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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Dairy Industry Microbial Challenges
(Webinar length:  1h 28m)

Overview:

Milk is among one of the most perishable raw materials used in the food industry. The
manufacture of dairy products is aimed at preserving the nutritive quality of milk. Dairy
products have some intrinsic properties that reduce microbial spoilage and help ensure food
safety. However, these are never enough to prevent microbial contamination, growth and
associated damage to milk components. Supplying distant markets and processing large
volumes of milk have associated microbial challenges, some of which are unique to the dairy
industry and cost the industry through limiting market opportunities. Understanding the source
and growth conditions of microbial contaminants can help in modifying manufacture
conditions to ensure consistent quality products.

Areas covered in the webinar:

Intrinsic and extrinsic properties of dairy products
Why do we process milk?
The source of microflora in milk and milk products
Unit operations and their effect on the microflora of milk
Microbiological specifications and what they mean
The cause of product spoilage
Current food safety issues in the dairy industry
Keeping control of the microbial quality of dairy products

Who will benefit from this webinar:

QA and QC Managers
Production Managers
Food Scientists and Technologists
Food Safety Personnel
Microbiologists and Food Processing Engineers
Sanitation managers
Governmental food safety agencies
Consulting organizations

Presenter--Dr. Steve Flint

Steve Flint is a Professor in Food Safety and Microbiology and Director of the Food Division
Institute of Food Nutrition and Human Health at Massey University in New Zealand. He is a
graduate of Massey University as well. Steve started his working life in the pharmaceutical
industry developing vaccines for farm animals. After dealing with animal health issues, he
decided that the products animals produced were more interesting than the animals
themselves so spent 20 years developing solutions to microbiological issues in the dairy
industry, working as a scientist for the Fonterra Research Centre. Steve is now continuing his
research at Massey University and inspiring students in the world of food microbiology. Since
joining the IFNHH team in January 2008, Steve has been keen to share his experiences as an
industrial research microbiologist through teaching and is enjoying expanding his research
into new areas. Steve’s current research specialities are biofilms, rapid assays for
microorganisms, and novel preservation systems and he has published over 90 scientific
publications. Throughout his career in the veterinary pharmaceutical industry, the dairy
industry and now Massey University, Steve has maintained a passion for the subject of
microbiology.


Webinar Price ($289)
Click here to buy it

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