{"id":1676,"date":"2024-03-13T06:30:58","date_gmt":"2024-03-13T10:30:58","guid":{"rendered":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/?p=1676"},"modified":"2025-07-25T10:33:02","modified_gmt":"2025-07-25T14:33:02","slug":"fsil-researchers-attend-dubai-international-food-safety-conference","status":"publish","type":"post","link":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/fsil-researchers-attend-dubai-international-food-safety-conference\/","title":{"rendered":"FSIL Researchers Attend Dubai International Food Safety Conference"},"content":{"rendered":"

Researchers from Bangladesh, Nigeria, and Senegal sponsored by the\u00a0Feed the Future Innovation Lab for Food Safety (FSIL)<\/a>\u00a0converged at the\u00a0International Association for Food Protection 17th Dubai International Food Safety Conference<\/a>. The gathering of more than 3,000 experts from local, regional, and international organizations provided the team with opportunities to share their work, expand their professional network, and learn about the latest advancements in food safety.<\/p>\n

FSIL-sponsored researchers in attendance included Shahida Akhter D.V.M., a Ph.D. fellow at Bangladesh Agricultural University; Md. Farid Dewan, a Ph.D. Fellow at Bangladesh Agricultural University and Assistant Professor at Noakhali Science and Technology University; Maroky Diedhiou, an agricultural engineer at Senegal\u2019s National Higher School of Agriculture of Thi\u00e8s; and Dr. Nkem Torimiro, an Associate Professor and research scientist at Obafemi Awolowo University, Nigeria.<\/p>\n

\u201cMy participation in the International Dubai Food Safety Conference was an exceptional, valuable, and enriching experience,\u201d said Diedhiou. \u201cThe knowledge gained, contacts established, and inspiring ideas will serve as essential guides for my future actions in the field of food safety. I am grateful for the opportunity and enthusiastic about contributing further to this crucial cause.\u201d<\/p>\n

In her poster presentations, Diedhiou shared results on milk production safety and food safety diagnostics from\u00a0FSIL\u2019s dairy safety project in Senegal<\/a>. She appreciated the opportunities it sparked for discussions about shared challenges.<\/p>\n

\u201cThe poster presentation facilitated fruitful discussions with several participants, providing an opportunity to engage in enriching conversations about the dairy food safety situation in their<\/p>\n

respective countries,\u201d she said. \u201cFor instance, interacting with representatives from major milk-producing countries such as Pakistan was particularly rewarding, where crucial topics such as the influence of cattle breeds in dairy production and hygiene standards in dairy industries were discussed.\u201d<\/p>\n

Dr. Torimiro presented work on the risks of foodborne illness from food contact surfaces in households as part of\u00a0FSIL\u2019s food safety and nutrition project in Nigeria.<\/a>\u00a0She valued the conference\u2019s emphasis on proactive food safety efforts, the power of global collaboration, and the importance of food safety culture in sustainable change.<\/p>\n

\u201cThere were eminent speakers, engaging conversations, and networking that took place throughout the three-day event,\u201d she said. \u201cOne of my key takeaways was that\u00a0in addressing food safety, a risk-based, evidence-driven, people-centered, forward-looking approach would be more acceptable by the food producer and effective in protecting consumer health.\u201d<\/p>\n

For Dewan, who presented findings on consumers\u2019 willingness to pay for safer fish and the economics of safer fish production from the\u00a0FSIL Bangladesh project<\/a>, the conference alerted him to the potential impact of interdisciplinary research in food safety.<\/p>\n

\u201cAs an economist, I didn\u2019t have much knowledge about food safety practices, but this conference broadened my outlook and inspired me to do more integrated research in the future,\u201d he said. \u201cThis includes areas such as production, pest and disease control, storage, packaging, marketing, trade facilitation and import control, processing, management and coordination, evaluation through audit and inspection, food waste and loss, antimicrobial resistance, food system sustainability, technology, and innovation.\u201d<\/p>\n

Dr. Akhter, who presented on studies of microbial and chemical contamination levels in fish from the\u00a0FSIL Bangladesh project<\/a>, was impressed by new food safety technologies covered in the talks, including High-Pressure Processing and Cold Plasma Technology, as well as presentations on\u00a0Salmonella<\/em>, pesticide residue removal, and food system sustainability.<\/p>\n

\u201cI\u2019m feeling fortunate for getting this wonderful opportunity,\u201d she said. \u201cEspecially because it gave me a chance to increase the horizon of my knowledge and mingle with a range of scientists from different cultures across the world.\u201d<\/p>\n

Amanda Garris is a communications specialist with the\u00a0<\/em>Feed the Future Innovation Lab for Food Safety<\/em><\/a>. The lab is one of more than 20 Innovation Labs with U.S. universities under\u00a0<\/em>Feed the Future<\/em>, the U.S. government\u2019s global hunger and food security initiative led by\u00a0<\/em>USAID<\/em><\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Researchers from Bangladesh, Nigeria, and Senegal sponsored by the\u00a0Feed the Future Innovation Lab for Food Safety (FSIL)\u00a0converged at the\u00a0International Association for Food Protection 17th Dubai International Food Safety Conference. The gathering of more than 3,000 experts from local, regional, and international organizations provided the team with opportunities to share their work, expand their professional network, […]<\/p>\n","protected":false},"author":7,"featured_media":1677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-program-updates"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts\/1676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/comments?post=1676"}],"version-history":[{"count":5,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts\/1676\/revisions"}],"predecessor-version":[{"id":2466,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/posts\/1676\/revisions\/2466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/media\/1677"}],"wp:attachment":[{"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/media?parent=1676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/categories?post=1676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ag.purdue.edu\/food-safety-innovation-lab\/wp-json\/wp\/v2\/tags?post=1676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}