Validate your baking process kill step to meet FSMA’s preventive controls requirements without investing in costly and time consuming microbial challenge studies. AIB International, in collaboration with the American Bakers Association Food Technical and Regulatory Affairs Committee, Kansas State University, and the University of Georgia, has developed validation procedures for a variety of bakery products, including buns, bread, muffins, cookies, doughnuts, tortillas, cheesecake. Learn how to use this groundbreaking scientific tool to evaluate the lethality of your baking process and much more.
Supply chain risk management is an essential part of customer and brand protection. It’s also a key requirement of FSMA. In this webinar you’ll learn a faster, more comprehensive way to identify and rank the biological, chemical and physical hazards that are most likely to threaten your food ingredients. Want to do an in-depth risk assessment for a food commodity in less than a minute? Or see which suppliers of your commodities have had problems in the past?
As food scientists, we are facing one of the greatest challenges: feeding a growing world population while at the same time, reducing our impact on the environment and decreasing the incidence of diet-related chronic diseases. This presentation will discuss some examples to show how various by-products from agro-food chains (e.g. dairy streams, hazelnut skin, orange peel, coffee spent grounds…even kombucha scoby) can be valorized, particularly regarding the prebiotic oligosaccharides content.
In this webinar, an outline of “fit-for-purpose” extraction and analysis of PFAS will be provided for water and food samples. Specific extraction and analytical procedures using LC/MS/MS will be illustrated for drinking water, surface water, wastewater, soil, eggs, milk, butter, cheese and other commodities. Further, robustness and reliability data will be shown from a commercial lab running these assays on a routine basis.
In this webinar you’ll learn a faster, more comprehensive way to identify and rank the hazards that threaten your food ingredients. Want to do a risk assessment for a food commodity in less than a minute? Or see which suppliers of your commodities have had problems in the past? We’ll show you how, plus a lot more.
The webinar covers experiences with the use of hydrogen as a carrier gas for ultra-trace analysis of dioxins using GC-MS/MS detection. It discusses the comparison of the 7000C and 7010 ion sources under He and H2, the development of a method for PCDD/F analysis and its performance on real food and feed sample extracts. The webinar is intended for analytical chemists and mass spectrometry users. Attendees will learn about the usability of hydrogen for dioxin analyses and the detector performance of the 7010 MS/MS ion source.
Webinar will look at the various elements that focus on the ability to connect with the supply chain, while maintaining an acceptable level of compliance. We will look at the risk management activities that organizations are employing to create greater visibility and control in supplier management, build better relationships, and encourage the supply chain to participate in the quality management process, while limiting risks along the way.