COVID-19 and the Food Industry: What Industry Professionals Need to Know
Virus epidemiology, transmission and mitigating the risk through food safety
Available to view On Demand
The COVID-19 pandemic has impacted consumers and businesses around the world, and the global food and beverage industry is playing a critical role in mitigating risk and safeguarding consumers from the novel coronavirus.
In this free webinar, Food Quality & Safety will educate industry leaders on the virus epidemiology, transmission and the precautions and preventive measures food industry professionals must take regarding this virus with respect to the food supply.
The audience will come away with a better understanding of how the virus impacts the food sector and how to better manage this quickly evolving situation. They will also learn about the difficulties in testing for viruses, including hepatitis A and norovirus.
• Dr. Martin D'Agostino, virology section manager at Campden BRI in the UK, will discuss virus surface survival, proper cleaning techniques for plants, and safety measures food retailers are putting into practice.
• Dr. Craig Hedberg, a professor at the University of Minnesota School of Public Health, will discuss the epidemiology and airborne transmission of the virus and give advice to the food industry on how to mitigate risk.
• Dr. Lee-Ann Jaykus, professor of food science at North Carolina State University, will discuss norovirus, hepatitis A, and coronavirus, review recent recalls and outbreaks, and address the difficulties in testing for viruses.
The webinar will be moderated by Purnendu Vasavada, PhD, professor emeritus of food science at the University of Wisconsin-River Falls and a co-industry editor of Food Quality & Safety, and be followed by a Q&A.
Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University
University of Minnesota, School of Public Health (SPH)