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For more information contact mark.a.kinders@uwrf.edu or brenda.k.bredahl@uwrf.edu.

Food Microbiology Symposium Set

By Melissa Klein
UWRF University Communications

SEPT. 21, 2007--The 27th annual Food Microbiology Symposium and Workshop will be held Oct. 21-24 at the University of Wisconsin - River Falls. This year the focus will be on current concepts in foodborne pathogens and rapid and automated methods in food microbiology.

Speakers from academia, industry and regulatory agencies will provide an overview and update on the pathogens, toxins, and contaminants that may occur in food, water and the environment. The emphasis will be on the practical applications of this information to solve food microbiological safety and quality problems. In addition, technical representatives of select companies involved in developing and marketing instruments and assays for microbiological analysis of food will participate in the program.

Speakers include: John Butts, Land O'Frost; Reginald Bennett, FDA; Mark Carter, Silliker Food Science Center; Beth Ann Crozier-Dodson, Kansas State University; James Dickson, Iowa State University; Craig Hedberg, University of Minnesota; Nevin Gul Karaguler, Istanbul Technical University; William Krueger, Minnesota Department of Agriculture; David Linebac, University of Maryland; Guy Loneragan, West Texas A&M University; Rebeca Lopez-Garcia, Logre International Food Consulting; John Luchansky, ERRC-ARS-USDA; Melissa Newman, University of Kentucky; and Leslie Smoot, Nestle.

The symposium is for anyone interested in a small, interactive program to learn from outstanding national experts.

"There is an importance and significance of food safety, particularly microbiological issues dealing with pathogens such as Salmonella, Listeria and E. Coli," said Purnendu (P.C.) Vasavada, professor of food science and the University of Wisconsin-River Falls Professor and conference founder/coordinator. "The international conference attracts participants from academia, research and government labs and food industry."

A registration fee of $700 includes conference manual, abstracts of various presentations at the symposium, breaks, banquet on Oct. 23, and participation in the Rapid and Automated Methods in Food Microbiology Workshop. Registration is on a fist-come, first-serve basis. More information about group registration rates for the symposium is available from Doreen Cegielski at doreen.m.cegielski@uwrf.edu or call 715-425-3704.

For more information on the symposium, email foodmicro@uwrf.edu or visit the Web site at www.uwrf.edu/food-science/foodmicrosymposium.

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Last updated: Thursday, 22-Apr-2010 16:08:30 Central Daylight Time

 

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