What: Free Webinar
When: On Demand Until June 9, 2022
Material Science Technology Can Mitigate Foodborne Virus Risk
The produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens and ensuring product shelf life. While current plant operations are designed to mitigate pathogen risk, there is no final kill step to reduce bacteria and viruses in fresh produce. Innovations in material science have led to a revolutionary technology that addresses contamination at the packaging stage while extending shelf life and maintaining the product’s organoleptic properties. Join this webinar to learn how active packaging technology can reduce foodborne pathogens, making fresh produce safer for consumers.
- Discover how material science innovations can be applied to solve food safety challenges
- Learn how novel antimicrobial technology can be integrated into current packaging systems
- Explore the efficacy of chlorine dioxide dispersion in mitigating foodborne virus risks
Angela Morgan, Ph.D., Director of Business Development and Food Safety Solution, Aptar Food + Beverage – Food Protection
Angela Morgan is director of business development and food safety solutions responsible for commercializing the portfolio of antimicrobial technologies at Aptar. Angela most recently worked at Sealed Air Corporation as the director of the company’s legacy food and product care division, and previously worked at Turkey Hill Dairy and Campbell's Soup Company. Angela received her B.Sc. and M.Sc. degrees in food science from The Pennsylvania State University and her Ph.D. from Clemson University in packaging engineering.
Lee-Ann Jaykus, Ph.D., William Neal Reynolds Distinguished Professor & NoroCORE Scientific Director, North Carolina State University
Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. Her research has focused on food virology and development of quantitative risk assessment models in food safety. She has also taught food microbiology/safety on the undergraduate and graduate levels for many years. Dr. Jaykus is currently serving as the scientific director of the USDA-NIFA Food Virology Collaborative (NoroCORE), a 5 year, $25 million project aimed at understanding and controlling foodborne viruses. Her professional activities have included membership on NACMCF, on several Institute of Medicine (IOM)-National Research Council (NRC) food safety committees, and as president of IAFP from 2010-2011. She has mentored over 20 graduate students and 10 post-doctoral research associates and/or visiting scientists, and authored or co-authored over 150 publications.
Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine