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Risk-Benefit: The Whole Food Approach

 
This webcast, which expands upon IFT’s Expert Report: “Making Decisions About the Risks of Chemicals in Foods with Limited Scientific Information,” will help you examine the risks and benefits posed by chemicals found in food products such as seafood, as well as the risks associated with chemicals produced through standard food heating processes.

Case studies focused on the assessment and evaluation of these risks and benefits will provide you with real-world examples of how leading organizations are ensuring that the foods they produce to meet consumers’ desire for natural, nutritious food are also safe.

You will better understand:

Learning Level(s): Beginner, Intermediate, and Advanced
Member Registration Fee: $55
Presentation Date: 07/28/09 12:00 PM
Duration: 1 hour 30 min.

Faculty:

Dr Richard L Hall, CFS

Dr James R Coughlin, CFS
President & Founder
Coughlin & Associates

Dr. Diane F. Birt
Professor
Iowa State Univ

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