New challenges with respect to food safety and quality may arise from changes in farming practices, food processing, product formulations, the use of different resources and changes in global food supplies.
TORONTO, Ontario (PRWEB) March 09, 2020
Join featured speakers from NIZO Marjon Wells-Bennik, Principal Scientist, Food Safety, and Robyn Eijlander, Senior Project Manager Microbiology and Food Safety, for a live session taking place on Tuesday, March 24, 2020 at 9am EDT (1pm GMT/UK).
Contaminants in foods can compromise food safety and health. This can be due to a broad array of chemical compounds or microbes in the food chain. Food safety is a license to produce and puts a great responsibility on food producers and handlers.
As the world’s population grows, there is an increasing demand for food that is produced in a sustainable way. To meet demands of consumers, this food must also be tasty and healthy. These drivers create opportunities and challenges for the food industry. New challenges with respect to food safety and quality may arise from changes in farming practices, food processing, product formulations, the use of different resources and changes in global food supplies.
The speakers will show how some changes in products and processes can be made to ensure a high quality, safe product that meets sustainability goals. For example:
- Increasing the use of plant-based ingredients
- Applying milder processing conditions to maintain freshness
- Reducing additives and/or salt and/or sugar
For more information or to register for this event, visit Ensuring Microbiological Quality and Safety of B2B and Finished Products.
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