The CALS community is invited to join the Food Research Institute at their spring meeting at the Pyle Center on May 17–18.
This meeting features scientists from UW-Madison and other universities as well as industry and government. The scientific program will include presentations on:
- Clean-label ingredients
- Updates in microbial food safety and public health
- Decision tools for product developers
- Fermented foods
- Botulism in traditional ethnic foods
- Antimicrobial-resistant Salmonella outbreak in animals and people
Dr. Steve Ricke of the University of Arkansas will present the William C. Frazier Memorial Lecture and will be recognized for his contributions to food microbiology. May 17 will also feature a poster session, reception, and opportunities to network with colleagues. In addition to the conference, there will be a complimentary picnic reception for meeting attendees at Microbial Sciences at 5 p.m. on Tuesday, May 16.
University of Wisconsin and State of Wisconsin employees can register for $50. More details are available on FRI’s website. Please register by May 1.
This entry was posted in Events, Economic and Community Development, Food Systems, Health and Wellness and tagged food research institute, Wisconsin Idea by Ben. Bookmark the permalink.