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PROFESSIONAL DEVELOPMENT GROUPS .….JOIN US!!

08/09/2015 06:27:00

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PROFESSIONAL DEVELOPMENT GROUPS .….JOIN US!!

OPEN CALL SEPTEMBER-OCTOBER 2015

FSIN offers you the opportunity to share a wealth of knowledge and expertise.

PROFESSIONAL DEVELOPMENT GROUPS

MICROBIOLOGY & APPLIED LABORATORY METHODS

Technical coordinator

DR. PERNANDU VASAVADA

Professor Emeritus of Food Science, University of Wisconsin-River Falls. At the University of Wisconsin-River Falls, Dr. Vasavada taught several food science courses in the Food Science program, including Food Microbiology, Food processing, Industrial Microbiology, Food quality assurance, Quality milk production and processing, Dairy manufacturing, Cereal Technology, Introduction to food science, and Food and Consumerism. As a Food Safety and Microbiology Extension Specialist, Dr. Vasavada developed and presented seminars and workshops for the food industry on a variety of topics including food safety and microbiology, HACCP, sanitation, milk pasteurization and control, food quality assurance, milk quality and cheese manufacturing, and consumer aspects of foods. Member board directors of FOOD SAFETY INTERNATIONAL NETWORK.

SAFETY, QUALITY AND CERTIFICATIONS IN FOOD

Technical coordinator

DR. RICARDO LUNA

Quality Manager NESTLE ( PTC) Konolfingen, Switzerland. Global Dairy Network (Shelf Life) and Nutrition (Health care, child nutrition, weight management and performance of health) Manager. From 2008 to 2009 he was responsible for Quality Management in LATAM Region Norte (Mexico, Central America Region, Region Caribbean and Venezuela) Regional Quality Manager at Nestlé Nutrition LATAM (Latin America) North. Member board directors of FOOD SAFETY INTERNATIONAL NETWORK.

THERMAL PROCESS CONTROL TECHNIQUES

Technical coordinator

DR. FELIX H. BARRON

Professor and Food Safety Process Engineer Food, Nutrition and Packaging Science Department , Clemson University

Ph. D. Michigan State University. / M.S. Washington State University
M. S. University of Rome, Italy. B. S. University of Chihuahua, Mexico

Research Interests: Industrial processing and outreach. Food, biological and microbiological products. Emphasis on industrial collaborations involving students in the design of processes and products of biological and microbiolgical nature including sterilization of foods and pharmaceuticals; good manufacturing practices, quality by design and risk assessments. Other interests include the development of probiotics with health and nutritional benefits as well as discovery of natural antibacterial compounds from medicinal plants.

DEVELOPMENT & INNOVATION IN FOOD

Technical coordinator

DR. WAYNE MORLEY

Degree in Chemistry from Imperial College, London and a Ph. D. in Physical Chemistry from Salford University. He joined Leatherhead Food Research in June 2009 to manage the Food Innovation team following over 22 years in Unilever. Wayne’s career started at Unilever Research at Colworth House where he worked on background emulsion science and the control of stability by emulsifier selection. He then moved to the Elmlea factory in Needham Market near Ipswich where he was responsible for the product development of UHT non-dairy creams. His next move was to Crawley to work on the product development of dressings products, including Hellmann’s mayonnaise, Colman’s mustard, and Amora ketchup. He then worked on savoury wet sauces in Crawley for a couple of years before returning to Colworth to lead the Drinks Packaging Group. Wayne has 25 years’ experience of working with emulsified food products from concept development through to factory implementation, including innovation, cost saving, and trouble-shooting activities. He has led many technical projects and managed project portfolios.

INTERNATIONAL FOOD REGULATIONS NETWORK

Technical coordinators

GISELA LEON

Regulatory and quality food consultant in EAS CONSULTING GROUP . Excellent knowledge of U.S. FDA, European and international food regulations. Ten years of intense consulting experience in the field of US food , dietary supplement and cosmetic labeling. Proven expertise in quality management for ice cream production. Successfully implemented a certified quality management system in production plants and in development, marketing, purchasing and selling units. Managed results-oriented projects and streamlined quality specifications.

Mc.S. RAYMOND NG

Food regulatory specialist and regulatory consultant in REACH 24H Consulting Group China. Mr Raymond Ng (Msc, BA) has mastered from University of Nottingham and has extensive knowledge on food regulations in China and other Asian countries; his research in this area specialises on aspects on how governmental food policies impact foreign businesses. As a Britain born Chinese, Mr. Ng has been providing advisory opinions mainly for international giant companies and government institutions from foreign countries. His rich regulatory knowledge also helped many exporters successfully passed the inspection of CIQ and Customs in China and other Asian countries, expediting the market access for their products.

SENSORY EVALUATION TECHNIQUES AND CONSUMER SCIENCE

Technical coordinator

DR. BENOIT ROUSSEAU.

Senior Vice President at The Institute for Perception. Dr. Rousseau received his food engineering degree from AgroParisTech in Paris, France and holds a PhD in sensory science and psychophysics from the University of California, Davis. He has more than 20 years of experience in managing projects in the field of sensory and consumer science, actively working with clients in the US, Asia, Latin America, and Europe. His theoretical and experimental research has led to numerous journal articles as well as several book chapters. Dr. Rousseau is also well known for his advanced presentation skills, where his use of sophisticated visual tools greatly contributes to the success of the Institute for Perception communications and short courses.