Program 2022

March 28-29; Chicago, IL

7:45 AM - 8:35 AM

Networking & 1-2-1 Meetings

8:35 AM - 8:45 AM

Chair's Opening Remarks

8:45 AM - 9:30 AM - Panel Discussion

Leadership & Workforce Development

What are the Post-COVID Learnings for the Food Industry?

  • The food industry has faced an unprecedented last 18 months (and ongoing), but what are the key learnings to be taken away from such a tumultuous time?
  • In terms of company culture, how has food safety and food innovation been impacted?
  • What are the new processes that you and your organisation have put in place and which of those will remain?
  • With the majority of product launches either delayed or cancelled, what kind of effect will this have on new product development and production in 2022?

9:35 AM - 10:05 AM - Case Studies

Safety, Compliance and Risk Management

Food Defence

Christopher Young, Intelligence Analyst, FBI

  • Full session abstract TBC

Quality Assurance & Microbiology

Session Title TBC (Botaniline)

Mark Celmer, CEO Managing Director, Botaniline

  • Full session abstract TBC

10:10 AM - 10:40 AM - Solution Spotlights

Manufacturing, Supply Chain, Operations & Facilities

Session Title TBC (TraceGains)

  • Full session abstract TBC

Safety, Compliance and Risk Management

Reducing Vulnerability to Food Fraud and Defence Incidents

  • Use technology to track supply chain
  • Verifying ingredient authenticity

10:40 AM - 11:30 AM

Networking Break & 1-2-1 Meetings

11:30 AM - 12:00 PM - Case Studies

Technology & IoT

Revolutionary Technology: Isochoric Freezing

  • Benefits of isochoric freezing for food safety and quality
  • Reducing the risks of foodborne illnesses
  • Adapting the food sector for emerging technology

Leadership & Workforce Development

Session Title TBC (Northeastern University)

Darin Detwiler, Assistant Dean of Academic and Faculty Affairs, Northeastern University

  • Full session abstract TBC

12:05 PM - 12:35 PM - Solution Spotlights

Manufacturing, Supply Chain, Operations & Facilities

Breaking Information Silos with an Automated Food Safety System

  • Various sources, one data pool for a clearer food safety and quality image
  • Digitised record keeping improves business efficiency and makes mistakes easier to spot

Quality Assurance & Microbiology

Microbiology Detection in Chicken Processing Facilities

  • Current situation with detection capabilities of common pathogens
  • Fast detection of common pathogens
  • Real-time detection, how close are we to relying fully on them?

12:40 PM - 1:10 PM - Case Studies

Leadership & Workforce Development

Delivering Food Safety Through Food Safety Culture

Abreham Geleta, Quality Assurance Manager, Keany Produce

Providing ideas on how an effective food safety management system can be sustained over time through the culture of an organization.

12:40 PM - 1:10 PM - Panel Discussion

Quality Assurance & Microbiology

Foodborne Illnesses: Reversing the Upwards Trend in Transmission

  • Understanding the increase in foodborne illness transmission.
  • How can companies, government legislation and consumers turn the tide on this increasing trend?
  • Applying new knowledge of foodborne illnesses within industries and regulations.
  • Are regulatory changes key for fighting foodborne illnesses?

1:10 PM - 2:00 PM

Networking Lunch

2:00 PM - 2:30 PM - Case Studies

Safety, Compliance and Risk Management

Mitigating Foreign-Body Contamination

  • Food safety concerns of cultured food products.
  • Do these products have the potential to reduce or eliminate foodborne illnesses?
  • The difficulties of labelling and regulating these food products.
  • Could cultured food products be the future of food safety?

2:00 PM - 2:30 PM - Panel Discussion

Quality Assurance & Microbiology

Applying Metagenomic Sequencing to Revolutionise Food Safety and Improve Contamination Detection

  • Utilising metagenomics to categorise the active genes that typically exist in food environments
  • How will this improve contamination detection?
  • Understanding the dynamics of microbial communities

2:35 PM - 3:05 PM - Case Studies

Safety, Compliance and Risk Management

Food Safety Management and Analytical Testing Reflection

Fabien Robert, NQAC Head, Nestle

  • Full session abstract TBC

Safety, Compliance and Risk Management

Public Safety Threats from Antibiotic Use

  • Threats to public health from antibiotic over use
  • Why do we use antibiotics so frequently?
  • Maintaining livestock health without antibiotic use

3:10 PM - 3:40 PM - Solution Spotlights

Leadership & Workforce Development

Improving Quality Standards in the 21st Century

  • Ultra-sensitive colour detection in the food and beverage industry
  • Automated visual inspection and removal for soft fruit
  • Advances in X-ray examination
  • Challenges in snack foods inspection

Manufacturing, Supply Chain, Operations & Facilities

Reducing Vulnerability to Food Fraud and Defence Incidents (1)

  • Use technology to track supply chain
  • Verifying ingredient authenticity

3:40 PM - 4:30 PM

Networking Break & 1-2-1 Meetings

4:30 PM - 5:00 PM - Case Studies

Quality Assurance & Microbiology

Session Title TBC (ASR Group)

Sava Kostic, Global Regulatory Affairs Specialist, ASR-Group

  • Full session abstract TBC

Safety, Compliance and Risk Management

How to Conduct A Thorough and Legally Compliant Food Label Review

  • Overview of key regulations and standards governing label reviews
  • Critical components to include in your label review checklist
  • Allocating responsibility for the review
  • Considerations for food exporters

5:05 PM - 5:50 PM - Panel Discussion

Safety, Compliance and Risk Management

Cell-Cultured Food: the Future of Food Safety?

  • Food safety concerns of cultured food products.
  • Drive to reduce or eliminate foodborne illnesses?
  • The difficulties of labelling and regulating these food products.
  • Could cultured food products be the future of food safety?

5:50 PM - 5:55 PM

Chair's Closing Remarks

5:55 PM - 6:55 PM

Networking & 1-2-1 Meetings

8:00 AM - 8:40 AM

Networking & 1-2-1 Meetings

8:40 AM - 8:45 AM

Chair’s Opening Remarks

8:45 AM - 9:30 AM - Panel Discussion

Improving the Working Relationship between Food Safety & Quality and Innovation Teams to Create Better Product Cycles

  • What are the challenges for food innovators from a safety & quality perspective and vice versa?
  • How can communication and cooperation between departments be improved
  • Has the Covid19 pandemic taught us anything about working across departments, countries, offices/factory etc.?
  • Learn how companies are breaking down these silos to optimise and accelerate their product cycles

9:35 AM - 10:05 AM - Case Studies

Quality Assurance & Microbiology

Session Title TBC (Monterey Mushrooms)

Kim Snyder, Corporate Food Safety Director, Montmush

  • Full session abstract TBC

Safety, Compliance and Risk Management

The Safety and Quality of Organic and Plant-based Food Products

  • The health and nutritional benefits of organic and plant-based food.
  • Labelling and food safety challenges of organic food

10:10 AM - 10:40 AM - Solution Spotlights

Quality Assurance & Microbiology

Take Out the Guesswork – Characterising Flavour and Applying Sensory Science to the Assessment of Food Quality

  • Examining the key attributes that determine food quality
  • How to scientifically assess quality using analytical data and electronic tools: considering gas chromatography-olfactometry and chemical sensor technologies (electronic noses and tongues)
  • Data from various sensory methods: weighing up the various options

Manufacturing, Supply Chain, Operations & Facilities

Automation in Food Production Lines

  • How can automation improve food safety 
  • Integrating autonomous systems into your existing production lines

10:40 AM - 11:30 AM

Networking Break & 1-2-1 Meetings

11:30 AM - 12:00 PM - Case Studies

Leadership & Workforce Development

Food Safety Culture: How far has food safety come?

Steven Foster, Vice President Food Safety and Quality, Wholesale Produce Supply Company

  • How far has food safety come?
  • It is really an examination of how to move the stones to get to the boulders and how to dig those out. Is the culture real or is it a facade for audits and customer visits?
  • The importance of a living vibrant culture in ensuring safe food, high level quality and ultimate customer satisfaction.

Safety, Compliance and Risk Management

Allergen Detection Systems

  • Preventative measures and managing risks
  • Correct labelling measures
  • Science-based regulations and standards

12:05 PM - 12:35 PM - Case Studies

Quality Assurance & Microbiology

Session Title TBC (Twinpops)

Matthew Walko, Director of Food Safety, Twinpops

  • Full session abstract TBC

Safety, Compliance and Risk Management

Establishing an Effective Rapid Response System for Product Recalls

  • Creating a fast process to identify and implement product recalls
  • What makes a robust rapid response team for dealing with recalls?
  • Notifying partners quickly without creating panic
  • Minimising fall out

12:40 PM - 1:10 PM - Panel Discussion

Safety, Compliance and Risk Management

The Impact of the Climate Crisis on Food Safety

  • Planning and adapting to extreme weather conditions which threaten food quality and safety.
  • What is the increased risk from pathogens and contaminants causing foodborne illness?
  • Mitigating and preparing for these risks

12:40 PM - 1:10 PM - Case Studies

Quality Assurance & Microbiology

Microbiology in a quality context

  • Limitations of common microbiological tests
  • Microbiology and food texture
  • Microbiology and food taste

1:10 PM - 2:00 PM

Networking Lunch

2:00 PM - 2:30 PM - Case Studies

Leadership & Workforce Development

Session Title TBC (Texas Tech University)

Alexandra Calle, Assistant Professor of Microbiology, Texas Tech University

  • Full session abstract TBC

2:00 PM - 2:30 PM - Panel Discussion

Leadership & Workforce Development

Maintaining Good Food Safety Culture

  • Good food safety culture practices in action
  • How often is human error to blame for unsafe food practices and how are these occurrences mitigated?
  • Maintaining good food safety systems and HACCP analysis.

2:35 PM - 3:05 PM - Case Studies

Safety, Compliance and Risk Management

Session Title TBC (San Miguel)

Roel G. Dela Vega, QA Head, San Miguel

  • Full session abstract TBC

Safety, Compliance and Risk Management

Physical and Chemical Hazards: Analytical Methods and Techniques of Monitoring

Ali Mohseni, Executive Vice President & Chief Food Safety Officer, American Foods Group

  • Full session abstract TBC

3:10 PM - 3:40 PM - Case Studies

Safety, Compliance and Risk Management

Corrective & Preventive Actions

Wadad Farhat, Senior Director, FCS Quality Business Partner, Kellogg

Corrective & Preventive actions with verification steps covering topics for Food Safety & Quality Assurance and Compliance & Risk Management.

Quality Assurance & Microbiology

Lab Technologies for Pathogen Testing

  • Profiling the main detection technologies currently available—cellular, immunological, molecular and spectrometric
  • Weighing the methods based on speed, accuracy and ease of use
  • Performance criteria to aid in the method selection process
  • Detection limits

3:40 PM - 4:00 PM

Networking & 1-2-1 Meetings

4:00 PM - 4:30 PM - Case Studies

Quality Assurance & Microbiology

Listeria: Developing Technology to Understand Outbreaks

  • How does this discovery implicate food safety and inform future research of pathogens?
  • Uses of genomic mapping for understanding pathogens
  • Keeping technology and regulations up to date with scientific discoveries

Quality Assurance & Microbiology

Session Title TBC (Faribault Foods)

Pamela Hutton, Director of Quality , Faribault foods

  • Full session abstract TBC

4:35 PM - 5:20 PM - Panel Discussion

Leadership & Workforce Development

How does the Food Industry Adapt to the Rise of Home Food Delivery?

  • Guaranteeing quality, safety and freshness whilst keeping up with growing demand.
  • Creating regulations to ensure food safety of delivered products
  • Are consumers responsible for ensuring the food safety of their food products at home?

5:20 PM - 5:25 PM

Chair's Closing Remarks

5:25 PM - 6:25 PM

Networking & 1-2-1 Meetings