Each year, a European ring test calls up more than 10 food histology laboratories. In 2007, this inter laboratory test was organized around minced beef analysis. In 2008, the ring test was led with charcuterie products of Southern Europe with in particular two chorizos and two mortadella.

In addition to the ring test, we have wanted to create a way for histologists working on food to be able to meet, to learn and to build a network of excellency. That is why we are organized this year the first edition of the Food Histology Meeting, on 16 and 17 October 2008 in Montpellier (South of France). During this meeting, the European specialists of food histology could share knowledge about techniques, and consider new perspectives for the histological analysis.

At the last Food Histology Meeting, future topics for the ring test were discussed in a workshop. In 2009 the theme “Knack sausages” has been chosen. Samples would be sent at the end of April or no later than in the beginning of May 2009.

To register please return the form filled out and signed  by fax to +33. 4.67.712.765 before April 20, 2009.