<< Previous article
Solutions for Dairy ...
Next article > >
Forum Labo - Lyon - ...

Hot Topics in Food Microbiology: On-Line Event

: 6 Oct 2020 - 8 Oct 2020

Sector: Food & Beverage

Type: Conference - Virtual


What’s hot in food microbiology? Find out from experts in the food and drink industry about the current and future microbiology issues affecting the safe production of food. This year, our popular annual conference is brought to you online, so you’ll be able to access it from work or at home!

 

COVID-19 takes centre stage as our Campden BRI specialists discuss foodborne viruses in the food industry while Vikan’s Debra Smith tells you all you need to know about the impact of COVID-19 on cleaning and disinfection. You’ll build an understanding of how to guard your factory from a COVID-19 outbreak to keep your workforce safe.

 

With the largest pandemic of our lifetime playing a pivotal role in many food and drink businesses’ decision making, this year’s online conference is possibly the most important one to date.

 

The usual ‘suspects’, including Campylobacter and Listeria, will also feature in thought-provoking presentations. The University of Wageningen’s Dr Maren Lanzl will explore the challenges of Campylobacter’s detection, while Dr Nigel Cook will cover how to rapidly screen poultry samples for Campylobacter (without enrichment). And what about Listeria? Dr Mieke Uttendaele from the University of Ghent will explore why we just can’t get rid of Listeria monocytogenes.

 

These talks, alongside Dr Tim Sandle’s presentation on the ‘Microbiology aspects of cleaning validation’, will provide you with a greater understanding of how to safeguard your factory and workforce from both current and future microbiological threats.


What else will be covered?

Whether you are involved in the microbiological testing of food products or oversee the hygiene and safety of food production, this comprehensive conference will help you by covering cleaning validation, sanitiser efficacy, the presence of Cronobacter spp. in ready-to-eat insects, and how to reduce Campylobacteriosis in the poultry production system.

 

Who should attend?

Food and beverage laboratory personnel, microbiologists and technical managers, food manufacturers, quality assurance (QA) staff and food safety managers.

Spanning three days from 6-8 October 2020 (Tuesday to Thursday) from 12:55 to 16:15 BST each day, you’ll have the opportunity to join the conference live and pose questions to presenters. There will also be the chance to catch-up with the recorded presentations after the event.

 

Click here for more information and registration

 

Venue


Organizer

Campden BRI


<< Previous article
Solutions for Dairy ...
Next article > >
Forum Labo - Lyon - ...





Get our eNewsletter

Get the latest microbiology news every week - straight to your inbox!

LATEST MICROBIOLOGY NEWS

MICROBIOLOGY EVENTS