Thanks for helping make the Food Industry Trends Conference a success!

More than 100 food industry representatives participated in the Food Industry Trends Confference held Sept. 13-14, 2007. This new national conference, hosted by the Robert M. Kerr Food & Agricultural Products Center, openly discussed new food safety issues and solutions, as well as food traceability technologies and regulatory issues driving those technologies.

“FAPC research and development focuses on food safety and effective pathogen interventions from raw and cooked food products to minimize food safety risks,” said Chuck Willoughby, FAPC business and marketing relations manager and conference chair. “We were pleased to offer a national conference that encouraged discussion and collaboration about food intervention strategies.”

The two-day conference featured three keynote sessions in which participants will hear from 13 national food industry leaders. Session topics included Hazard Analysis and Critical Control Points (HACCP), changes in regulatory issues, the media’s impact on food safety, epidemiological traceability, probiotics, raw and ready-to-eat meat and seafood processing, and leafy greens processing.

Other sponsors for the conference included the Oklahoma Department of Public Health, the Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma Department of Commerce.