Food Safety Week
When: November 7th-12th, 2022
Where: Purdue University, West Lafayette, IN
General information: Receive certification for HACCP and PCQI training to develop knowledge and skills to implement and manage food safety assurance throughout the supply chain
Keynote Speaker: Dr. Jayson Lusk, Distinguished Professor and Head of the Department of Agricultural Economics at Purdue University
Dr. Jayson Lusk is a food and agricultural economist. He studies what we eat and why we eat. He has published more than 200 journal articles in peer-reviewed journals, served on the editorial council of eight academic journals, and served on the executive committees for three agricultural economic associations. He was previously Regents Professor and Willard Sparks Endowed Chair in the Department of Agricultural Economics at Oklahoma State University and Assistant Professor at Mississippi State and Purdue.
Trainers:
Dr. Elizabeth Boyle: HACCP Training
Dr. Elizabeth Boyle is a Professor in Meat Science in the Department of Animal Sciences and Industry at Kansas State University. Her focus is to provide scientific and technical assistance to meat processors and trade associations and research the quality and safety of meat products. She is a Lead Instructor with the International HACCP Alliance and the Food Safety Preventive Controls Alliance. Dr. Boyle teaches HACCP workshops nationally and teaches undergraduate and graduate courses in meat processing, HACCP and Preventive Controls, and Advanced HACCP.
Dr. Erin DiCaprio: PCQI Training
Dr. Erin DiCaprio is an Assistant Professor in the Food Science and Technology department at the University of California, Davis. Her area of expertise is in microbial food safety, with an emphasis on foodborne viruses. Her research is focused on determining the mechanisms by which fresh produce is contaminated by foodborne viruses during production and processing and which biological and environmental factors influence viral persistence in these foods. She is also working on the development of methods to inactivate foodborne viruses in fresh produce and other high-risk foods.
Dr. Betty Feng: HACCP Training & PCQI Training
Dr. Betty Feng is an Assistant Professor in the Food Science Department at Purdue University. She is dedicated to the research and extension of pre-and post-harvest interventions to enhance microbial safety of foods. She uses interdisciplinary tools to investigate gaps in food safety practice compliance and develop novel food safety strategies to empower food handlers and consumers to behavioral change. She is also interested in mitigating microbial contamination in food production by using innovative processing technologies and designing culturally tailored educational interventions.
For additional information, agendas, and registration, please visit the event webpage.