Milano, 31 agosto 2011: Workshop “Food Professional Regulation in EU”
13 Luglio 2011
14:00 Welcome and Introduction
Rui Costa, Polytechnic Institute of Coimbra, Portugal and TRACK_FAST Steering Committee
14.15 The Case for Regulation of the Food Profession, and Learning from the Italian Experience
Giancarlo Criscuoli, President of the Food Technology Professional Board, Italy
14:35 Competence and public service of the professional food technologist. Comparison between the EU freedom to provide services and the national legislation
Sabrina Contino, Lawyer for the Food Technology Professional Board, Italy
14:55 Barriers to Regulation of the Food Profession Recognising the economic, social and political reality
David Jukes, University of Reading, United Kingdom
15:15 Coffee break and networking
15:35 An Industry Perspective on the Regulation of the Food Profession
Julian Drausinger, LVA, Austria and Communications, Training and Technology Transfer Working Group Leader, European Technology Platform Food for Life
15:55 Question and Answer Session, Chaired by Rui Costa
Confirmed contribution: Greek Association of Food Technologists
16:25 Closing remarks
Paola Pittia, University of Teramo, Italy and TRACK_FAST Steering Committee
European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain
The ISEKI-Food Association (IFA) is an independent European non-profit organisation, established in 2005 by university institutions, research institutes, companies and associations related to
food. Currently it has more than 150 members coming from 30 European and 22 Non-European countries. The ISEKI-Food Association is representing the ISEKI-Food network, which currently has the
ISEKI – Food 3 and ISEKI Mundus 2 EU projects running.
What is the aim of the workshop?
The aim of the workshop is to discuss the regulation of Food Science and Technology professionals in Europe.
What do we mean by regulation of professions?
Health professionals across the EU are regulated. Countries put in place arrangements for each health profession and its regulator. There are essential competencies for each health profession,
and evidence of possession of these is required in order to be registered as fit for practice. Statutorily regulated health professions have in place arrangements for revalidation in order to
ensure continuous fitness for practice. Arrangements are also made for tackling concerns that are raised about practice.
Does regulation of Food Science and Technology professionals exist?
Such regulation already exists in Italy which is the only case within the EU. Other countries regulate the access to the title. For example, anyone can do the job of a Food Technologist in
Iceland but he or she cannot be designated as a Food Technologist without recognition from the professional body. ‘Developments for the regulation of food science and technology
professions in Europe’ is one of the work packages within the 2009 EU FP7 Project Track Fast: Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe.
What are some of the arguments for regulation of the Food Profession?
There is public interest in having more and better information, to make food choice decisions, and in wanting greater assurances on public health and food safety matters. Regulation will
improve food safety for consumers. Regulation will make it easier for food business employers to recruit food science and technology professionals? Regulation is necessary so that more and
better information is supplied and used by food SMEs and food service companies.
What are some of the barriers to uptake?
Defining the Food Science and Technology Profession(s). Agreeing competencies for the Profession(s). Assuring independence of regulator(s). Support of all ‘farm to fork’ stakeholders for
developing a suitable registration system. Suitable way to judge a food professional’s fitness to practice. Suitable means by which regulators deal with concerns raised by stakeholders,
including if a food professional’s fitness to practice is called into question.
Who should attend?
Academics in Food Studies, Food Industry Managers and Technologists and Food Sector and Consumer Support Organisations. Early stage career academics and industry personnel are particularly