2005 Annual Food Microbiology Conference Set

The 25th annual food microbiology conference Oct. 15-19 at the University of Wisconsin-River Falls focuses on industry trends in food safety and automated processing.

RIVER FALLS, WI (PRWEB) September 21, 2005 -- This year the University of Wisconsin-River Falls will be celebrating 25 years of the Food Microbiology Symposium, which focuses on food safety and automated methods in food microbiology.

The Food Microbiology Symposium is Oct. 15-19 and features speakers from academia, industry and regulatory agencies will provide an overview on various topics including: GMO testing, strategies for controlling E. coli and other pathogens, biosecurity and food safety objectives.

Keynote speakers for the Symposium are Daniel Y.C. Fung and John OBrien. Fung is a professor of animal sciences and industry and professor of food science at Kansas State University. He is an internationally recognized authority in the field of rapid methods and automation in microbiology for his research. OBrien is the chief executive officer of the Food Safety Authority of Ireland (FSAI). He has a broad knowledge of risk assessment and food safety management at the international level together with communication expertise.

Additional speakers include: Stan Bailey, USDA-Agricultural Research Service; Reginald Bennett, FDA; Robert Brackett, FDA, CFSAN; Michael Brodsky, Brodsky Consultants; Julian Cox, the University of New South Wales; Tibor Deak, St. Istvan University; Mimi Goldschmidt, University of Texas; Paul Hall, Kraft Foods; Will Hueston, University of Minnesota; Ann Marie McNamara, Silliker, Inc.; Scott Russell, University of Georgia; Richard Stier, Consulting Food Scientists and Bala Swaminathan, CDE.

The Food Microbiology Symposium attracts a diverse community of attendees. The program is suitable for food scientists and technologists, quality assurance supervisors, food laboratory directors, microbiologists, consultants, researchers and graduate students interested in food microbiology.

Registrations for the symposium are accepted on a first-come, first served basis. The $600 fee includes conference manual, abstracts of the presentations, meals, breaks, and the banquet on Oct. 18.

For additional information on the symposium, visit the Web site at http://www.uwrf.edu/food-science, click on the links to workshops and then the link to the Food Microbiology Symposium. For more information, contact Professor P.C. Vasavada, conference director at 715/425-3150.

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