.
Identification and Prediction of Listeria Biocide tolerance in Dairy Processing.
Speaker : Lauren Russell, Molecular Microbiologist at University College Dublin - Centre for Food Safety
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Experts Insights
1 min to understand.
The concept of Microbiological criterion: what if it was in real life? by François Bourdichon
Don’t become complacent – test harder, by François Bourdichon
The importance of sampling and wording in microbiological testing by François Bourdichon
Always be prepared, anticipation is key , by François Bourdichon
Always investigate the positives, by François Bourdichon
How do I manage risk within a complex food system? by Pierre Venter
Manage Agility, Data, People & Culture by Pierre Venter
The aim of risk analysis by Pierre Venter
Risk assessment: where are you going to focus your research? by Pierre Venter
Our world tomorrow : Industry 4.0 by Pierre Venter
The challenges of plant based food safety by Marion Wells
Specificity of yogurt like products by Marion Wells
Fermentation versus chemical acidification by Marion Wells
Consequences of moisture reduction by Seamus Fanning
Precision Food Safety applied to the processing environment by Seamus Fanning
Cronobacter species by Seamus Fanning
Defining a microbiome by Seamus Fanning
Implications of Listeria in dairy processing by Lauren Russell
The use of biocides in dairy processing by Lauren Russell
The impact of biocides tolerance by Lauren Russell
The basics of Whole Genome Sequencing by Lauren Russell