UWRF News Release Food Microbiology Symposium

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International Food Microbiology Symposium Set

Food Microbiology SymposiumOCT. 9, 2009 | The 29th annual international food microbiology symposium, Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology, will be held Oct. 18-21 at the University of Wisconsin-River Falls.

The symposium includes a one-day focus event that covers food allergen issues and testing. The symposium will feature practical applications to solve food microbiological safety and quality problems.

Keynote speaker is Martin Cole from the National Center for Food Safety and Technology who will present “Food Safety Trends and New Approaches to Risk Management: on Sunday, Oct 18 from 7 to 9 p.m.

Speakers from academia, industry and regulatory agencies also will provide an overview and update on the pathogens, toxins and contaminants that may occur in food, water and the environment. 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. They will give brief presentations, display exhibits and demonstrate the latest technology they have developed.

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

The one-day focus event on food allergens is Oct. 21 from 8 to 1 p.m. and us offered in association with the Food Allergen Research and Resource Program (FARRP) and the International Association for Cereal Science and Technology (ICC).

Other speakers include: Reginald Bennett, Food and Drug Administration; Mark Carter, Silliker, Inc.; Anthony O. Flood, International Food Information Council; Paul Hall, AIV Microbiology and Food Safety Consultants LLC; John Hanlin, Supervalu Inc.; Anna Lammerding, Health Canada; Vickie Lewandowski, Kraft Foods; Mark Moorman, Kellogg Company; Joseph Odumeru, University of Guelph; Scott Russell, University of Georgia, Shawn Stevens, Gass Weber Mullins LLC; Alan Stillerman, M.D., Allergy and Asthma Specialists.

"We are very pleased to welcome many distinguished participants from academia, research, government labs and the food industry from all across the world to UW-River Falls," said Purnendu C. Vasavada, a professor of food science at UWRF and conference founder/coordinator.

A registration fee of $700 includes conference manual, abstracts of presentations at the symposium, breaks and banquet on Oct. 21, as well as participation in the workshop. Cost for participating in the one-day focus event only is $100 per person or $80 per person for three or more persons from the same locations.

Continuing education credits (5.0 CEU) are available from UWRF for $75. Registration is on a fist-come, first-serve basis. More information about the symposium is available from www.uwrf.edu/afs-all/institutes/foodmicro or contact Doreen Cegielski at foodmicro@uwrf.edu or 715-425-3704.


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