Food Safety Week Live Q & A
Webinar: Food Microbiology - Be Prepared
Wednesday November 10th, 2021, 4:30 - 5:30pm (AEDT)
As part of Food Safety Week 2021, the Food Safety Information Council (FSIC), in conjunction with the Australian Institute of Food Science and Technology (AIFST) and the Australian Science Teachers Association (ASTA), presents a webinar for secondary science teachers.
The theme of Food Safety Week this year is “Food Safety - Be Prepared”. The webinar, “Food Microbiology - Be Prepared” will help prepare teachers, with an introduction to food microbiology, as well as discussing how microbes can impact food preparation in positive and negative ways. We need everyone to be prepared…
This webinar will provide the viewer with content around:
- The incredible diversity of microorganisms associated with foods
- The roles microbes play in foods and their significance to humans – the good, the bad, and the ugly
- The preservation of selected foods and the positive and negative impacts of microorganisms in those foods – the fermentation of an amazing array of foods, well and less known, and what goes wrong when we don’t follow the rules of food preservation
The webinar will be presented in two parts:
Part 1: A link to the pre-recorded webinar will be sent to you along with your registration confirmation.
The intention is to watch the recording prior to the webinar, at your leisure, in preparation for a live question-and-answer session.
Part 2: Live question-and-answer session, to be held from 4.30pm (AEDT) on November 10, 2021.
FSIC, AIFST, and ASTA hope that you’ll attend and find value in this free event.
We encourage you strongly to pass this invitation to your colleagues teaching in Science and TAS Faculties.
You will need to register for the event to receive the link to the recorded content and the Zoom link for the live Q & A.
Speaker:
Associate Professor Julian Cox – Director and Scientific Committee Chair, FSIC
Julian Cox, an Associate Professor at UNSW Sydney, has over 30 years standing as a professional food microbiologist. After completing Bachelor, Honours and PhD degrees in microbiology and food microbiology, he worked in the egg industry, before returning to academia. From his university base, he has continued to work closely with both the egg and chicken meat industries, as well as other companies in the food sector, with a focus on food safety and quality, methods for detection of pathogenic organisms and approaches to management of pathogens in primary production and processing.
He has also worked with national agencies on standards for the microbiological analysis of foods, as well as risk analysis for import and standards for primary production and processing for eggs and egg products. He is a commentator and spokesperson on issues of food safety, regularly featured across the range of popular and social media
