Program 2023

In this session, representatives from FBI Chicago will provide an overview of how threats against the food sector have evolved, how FBI Chicago assesses the threat will move forward, and how to partner with your local FBI field office. Your FBI investigates potential threats against the food sector. The FBI would like to partner with your team to protect our food supply, your employees, and your company.

Quality Assurance & Microbiology

Topic TBC

Alexandra Calle, Assistant Professor of Microbiology School of Veterinary Medicine, Texas Tech University

10:30 AM - 11:20 AM

1-2-1 Meetings & Networking Refreshments

11:20 AM - 11:50 AM - Solution Spotlights

Technology & IoT

Solution Spotlight by Veeva Systems

Safety, Compliance and Risk Management

Solution Spotlight Automation in Food Production Lines

How can automation improve food safety 
Integrating autonomous systems into your existing production lines

11:55 AM - 12:25 PM - Case Studies

Safety, Compliance and Risk Management

Managing Safety and Compliance of Ingredients within the Food Supply Chain

Regulatory updates
Responding flexibly to supply changes and challenges driven by Covid-19, Climate Change etc impacting our risk assessments.

Safety, Compliance and Risk Management

Food Safety Culture

Patricia A. Frempong,, Senior Food Safety & Quality Assurance Manager, Stella and Chewys

12:25 PM - 1:25 PM

Networking Lunch

1:25 PM - 1:55 PM - Case Studies

Safety, Compliance and Risk Management

Conducting a Thorough and Legally Compliant Food Label Review

Overview of key regulations and standards governing label reviews
Critical components to include in your label review checklist
Allocating responsibility for the review
Considerations for food exporters

Manufacturing, Supply Chain, Operations & Facilities

Topic TBC (PepsiCo)

Jeannie Kim, Principal Scientist, Pepsico

Global & local impact of plastic waste
Importance of Sustainable packaging
Regulatory status of rPET in top markets
Overview of recycling process
Overview of food safety/regulatory approval
Challenges

2:00 PM - 2:30 PM - Solution Spotlights

Technology & IoT

Solution Spotlight by Nexcor

Leadership & Workforce Development

Solution Spotlight: Breaking Information Silos with an Automated Food Safety System

Various sources, one data pool for a clearer food safety and quality image
Digitised record keeping improves business efficiency and makes mistakes easier to spot.

2:30 PM - 3:20 PM

iSolve Meetings & Networking Refreshments

3:20 PM - 3:50 PM - Case Studies

Safety, Compliance and Risk Management

Revolutionising Food Safety and Improve Contamination Detection

Utilising metagenomics to enhance understanding of food environments
Improving contamination detection
Understanding microbial dynamics

Leadership & Workforce Development

Establishing a Robust Process to Action Product Recalls

Creating a fast and effective process to identify when to carry out a product recall
Building a the recall team
Notifying the relevant authorities and stakeholders
How to minimize any potential backlash

3:55 PM - 4:30 PM - Solution Spotlights

Quality Assurance & Microbiology

Solution Spotlight by TraceGains

Quality Assurance & Microbiology

Improving Quality Standards in the 21st Century

Ultra-sensitive colour detection in the food and beverage industry
Automated visual inspection and removal for soft fruit
Advances in X-ray examination
Challenges in snack foods inspection

4:35 PM - 5:20 PM - Keynote

Leadership & Workforce Development

Transformational Leadership. The Key to Advancing Mainstream Food Safety Systems

Adeniyi Odugbemi, PhD, Global Director of food safety & food defense, ADM

Effective leaders listen, guide, and motivate others to use change as a positive force to explore innovation and inspire action. Transformational leaders are the heart of inventive, meaningful, and sustainable change in food processing. Transformational leaders focus less on making decisions or establishing strategic plans, and more on facilitating organizational collaboration that can help drive a vision forward. This makes leadership very important to business growth and success. The role of having the right leadership to shepherd the adoption of the right food safety systems and culture in the food industry value chain is vital in the quest for food safety, food security, and food sustainability. This presentation will expose how food facilities leaders and the entire food value chain can adopt the right systems and appropriate leadership concepts alongside integrity mantras that are vital for the future of the industry. Wise leaders tune into workplace culture trends and plan to help their organization and employees flourish. The front-line manager is the key link between the employee and the organization. This presentation will further define how a strong connection is at the heart of employee retention in the workplace. As you think about these trends and how they impact your organization, how can leaders prepare themselves and their team for this rapidly evolving season? This presentation will review assumptions about high-impact strategies that are worth investing time and resources in pursuing. High impact means the effort aims to change the mindset that created the organization or system of organizations.

5:25 PM - 5:30 PM

Chair's Closing Remarks & End of Day 1

5:30 PM - 6:30 PM

Evening Drinks Reception

8:00 AM - 8:45 AM

Registration & Refreshments

8:45 AM - 8:50 AM

Chair’s Opening Remarks

8:50 AM - 9:25 AM - Keynote

Leadership & Workforce Development

Emerging Market Entry Strategies: How to Establish a Foundation of Trust

How best to overcome the challenges faced when expanding into emerging markets
What risks need to be mitigated when doing business in emerging markets?
Maintaining your manufacturing quality and food safety in a country with lower standards

9:25 AM - 10:00 AM - Keynote

Technology & IoT

Food Safety in The News: Fighting the Social Media War

Adeniyi Odugbemi, PhD, Global Director of food safety & food defense, ADM

New regulations, incidences, new technologies, and other happenings continue to shape the way food businesses are operated and the impact that food has on the lives of consumers. The diffusion of online fake news about food is becoming increasingly fast-paced and widespread, making it more difficult for the public to recognize reliable information. Reported news and the transmission of information across social media sites continue to deploy negative media trends. Misinformation about food processing and handling practices has had a negative impact on consumption patterns and created anxiety among consumers. These events deal with the negative impact of what has been categorized as fake news and rumors, which have particularly impacted the purchasing and consumption pattern of consumers. In a fast-globalizing world where food is a necessity of life, the news in one part of the World easily makes the headlines in other regions fast!! And yet, despite better connections and a more informed public, no one is on the same page with fact-finding the erroneous information and having a major campaign of verified topics. Unfortunately, unverified and baseless information is increasingly being disseminated and accessed through social media applications. Food industry experts have urged authorities need to monitor inaccurate reports and put out clarifications as soon as possible on social media showing that food safety and quality parameter are non-negotiable. This presentation will evaluate how food handlers can mitigate information on social media content on platforms such as Facebook and Twitter. The presentation will discuss the many ways unverified contest is affecting the food business.

10:05 AM - 10:40 AM - Solution Spotlights

Technology & IoT

Choosing the Correct Allergen Detection System for Your Business

The different models available: Immunological screening, strip tests and ELISAs
Biosensor use for allergen testing
Choosing the correct system for your needs

Quality Assurance & Microbiology

Take Out the Guesswork – Characterising Flavour and Applying Sensory Science to the Assessment of Food Quality

Examining the key attributes that determine food quality
How to scientifically assess quality using analytical data and electronic tools: considering gas chromatography-olfactometry and chemical sensor technologies (electronics noses and tongues)
Data from various sensory methods: weighing up the various options

10:40 AM - 11:40 AM

iSolve Meetings & Networking Refreshments

11:40 AM - 12:15 PM - Case Studies

Manufacturing, Supply Chain, Operations & Facilities

Topic TBC (USDA)

Brendan Niemira, Research Leader of the Food Safety and Intervention Technologies Unit, USDA

Quality Assurance & Microbiology

Topic TBC (University of Illinois at Urbana-Champaign)

Irene Zlevor, Program Coordinator, Prairie Research, University of Illinois at Urbana-Champaign

12:20 PM - 12:55 PM - Case Studies

Leadership & Workforce Development

How Quality and Food Safety Culture, Programs and Technology Together Can Deliver Best-in-Class Performance

Arnie Sair, Head of Global Quality & Food Safety, Bunge

Quality Assurance & Microbiology

Microbiological Detection in Meat and Poultry Processing Facilities

Current situation with detection capabilities of common pathogens
Fast detection of common pathogens
Real-time detection, how close are we to relying fully on them?

12:55 PM - 1:55 PM

Networking Lunch

1:55 PM - 2:30 PM - Case Studies

Manufacturing, Supply Chain, Operations & Facilities

Topic TBC: Balancing Food Safety with Sustainability

Technology & IoT

Current Lab Technologies for Pathogen Testing – How to Determine What Works for You

Profiling the main detection technologies currently available—cellular, immunological, molecular and spectrometric
Weighing the methods based on speed, accuracy and ease of use
Performance criteria to aid in the method selection process
Detection limits

2:35 PM - 3:10 PM - Case Studies

Quality Assurance & Microbiology

Strategies to Detect and Identify Foreign Bodies

Right equipment vs right training to production line staff
Performing effective risk assessments based on likely contaminants from your supply chain
Creating a continuous development programme

Quality Assurance & Microbiology

Applying Metagenomic Sequencing to Revolutionise Food Safety and Improve Contamination Detection

Utilising metagenomics to categorise the active genes that typically exist in food environments
How will this improve contamination detection?
Understanding the dynamics of microbial communities

3:15 PM - 3:50 PM - Case Studies

Quality Assurance & Microbiology

Microbiology in a Quality Context

Limitations of common microbiological tests
Microbiology and food texture
Microbiology and food taste

Quality Assurance & Microbiology

Public Safety Threats from Antibiotic Use

Threats to public health from antibiotic over use
Why do we use antibiotics so frequently?
Maintaining livestock health without antibiotic use

3:55 PM - 4:30 PM - Keynote

Leadership & Workforce Development

What a Best-in-Class Risk Assessment Looks Like in 2023

How a comprehensive risk analysis differs from a hazard analysis
Analysing products, processes and procedures
Ensuring every stakeholder in the process is involved and knows what they need to do
Utilising quantitative data – red flags to watch for

4:30 PM - 4:40 PM

Chair's Closing Remarks & End of Conference

Program 2023

March 30-31; Chicago, IL

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Day 1 - 30th

Day 2 - 31st

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