Name: Strengthening the Food Safety Workforce Through Education and Training
Start: 2025-09-09T11:00:00-04:00
End: 2026-09-09T00:00:00-04:00

Strengthening the Food Safety Workforce Through Education and Training

9/9/25 11:00 am to 9/9/26 EDT

Contact: Vania Halabou

The global food supply chain has become increasingly complex and expansive, making food safety compliance more critical than ever before. Despite growing demand for rigorous oversight, the food safety sector faces a significant workforce shortage, particularly in roles related to auditing, inspections, and assessments. Furthermore, a recent, global survey organized by Campden BRI shows that many food businesses are not following recommended best practices and are meeting only minimum requirements for training. Speakers from North Carolina State University and Campden BRI will discuss how improvements and enhancements to education and training for food safety professionals can address the dire workforce shortage in the food industry, as well as improve the quality and implementation of food safety training initiatives.

From this webinar, attendees will learn:

How the global workforce shortage in food safety is affecting the food supply chain and creating gaps in food safety oversight
The food safety challenges revealed by benchmark data on training program implementation and impacts
How coordinated international efforts to improve education and training for food safety professionals can benefit the workforce and shrink gaps in food safety

Speakers:

Clint Stevenson, Ph.D., Professor, North Carolina State University. Clint Stevenson, Ph.D. is an Associate Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. He began his academic career as a freshman studying food science and eventually earned his B.S. degree at the University of Idaho, his M.S. degree at Purdue University, and his Ph.D. at NC State University. Prior to his current position, Dr. Stevenson worked in quality control and quality assurance through internships and jobs with Nestle, Kraft, General Mills, Heinz, and Schreiber Foods. He manages an instructional design lab that creates innovative learning objects and assesses their impacts on students' knowledge, skills, interests in food science careers, and behavioral intentions.

Bertrand Emond, M.S., M.B.A., Ambassador, Campden BRI. Bertrand Emond has worked with Campden BRI since 1988. As an Ambassador for Campden BRI, he is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behavior change. He won the 2020 BRCGS CEO Europe Award recognizing his commitment and contribution to food safety and the 2014 Heinz Award for Excellence for Leadership in Collaborative CPD (Continuing Professional Development) for the Industry. Emond holds an M.S. degree in Food Science and Technology and an M.B.A. degree.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

Sponsored By: