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Thursday, March 4th

Click on sessions to view abstracts

8:30 - 8:40 am

Welcome Remarks

Claudia Fajardo-Lira, Ph.D., SCFIC co-chair

Lilian Were, Ph.D., SCFIC co-chair

8:40 - 9:50 am

Taking stock of where we are and what may lie ahead

Disruption by the Pandemic: Future-Proofing the Food Industry

Kantha Shelke, Ph.D., Corvus Blue LLC

 

Processed Food and COVID-19: how has COVID affected CPG

Susana Socolovsky, Ph.D., CFS, Fellow IAFoST.

COVID’s impact on the supply chain or sales

Nathan Smith, ADM / Wild Flavors.

8:40 - 9:10 am

9:10 - 9:30 am

9:30 - 9:50 am

9:50 - 9:55 am                        

Break

10:00 - 11:20 am

Navigating changes in nutrition and protein demand

Protein Myths & Realities

Stacy Pyett, Ph.D., Wageningen University & Research, Netherlands

 

Diet and the microbiome: Is there an effective pathway to immune modulation for Covid-19?

Dena Herman-Mendes, Ph.D., RD, California State University Northridge and UCLA School of Public Health

Plant-Based Innovation in COVID times

Jacqueline Finegan, Kerry Ingredients

Faba Bean Protein, A Novel Ingredient

Jane Whittinghill, Ph.D., ICL Food Specialties, St. Louis, USA

10:00 - 11:20 am

10:20 - 10:40 am

10:40 - 11:00 am

11:00 - 11:20 am

11:30 - 12:00 pm 

Fitness session. Led by Jules Hogan-Sahay

12:00 - 1:00 pm

1:00 - 2:30 pm

Understanding viral diseases in animals and food

The Evolution of Viral Zoonoses

Edward Holmes, Ph.D., Marie Bashir Institute for Infectious Diseases and Biosecurity

The University of Sydney, Australia.

Norovirus

Xinhui Li, Ph.D., University of Wisconsin LaCrosse

 

African Swine Fever

Tiffany Lee, DVM, Ph.D., North American Meat Institute Foreign Animal Disease

Hepatitis E virus an emerging foodborne pathogen: reservoirs and high-risk foods

Erin DiCaprio, Ph.D., Department of Food Science and 

Technology University of California –Davis

1:00 - 1:30 pm

1:30 - 1:50 pm

1:50 - 2:10 pm

2:10 - 2:30 pm

2:30 - 3:00 pm

Break - Cooking demo led by Jake Hagen

3:00 - 4:00 pm

Food safety management during the pandemic

Food Testing During a Pandemic:  Prioritizing Safety, Health and Well-Being

1) Donna Williams Hill, Ph.D., U.S. FDA - Office of Regulatory Affairs Pacific Laboratory Southwest 

2) Matthew Walburger, MPH, CDR, USPHS, Division of Human and Animal Food Operations West 5 Office of Human and Animal Food Operations

3) Gordon Chu, FDA - Investigations Branch for the Division of West Coast Imports

Food safety management systems have proven their value during the Covid-19 pandemic

Jairo Romero, M.S., Jairo Romero & Asociados

3:00 - 3:25 pm

3:25 - 3:45 pm

3:45 pm

Raffle