Association Of European Coeliac Societies. AOECS AGENDA AOECS GENERAL ASSEMBLY 2017 Belgrade, Serbia

Transcription

1 Association Of European Coeliac Societies - AOECS AGENDA AOECS GENERAL ASSEMBLY 2017 Belgrade, Serbia THURSDAY, 14 SEPTEMBER Welcome reception - Crowne Plaza Hotel REGISTRATION SYMPOSIUM Celiac disease OPENING CEREMONY FRIDAY, 15 SEPTEMBER Spectrum of gluten-related disorders Ass. Prof dr Jernej Dolinšek Pediatric diagnostic protocols of celiac disease Dr Nataša Dragutinović Celiac disease in adults diagnostic update Dr Slobodan Srećković Fria Bröd Gluten-free without compromise Kristian Medailleu, Katri Hautanen Gluten-free diet the deficit of minerals and vitamins Prof. Dr Ivan Stanković Decoding celiac disease genetic aspect Dr Ivan Milovanović Coffee break

2 Histological pitfalls in celiac disease Ass. Prof Radmila Janković Moilas Oy Moilas Gluten-Free since 1985 Eriikka Koivisto Refractory celiac disease and malignancy Ass. dr Srđan Marković Non-celiac gluten sensitivity Dr Nina Ristić Dr. Schär Dr. Schär in Europe Tadej Ornik Lunch Presentation of Focus in CD project Innovative patient centered health care services advantages of establishing a close CE network in coeliac disease patient health care Presenter: Tunde Koltai (Hungarian coeliac society) Strategy sessions Key themes of AOECS strategy and proposed work plan Roundtables Stream 1: Stream 2: Roundtable on AOECS Strategy Session on AOECS Eating Out scheme Moderator: Nanna Puntila Available for up to 16 delegates Location: Executive Board room 1st Floor Plenary session on proposals

3 19: Meeting at the hotel entrance, Kalemegdan tour Top of the Hub Restaurant and Lounge SATURDAY, 16 SEPTEMBER Gluten Free pricing and access session Panel: Susanna Neuhold, Sarah Sleet, Solomon Melides (Campden BRI) Panel discussion and presentations Questions to panel Roundtable on Gluten Free access and pricing Plenary session on proposals Coffee break Update on Eating Out proposal Presenter: Nanna Puntila PM AOECS General Assembly General Assembly with election of vote counters Financial Report 2015/16 - Vote to approve report Board Lead: Dan Kühnau Minutes of the 2016 General Assembly in Vote to approve minutes Board Report Vote to approve report Board Financial Report Vote to approve report Board Lead: Dan Kühnau Applications for AOECS Full Membership: Romania, Portugal Application for AOECS affiliate membership: Israel Vote to approve applications LUNCH

4 Election of Director to the Board - Vote to elect Director AOECS Strategy - Vote to approve strategy Board Lead: Christian Scerri Updating ELS - FSSC proposed Memorandum of Understanding, Susanna Neuhold Coffee break Request for extension of deadline for harmonisation of schemes Achieve consensus for acceptable licence holders AOECS Work and Financial Plan for Vote to approve plan Developing international relationships - Vote to approve proposal Presentation from CYE on activities for Close of business Meeting at the hotel entrance, Belgrade Royal Compound Gala dinner - Crowne Plaza Hotel SUNDAY, 17 SEPTEMBER Meeting at the hotel entrance, Sightseeing Nikola Tesla Museum

5 External speaker profiles Solomon Melides Campden BRI Solomon has been a research scientist at Campden BRI since He has a particular interest in gluten-free production as well as general food rheology and structure. Within his role at Campden BRI, Solomon has undergone a wide variety of work, including new product development, product reformulation, research and innovation, as well as training and courses in gluten-free and general bakery. Solomon has undertaken more fundamental research in areas such as starch retro gradation and studies on the effects of formulation and structure on satiety. Prior to working at Campden BRI Solomon worked as a KTP associate for Brunel University in a gluten-free bakery working on product reformulation, process flow, allergen management and energy and waste optimization. Solomon is a graduate from an industry funded Masters of Research program, with particular interest in rheology and particulate science, from the University of Nottingham, and is a graduate from the University of Nottingham Bachelors of Science Food Science degree.