Industry experts providing comprehensive risk management strategy for
food safety and
quality best practices,
product development, benchmarking performance,
and driving improvement of
sustainable practices of local
and global produce ingredient suppliers to the food industry.
quality best practices,
product development, benchmarking performance,
and driving improvement of
sustainable practices of local
and global produce ingredient suppliers to the food industry.
ANNOUNCEMENTS
Release of invited book chapter Microbial Spoilage of Fruits and Vegetables (Barth, Hankinson, Zhuang, Breidt) in: Compendium of the Microbiological Spoilage of Foods and Beverages (eds., Mike Doyle, Wm. Sperber)
Submission of invited book chapter Fresh Cut Produce Physiology & Biochemistry in Modified Atmosphere Packaging (Zhuang, Barth, Fan) in: Modified Atmosphere Packaging of Foods
CURENT and PAST PROJECTS
2012 Q1 — Current Projects
- HACCP and Traceback program for national retail chain.
- Approved Vendor program for supplier to national grocery chain.
- Collaboration with Chinese research institute on food preservation technologies & nutrient quality.
- Food safety and regulatory short course development for international government officials.
- Graduate course development in food safety and fruit and vegetable process technology
2011 Q4 — Projects
2011 Q1 — Projects for national processors
QUESTIONS / COMMENTS?
SCIENTIFIC PRESENTATIONS
- Global ingredient sourcing and food safety challenges, solutions (March, UIUC)
- Antioxidant and biofunctional ingredient impact on organic small fruit over postharvest storage (May, International Postharvest Conference)
- Modified atmosphere packaging innovations for fruit and vegetable products (June, IFT)
- MAP impacts on color and texture retention in organic raspberry fruit from northeast China (June, IFT)
- MAP impacts on color and texture in organic sea buckthorn fruit from northeast China (June, IFT)
- Varietal influence of fresh cut cabbage flavor across cabbage varieties (July, Fresh Cut International)
- Temperature and pH effects on color retention of diced red onions in salad blends (July, Fresh Cut International)