Water is an integral part of food and beverage production, from its use in irrigation and animal production to processing, cleaning and sanitizing in a manufacturing or bottling facility. Water as an ingredient must have suitable microbial and chemical quality.
On Nov. 10, the UW-Madison Food Research Institute will host a one-day symposium, titled “Water Safety and Quality: Issues Affecting Food Safety and Public Health,” on the UW-Madison campus. The objective of this comprehensive symposium is to present a discussion on the current technologies and regulations which are designed to improve food safety and quality and public health.
This meeting is intended for professionals in food safety, public health, research and development, product development, quality control, manufacturing, and regulatory affairs, as well as and students in food science and public health.