Low Water Activity Foods Professional Development Group
Mission Statement: To promote and disseminate practical and scientific knowledge on the production of safe and wholesome low water activity products.
July 8, 2018
Salt Palace Convention Center | Salt Lake City, Utah
How to Join
Involvement in committees and professional development groups (PDGs) offers Members the opportunity to share a wealth of knowledge and expertise. Members of committees and PDGs are the architects of the Association structure. They plan, develop and institute many of the Association's projects, including workshops, publications and educational sessions. Technical challenges facing the food safety industry are discussed, examined and debated. Members may volunteer to serve on any number of committees or PDGs that plan and implement activities to meet the Association's mission.
Membership on a PDG is voluntary (not by appointment) and may vary from year to year.
IAFP Members can manage their PDG involvement by logging in to the IAFP Web site. At the Member Dashboard, click “Edit Profile.” Your profile has two tabs: Contact Info and Professional Info. Select the Professional Info tab and update the PDGs you would like to participate in. We highly recommend that you contact the PDG chairperson for each group to let them know you have joined their PDG.
Non-members can contact Didi Loynachan, email@example.com, for more information.
2016 Board Response to Recommendations
Recommend approval of Laurie Post as Vice Chair.
Board Response: Agree
2015 Board Response to Recommendations
Pardeepinder Brar stepped down as Student liaison because she has graduated. Requesting board approval for Manoj K. Shah, North Dakota State University – as Student Liaison.
Board Response: Approve.
2014 Board Response to Recommendations
Appoint Edith Wilkin to be Vice Chairperson.
Board Response: Approved.
Appoint Ian Hildebrandt and Pardeepinder Brar as student liaisons.
Board Response: PDGs may establish Student Liaisons for their PDG without Board action.
Try not to schedule Low Water Activity Foods PDG at the same time as Food Hygiene and Sanitation PDG. Many members of these PDGs overlap, as well as themes of discussion, and this would allow more robust attendance at each PDG meeting.
Board Response: Efforts will be made to accommodate these requests.
Contamination Control and Decontamination of Low Moisture Food Processing Facilities Using Chlorine Dioxide Gas
Oct 27, 2017
This presentation will discuss the chlorine dioxide gas fumigation method of sanitation within low water activity food processing facilities. Chemical properties, disadvantages of traditional sanitation, and a case study will be presented.
- Kevin Lorcheim ClorDiSys Solutions, Inc.
Sanitation in Low Water Activity Environments: New Technologies and Verification/Validation of Processes
May 29, 2015
Processors of low water activity foods face unique challenges with water control, effectiveness of sanitation methods, as well as verification of those processes. This webinar discusses methods of addressing those challenges, including novel technologies, and what you need to know on verification of your sanitation processes.
Organized by the Low Water Activity Foods PDG
- Richard Nixon MOM Brands
- Amie Lijewski Ecolab
- Dr. Kristen Hunt Deibel Labs