Session 2 - Hygiene and microbiology of poultry production
Chairmen : MEAD Geoffrey - United Kingdom and COLIN Pierre - France

11h45 - 12h15	MEAD Geoffrey - United Kingdom
	Current trends in the microbiological safety of poultry meat
12h15 - 13h30	Lunch
13h30 - 14h45	Oral Communications
13h30	JEANTET Romain – France
	Processes of egg products preservation : a review
13h45	MESSENS Winy – Belgium
	Growth of Salmonella serovars in hens' egg albumen as affected by storage.
14h00	CONNER Donald - USA
	Potentiation of Salmonella Enteritidis growth in shell eggs
14h15	DVORSKA Julia - Ukraine
	Yeast glucomannans prevent deterioration of quail egg quality during aurofusarinotoxicosiss
14h30	DE CESARE Alessandra - Italy
	Genetic relationships bewteen campylobacter coli isolated from poultry

Session 3 - Evaluation and control of risks in poultry production
Chairmen : BOLDER Nico - The Netherlands and SALVAT Gilles - France

14h45 - 15h15	DENIS Jean Baptiste - France
	Risk assessment of Campylobacter associated with a broiler consumption : methodology and limits
15h15 - 15h45	SHENKEL Hans - Germany
	Xenobiotics in poultry products
15h45 - 16h45	Posters session
16h45 - 18h15	Oral Communications
16h45	DE REU Koen – Belgium
	Quality assurance in the egg production chain to reduce the bacterial contamination.
17h00	CARDINALE Eric - Senegal
	Risk factors associated with salmonella enterica subsp. Enterica and campylobacter spp. Contamination of broilers and chicken carcasses in senegal
17h15	LAISNEY Marie José – France
	Competitive exclusion and Campylobacter
17h30	MINE Yoshinori - Canada
	Prevention and Elimination of Salmonella enteritidis colonization in Laying Hens
17h45	BLAKE John P. - USA
	Monitoring chlorinated hydrocarbon residues in poultry
18h00	MOR-MUR Montserrat - Spain
	Microbiological quality of pressure-treated poultry products
Evening	Cocktail to the Château de la  Roche Jagu

Wednesday 24th September

Session 4 - Muscle characteristics, meat quality and processing abilities Chairman : BERRI Cécile - France 8h30 - 9h00 BOUTTEN Bruno – France Quality indicator for poultry product manufacturers. 9h00 - 9h30 STOCKDALE Franck – USA Muscle fiber diversity and ontogenesis in poultry and its implication for meat quality. 9h30 - 10h00 STRASBURG Gale – USA Recent advances in the physiology of ryanodine receptor in Turkeys.	Session 7 - Formation of egg and chemical composition Chairmen : HINCKE Max - Canada and NYS Yves - France 8h30 - 9h00 SCHNEIDER Wolfgang - Austria Mechanisms of receptor-mediated yolk deposition 9h00 - 10h00 Oral Communications 9h00 GAUTRON Joël – France Identification of clusterin as an egg white and egg shell protein. 9h15 HINCKE Max – Canada Gene organisation of ovocalyxin-32, an eggshel matrix protein 9h30 HERNANDEZ Ma Angeles – Spain Influence of model and eggshell proteins on the precipitation of calcium carbonate 9h45 NAU Françoise – France Identification of new minor hen egg white proteins
10h00 - 10h30 Coffee break
10h30 - 12h30 Oral Communications 10h30 MOLETTE Caroline – France Rate of pH fall and turkey breast meat quality 10h45 SANTE Véronique – France Caracterization of turkey breast meat quality using colour image analysis 11h00 EL RAMMOUZ Rabih – France Biochemical determinism of ultimate pH in breast muscle of broiler chicken 11h15 PETTRACCI Massimiliano – Italy Characterics of pale and dark broiler breast meat 11h30 BERRI Cécile – France Chicken muscle growth in relation with genotype - implication for meat quality 11h45 BELS Vincent – Belgium Evaluation of meat texture in chicken by mastication. 12h00 OWENS Casey – USA Using a novel razor blade shearing method to measure poultry meat tenderness 12h15 HENCKEL Poul – Denmark Determination of water holding capacity in chicken muscles	Session 8 - Evaluation of egg quality by non destructive methods PANHELEUX Marina - France and FRANCHINI Achille - Italy 10h30 - 11h00 DE BAERDEMEAKER Josse – Belgium Non destructive measurements of the physical quality of eggs 11h00 - 12h15 Oral Communications 11h00 BAMELIS Filip – Belgium Non-destructive internal egg freshness assessment using VIS-NIR spectroscopy 11h15 GOVAERTS Thomas – Belgium Detection of dirt on eggshells by means of a camera inspection system. 11h30 KEMPS Bart – Belgium Development of a methodology for the calculation of the young's modulus of eggshells using vibration measurements. 11h45 SCHWAGELE Fredi – Germany Application of low resolution 1H NMR spectroscopy for determining internal egg quality – correlations between relaxation time T2 (2) and internal egg quality parameters 12h00 LAGHI Luca – Italy NMR studies of hen egg albumen
12h15/12h30 - 14h00 Lunch 13h45 - 14h45 Posters session
Session 5 - Nutritional effects on meat and carcass quality Chairmen : HAMELIN Catherine - France and LESSIRE Michel - France 14h45 - 17h15 Oral Communications 14h45 KRALIK Gordana – Croatia Growth characteristics and performances of male broilers 15h00 KOMPRDA Tomas – Czech Republic Effect of sunflower, linseed or fish oil in the diet on cholesterol and fatty acid content in turkey meat 15h15 BARROETA Ana Cristina – Spain Interaction between dietary unsaturation and alpha-tocopherol levels : Vitamin E content in thigh poultry 15h30 ZANINI Surama Freitas – Brazil Oil sources and vitamin "E" levels in the diet on the composition of fatty acids in roosters meat	Session 9 - Influence of production factors on egg quality Chairmen : SOLOMON Saly - United Kingdom and PELE Benoit - France 14h45 - 16h00 Oral Communications 14h45 BAIN Maureen – United Kingdom Marker assisted selection to improve eggshell quality : sampling strategy and eggshell quality assessment procedures, used to establish the association between egg phenotypic traits and 'candidate genes'. 15h00 DE KETELAERE Bart – Belgium Egg quality evolution during the laying period of two commercial strains with special attention to within hen, between hen and between strain variability. 15h15 VIDAL Mary Laure – France Genetic variability of the albumen anti-microbial activity of hens' eggs 15h30 ROBERTS Juliet – Australia The effect of adding commercial feed enzymes to wheat-based feeds on egg quality in laying hens
15h45 - 16h15 Coffee break
16h15 OSTASZEWSKI Piotr – Poland The potential impact of 3-hydroxy-3-methylbutyrate (HMB) fed in the water on carcass quality and meat lipid peroxidation in young broilers 16h30 SCHIAVONE Achille – Italy Meat fatty acid composition in male duckings fed diets supplemented with Crypthecodinium cohnii 16h45 YANNAKOPOULOS Athanasios – Greece Commercial chicken meat production in Greece : the “phytoaroma” chicken meat 17h00 CHARTRIN Pascal – France Effect of genotype and force feeding on the intramuscular fat deposition in duck	Session 10 - Alternative housing systems for egg production Chairman : TAUSON Ragnar - Sweden 16h15 - 16h45 FIKS Thea – The Netherlands Experiences with production and egg quality in alternative systems and large enriched cages for laying hens in the Netherlands 16h45 - 17h15 TAUSON Ragnar – Sweden Experiences of production and welfare in small group furnished cages in Sweden.     17h15 - 17h30 Oral Communications 17h15 HIDALGO Alyssa – Italy Influence of alternative housing systems on table egg quality
Evening  Dinner Label Rouge offered by SYNALAF and SHERING PLOUGH Centre de Congrès Equinoxe

Thursday 25th September

Morning Technical tours: - Poultry slaughterhouse - Egg transformation and processing - Breeding farms of "label rouge" chickens - Breeding farms of organic layer hens - AFSSA experimental flocks - Poultry meat industry - Egg industry	Afternoon Tour of Brittany : - "Emeraude coast" - "Pink granite coast"
Evening - Official dinner at Binic near the sea (registration)

Friday 26th September

Session 6 - Influence of production factors from farm to slaughter on meat and carcass quality Chairman : FERNANDEZ Xavier - France 8h30 - 9h00 DUVAL Elisabeth – France Genetic variability of meat quality. 9h00 - 10h15 Oral Communications 9h00 BILGILI Sacit – USA Pre-slaughter alterations in blood chemistry of broiler chickens at two market ages 9h15 DEBUT Martine – France Principal component analysis of the technological quality of meat in chicken in relation with genotype and pre-slaughter stress 9h30 MORAN Edwin T. – USA Response of breast meat to Preslaughter broiler handling and delayed Carcass deboning 9h45 FERNANDEZ Xavier – France The influence of electrical vs mechanical stunning on the rate ol blood loss and product downgrading in force-fed geese 10h00 COENEN Anton – The Netherlands Controlled Atmosphere Stunning Of Chickens With A Carbon Dioxide-Oxygen Mix Is Preferable To A Carbon Dioxide-Argon Mix	Session 11 - Enrichment of egg for human nutrition Chairmen : MELUZZI Adele - Italy and CAUSERET Denis - France 8h30 - 9h00 MINE Yoshinori – Canada Egg allergy-an emerging issue 9h00 - 9h30 NARAHARI Devareddy – India Production of health promoting functional eggs    Session 12 - Functionnal properties of egg and egg products 9h30 - 10h00 KIOSSEOGLOU Vassili – Greece The functional properties of egg yolk. 10h00 - 11h00 Oral Communications 10h00 LECHEVALIER Valérie – France Ovotransferrin denaturation at air-water interface.
10h15 - 10h45 Coffee break
10h45 KRANEN Roland – The Netherlands Rapid rigor: the way to accelerate in line poultry processing 11h00 GALOBART Jaume – USA Correlation of P. major L* from a broiler population at 8 weeks with live weights and processing yields, then freezethaw and cooking changes using population extremes 11h15 BAEZA Elisabeth – France Objective criteria to differentiate carcass and meat of label and standard guinea fowls	10h45 ROSSI Margherita – Italy Egg product quality traits for food industry Session 13 - Biological properties of egg and egg products Chairmen : MINE Yoshinori - Canada and BRULE Hervé - France 10h45 - 11h15 LAGARDE Gilles – France Properties and applications of proteins extracted from hen egg white 11h15 - 11h45 IBRAHIM Hisham – Japan Hen egg white lysozyme and ovotransferrin : mystery, structural role and antimicrobial function 11h45 - 12h00 Oral Communications 11h45 ARO Heikki – Finland Simultaneous pilot-scale extraction and precipitation of egg yolk phospholipids using supercritical techniques
12h00 - 12h30 Conclusions 12h30 - 14h00 Lunch