Conference Programme (will be updated)
03.06
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8.00 – 10.00 Registration of the participants
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10.00 – 18.00 IHC Workshops: (3 parallel amphitheaters
Workshop 1: Working-Group: Authenticity of Bee Products, Lutz Elflein, Eurofins Food Integrity Control Services GmbH, Bremen, Germany
Workshop 2: Working-Group: Honey Analysis Methods, Maria Teresa Sancho, Co-Chair of IHC, Universidad de Burgos, Spain
Workshop 3: Working-Group: EU Honey, Andreas Thrasyvoulou, Aristotle University of Thessaloniki, Greece
Workshop 4: Working-Group: Sensory Analysis, Gian Luigi Marcazzan, Unità di Ricerca di Apicolturae Bachicoltura, Bologna, Italy
Workshop 5: Working-Group: Geographical and Botanical Origin, Maria Dimou/Panagiota Gotsiou, Aristotle University of Thessaloniki, Greece
Workshop 6: Working-Group: Residues, Patricia Beaune, Famille Michaud Apiculteurs, France
Workshop 7: Working-Group: Non Apis Mellifera, Ligia Bicudo de Almeida Muradian, Co-Chair of IHC, Faculdade de Ciencias da univ. De Sao Paulo, Brazil
Workshop 8: Working-Group: Pollen, Ofelia Anjos/Maria Campos, Instituto Politécnico de Castelo Branco, Portugal
Workshop 9: Working Group: Propolis, Miguel Vilas-Boas, Mountain Research Centre, CIMO, Escola Superior Agrária de Bragança, Portugal
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18.00 – 20.00 Welcome Party
04.06
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8.00 – 9.00 Registration of the participants
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9.00 – 14.00 IHC Workshops (3 parallel amphitheaters)
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15.00 – 18.00 Scientific sessions (3 parallel amphitheaters) Oral presentations by attending delegates
Session 1; Quality and Properties of Bee Products
Session 2; Challenges and Standardisation Methods for Bee Products
Session 3; Authenticity of Bee Products (Botanical and Geographical Origin)
Session 4; Bioactive Compounds and Health Effects of Bee Products
Session 5; European Legislation regarding Bee Product’s Composition and Contamination
Session 6; Bee Diseases: Natural Treatment Approach vs. Chemical Methods
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19.00 – onward Gala Dinner
05.06
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9.00 – 18.00 Scientific sessions (3 parallel amphitheaters) Oral presentations by attending delegates
06.06
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Cultural tour
Honey Competition
International and Romanian honey producers are encouraged to participate with honey samples and any other beehive products such as propolis, royal jelly, pollen, wax products and any other product from the hive including mead and food products. The products will be showcased in an exhibition during the symposium and the honey will be judged by international judges from International Honey Commision.
Participants must register for the symposium prior displaying any beehive products and/or take part in the honey competition.
General Rules
Participants that want to take part in the competition must follow and accept the general rules.
International participants must present their honey jars and/or other items for the exhibition at the registration desk on 1st day of the symposium before 9.00am. Romanian participants must present their honey samples by the 30th April 2019 at the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, APHIS Laboratory (PhD chem. Victorita Bonta).
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All honey samples must be produced in the last 12 months.
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All honey samples must be presented in two separate and colourless Jars (minimum 200 ml per jar). One jar for the contest with no labels, tamper proof seals, marking, etc., and one jar for the exhibition ready for the market (with label, etc.). In order to guarantee the impartiality of the analysis, samples will be collected and tagged with a code number.
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The honey samples will be evaluated for their sensory characteristics.
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Honey samples that receive a good sensory evaluation will be analysed for HMF, diastase and moisture content.
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The classes of the competition are:
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Unifloral honey (for common botanical origin the sample with uncommon denominations will be considered as multifloral honey).
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Honeydew Honey
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Members of the judging committee will not be allowed to participate in the competition. Visual, olfactory, tasting and tactile characteristics will also be evaluated
Criteria for sensorial/visual analysis:
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Appearance (correct fill level, cleanliness and clarity of the honey)
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Colour
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Scent
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Flavour-aroma
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Texture and viscosity
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Cleanliness of the package/jar and lid