In this episode of Food Safety Matters, we speak to Dr. Christopher Daubert, President of the Institute of Food Technologists (IFT) and Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri, about the value of a food science education, as well as the complex food system challenges that today's students, who make up tomorrow's workforce, can help address.
Developing a continental food safety data hub with a rapid alert mechanism, a traceability system, and regional centers will be critical to the agency getting up and running.
The bill’s passage by the California State Assembly comes on the heels of two other food safety-related bills authored by Assemblymember Jesse Gabriel and passed into law.
Fabcon provides processing solutions for the snack food, french fry, and protein industries—including processing, product handling, sorting, precision flavoring, weighing and packing systems.
FAO Senior Food Safety Officer Markus Lipp and FAO Director General Qu Dongyu both delivered recent messages emphasizing the fundamental role that science plays in achieving food safety goals around the globe.
A key component of the project was a field and laboratory study conducted to assess the presence and potential transmission of AMR Campylobacter and Escherichia coli during the processing of chicken in two similar-sized, large-scale UK chicken processing sites.
Conditions like intense Canadian wildfires and high heat and humidity in warming Canadian climates present growing air quality challenges, necessitating proactive and well-thought-out air filtration measures within the food and beverage sector, Camfil Canada says.
American Feed Industry Association criticizes the MAHA Report for unjustly blaming health concerns on modern food and agriculture while ignoring current regulatory systems designed to promote public and animal health.
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