The IFST and the organizing committee are delighted to invite you to the 20th Campylobacter, Helicobacter
The conference will take place at The ICC Conference and Exhibition Centre in the heart of Belfast and on the banks of the River Lagan.
The conference dates are 8-11 September 2019.
One Day Registrations Now Available. Click Here to Find Out More
Call for Participation
Now live in Frontiers in Microbiology – Food Microbiology
Developments in Campylobacter, Helicobacter & Related Organisms Research – CHRO 2019
Topic Editors: Ozan Gundogdu (LSHTM, London, UK), Nicolae Corcionivoschi (AFBI, Belfast, N. Ireland), Stuart A. Thompson (Augusta University, USA)
View details here https://www.frontiersin.org/research-topics/10556
Submission Deadlines 25 July 2019 Abstract and 25 November 2019 Manuscript
Message from David Gregory, President of the Institute of Food Science & Technology (IFST)
As President of Institute of Food Science and Technology, I am delighted that we are hosting CHRO19 – the world leading international conference on Campylobacter, Helicobacter and related organisms – on behalf of the scientific community specialising in this subject. We know how well-recognised and regarded this conference is, given the important impact these organisms have on the global food supply chain and public health.
IFST is the professional body for those working in all scientific and technical roles throughout the food supply chain and in academia and we see CHRO19 is a unique opportunity to keep abreast of the very latest research on this important topic. Not only does it provide the opportunity to hear from some of the world’s leading experts but, through the networking and breakout sessions, you will also get to meet very many like-minded experts and professionals.
So, on behalf of IFST – we look forward to welcoming you to CHRO19!
Our Keynote Speakers
|Registration Opens||October 2018|
|31 March 2019|
|End of Early Registration||31 May 2019|
Our Keynote Address
Australian pathologist and Nobel Laureate, Robin Warren, needs no introduction. He won the Nobel Prize in Medicine in 2005 for the discovery of the bacterium Helicobacter pylori and its role in the gastritis and peptic ulcer disease. Warren’s life took a major turn when he noticed an unexpected bacterial growth in the gastric biopsy of a patient. Determined to find out the cause of it, he ventured forth and began extensively studying the same along with Barry Marshall. It took the duo seven years to eventually establish the presence of bacterium Helicobacter pylori as the major cause for peptic ulcer. Interestingly, their finding and research was not accepted by the scientific society which rebuffed the fact that bacteria of any kind could survive in the acidic environment of the stomach. It was only later on that the global community accepted the duo’s finding and thus awarded them with the prestigious Nobel Prize. His discovery has allowed for a breakthrough in understanding a causative link between Helicobacter pylori infection and stomach cancer.
Institute of Food Science & Technology (IFST) is the UK’s leading professional membership body for those involved in all aspects of food science and technology. We are a completely independent body from government and commercial influence. The advancement of the food industry based on objective science and the sharing of knowledge lies at the core of the Institute. In addition to publishing peer-reviewed papers, guides, periodicals and reports we hold events, lectures and conferences throughout the year, all of which benefit from our independent status. And, as the leading qualifying body for food professionals in UK, we provide independent certification of knowledge and skills. Our professional registers and accreditation schemes are widely recognised and valued throughout the sector as the benchmark for skills and expertise for food professionals. The Institute has policy priorities focused around sustainability and education. IFST recognises the need for science and applied technologies to help develop sustainable food systems as well as the need for additional food science and technology education in secondary schools.