Save the Date: Creme Exposure, Food Safety and Nutrition Conference 19th-20th April 2012

Creme would like to announce its upcoming conference which will be held in Dublin, Ireland on the 19th of April 2012. This will be held in conjunction with a half day workshop on the 20th of April 2012.

The Creme Exposure, Food Safety and Nutrition Conference will bring exposure scientists, nutritionists and regulators from the US and EU together for a cross-Atlantic knowledge exchange. The conference will highlight new methodologies, software technologies, regulations and trends in exposure sciences and nutritional intake modelling.

The conference will offer a platform for effective scientific discussion on the following three themes:

1.     Exposure Assessment, Food Safety and Regulation

2.     Nutrition Intake Modelling and Health

3.     Aggregate Exposure and Risk Assessment

Please save the dates (19th-20th April 2012) and check our website in January for up to date information and news regarding the conference. The website will provide the full program for the conference including venue, agenda, guest speakers, entertainment, and the logistical details.

We hope you will be able to join us for this informative and entertaining event. We can guarantee that it will be a unique combination of cutting edge exposure science and traditional Irish entertainment!

There is no registration fee to attend, however places are limited so please register soon by emailing conference@cremeglobal.com. Keep an eye out for our registration page on our website for further information.

Creme Sponsor ComBase Workshop UK in Campden BRI

Creme’s scientific advisor, Dr Paul Dempsey, recently presented at the ComBase Workshop UK. Paul’s presentation was entitled “Quantitative exposure assessments using Creme Food”. The presentation outlined how Creme Food can be used with data on environmental conditions and pathogen properties, in combination with predictive microbiology models from Combase, to provide data driven microbial exposure assessments.

Other presenters on the day included József Baranyi, Aline Metris and Carmin Pin who spoke about “Predictive Modelling and ComBase”, “Quantitative Microbial Risk Assessment principles” and “Characterising and quantifying model performance” respectively.

Over the coming months Creme will work on embedding ComBase data into Creme Food to provide improved, data-driven microbial risk assessments. While Creme currently supports dose-response modelling as part of its Creme Food service, we are actively sourcing reliable and useful dose-response data to include in the tool, which will further compliment the data that users can add themselves. This will allow all quantitative parts of a risk assessment to be carried out with a few simple mouse clicks.