5th International European Food and Feed Law Conference:
Regulation of Innovations

6/7 October 2011
Logenhaus, Berlin

Participation Fees
regular: € 895,-
reduced for EFFL-subscribers: € 730,-
reduced for full-time academics: € 620,-

VAT added if applicable. Special rates for students available on request.

Speakers and Chairs

• Alberto ALEMANNO, Associate Professor of Law, HEC Paris; Managing Editor of the
  European Journal of Risk Regulation (EJRR)

• Lars Bracht ANDERSEN, Associate Professor, Department of Law, Aarhus University

• Evelyn BREITWEG-LEHMANN, Head of Unit, Federal Office of Consumer Protection
  and Food Safety, Berlin

• Nicole COUTRELIS, Attorney at the Paris Bar, Coutrelis & Associés, Brussels/Paris

• Bernd HABER, Head of Global Regulatory Affairs & Quality Data Management /
  Human Nutrition, BASF SE, Lampertheim 

• Caroline HERODY, Head of Regulatory Affairs & Product Service, Adisseo, A Bluestar
  Company, Antony

• Maryse HERVÉ, Secretary General, Federation of European Specialty Food
  Ingredients Industries (ELC), Brussels

• Chris JONES, Food Standards Agency (FSA), London

• Barbara KLAUS, Partner, Meyer Meisterernst, Milan; Managing Editor of the
  European Food and Feed Law Review (EFFL) (chair & speaker)

• Anna KOCHAROV, Department of Law, European University Institute, Florence

• Andreas MEISTERERNST, Partner, Meyer Meisterernst, Munich; Managing
  Editor of the European Food and Feed Law Review (EFFL) and Scientific Director of
  the EFFL Conferences (chair & speaker)

• Isabel ORTIZ, Director Consumer Information, Diet and Health, FoodDrinkEurope,

• Pere PUIGDOMÈNECH ROSELL, Centre for Research in Agricultural Genomics,
  Barcelona, Member of the European Group on Ethics in Sciences and New
  Technologies (EGE)

• Vittorio SILANO, Chair of the Scientific Committee, European Food Safety Authority
  (EFSA), Parma


Publication frequency: bimonthly
ISSN 16 10-93 76

Further information

Publication frequency: quarterly
Subscription: € 442,-
ISSN 16 19-52 72

Further information
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