Fifth Workshop on Food Allergen Methodologies

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May 11 - 14, 2008
Halifax, Nova Scotia, Canada

Photo Courtesy of Destination Halifax/Nova Scotia Tourism & Culture/W. Hayes

Food Allergy is an on-going public health problem and continues to be a challenge to both the clinical community and the food industry. Health Canada, through its Food Program and the Canadian Food Inspection Agency have been proactive in developing risk assessment and risk management procedures related to inadvertent consumption of allergenic ingredients by vulnerable consumers.

The fifth workshop on food allergen methodologies will take place in Halifax, Nova Scotia, Canada, from May 11-14, 2008.  The Bureau of Chemical Safety in Health Canada's Food Directorate, along with, the Food Allergy Research and Resource Program (FARRP) from the University of Nebraska, U.S.A. are co-organizing the event with support from MoniQA (Monitoring and Quality Assurance in the food supply - an international Network of Excellence co-funded by the European Union).

As a follow-up to the 2006 workshop organized by Health Canada and FARRP, this initiative aims at increasing consultation, information exchange, and harmonization in the area of food allergens and analytical methods for food allergens.

The Fifth Workshop on Food Allergens aims at gathering scientists, chemists, analysts and other representatives from government agencies, university, industry and consumer associations, to discuss issues related to the detection, identification, characterization, and control of allergen residues in foods. Various topics will be discussed:

• Method development /evaluation and validation
• Harmonization of test methods
• Risk assessment / risk management - Impact on methodology development
• Development of reference materials
• International approaches
• Approaches to regulation/control of food allergens

Workshop Scientific Committee:

• Dr. Steve L. Taylor, Director Food Allergen Research & Resource
  Program, University of Nebraska
• Dr. Jupiter Yeung, Director, Biochemistry, Grocery Manufacturers Association
• Michael Abbott, Health Canada Food Allergens Program Manager
• Dr. Samuel Benrejeb Godefroy, Director, Bureau of Chemical Safety, Food Directorate, Health Canada
• Stan Bacler, National Manager, Food Chemistry Laboratory Program, Laboratories Directorate, CFIA

Workshop Organizing Committee:

Food Allergy Research and Resource Program:

• Dr. Steve L. Taylor, University of Nebraska

Food Allergen Research Group, Food Directorate, Health Canada:

• Dr. Samuel Benrejeb Godefroy
• Chantal Cléroux
• Michael Abbott
• Jean-Marc Gelinas

Participation in the workshop

For additional information and registration details, visit the Health Canada website and/or the FARRP's website.

Advanced registration will be required and will not be accepted at the door.

Cost for government, educational and consumer group representatives is $350.00 USD.

Cost for industry and other representatives is $550.00 USD.

Location

The workshop will be held at the:

Halifax Marriott Harbourfront
1919 Upper Water Street
Halifax, NS B3J 3J5 Canada
Telephone: 1.902.421.1700
Fax: 1.902.422.5805
Room Block: University of Nebraska - Health Canada Food Allergen Program

Hotel Information

Reservations should be made directly with the hotel by calling 1.800.943.6760 or 1-902.421.1700. A special room rate of $169 CAD plus tax for single or double is being offered to workshop participants. Please ask for the University of Nebraska Lincoln group rate. The hotel cut-off date is Friday, April 11, 2008. After this date reservations will be accepted upon availability only and at the current rack rate.