An upcoming webinar will look at the microbial challenges facing the dairy industry and offer resources to understand the source and growth conditions of microbial contaminants.
The webinar, Microbial Challenges for the Dairy Industry: Specifications, Safety, and Control, will be hosted on May 9 at 2:00 pm (EDT) using WebEx.
Areas covered in the webinar:
- Why do we process milk?
- Intrinsic and extrinsic properties of dairy products
- The source of microflora in milk and milk products
- Unit operations and their effect on the microflora of milk
- Microbiological specifications and what they mean
- The cause of product spoilage
- Current food safety issues in the dairy industry
- Keeping control of the microbial quality of dairy products
Who will benefit from this webinar:
- QA and QC Managers
- Production Managers
- Food Scientists and Technologists
- Food Safety Personnel
- Microbiologists and Food Processing Engineers
- Sanitation managers
- Governmental food safety agencies
- Consulting organizations
Steve Flint will be presenting during the webinar.
Flint is a Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health (IFNHH) at Massey University in New Zealand. He joined the IFNHH team in 2008 sharing his experiences as an industrial research microbiologist through teaching. His current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems. He has published over 90 scientific publications.
The pricing ranges from $269 for the webinar only to $359 for the webinar and recording.Click here to register for the webinar only, purchase the recording only, or for the best value, register and purchase the recording.
Note: To attend this web seminar, you must first register for it by clicking on the enrollment link above. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the event.