Prediction of Food Safety, Shelf-Life and Quality

This workshop focuses on the practical use of computer software to manage food safety and quality. The workshop includes presentations and hands-on computer exercises to demonstrate how available software can be used by industry, authorities and scientists. The workshop concerns fresh, lightly preserved and ready-to-eat foods (seafood, meats, produce and fermented beverages). Special attention is given to Listeria monocytogenes and its management according to new criteria from the Codex Alimentarius Commission (ALINORM 09/32/13).

Presenters:

• Dr. Paw Dalgaard is leader of the research group ‘Seafood & Predictive Microbiology’ at the Technical University of Denmark. He developed SSSP and both this software and his research concerning seafood quality and safety are well known internationally.
• Dr. R. Alex Speers is Professor at Dalhousie University and a specialist in brewing science. His research group has done extensive research on the predictability of beverage fermentations and non-linear modelling of the changes during the fermentation process.
• Dr. L. Truelstrup Hansen is Associate Professor at Dalhousie University and a specialist in food safety and Listeria monocytogenes. Her research group has used modelling tools to predict the thermal death of the foodborne bacterial pathogen, L. monocytogenes, during mild heat treatments.

Registration form and additional information.