George-John NYCHAS

Agricultural University of Athens (Greece)     Professor

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　　報(bào)告題目

　　New Developments in the Assessment of Meat Spoilage

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　　報(bào)告摘要

　　The issue of assessing quality, safety and authenticity of meat and meat products is vital in recent years and although it is constantly reviewed in the light of new scientific evidence, its implementation is not always efficient across food chain. The current assessment of meat spoilage is based on conventional microbiology (e.g., colony counts) and chemical analytical techniques (e.g., proteolysis, TVB etc.,). These are invasive, laborious and usually provide retrospective information limiting their applicability in- or on-line.

　　The potential of using non-destructive methods (e.g., vibrational spectroscopy and surface chemistry sensors) to (i) overcome the limitations of conventional food microbiology and (ii) automatic monitoring of meat spoilage in all stages of the food chain, gains more and more attention. The main restriction of the above-mentioned approaches is related to (big) data derived from these analytical spectra and expression profiles that can be considered as unique fingerprints. So far, the data analytics of the measurements acquired from sensors have been only limited applied in meat sector.

　　In order to proceed and make this discipline approachable to meat scientists, data analytics should be considered as an essential step, for providing solid and valid information to stakeholders.

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　　專(zhuān)家簡(jiǎn)介

　　George Nychas is Professor in Food Microbiology in the Dept of Food Science & Human Nutrition of Agricultural University of Athens (Greece). The last 25 years coordinated 6 European Projects and participated in more than 35 EU projects (budget >15 M €). Through these projects, the team of Prof. G-J., Nychas has acquired extensive experience on; (a) on modelling the behaviour of microbial populations throughout the food chain to assist reliable estimation of microbial food safety risk (b) Implementation of Process analytical technology (PAT) in Food Industry introducing sensors (non-destructive non- invasive) (c) the assessment of food safety and spoilage through microbiological analysis in tandem with metabolomics and data mining. 

　　So far he has published 303 papers (Scopus) with ca. 17300 citations and h=74 and he is (i) Chairman of food safety group of European Technological platform food for life   (ii) member of the pool of scientific advisors on risk assessment for DG SANCO, while he served as co-chair (2008-2010) in the Professional Development Group of “Microbial Modeling and Risk Analysis" of International Association for Food Protection, member of the Biohazard panel and the Advisory Forum of EFSA, external expertise to the European Parliament, President of the Greek Food Authority.

　　Recently (Nov 2018) he was listed among the top 1% of highly cited researchers in the field of Agriculture Science (Web of Knowledge – Clarivate).

　　（來(lái)源：中國(guó)畜產(chǎn)品加工研究會(huì)）