Webinars

The list below shows upcoming webinars held by IAFP and IAFP’s Professional Development Groups (PDGs). Please note that all opinions and statements are those of the individual making the presentations and not necessarily the opinion or view of IAFP.

Webinar Information and Proposal Form

Webinar Archive

  • Surviving and Thriving During the Pandemic: Perspectives from Research and the Seafood Industry

    Organized by: Seafood Safety and Quality PDG

    Protecting food safety has always relied on the practices of trained workers and the management of product, packaging, and environmental hazards. More than ever, the management of the safety and well-being of workers has become a critical component to sustaining a safe, secure food supply chain.

    Attendees will hear about the challenges and experiences of a diverse panel representing research, domestic food processing, laboratory and management, and an international public-private partnership from a vital harvest industry. This webinar will focus on real-world examples and present tangible actions that had and will have a substantial global impact on both food safety and worker safety.

    Presenters

    • Lorenzo De Santis, Presenter SGS Peru, Peru
    • Douglas Marshall, Presenter Eurofins Scientific Inc., USA
    • Tracy McConnell, Presenter King and Prince Seafood Corp., USA
    • Reza Ovissipour, Presenter Virginia Tech University, USA
    • Kevin Edwards, Moderator SGS North America, USA
    • Jessica Jones, Moderator Center for Food Safety and Applied Nutrition Office of Food Safety, USDA, USA
  • Low Water Activity Food Safety Series: Part 2 of 4 - Microbiological Safety of Nuts and Nut Products

    Worldwide nut production has expanded rapidly over the past 20 years with a corresponding increase in consumption. At the same time, outbreaks of foodborne illness have been associated with the consumption of nuts and their products which resulted in a major shift in the approach used to process these products. Almond, pistachio, and walnut production, harvest and postharvest handling examples will be used to 1) illustrate the underlying intrinsic similarities that impact the persistence of foodborne pathogens in these products; and 2) highlight significant differences in production and harvest, and postharvest handling practices that may influence routes of contamination and potential risk mitigation strategies.

    Presenters

    • Linda Harris, Presenter University of California-Davis, Department of Food Science and Technology, USA
    • Joshua Gurtler, Moderator USDA-ARS, USA
  • Low Water Activity Foods Safety Series: Part 3 of 4 - Microbiological Safety of Dried Spices

    There are over 100 different plants, both annuals, and perennials that are commonly used as spices. Correspondingly, background microbiomes can vary dramatically as can the associated risk in spices. Spices can be used both fresh and as a dried product, here, the focus will be dried spices. The normal microbiome of dried spices will be affected during the drying process as well associated risk and detection. To further complicate risk in spices, many contain antimicrobial compounds that may inhibit growth of microbes and interfere with the detection of pathogens.  Nonetheless, even spices such as clove or oregano have been known to harbor foodborne pathogens or contain significant amounts of mycotoxins.  Preventative measures primarily focus on prevention and detection and have significant overlap with other dried foods. Further control measures can reduce and even eliminate pathogens from spices.  These include thermal treatment, irradiation, and gas treatments. In this session, the foodborne pathogen risks associated with dried spices and current associated control measures will be presented.

    Presenters

    • Alex Brandt, Presenter Food Safety Net Services, United States
    • Susanne Keller, Presenter FDA, United States
    • Joshua Gurtler, Moderator USDA-ARS, United States
  • How Not to Put the "No" in Innovation: How to Make Food Safety and Product Development Collaborations Work!

    Organized by: The Wisconsin Association for Food Protection and Wisconsin Institute for Food Technologists

    Food safety is an important factor in the food product development process, which is many times overlooked or underappreciated. On the flip side, the product development process is a fast-paced, time-sensitive process, which relies on immediate reaction to proceed. Food safety, in some cases, can slow or deter the process. In this webinar, we will discuss the process from a food safety and product development expert's point of view and find the common ground that allows the collaboration to proceed without too many “no’s” deterring the process.

    Presenters

    • Kari Jacobsen-Gagnow, Presenter Sargento, United States
    • Joseph Meyer, Presenter Kerry, Inc., United States
    • Kara Baldus, Moderator Hydrite, United States