From farm to fork - the food safety journeyWebinarReplay
With increasing concerns around food safety and regulations, it is increasingly difficult to meet the challenges faced by food manufacturers and suppliers. Beginning with the produce grown in the farmer’s field through to its journey on our grocery store shelves, please join us while we examine what is influencing public health and safety, and explore solutions to reduce costs and 'time to market' whilst ensuring quality and health standards.
This webinar will be hosted in English and will feature a poll and post-review.
We will explore:
Presented by:
Kacey Wiley Pouliot Kacey Wiley Pouliot is the Global Product Manager for Microbiology QC products with Pall Laboratory. Following receipt of her BS in chemistry from the University of Massachusetts, and several years of bench chemistry including inorganic, organic and analytical, Kacey performed clinical trial project management at a small CMO/CRO, attained regulatory body accreditation for the New Hampshire State Police Forensic Laboratory as their Forensic Quality Manager, and was in the field supporting forensic services for Myriad Genetics, finally settling into product management for over 13 years, working to develop customer-centric products in consumables, services and equipment serving pharma, biotech, bioprocessing and general research markets. |
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