Themed Day: Processed Food

O – 17 APPLICATION OF HUMAN BIOMONITORING FOR DIETARY EXPOSURE ASSESSMENT OF PESTICIDES Dr. Hans Mol1, Mrs Rosalie Nijssen1, Dr. Arjen Lommen1, Mr Ruud van Dam1, Mr Paul Zomer1, Mrs Suryati [...]

O – 16 NOVEL APPROACHES FOR THE DETERMINATION OF PESTICIDE RESIDUES IN OLIVE OIL Prof. Juan F Garcia-Reyes1, Bienvenida Gilbert López1 1Analytical Chemistry Research Group (FQM-323), [...]

O-15 ANALYSIS OF PROCESSED FOOD OF ANIMAL ORIGIN AND DEVIATION OF PROCESSING FACTORS FOR SELECTED PESTICIDES Mr. Ralf Lippold1, Benjamin Dambacher1, Björn Herdebusch1, Julia Polley1, Christina [...]

O – 13 CHALLENGES OF PROCESSING STUDIES – A REGISTRANT’S PERSPECTIVE Dr. Monika Bross1 1BASF SE, Agricultural Center, Crop Protection – Environmental and Consumer Safety, Limburgerhof, Germany

O – 12 PROCESSING FACTORS IN DIETARY EXPOSURE ASSESSMENT – ONE STEP CLOSER TO REALITY Mr. Bruno Dujardin1 1Evidence Management Unit, European Food Safety Authority, Parma, Italy

O-11 PESTICIDE RESIDUES IN CEREAL BASED PROCESSED FOOD Mrs. Mette Erecius Poulsen1 1National Food Institute, Technical University of Denmark, Lyngby, Denmark

O – 10 DATABASES ON PROCESSING FACTORS – BENEFITS AND LIMITATIONS Dr. Britta Michalski1 1German Federal Institute for Risk Assessment (BfR), Berlin, Germany

O-09 PESTICIDE RESIDUES IN PROCESSED FOOD: AN INTRODUCTION Dr. Andreas Schürmann1 1Kantonales Labor Zurich, Zürich, Switzerland