An analysis of the problems connected to food safety and their possible solutions
Prof. Claudio Peri - Professor Emeritus of the Università degli Studi di Milano (University of Milan), President of the Quality Monitoring Center of the Accademia dei Georgofili (a preeminent Italian organization dealing with scientific progress and its applications in agriculture and environmental protection), Florence

European Union policies for the safety of food contact materials
Prof. Catherine Simoneau – Head Community Reference Laboratory for Food Contact Materials, European Commission

Food safety technology in meat and milk production
Chairperson: Prof. Vittorio Dell'Orto – Professor of Animal Nutrition, Università degli Studi di Milano

Food safety technology in fruit & vegetable production processes
Chairperson: Prof. Marco Dalla Rosa – Professor of Food Technology, Università di Bologna (University of Bologna)

Food safety technology in the production processes of cereal & related products
Chairperson: Prof. Giuseppe Carlo Lozzia – Professor of General and Applied Entomology, Università degli Studi di Milano

Food safety technology in the production and distribution of convenience foods
Chairperson: Prof. Gianni Di Falco - FIT - Italia Srl

Technology for food safety in developing countries
Chairperson: Prof. Claudia Sorlini – Professor of Agricultural Microbiology and Dean of the Faculty of Agriculture, Università degli Studi di Milano

Foods for consumers affected by allergies or food intolerance
Chairperson: Prof. Carlo Pompei – Professor of Technology of Food Preserves, Università degli Studi di Milano

Systems for Hygienic Risk Monitoring and Safety Guarantee
Chairperson: Prof. Luciano Piergiovanni – Professor of Food Sciences and Technology, Università degli Studi di Milano; President of the Italian Scientific Group for Food Packaging

Risk prevention and tracking systems in food production processes
Chairperson: Prof. Bruno Zanoni - Professor of Food Sciences and Technology, Università degli Studi di Firenze (University of Florence)

Short distribution chains: what are the advantages for the consumer?
In cooperation with Mark-Up. Moderator: Luigi Rubinelli – Mark Up Editor in Chief

Conveyed safety, perceived safety
Moderator: Prof. Pierluigi Basso – Researcher and Lecturer of Semiotics and Food Communication at Università IULM, Milan and Università di Scienze Gastronomiche (University of Gastronomic Sciences), Pollenzo