Food Protection Trends - June 2012 - (Page 360)

IAFP 2012 Workshops WorkSHop 1 characterization and identification of Spoilage-causing Fungi: A Hands-on Workshop Friday and Saturday July 20–21 8:00 a.m. – 5:00 p.m. WorkSHop 2ir Validation to improve Meat and poultry Safety Saturday, July 21 8:00 a.m. – 5:00 p.m. WorkSHop 3ir Search and destroy! Finding and eliminating environmental pathogens Saturday, July 21 8:00 a.m. – 5:30 p.m. reGiSTrATion — (payment must be received by July 6, 2012 to avoid late registration rates.) cancellations received by July 6, 2012 will be refunded, less a $50.00 administrative fee. no refunds will be made after this date. Workshop 1 Early Rate Member Non-Member $640.00 $740.00 Workshop 2 Late Rate $715.00 $815.00 Member Non-Member Workshop 3 Late Rate Early Rate Member Non-Member $400.00 $500.00 Early Rate $450.00 $550.00 Late Rate $475.00 $575.00 $525.00 $625.00 Student rates available, contact Julie at for more information WorkSHop 1 – characterization and identification of Spoilage-causing Fungi: A Hands-on Workshop description: Mitigating the risks of yeasts and mold contamination remains a constant battle within certain segments of the food and beverage industry. Molds and yeasts cause significant food spoilage losses and mycotoxigenic molds pose significant food safety/regulatory hazards. Fungal identification is a scientific challenge requiring both art and technical expertise. There are a limited number of scientists who understand and have developed the art of fungal identification to a sound science. This workshop provides attendees a unique opportunity to interact first-hand with a group of experts, learning the best practices for isolating different fungi as well as the basics of classical identification methods. This workshop will also cover current molecular methods that are used to identify yeast and mold. Topics: • • • • • Overview of Yeast and Mold Spoilage Challenges in Food and Beverages Basic Identification Techniques in Food and Beverage Mycology Identification of Penicillium and Aspergillus Using DNA to Identify Your Fungi: Why and How Overview on Mycotoxins • • • • Cultural Methods for Identifying Heat-resistant Mold and Other Ascomycetes Simplicity in Yeast Identification: Classical and Commercial Methods Cultural Methods for Identifying Zygomycetes Identification of Fusarium and Other Deuteromycetes instructors: Frank Burns, DuPont Qualicon Shawn Johnson, Universal Sanitizers and Supplies, Inc. Dave Pincus, bioMérieux John Pitt, CSIRO Emilia Rico-Munoz, BCN Research Laboratories organizers: Frank Burns, DuPont Qualicon Melissa Gwinn, The Coca-Cola Company Emilia Rico-Munoz, BCN Research Laboratories Pat Rule, bioMérieux Laboratory Host: Katherine Patenaude, Brown University Faculty Sponsor: Marguerite Neill, Brown University intended Audience: Food and beverage QA personnel, QC technicians, corporate personnel, safety personnel, etc. Transportation: Participants will be transported to Brown University via bus. 360 FOOD PROTECTION TRENDS | JUNE 2012

Table of Contents for the Digital Edition of Food Protection Trends - June 2012

Food Protection Trends - June 2012
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Assessment of Food Safety Knowledge and Attitudes of Managers of Residential Childcare Institutions (RCCI) in the Northeast
International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey
New Members
What’s Happening in Food Safety
Industry Products
Award Recipients
Ivan Parkin Lecture
John H. Silliker Lecture
Committee Meetings Schedule
General Information
Registration Information
Special Contributors and Sponsors
Preliminary Program
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - June 2012