This webcast, supported by the IFT Fruit & Vegetable Products Division, is free to IFT members.
Hear from Industry and academic experts including Dr. Bassam Annous from USDA, who explores decontaminating fresh and fresh-cut produce using a chlorine dioxide gas packaging system, Dr. Sudhir Sastry from Ohio State University, who demonstrates pathogen inactivation in fresh produce by incorporating sanitizers into existing operations within the product chain, and Dr. Brendan Niemira from USDA, who examines micro/ pathogen inactivation by plasma.
Food Processors, Food Microbiologists, Product Developers, Company Management, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product Manufacturers, Research Staff, Regulators, Academics, Students
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11/13/12 1:00 PM
Dr Bassam A Annous
Usda-ars-Eastern Regional Research Center
Dr. Annous earned his B.S. in Biology-Chemistry, his M.S. in Food Science and his Diploma in Agricultural Engineering from the American University of Beirut, Lebanon, and his Ph.D. in Food Science from the University of Illinois. He is currently employed as a Research Microbiologist at the Food Safety Intervention Technologies Research Unit at the Eastern Regional Research Center – ARS – USDA.
Dr. Annous’ current research has been focused on microbial food safety:
- Physiology of biofilm formation by human pathogens on fresh produce, and its role in resistance to sanitation treatments.
- Potential sources of fresh produce contamination with human pathogen - farm to table.
- Development of intervention technologies, thermal and non-thermal, for effective decontamination of fresh produce.
- Development and validation of Biosafety Level Two pilot plant facility for processing fresh produce.
Sudhir K Sastry
Ohio State Univ
Dr. Sudhir Sastry is Professor in the Department of Food, Agricultural and Biological Engineering at The Ohio State University. He obtained his BS at the Indian Institute of Technology; and his doctoral degree in mechanical engineering at the University of Florida. He was on the faculty at Penn State University for seven years, until joining Ohio State in 1987. He spent a sabbatical leave with Nestl? in 1997-98.
His research interests include ohmic heating, aseptic, high pressure and pulsed electric field (PEF) processing, the influence of moderate electric fields on biological materials, and the safety of fresh produce. He has published over 150 papers, four patents, and a book on Aseptic Processing of Particulate Foods.
Among the recent projects led by Dr. Sastry is one on the Safety of Foods Processed Using Four Alternative Processing Technologies, wherein the safety assurance of products treated by ohmic, microwave, high pressure, and PEF processing were addressed. Project information is available at: http://www.oardc.ohio-state.edu/sastry/USDA_project.htm
He has recently completed a project on Quality of Foods Processed Using Selected Alternative Processing Technologies, in collaboration with NC State, UC Davis, Washington State University and the US Army Natick Soldier Center.
He also recently completed a project for NASA, where he and his colleagues developed new, reusable food packaging for NASA’s lunar and Mars missions. This has been followed up by an ongoing project to adapt these findings to heatable packages for commercial applications.
Among Dr. Sastry’s inventions include a new, environmentally friendly produce peeling process, and a pH sensor that can be operated under extreme pressures.
Information on Dr. Sastry’s projects may be accessed through his research group’s website: http://www.oardc.ohio-state.edu/sastry/
Dr Brendan A Niemira
USDA ARS Eastern Reg Res Ctr
Dr. Brendan A. Niemira is the Lead Scientist of the Produce Safety
Research Project at the U.S. Department of Agriculture’s Eastern
Regional Research Center in Wyndmoor, PA. In addition to conducting an
independent research program to develop tools to kill human pathogens
such as E. coli and Salmonella on lettuce, tomatoes and other fresh
produce, Dr. Niemira supervises and advises support scientists and
technicians, sets short- and long-term research priorities. Represents
the Food Safety and Intervention Technologies Research Unit and the
Agency to the public and to stakeholders in domestic and international
Dr Dalip K Nayyar
Del Monte Foods
Dr. Dalip K. Nayyar worked as a Research Fellow in Consumer Foods R&D group at Del Monte Foods, Walnut Creek, CA, from October 2009 to April 2013. Before joining Del Monte Foods, he worked as Principal Scientist for Advanced Product Development at Kraft Foods, Inc., where he has worked for about 25 years. Dalip has extensive product development experience in Kraft Foods product portfolio and is a co-inventor in 27 US/Foreign patents and received multiple awards & recognition for his numerous technical contributions. His areas of technical expertise are Advanced Product Development, Ingredient Technology-Development & Applications, Fruits & Vegetables Technologies, Sodium Reduction Technology, Nutritionally-modified Foods, and Emerging Process Technologies. Prior to joining Kraft Foods, he did his postdoctoral research at USDA-Western Regional Research Center at Albany, CA in 1981-82. He obtained his Ph.D. and M.S. degrees in Food Technology and a B.S. Agriculture degree from Punjab Agricultural University, India. He has been professionally affiliated with IFT and AACC, since 1980.