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LVA - Lebensmittel. Vertrauen. Analysen.

Lebensmittelversuchsanstalt is a privately owned center of excellence of the food industry in Austria.

The institute provides different services like coaching in food technology, legal advice in food regulations (national and EU) as well as consultancy for the Codex Austriacus.

Lebensmittelversuchsanstalt is the leading provider of professional training in the food sector in Austria and offers a wide range of seminars, workshops and food related lectures.

The high quality of provided services and the competences and expertise built in Lebensmittelversuchsanstalt makes it a strong player in the Austrian food producing sector and a expert partner on EU-level.

Lebensmittelversuchsanstalt was founded as independent association with the following tasks:

  • Provision of services for coaching and consultancy
  • competent training programme in the food sector
  • authorative partnerships in technology transfer, European research programmes and industry-related scientific co-operations

 

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Competitiveness of enterprises in the food sector is increasingly determined by the capability to innovate and constantly improve goods and procedures. The velocity of technical development as well as the evolution of standards for products and processes entailed a beginning decoupling of developers and operators. In response to the growing technological and managerial requirements emerging in the food sector the need for an efficient and competent knowledge transfer institution in Austria has already been detected in the late 1990’s.

The physical realisation of this institution was eventually put into practice with strong engagement of the Food Industry Association Austria (FIAA). It was planned as a knowledge transfer platform, designed to establish contacts and facilitate exchange between research institutions and food production entities. The “Food Technology Network”, founded in 1999, is since then proactively working in the field of research and development for innovation in the food sector. Trained mediators are acting as interfaces between university research and industrial as well as artisanal production. It is their task to collect needs and ideas from national food producers, many of them SMEs, and act as contact point. Mediators are also involved in the exchange of research approaches and scientific solutions through intensive contacts with scientists on national and international level.

The “Food Technology Network” defines itself as a platform for facilitating interchange. On one hand it provides services for the translation of clients’ concerns and problems to research topics while on the other hand it takes care for the conversion of research results into practical applications and solutions. This approach makes it possible for food producing companies to benefit from research tailored to their needs; equally scientific institutes take advantage of the access to a pool of ideas for possible starting points for research.

The portfolio of the “Food Technology Network” encompasses the collaboration with agencies and ministries for funding within specifically developed programs and schemes.

Continuous support is provided moreover by an educational program that is offered for food companies throughout the year in the form of professional training. The schedule includes regularly organised events, which can be attended externally, as well as individually arranged in-house-trainings for company internals. Experts in the respective field of training are invited and share their knowledge and experience with the participants, who benefit from learning basic knowledge plus recent developments and best practices. The scope of trained issues ranges from hygiene and microbiology to sensory analysis and quality management as well as food law. With about thirty training events per year attended by nearly a thousand participants this program is leading the market in Austria.

                                             

                                                             



Seminars & Workshops - an overview

Here is the overview of LVA's seminars and workshops.

If you want to take part in our seminars or workshops, please consider that our lectures are held in German language!

Click here (http://lva-verein.co.at/?id=162) to open the current seminar programm in German.

If you have any questions about seminars or in-house-trainings, please do not hesitate to contact us by mail: seminarelvaat.
 

 

Organic Production

Content

Organic production is especially in Austria highly accepted by the consumers and perceived beneficial both for consumers and environment. The LVA-seminar is giving training about legal requirements, different organic production standards and successful certification.

The market share of organic products in Austria amounts up to 7% (EU: 4%). 2010 has seen record sales reaching a sum of 1.12 billion € turnover with organic produce. In organic food production turnovers increased up to 13% from 2007 to 2011 - a rate, that was even topped by hotel business and the gastronomy sector. This accounts for the success of organic products both on national and international level.

 

The competences you will acquire

You will learn about legal requirements concerning the production of organic food and all recent developments in legislation.The different Austrian organic label programmes and schemes (AMA, Bio Austria) are presented as well as related emerging schemes (Fair Trade). The economics of organic production are adressed by recent market data and forecast to future developments. The seminar also deals with marketing and promotion of organic produce and the aspect of genetic engineering. The lecturers are top class experts in their respective fields.

 

Who will benefit from this seminar

Consumers who are interested in the biological market of Austria and the EU. (Future) business operators in the field of organic production, distribution and retail as well as the hotel sector, gastronomy and commerce. Furthermore employees in marketing, quality management, production management and plant management.

 

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Sensory Analysis in the Food Industry

Content

Humans experience their environment with all of their senses. Within split-seconds the decision is made between consumable and uneatable food. During the LVA-Seminar the sensory abilities of the trainees are tested and trained to use them as analysing tool in monitoring systems.

Sensory assessment of food has been gaining importance in the food quality control in recent time and is further increasing in significance. Sensory analysis builds the basis for product innovation, product development as well as product optimisation (development of novel formula). Marketing possibilities can be forecast by the assessment of consumer acceptance through sensory testing of odour, taste, texture.

The competences you will acquire

The LVA-Seminar will inform you about sensory analysis, assessment methods and their evaluation. The theoretical information is used in practice by testing the individual organoleptic skills of the trainees by various practical methods. Sensory assessment is shown as supporting tool for control systems in food production and as a means of assessing consumer acceptance and marketing measures.

 

Who will benefit from this Seminar

Employees in quality management, marketing, food production, retail and sensory assessment. Sensory basic knowlege (theory and basic methods) is required.

 

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Sensory Analysis Workshop

 

Content

Purely a matter of taste

Humans experience their environment with all their senses. Concering the choice of suitable food archaic impulses and sensory perceptions are still prevailing. Within split-seconds the decision is made between consumable and uneatable food.

Sensory assessment of food has been gaining importance in the food quality control in recent time and is further increasing in significance. Qualified employees with sensory expertise are the basis of sensory tests and assessments in food processing companies.

 

The competences you will acquire

The LVA-Workshop offers the training of individual sensory skills and updates the knowledge of test procedures and their applications. The evaluation of the results is done on the basis of the screening test according to DIN 10961.

 

Who will benefit from this Workshop

Employees in quality management, marketing, food production, retail and sensory assessment.Sensory basic knowleges (theorie and basic methods) is of advantage.
 

 

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HACCP

 

Content

The HACCP-system is applied in food production as a control system in order to ensure food safety. All potential hazards from biological, chemical or physical sources, that may occur during food production processes, must be evaluated through risk analysis and measures implemented for prevention and continuos improvement.

The HACCP-scheme as the basis for safe food production needs to be realised for smooth practical application. Individual solutions are challenged by various aspects of the respective production line and site. The HACCP-concept is also demanded by IFS and BRC Standards, which are referred to separately.

 

The competences you will acquire

The LVA-Seminar gives information about the fundamental principles (Codex Alimentarius) with reference to practical applications. Central issues such as methods of risk analysis, definition of CCPs and respective limits are presented. Crucial topics will be discussed thoroughly including pracitcal examples in workshops.

 

Who will benefit from this Seminar

Managers of QC & QA, operation managers, HACCP teamleaders, executive hygiene officers, IFS managers.

 

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Internal Audit

 

Content

What is the role of an internal auditor? What about the process during an in-house audit? All these questions will be answered during the LVA-Seminar.
International standards suggest internal audits as self-monitoring process. An operation quality management system is furthermore necessary, to accomplish legal standards, quality expectations of requirements and customers from international standards. Quality management is just as efficient as the mechanism, which reviews it.

 

The competences you will acquire

The LVA-Seminar explains fundamental questions and definitions. Experiences lecturers with a broad knowledge concerning the planning and implementation of internal audits will illustrate the part of an internal auditor. You will receive an insight into the procedure of an internal audit, the selection and communication with auditors. During workshops you will test your new knowledge in practice. You will plan an internal audit, practice how to handle typical situations during an in-house audit and talk to our experts.

 

Who will benefit from this Seminar

Everybody who has to organise and perform internal audits.

Our lecturers are well experienced auditors, who dispose of great knowledge in planning and operating internal audits.

 

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Hygiene in Practice

 

Content

"How can I guarantee that hygiene standards will be properly implemented in a company?"
Honestly, that is a quite difficult question to answer. However, motivated and well trained employees are fundamental.

Staff trainings considering hygiene are an important aspect for hygiene management. Employees who are motivated to implement the hygiene regulations of the company will ensure a sustainable hygiene practice in the food business operation. The training process is continuous and never-ending. Next to training arrangements the path of staff-training from understanding to application has to be accompanied and reviewed. Motivation of the responsible staff is crucial.

What can I train?
The LVA-Seminar informs about the fundamental professional aspects of microbiology, hygiene and legislation. Detailed lectures about microbiology and food including staff training will be presented.

 

The competences you will acquire

How can I instruct?
The workshop shows tools for an everyday staff communication and motivation. Furthermore the company and staff hygiene will be discussed and effectively applied.

 

Who will benefit from this Seminar

Managers of QC & QA, operation managers, executive hygiene officers, marketing managers, operation managers of food production, employees in food trade and gastronomy.

 

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Standard Conform Cleaning & Desinfection

 

Content

The importance of proper application of cleaning and desinfection is often underestimated. The LVA-Seminar informs about how to appropriately realise cleaning and desinfection procedures in food processing.

Cleaning and desinfection are of utter importance in food production. High product quality and safety of use are the requirements to execute effective procedures. An improper application of cleaning and desinfection does not only affect food safety but also persistence of material (corrosion).

 

The competences you will acquire

You will receive relevant basic knowledge for an accurate cleaning and desinfection as required in food processing. Furthermore you will be informed about the necessary basic knowledge of microbiology in detail. You will be trained, how to design cleaning procedures and provide clear and understandable cleaning instructions.

 

Who will benefit from this Seminar

Operation managers, quality managers, IFS managers, employees in facility management.

 

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IFS Foodv6

 

Content

The IFS Foodv6 became effective in 2012 and has been implemented immediately in the food industry. How did IFS Foodv6 establish itself in the food sector? How do auditors work with the evaluation scheme and requirements? What is essential for reaching an appropriate food defense concept? What about quality criteria, additionally purchased products and packaging material?

 

The competences you will acquire

The LVA-Seminar introduces topics of IFS Foodv6 in detail and gives an overview on the impact and experience with practical solutions and applications.

 

Who will benefit from this Seminar

Managers of QC & QA, operation managers, HACCP teamleaders, executive hygiene officers, IFS managers.

The lectures will be held by auditors and experts of the food industry with a focus on practical relevance. An abundance of examples from experience will be discussed.

 

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IFS/ QM/ HACCP intensive

 

Content

Quality management, private brand standards, HACCP - during the LVA-Seminar you will learn more about standard requirements for the quality management offood processing.

These three systems have considerably formed the food production over the last 15 years impacting on efficiency, structure of work and documentation of compliance with legal and standard requirements.
However, the design of an internal system that meets the demands of all three areas is challenging.

 

The competences you will acquire

The LVA-Seminar gives an overview about the standard requirements for quality management of food processing. The most important details of the FAO/WHO Codex for HACCP and the fundamental topics of IFS Foodv6 will be presented and discussed. Well-experienced auditors illustrate the possibilities in a practical and understandable manner, considering the design of the steps of food processing as well as HACCP and quality management systems.

Our lecturers are very well-experienced auditors, who have comprehensive knowledge in planning, operation and examination of HACCP concepts, private-brand-standards and quality management systems.

 

Who will benefit from this Seminar

Managers of QC & QA, production managers, HACCP teamleaders, internal auditors and IFS managers.

 

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Crisis Prevention

 

Content

The last years saw a number of crises in the food industry in Europe. Which (existing) instruments can efficiently and effectively be used to prevent companies to experience such crises? Which measures needed to be taken? What is important? How can the information of risk and hazard analysis be used in prevention?

 

The competences you will acquire

The LVA-Seminar deliberately focusses on the field of operation covered by the company's internal divisions involved, such as quality management and highlight the practical possibilities of intervention in cases of crisis.

Participants will work with scenarios of crisis cases and draft possible ways of reactions. Results are thoroughly discussed with the lecturers.

 

Who will benefit from this Seminar

Employees in quality control, production, quality management, operational management as well as employees in marketing and public relations, in the sectors retail, distribution, supply and consultancy.

 

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The Pathogenics' Day

 

Content

The handling of pathogens in the food production has reached significant importance - not only since entforcement of the EU-regulation (EG) 2073/2005 concerning microbiological criteria for food.

Pathogens pose a considerable risk the health of the end-consumer. The develompent of a microbiological contamination from the different steps of food processing to the endproducs needs to be traceable. Food business operators have the responsibility to control and monitor the whole food manufacturing procedure and take appropriate measures to prevent microbiological hazards.

 

The competences you will acquire

The situation in Austria will be presented in the seminar based on recent statistic figures. Based on this definition of the risk potential in Austria experts will focus on relevant pathogens and their impact on food business and end-consumer.

 

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Foodmicrobiology

 

Content

Everything you always wanted to know about Foodmicrobiology but were afraid to ask, will be answered in this seminar!

For example:

- What really happened in the year 1683 in the Netherlands?
- Whose quote is: "A day without work would feel like a theft."
- Are there similarities between food microbiology and an Italo-western?
- Where does the name Salmonella come from?
- What kind of invisible hazards could occur in your company?

In addition to the presentation of basic information concerning food microbiology questions will be answered.

Learn food microbiology with a humorous twist and become inspired by the fascination of this topic!

 

Who will benefit from this Seminar

Starter seminar for beginners as well as reprise for business unit managers, and managers assigned to quality, production, IFS, hygiene, etc.

 

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Basics of Food Law

 

Content

What are the legal requirements applying for food? What about due dilligence? Which are the requirements for labelling or hygiene? The LVA-Seminar will inform you comprehensively.

The last developments in Food Law in Austria and Europe entrained far-reaching consequences:
Since 2002 the EU basic regulation 178/2002 ("General Food Law") is effective for the European Union in parallel to the food safety and consumer security law (LMSVG) of Austria from 2006.

 

The competences you will acquire

The seminar communicates basic knowledge of the Austrian and European law:
- You learn, which legal requirements you need to observe for bringing food on to the open market.
- You will discuss issues like due dilligence, labelling, hygiene and official control.

 

Who will benefit from this Seminar

Food business operators, who have the primary responsibility for the compliance of their products to legal requirements. Everyone, who works in the food sector. Employees, who wants to gain background information.

 

 

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Food Packaging and Conformity

 

Content

Requirements for basic commodities and primary packages became more sophisticated. The LVA-Seminar offers advice for food business operators and packaging manufacturers.

Demands of food standards in additon to provisions from regulations have to be fulfilled by both manufacturers and clients (food business operators). Packaging manufacturers have to deal with the requirements of the food processors for homogenous and hygienic packaging material.

 

The competences you will acquire

During this seminar standards, guidelines and regulations will be presented. The developments in European legislation are discussed as well as suitable technologies to meet the demands. A group of experienced lecturers will inform you about the current situation and propose solutions for practical implementations. 

 

Who will benefit from this Seminar

Operators in the food packaging industry, food production and food trade as well as manufacturers and developers of basic commodities, packaging material, print colours and adhesives.

 

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FIAP - Food Improvement Agents Package

 

Content

FIAP means "Food Improvement Agents Package" and is implemented to regulate the labelling of additives, enzymes and flavours in the food production in the EU. The LVA-Seminar presents the requirements laid down in legislation.

FIAP points out the positive characteristics of additives, enzymes and flavours: they are explicitly presented as substances for an improvement for food. The market shows that there is a huge demand for Clean Labelling (declarations without E-numbers). Which substances are to be used in these cases? What about product development with regard to Clean Labels?

In FIAP the use of enzymes, their approval and labelling requirements are laid down. Furthermore FIAP demands the indication of the use of azoic dyes and new arrangements for the labelling of flavours as "natural".

 

The competences you will acquire

 You will learn about the legal requirements of labelling additives, enzymes and flavours that need to be considered in daily practice. You will discuss the new challenges such as the duties of disclosure for companies, clean labelling or flavour-labelling as "natural" in the food industry with our experienced experts.

 

Who will benefit from this Seminar

 Employees in purchasing/sales of raw materials, quality management, product development (labelling) or who are responsible for the compliance to food regulation.

 

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Advertising & Communication

 

Content

Advertising and communication in compliance with legal aspects - know-how for legally complying marketing.

The aim of a proper advertisment is to motivate customers to buy products. That applies for food all the same. Customer-organisations criticise that food advertisement often tends to go beyond promotional exaggeration to deceit and therefore doubt the credibility and permissibility of advertisement for food products.

The EU has redefined several legal pillars regarding food information over the last years. This new modification includes also the standard for deception and contrivance. New requirements for online trading have as well been defined.
Which legal guidelines are relevant for advertising food? What needs to be considered in communication about food?
The LVA-Seminar gives comprehensive information.

 

The competences you will acquire

You receive an overview about the most important facts of legal compliance in food marketing. Learn what should be considered concerning the presentation and wording of your advertising messages.

  •  From health- to discount advertisement and competitions: find out the legal basics of food advertisement as well as practical industrial-sector policies.
  • Acquire an overview concerning permissible advertising of the origin of food and hallmarking of ingredients (e.g. "free from artificial flavours", "without flavour enhancers").
  • Discuss with our notable experienced experts about compliant adertising of flavoured food with (fruit) pictures.
  • Get up-to-date under which circumstances a product is allowed to be advertised with "Austria" (e.g. "Produced in Austria", "Quality of Austria", Austrian flag or "red-white-red" symbols)
  • Inform yourself about the conditions for health effects to be claimed on food
  • Learn the requirements for the advertisement in online trading
  • Gain an overview about hallmarks of quality and the application to social and ethnic labelling

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Food Information Act

 

Content

Which information is obligatory on a label?

The information about food (food labelling) is central to food legislation. The information to be declared, is strictly regulated by numerous European and national regulations. The list of facts to be declared on packaged food products includes: ingredients, shelf life, net weight, drained weight, company name and adress, origin, instructions of use, storage conditions, etc.
The design of labels for food products can be quite challenging.

With the enforcement of regulation (EU) 1169/2011 in December 2014 uniform and partly new provisions for food labelling have to be applied throughout the EU. This Food Information Act marks the politically motivated change from simple labelling to more extensive food information. Regulation (EU) 1169/2011 has replaced the Austrian provisions for food- and nutritional labelling. However, it is not a showcase for the so often claimed "better and easier EU-legislation", since it contains either legislative or linguistic deficiencies and some sections provide merely a framework of provisions (e.g. declaration of origin).

In this LVA-Seminar you will learn which requirements must be met by Austrian food business operators from the food information regulations in force, both on European ("Food Information Act") and Austrian level.

 

The competences you will acquire

This LVA-Seminar will give you an overview about declarations need to be made for food. Our experts inform you about the most important provisions of regulation (EU) 1169/2011. This "Food Information Act" regulates labelling of food in detail and aimes to inform consumers comprehensively. You will learn about requirements to be fulfilled by the Austrian food industry and their practical impact.

Hint for the Workshop: Discuss and exercise the practical application of the Food Information Act via case studies. Our experts will support you!

 

Who will benefit from this Seminar

Managers of food operation, marketing, legal compliance, product development and other departments of food production, retail industry or service providers, who are interested in food information or simply want to update their knowledge.

 

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Current Developments in Food Law

 

Content

keep track of the news - information about the current development in food legislation from the leading experts in food business

Food is regularly in the focus of political initiatives in the European and several national administrations. Food safety being one of the major topics in politics during the last few years, food fraud is the current content of debate. The EU furthermore reviews basic provisions in food law for their efficiency in the  REFIT-project. Katharina Kossdorff, representative of the Food Industry Association Austria, presents the current developments and where they are heading.

„Information instead of simple labelling“ – that is the approach of the EU food information legislation in force: since 2014 for instance the declaration of nutrition facts, certificate of origin and a minimum font size are required.

We give you an overview about the interpretation of provisions in force as well as future regulatory propositions.

Switzerland has recently adapted their food regulation to a considerable amount to European provisions. Attornies  and economic consultants point out challenges in bilateral trade result for example in the case of declaration of origin.

During the seminar we give you information about the current jurisdiction for the utilisation of health and nutrition claims.

The questions of charges for official controls in order to finance them and publication of results of official controls will be adressed.

Current proceedings concerning the reform of official controls will be presented.

The recommendations of the working group "fraud protection" in the Austrian Codex Alimentarius Commission will be explained.

The current regulatory propositions for the labelling of the origin of food in the EU will be dicussed. 

 

The competences you will acquire

The LVA-Seminar gives you an overview about the new requirements and trends of the Austrian and European food law. What must be pointed out? Which are the challenges to be faced by the food industry?

 

Who will benefit from this Seminar

Managers of food operation, marketing and other departments of the food production, retail or service providers, and employees, who want to inform themselves about current issues.

  

Fachverband der Lebensmittelindustrie

http://www.dielebensmittel.at


TÜV Austria


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