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Food Safety Workshop

8:15–11:30 a.m.
Tuesday, Nov. 10, 2020 

Food Safety: Current research and future needs of meat safety

8:30-9:30 a.m. — Melanie Abley, deputy director risk management and innovations staff at the Food Safety and Inspection Service in the U.S. Department of Agriculture, will open the session with a presentation on technologies for major challenges that the USDA sees as the population grows.

Presentations from K-State faculty include:

  • 9:30-10:15 a.m. — Sara Gragg, associate professor in animal sciences and industry discussing meat processing — Validation of commercial antimicrobial intervention technologies to control salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products.
  • 10:15-10 a.m. — Gordon Smith, director, International Grain Programs Institute — the intersection of industry and academia in solving food safety challenges.
  • 11-11:45 a.m. — Sally Davis, assistant professor of experimental pathology and Randall Phebus, professor in animal sciences and industry — It Requires a Transdisciplinary Team: Tackling COVID-19 threats to the meat and poultry processing industry.

This workshop aims to inspire discussion between colleges to take an interdisciplinary approach to research and solving problems.

Check back for a recording of this workshop.