The CALS community is invited to join the Food Research Institute at its spring meeting at the Pyle Center on May 22–23.
This meeting features scientists from UW–Madison and other universities as well as industry and government. The scientific program will include presentations on:
- Alternatives to antibiotics in animal production and the legacy of Mark Cook
- Initiatives in meat safety: Meat Science and Animal Biologics Discovery facility
- CRISPR technology in developing probiotics
- Diet and human health
- Updates on recent foodborne outbreaks
- Decision tools for food product developers
- Bioinformatics: Use of big data in microbiome research, food safety, and quality
- Use of accelerated genetics to reduce crop loss
- And more
Dr. Craig Hedberg of the University of Minnesota will present the William C. Frazier Memorial Lecture and will be recognized for his contributions to food microbiology and food safety. May 22 also will 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 Monday, May 21.
University of Wisconsin and State of Wisconsin employees can register for $50. More details are available on FRI’s website. Registration is open through May 1.This entry was posted in Events by Ben. Bookmark the permalink.