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What’s New in Food Safety Engineering

Started by , Jan 16 2015 06:48 PM
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What’s New in Food Safety Engineering
Oscar Rodriguez-Gonzalez, PhD, LSSBB, PAg, CFS, CSP

This Live Webinar is taking place: 23 January 2015 - 03:00 PM - 04:00 PM GMT

Because one of the most valuable skills of engineers is problem solving some academics have proposed an engineering approach to food safety. The initial idea was to assist manufacturers and safety practitioners in facilitating the solving of problems related to predicting hazard activity, design and implementation of contaminant detection methods or the design and evaluation of new products or processing/packaging technologies. The objective of this webinar is to review some of the advances made in this field, the seminar will focus in reviewing advances in some of the topics studied in food engineering programs and discussed in professional communities. 

 

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What’s the hardest part of building a strong food safety culture? Fellow Consultants – What’s Your Smartest Food Safety Hack? What’s New in BRCGS Global Standard Packaging Materials Issue 7? Green Discoloration in Frozen Cheesecake Biscuits – What’s the Cause? High-Risk vs. High-Care Areas in BRC – What’s the Difference?
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Thanks again, here are some of the links to some of the items that we talk about

 

Journal of Hygienic Engineering and Design

http://www.linkedin....groups-tile-grp

 

ComBase - predictive modeling database

http://www.combase.c...hp/en/resources

 

3A sanitary standards

http://www.3-a.org/

 

Cheers and see you next time

Also now added webinar information to the website:

 

Link to the webinar recording >>

 

Link to the presentation slides >>

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