Panelists at the IAFP Conference “From Bench-top to Scale Up: The Unspoken Food Safety Challenges of Research and Development” session highlighted areas of regulatory and food safety risk during R&D, as well as potential solutions to prevent delays in bringing new products to market.
Tami Dumond, Director of Quality Assurance at Omeat and Founder of Qronika Consulting, discusses her career, how to bring the entire team in on food safety and quality training, and why all jobs and experiences contribute to making you a better leader.
To reduce risk to consumers as well as the risk of recalls, the FDA is encouraging developers of new plant varieties to consult with the agency through its voluntary premarket consultation program for foods from new plant varieties prior to marketing.
Applied to surfaces, SHS has been shown to kill pathogens without leaving moisture or condensation. However, little is known about its performance on a pilot scale. A new research project from Abby Snyder, Ph.D., of Cornell University hopes to fill this void.
Mycotoxin contamination of crops and food threatens human, animal, and economic health. To protect human and animal health, testing is required. However, mycotoxin testing is challenging and getting more complex owing to increasingly stringent regulations, emerging mycotoxins, and the drive for greater testing productivity. Here we discuss how advanced detection tools and workflows can help testing labs overcome these challenges to better protect global food safety.
Mérieux NutriSciences has renamed it food research center the Silliker Food Science Center in honor of Dr. John H. Silliker to perpetuate his motto to inspire, discover and innovate.
Throughout his 30-year career, Downs has worked with governments, universities and industry partners around the world to bring the latest food system innovations to the market and consumers.
GC-MS-IRMS technology could help prevent fraudulent practices in the booming fish oils market by measuring hydrogen and carbon isotope fingerprints in fatty acids.
As the number of Salmonella-related illnesses continues to hold steady, despite increased controls and testing, the USDA FSIS is looking to new quantification testing tools to better protect the public.
The past two years have pushed food companies to the limit, as they have worked tirelessly to ensure that safe, quality food is delivered to the consumer amidst an evolving global pandemic.