home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap
  HUM-MOLGEN -> Events -> Courses and Workshops  

Food Traceability: Delivering High Quality and Safe Products to the Consumer

  September 24, 2009  
The Center for Professional Advancement, 90 Minute Accredited Online Training
December 3, 2009 at 11:00 a.m.–12:30 p.m. (ET)

Who Should Attend
This course has been developed for all personnel associated with the food chain. Managers and technologists throughout the chain need to collaborate before the concepts of food traceability can achieve full potential. The course content may have more significant impact on professionals associated with Product Quality Assurance, and with specific responsibility for microbiological safety of food products.

The overall purpose of this 90-minute accredited online course is to assist managers and professionals in the food chain to gain an appreciation of the technologies available for tracing and monitoring food products and ingredients from a defined point of origin to the point of consumption. The focus of the course will be on sensors to be used with food products and the systems available for transmission of information detected by the sensors. Participants in the course will gain sufficient understanding about hardware and systems to evaluate potential applications in their operations.

Module 1: Food Traceability
  • Background
  • Current status
  • Description of currently available technologies

Module 2: Status of Food Traceability on the Food Chain
  • Demonstration of successful applications
  • The role of regulatory agencies

Module 3: The Future of Food Traceability
  • Economic constraints
  • Other challenges associated with applications of current 

Question and Answer Session

Organized by: The Center for Professional Advancement
Invited Speakers: Dr. Dennis R. Heldman, PH.D., Principal of Heldman Associates, Consultants to the Food Industry

Dennis R. Heldman holds B.S. and M.S. degrees from The Ohio State University, and Ph.D. from Michigan State University. He has been Professor at Michigan State University, the University of Missouri and Rutgers, The State University of New Jersey. Dr Heldman has held positions at the Campbell Soup Company, the National Food Processors Association, The National Food Laboratory, and the Weinberg Consulting Group Inc. Currently, he is Principal in Heldman Associates, and served as President of IFT, the Society for Food Science and Technology from 2006-07. Dr. Heldman was elected Fellow in the International Academy of Food Science & Technology in 2006.
Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: salbers@cfpa.com
home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap

Generated by meetings and positions 5.0 by Kai Garlipp
WWW: Kai Garlipp, Frank S. Zollmann.
7.0 © 1995- HUM-MOLGEN. All rights reserved. Liability, Copyright and Imprint.