Name: AI in Food Safety: Current Applications and Future Possibilities
Start: 2024-01-30T14:00:00-05:00
End: 2025-01-30T00:00:00-05:00

The food industry is constantly evolving, and artificial intelligence (AI) is playing an increasingly important role in improving food safety. In this webinar, the speakers will explore the current uses of AI in food production, quality control, and food safety. Our panelists will discuss how AI can help identify potential food safety hazards, examine the challenges of implementing AI in food safety, and explore ways to overcome them, as well as how to create synergies across food safety, quality, product/process development, and innovation. By the end of this presentation, attendees will have a better understanding of how predictive analytics and machine learning are being used to improve food safety and what future AI applications may be on the horizon.

Learning objectives:

Understand the current uses of AI in food production, quality control, and food safety
Learn how AI can help identify potential food safety hazards
Explore future AI applications for food safety
Understand the challenges of implementing AI in food safety and explore ways to overcome them

Speakers:

Carrie Rigdon, Ph.D., M.P.H., Research Director, Association of Food and Drug Officials. Carrie Rigdon, Ph.D., M.P.H., is the Research Director at the Association of Food and Drug Officials (AFDO). She leads and advises on various projects that aim to improve food safety and public health outcomes through research question development, effective data collection, detailed data analysis, and the publication of findings. Prior to AFDO, Dr. Rigdon worked in operations, planning, direction, and outreach at the Minnesota Department of Agriculture. She holds a Ph.D. in Environmental Health from the University of Minnesota and an M.P.H. in Epidemiology from San Diego State University, and she brings over 17 years of experience in food safety, public health, food emergency response, and foodborne illness outbreak investigation and prevention.

Donna Garren, Ph.D., Executive Vice President of Science & Policy, American Frozen Food Institute. Donna Garren, Ph.D., is the Executive Vice President of Science & Policy for the American Frozen Food Institute (AFFI). Her extensive background and expertise in food safety, food science, nutrition, and regulatory affairs are instrumental in building and enhancing strong and effective regulatory programs for the food and beverage industry. Prior to joining AFFI, Dr. Garren was the President and General Manager for NSF Agriculture. Previously, she also served as the Vice President of Food Safety Programs for The Consumer Goods Forum and as the Vice President of Health and Safety Regulatory Affairs for the National Restaurant Association (NRA). Before joining the NRA, she served as the Vice President of Scientific and Technical Affairs at the United Fresh Fruit and Vegetable Association. Dr. Garren holds a Ph.D. in food science and technology from the University of Georgia and a B.S. degree in food science and nutrition, with a minor in microbiology, from Clemson University.

Maria Velissariou, Ph.D., Independent Consultant and former Global Corporate R&D Vice President and CSO, Mars. Maria Velissariou, Ph.D., is a Fortune 100 Research and Development executive with diverse global experience driving vision and strategy, innovation, and advocacy across the value chain in high-impact corporate and nonprofit organizations. Throughout her career, she has been strategically focused on translating science and technology opportunities into scalable innovation solutions. Dr. Velissariou is the founder of Maria Velissariou Consulting LLC, helping clients (re)invent the future of sustainable food at the intersection of food, climate, and health. Previously, Dr. Velissariou served as the Global Corporate R&D Vice President and Chief Science Officer for Mars Inc., where she led the function's enterprise-wide approach for quality and science in partnership with the business segments. Dr. Velissariou received a Ph.D. and M.S. degree in Biochemical Engineering from the University of Birmingham in the UK, as well as a B.E. degree in Chemical Engineering from the Aristotle University of Thessaloniki in Greece.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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