The Faculty of Pharmacy of the University of La Laguna will host the XVI Food Quality and Safety Conference 2026 on October 22nd, a key event for the exchange of knowledge and experiences among professionals linked to the food sector.
The 16th Annual Food Quality and Safety Conference 2026 will offer a broad and up-to-date overview of the main challenges facing the food industry and related services. The program will include presentations on myths and realities in food toxicology; new requirements for the control of Listeria monocytogenes in ready-to-eat foods; the rational use of food additives and their importance for businesses; and the role of consulting in ensuring compliance with food quality and safety standards.
In addition, food safety control systems in collective catering will be analyzed, from the kitchen to the Administration; the future of food and the need to find a balance between health, food safety and business reality will be considered; and the importance of shelf-life studies in food will be addressed.
The event will bring together renowned specialists from academia, laboratories, consulting firms, the food industry, and public administration. Through a multidisciplinary program, current issues directly impacting organizational activity will be addressed, ranging from risk prevention and regulatory compliance to the practical application of scientific knowledge and the sector's emerging challenges.
This edition takes on special significance as it coincides with the 25th Anniversary celebration of Analiza Calidad, a company commemorating its twenty-five years of history under the motto "25 years moving forward together." This slogan represents the journey undertaken alongside clients, partners, professionals, and organizations that have contributed to the company's development and evolution, as well as its commitment to quality, innovation, and food safety.
The conferences are aimed at a diverse audience linked to quality, food safety and business management: quality managers and technicians, consultants, students, teachers, representatives of the Public Administration and companies in the service sector, as well as other professionals interested in the evolution of food and its control systems.
The aim is to foster knowledge exchange, promote technical and regulatory updates, and generate opportunities for collaboration among the various stakeholders in the food chain. Combining scientific, technical, and business perspectives will allow for an analysis of the sector's challenges from a practical standpoint, focused on prevention, continuous improvement, and excellence in service delivery.
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