Allergens remain in focus – understanding the basics and modern digital solutions

This one-day course is designed for young engineers, recent graduates, and QA/QC professionals who want to gain a clear and structured understanding of food allergens. The program will explore why allergens remain a key issue in 2025, with a focus on the most relevant substances, current legislation, and practical guidelines. Participants will learn about good practices in allergen management, voluntary audits, and labelling challenges through real-world examples and expert insights. We will be joined by external experts from regulatory authorities and academic institutions, who will share

their perspectives on how allergen-related risks are being addressed across sectors. The course aims to provide a solid foundation for professionals working in or entering the food industry, helping them navigate both the basics and emerging digital solutions in allergen control.

This event is in Hungarian. 

To learn more, click HERE

To register, follow this LINK

AGENDA

9:00-9:40 Registration

9:40-9:50 Welcome speech & introduction of EIT Food and its activities

9:50-10:15 The Significance of Allergens in 2025

10:45-11:00 Best Practices in Allergen Management from Raw Materials to Finished Products (1/2)

11:00-11:15 Coffee break

11:15-11:30 Best Practices in Allergen Management from Raw Materials to Finished Products (2/2)

11:30-12:00 Requirements of Commercial Standards (IFS, BRCGS) for Allergen Management Systems

12:00-12:10 Q&A

12:10-13:00 Lunchbreak

13:00-13:30 Overview of Analytical Methods for Detecting Food Ingredients That Cause Sensitivities and Allergies

13:30-14:00 Usage of rapid analytical solution ( in the food industry

14:00-14:30 Industry Guidelines and Professional Resources for Understanding Allergens and Cross-Contamination

14:30-15:30 Coffee house

15:30 - Questions and answers, final words