Food Safety Workshop
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.