content tagged as

881 - 890 Results out of 1049
The Certified Food Scientist (CFS) Preparatory Course, offered in-person and online, is an optional course for those interested in obtaining their Certified Food Scientist credential. The CFS Prep Course offers participants access to expert instructors, access to a series of online practice tests, and an engaging online community for asking questions and sharing tips. Check your eligibility and learn about the CFS Application process at

What previous attendees say:
"The CFS Prep Course not only jump-started my preparation, it got me excited about studying again for food science. Earning the CFS certification formally recognizes all of the experience, knowledge, and dedication that contribute to a successful career in the food industry today. I am both elated and humbled to join an elite group of professionals."
- Paul Rockwell, CFS

"The course was incredibly helpful. I definitely think anyone who wants to take the exam should take the Prep Course."
- Hannah Gray, CFS


IFT Members: $780
Non-Members: $945

Course registration includes continental breakfast, lunch, afternoon beverages, training binder, and certificate of completion.

Know a colleague who would love to attend this course, but is unable to attend in-person? Let them know about the online course! The online course offers a series of modules that reflect the eight content domains covered on the CFS Exam, as well as the benefit of mobile device compatibility for learning on-the-go. Register here:
New requirements for the food industry and new authorities to enforce these requirements: the Food Safety Modernization Act (FSMA), signed into law in 2011, affects every entity that produce, import, distribute, manufacture, and transport of food, not only for the US food industry members but also for foreign suppliers. This roundtable is a collection of testimonials from academia, industry, and the consumer’s perspective. All parties will offer their experience and they will illustrate and report how this complex regulation has impacted their daily professional life.

Dr. Fadi Aramouni from Kansas State University will give an overview of training and engaging activities for small and medium size processors organized by the Food Science Institute at KSU. Dr. Peyman Fatemi will offer the industrial perspective on how the preventative controls for human food rule has really changed the game of prevention of hazards, and finally, Dr. Melinda Hayman will report the stakeholder perspective and commitment to FSMA rules for produce safety, foreign supplier verification, and third-party accreditation.
Microbial models have been increasingly used by professionals in the food industry, research institutes, and regulatory agencies for a wide range of purposes such as product and process development, shelf-life prediction, setting performance standards, evaluating regulatory compliance and microbial risk assessment. This workshop will introduce the principles of predictive microbiology and demonstrate how to develop models and the use of models for real-world applications. This workshop will also demonstrate how to use the USDA Integrate Pathogen Modeling Program (IPMP) for model development. The USDA IPMP is an easy-to-use, user-friendly software tool that allows anyone, without the knowledge of computer programming and statistics, to efficiently develop predictive models. Examples will be used to demonstrate the step-by-step procedure in model development. This workshop will also demonstrate a new one-step methodology for developing more accurate predictive models. In this workshop, audiences will learn the essence of predictive microbiology and the applications of an advanced data analysis tool for developing microbial models and become proficient in developing and using predictive models for their applications.
Survival of bacterial spores, particularly Clostridium botulinum, in low acid shelf stable and refrigerated foods poses a food safety risk during storage and distribution of the products. Nonthermal processing technologies including high-pressure processing and other combined technologies have the potential of inactivating bacterial spores at reduced thermal requirements, achieving food safety without compromising the sensory and nutritional quality of the products. In a typical high-pressure process, the food material is vacuum packaged and subjected to pressure treatment (600 MPa at ambient or chilled conditions for 3-5 min). Meat, seafood, vegetable and fruit juices, sauces, and salads are examples of products available in the market today. Pressure pasteurized products are distributed under refrigerated conditions and have a shelf life of six to eight weeks. While pressure treatment is effective in reducing more than 5-logs of variety of vegetative pathogens, high-pressure treatment alone is not sufficient to inactivate spores of harmful pathogens such as Clostridium botulinum. Careful attention must be paid to maintaining refrigerated temperature conditions when handling and distributing pressure pasteurized low-acid foods. Speakers discuss potential microbial risks associated with survival of Clostridium spores in pressure pasteurized low-acid foods. Spore physiology during germination and inactivation by pressure will be presented. Food processing, ingredient, and storage factors that can help mitigate the botulinum risk will be discussed. Novel processing-based approaches for preserving extended shelf life or ambient stable low-acid foods will be discussed.
The human population will grow quickly over the next 40 years, which creates a need to be sustainable in terms of food production. However, today’s production exceeds environmental limits and food production has a significant influence on greenhouse gas emissions, the use of land and water resources, pollution, and on the reduction of food production due to climate change. In addition, there are losses in the food production chain from farm to fork. Therefore, efforts need to be made to reduce these losses and intensify the use of side streams of food production and value add the production of co-products (e.g. extract highly bioactive compounds or other compounds of nutritional value, or transform the whole by-product into a co-product without any residue)

To ensure the world population is fed with healthy foods produced with only minimal effect on the environment, a long-term, intensified effort is needed on all levels, including: country-led transformation, global cooperation, and community action. In this session, we will underline and highlight the underlying causes for food loss along the value chain and introduce opportunities at a global scale to reduce food loss and waste and improve the sustainability of food chains from farm to fork. The speakers selected for this symposium, one from the industry, one from government, and two from academia, will share their experience and knowledge of what is currently done on the industry and research sides to tackle the challenges introduced.

The symposium is being organized and moderated by Dr. Robert Sevenich (Technische Universität Berlin), Dr. Pablo Juliano (CSIRO-Australia) and Myriam Loeffler (Universität Hohenheim).
Sunday 3pm-6pm
Monday 8am-6pm
Tuesday 8am-5pm
Wednesday 8am-1:30pm
Water is becoming a limited resource. From finding sources of safe drinking water to knowing where the limited water resources are for farming are changing water from a commodity to a valuable need. With nearly a billion people in developing countries who struggle with access to safe water, water is a need most people in developed countries take for granted. These speakers will talk about water, how it is being used conservatively in farming with the Ogallala Aquifer, how it's being recycled in the production of wine from UC Davis' New Sustainable Wine and Food Processing Center.