Join the Department of Food Science and Nutrition for this seminar series event online Thursday, April 7 at 1 p.m. featuring guest speaker Purnendu C. Vasavada, Professor Emeritus, University of Wisconsin- River Falls, recognized internationally for his teaching, applied research, innovative training programs and active consultations in Food Science and Technology, especially, Food Safety and Microbiology and Rapid methods and Automation in Food Microbiology.
Purnendu C. Vasavada, Professor Emeritus, University of Wisconsin- River Falls
Thursday, April 7, 2022 – 1:00 PM Central Time
meet.google.com/nci-jicj-afh
(475) 999-4429 PIN: 264 879 678#
Title: Emerging Pathogens and Pathogens of Emerging Concerns
Abstract: The epidemiology of foodborne disease is changing world wide. Reports of emerging, reemerging, less recognized and opportunistic pathogens linked to outbreaks of foodborne illness have been increasing in the U.S. and elsewhere. Also, many otherwise commensal organisms can become pathogens under right conditions, in a right host and, if consumed in sufficient quantities. These organisms are increasingly recognized as pathogens of emerging concerns. Emerging foodborne pathogens are often zoonotic in origin and may include Gram-negative and Gram-positive bacteria, parasites, and viruses. Recent outbreaks linked to opportunistic and ess recognized/presumptive foodborne pathogens have been linked to factors such as changes in the behavior of microorganisms and consumers, changes in agricultural practices and animal husbandry, increase in foreign travel, food distribution through a global marketplace, and climate changes. In addition, the global sourcing of food and ingredients, especially, fresh produce, fruits and vegetables as well as RTE, minimally processed foods and supply chain issues have allowed the emergence of some of these pathogens with opportunistic tendency to come to the forefront of food safety. More troubling is the incidence of these pathogens in novel food sources. Advances in molecular technologies and pathogen detection methods are allowing increased recognition of the presence of previously undetectable or new pathogens. The main objective of this seminar is to review emerging pathogens, factors that may be involved in their emergence and discuss their food safety implications.
Purnendu C. Vasavada, Professor Emeritus, University of Wisconsin- River Falls
Dr. Purnendu Vasavada is a Professor Emeritus of Food Science, University of WisconsinRiver Falls and Principal and managing member of the PCV & Associates, LLC. He is recognized internationally for his teaching, applied research, innovative training programs and active consultations in Food Science and Technology, especially, Food Safety and Microbiology and Rapid methods and Automation in Food Microbiology. Since his retirement from the University of Wisconsin- River Falls, Dr. Vasavada accepted a 2 year assignment as the FDA-ORISE Fellow and is involved in the Food Safety Preventive Controls Alliance (FSPCA) – a broad-based public-private alliance consisting of key industry, academia and government stakeholders designed to help food industry comply with the Preventive Controls regulations for implementation of the Food Safety Modernization Act (FSMA).
Dr. Vasavada provides customized educational seminars, workshops and presentations on Food Safety Trends and Issues, Food Microbiology, Emerging Pathogens, HACCP and Prerequisite programs, Environmental Monitoring, Rapid Methods in Food Microbiology, Milk and Dairy Products Quality and Safety, and other contemporary food industry topics for a wide variety of audiences. He also provides consulting and assistance to the food industry in planning, development and management of special projects involving food safety and microbiology and food quality assurance. He is the author or co-author of over 100 publications including peer reviewed papers technical abstracts and book chapters. He is active in several scientific and professional organizations, including the International Association of Food Protection (IAFP), the Institute of Food Technologists (IFT), the Wisconsin Laboratory Association (WLA), and the Midwest Food Processors Association (MWFPA). He is a Fellow of the American Academy of Microbiology (1990), the IFT (2009) and the IAFP (2010) and has received the Educator award (IAMFES 1997), UW Extension’s Program Innovation Award (2010), the Harry Haverland Citation Award (IAFP 2011), the GMAFood Safety award (IAFP, 2012), and Honorary Achievement award (FDA-CFSAN, 2012). Dr.Vasavada is serving on scientific advisory committee of various industry organizations, editorial boards of scientific journals and a Food Industry Co-Editor for the Food Quality and Safety magazine, a Wiley publication. He is a frequent contributor to food industry conferences and educational programs, workshops and webinars on various topics of interest to food industry professionals, university and extension audiences.
FDSN Seminar Series
The FDSN Seminar Series features guest lectures by invited speakers that broaden understanding and knowledge of various scientific topics and original research in food science and nutrition. Speakers include experts from academia, federal government agencies, and the food industry. These seminars are held every Thursday at 1 p.m. Central Time.
Our Virtual Food Industry Friday events showcase food industry professionals, board members, and alumni who are available to meet with students, providing career path insights to the broad and important field of food, science, and technology. Speakers represent a wide range of experience and roles in the food industry such as quality, product development, packaging, regulations, research and development, and more, providing a broad perspective on the food industry. Virtual Food Industry Friday events are held every third Friday of the month during the spring and fall semester from 12:30 to 1:30 p.m. CST. The open seminar forum lasts approximately 45 minutes with a 10-15 minute Q&A session included.