Food safety webinar showcases novel food technologies
At the webinar, scheduled June 27 from 12 to 1 pm EST, presenters Dr. Tatiana Koutchma and Dr. Keith Warriner, co-founders of Canadian online education firm Novel Food Sciences, will present a number of innovative technologies that food processors around the globe are harnessing to improve food safety and quality. Koutchma is an authority in food processing engineering; Warriner is director of food safety and quality at the Guelph Food Research Centre (GFRC) at the University of Guelph (Canada).
Food safety experts
Tina Brillinger, CEO and president of GFSR, told Food Production Daily that because Koutchma and Warriner are leading food technology researchers, they can provide food processing experts with valuable perspective on the subject.
“They are very vested in transferring their knowledge to industry, governments and educational institutions from around the globe, armed with the knowledge that novel technologies will improve the overall quality and safety of the food supply,” Brillinger said. “Their research continues to be ground-breaking and their findings have been published extensively; stakeholders from around the globe regularly seek their expertise, and a partnership with Global Food Safety Resource.”
Brillinger added that regarding advancement in food technologies, Canadian researchers are among the leaders of the pack.
“Canadian research scientists are making great advances in the area of food safety and quality,” she said. “Novel food technologies can be applied to many food products ensuring a safer food supply that will not only benefit Canadians, but consumers the world over.”
Technology topics
The event will discuss how in recent years, researchers in the lab and processors in practice have discovered and employed creative methods to combat pathogens, reduce spoilage, reduce the need for chemical preservatives and retain or enhance functionality of foods. Technologies such as ultra-high pressure processing (HPP), ultraviolet light (UV) and other thermal and non-thermal methods are among those increasing in use.
Overall, the webinar also will discuss:
- what technologies are available
- how companies are applying such technologies
- benefits technologies like HPP and UV can offer
- lessons learned in the process
- validation studies, agency safety reviews and other steps on the path to commercialization of new technlologies
Suggested attendees
A wide range of personnel can benefit from participating in the interactive webinar, Brillinger said. The event is appropriate for QA/QC managers, production managers, food scientists/technologists, safety personnel, microbiologists, food processing engineers, sanitation managers, governmental food safety agencies and consultants.
Until June 17, registration is available at a discounted rate of $99; after that, the rate becomes $149. Registrants will be able to access an archived version of the webinar after the event. Visit here to learn more.
