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SPICED Symposium in Berlin, Germany
“Spices and Herbs - A Risk Free Taste Experience?"

The international symposium will provide state-of-the-art data on food safety in the spice and herb chains by especially focusing on biological and chemical hazards and their detection and control in culinary herbs and spices.

1 June 2016 - 2 June 2016
Germany

The symposium is open to stakeholders from industry, government, and academia. Talks will be given by external experts and by partners of the EU project SPICED. The SPICED project aims on securing the spices and herbs commodity chains in Europe against deliberate, accidental or natural biological and chemical contamination.

Attendees are invited to participate with poster contributions; abstract submission will close on 31st March 2016.

Students with poster contribution can apply for a Student Travel Award.

More information and registration on:
https://www.bfr.bund.de/en/event/spiced_symposium_spices_and_herbs___a_risk_free_taste_experience__-196629.html

SPICED Symposium Programme: http://www.spiced.eu/fileadmin/userdaten/dokumente/dokumente_symposium/160302_Programmflyer-SPICED-Symposium_Vers6.pdf

Keywords

spices, herbs, food safety, food quality