What: Free Webinar
When: On Demand Until April 29, 2021
Rethinking Food Safety – Mitigating Risk through Food Packaging
The fresh cut produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens. While current operations in plants are designed to mitigate this risk, there is no final kill step to reduce pathogen contamination through heating or other processing procedures. However, new technology has been developed that can address contamination at the packaging stage, adding another layer of safety that could revolutionize the fresh cut industry. Join this webinar to learn how active packaging technology can be leveraged to make fresh produce safer for consumers.
- Understand the challenges that the fresh cut industry is facing today
- Discover new ways to protect fresh cut produce using packaging
- Learn about technologies that protect consumers from foodborne illnesses
Angela Morgan, Ph.D., Director of Business Development and Food Safety Solutions, Aptar Food + Beverage. Angela Morgan is the director of business development and food safety solutions, and is responsible for commercializing the portfolio of antimicrobial technologies at Aptar. Angela most recently worked at Sealed Air Corporation as the director of America's legacy food and product care division. She also previously worked at Turkey Hill Dairy and Campbell's Soup Company. Angela received her B.Sc. and M.Sc. degrees in food science from Pennsylvania State University and her Ph.D. from Clemson University in packaging engineering. She holds memberships in numerous professional and civic organizations.
Jennifer McEntire, Ph.D., VP Food Safety & Technology, United Fresh Produce Association.
Jennifer McEntire, Ph.D., is vice president of food safety at United Fresh Produce Association. A food microbiologist by background, she has worked in the Washington, DC, area for nearly 20 years, bringing the scientific perspective to food safety regulatory issues. She was previously vice president of science operations at the Grocery Manufacturers Association. She was the previous VP and Chief Science Officer at The Acheson Group and a senior staff scientist and director of science & technology projects at the Institute of Food Technologists. Jen earned a Ph.D. from Rutgers University as a USDA National Needs Fellow in food safety and received a B.Sc. with distinction, magna cum laude, in food science from the University of Delaware. She serves as an advisory board member of the Global Food Traceability Center, is on the technical committee of the Center for Produce Safety, and is on the executive committee of the Food Safety Preventive Controls Alliance.
Barbara VanRenterghem Ph.D., Editorial Director, Food Safety Magazine