6 replies to this topic

[jennifer]

greetings from atlanta!

i'm a graduate student working on my master's thesis - with the focus on food security issues.

i just recently stumbled on this forum and instantly fell in love - and lost three days just reading post after post after post!

beware - many postings of my own are soon to come as i pick all of your brains

[Penard]

Hi Jennifer,

Hope you enjoy your studies...such good memories as you begin to work!

What is the topic of your master's thesis exactly?

Regards,

Emmanuel.

[Simon]

greetings from atlanta!

i'm a graduate student working on my master's thesis - with the focus on food security issues.

i just recently stumbled on this forum and instantly fell in love - and lost three days just reading post after post after post!

beware - many postings of my own are soon to come as i pick all of your brains

Hi Jennnifer, I'm glad you're enjoying the forums so much, but three days.

Welcome to the forums, I hope to see you again real soon.



Regards,
Simon

[jennifer]

Hi Jennifer,

Hope you enjoy your studies...such good memories as you begin to work!

What is the topic of your master's thesis exactly?

Regards,

Emmanuel.

Thanks for asking, Emmanuel. I was actually purposely a bit vague because, well, I'm in the midst of writing and keep tweaking my ideas depending on the information I discover!

I'm trying to determine if there is a way to design a 'vulnerability surface' using geotechnology - a surface which would ultimately be based on companies/industries using various standardizations (e.g., HACCP, ISO 22000) and vulnerability analyses (e.g., FDA's CARVER + Shock software). Basically, if a company/industry has higher standards or has completed a vulnerability analysis, might they be considered "less vulnerable" than others who have not taken part in standards/analysis? And ultimately, could the geographic dimensions of vulnerability in the food supply develop into a spatial surface based on these (and other) factors?

Don't ask any more - even I think I'm over-complicating things!

[Simon]

I'm trying to determine if there is a way to design a 'vulnerability surface' using geotechnology - a surface which would ultimately be based on companies/industries using various standardizations (e.g., HACCP, ISO 22000) and vulnerability analyses (e.g., FDA's CARVER + Shock software). Basically, if a company/industry has higher standards or has completed a vulnerability analysis, might they be considered "less vulnerable" than others who have not taken part in standards/analysis? And ultimately, could the geographic dimensions of vulnerability in the food supply develop into a spatial surface based on these (and other) factors?

Don't ask any more - even I think I'm over-complicating things!

No need to ask anymore Jennifer, it makes perfect sense.

[dedekagus]

Hi, I m From Jakarta_Indonesia

It will be nice to join at this forum and we can share any thing about food safety.

I know in my place food safety management not running well so i decide to join this forum to increase my knowledge also

Thank for the help

[Simon]

Hi, I m From Jakarta_Indonesia

It will be nice to join at this forum and we can share any thing about food safety.

I know in my place food safety management not running well so i decide to join this forum to increase my knowledge also

Thank for the help

Hello Dedekagus, welcome to the discussion forums.

If you need help you've come to the right place.



Regards,
Simon