The FSRN Pilots Award is a rapid call for relevant short-term projects with funding needs from £2,000 to £10,000. Cross-sector and cross-disciplinary projects are encouraged.
The growing role of data and technology in food safety was a prominent topic throughout the meeting. Sessions addressed AI-powered pathogen detection, data governance, genomics, microbiome mapping, and new approaches to recall management and consumer education.
Dr. Gunnar Sigge, Stellenbosch University Associate Professor and Department of Food Science Chair, has assumed the role of President. Dr. Jeffrey Varcoe, Senior Vice President of Science and Technical Excellence at The J.M. Smucker Company, is now IFT President-Elect.
Donations will support the organization’s work to drive food safety improvements through regulatory advocacy, culture change, and consumer support, as well as to share the impactful stories of its constituent advocates who have been impacted by foodborne illnesses.
Both the SC20 and SC25 models incorporate a variable-speed orbital shaker, enabling simultaneous sample mixing and temperature control. The tools can be used for biological and other samples, with a number of applications, including sample storage.
Together with the Thermo Scientific Vanquish Duo UHPLC System and new Isotope Discoverer Software, the instruments comprise an integrated workflow for molecular-level isotope ratio analysis. Potential applications include food and beverage authenticity by tracing the sources and pathways of contaminants.
The event will explore whether organizational investment in food safety culture has made a tangible impact on outcomes. FDA has also posted video recordings of past Food Safety Culture webinars and whitepapers summarizing each webinar.
Brianna Robinson-Verloop, M.S. will assume her role at the National Association of State Departments of Agriculture in September. Having previously served at USDA, her experience in federal food safety, trade, and regulation informs her approach to developing agricultural policy solutions.
The research and development center is designed to provide shared infrastructure for developing and testing emerging food technologies, biomaterials, and other products. It will offer industry, academics, and nonprofits with access to prototyping, characterization, culinary testing, and early-stage consumer testing resources.
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