Summary
One of the most important aspects to ensuring global food supply chains is food safety. As the world’s population grows and food growers become more disconnected geographically from major population centers, ensuring safety from the farm to the table is critical. Modern food safety practices and standards like HACCP, FSSC2200, or GFSI have only been around for a few decades. But today, not only are the number of food & ag products exploding, novel ingredients and novel foods produced by biomanufacturing techniques are entering the marketplace as functional foods, nutraceuticals, supplements, and more. At the same time, the world is going through a momentous change with AI and no surprise, it has uses in food safety as well. Join us as we explore this frontier!
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Moderators
Tawanda Muzhingi, Co-founder, GFPBAP
Panelists
Tom Sidebottom, Founder & Principal, Regulatory Sciences Consulting LLC
Vera Dickinson, Founder & CEO, Innova-Q
Zach Eisenberg, President & COO, Anresco Labs
Matt Tom, President, MTCC LLC