Naturally-Derived Food Preservatives

There are regulatory and safety concerns with currently approved food preservatives. This webcast provides an overview of solutions to attenuate those concerns by providing an alternate strategy for food processors. These solutions include an overview of naturally-derived anti-microbials such as bacteriocins, secondary microbial metabolites, naturally-derived amino acid-based anti-microbials as promising alternatives. Academic and industrial speakers will highlight current development on the status and prospects.

Webcast Objectives:

• Provide an overview of currently available food preservatives and their strengths and weaknesses.
• Examine naturally-derived food preservatives approved by the FDA and their utility for food safety and stability

Intended Audience(s): Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors , Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, and Advanced
Member Registration Fee: $95
Presentation Date: 06/23/09 12:00 PM
Duration: 1 hour 30 min.

Faculty:

Michael L Chikindas, PhD
Assoc Prof Microbiology/Molecular Biology
Rutgers Univ

Michael L Chikindas, PhD

Professor Chikindas has done extensive studies that are published in the area of anti-microbials used as food preservatives, and in other products such as pharmaceuticals.

 

Abdul Gaffar

Pharmhealth Technologies Inc.

Abdul Gaffar

Abdul Gaffar has broadly published in the area of anti-microbials and delivery systems and has over 300 publications and patents. He has been a recipient of the Heroes of Chemistry Award from the American Chemical Society, and in 2004, was inducted in the New Jersey Inventors Hall of Fame.