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Caribbean
Food Safety Seminar
Department
of Biological and Chemical Sciences
Cave
Hill Campus
The
University of the West Indies
Barbados
Held June 11-17, 2001
BACKGROUND
Fresh
food, raw materials for further processing and processed foods are increasingly
shipped all around the world, creating some new problems. Consumers
ever demand an increasing variety in their food supply such that a typical
Caribbean supermarket will carry alongside the traditional imports from
New Zealand - beef, lamb, butter and cheddar cheese, such exotic foods
as the green-lipped mussel and Maori sheeps’ milk cheese. Similarly
consumers demand foods that are variously more "natural" more
"healthy" , more "convenient" etc. The food industries,
retailers, restaurants, air-line caterers, hoteliers & government
authorities each have the task of assuring the safety of food, regardless
of these new trends in eating habits and international commerce.
How this
can be achieved, which problems have to be prevented and particularly
which knowledge is essential in managing the production of safe foods
is the subject of this Seminar. It is a joint cooperative venture between
the Department of Biological & Chemical Sciences of the University
of the West Indies and the VLAG Graduate School of Food Technology &
Nutrition of Wageningen University in the Netherlands. The catalyst
for this interaction is Medina Foods Inc. (Canada & Barbados).
TOPICS
TO BE COVERED
- Micro-organisms
as the major cause of food spoilage and food-borne illness
- Microbial
ecology of raw materials
- Growth
and survival of micro-organisms in foods
- Food
preservation by heat, low temperature storage and chemical additives
- The
human alimentary canal and its microflora
- The
Hazard Analysis and Critical Control Point (HACCP) concept
- Food
legislation and quality systems
- Safety
aspects of genetically modified foods
CONTRIBUTORS
Wageningen
University Graduate School VLAG (Voeding, Levensmiddelentechnologie,
Agrobiotechnologie en Gezondneid)
Professor
Michiel van Schothorst
European Chair in Food Safety Microbiology, and
Director of Food Safety, Nestlé, Vevey, Switzerland.
(Food Safety Microbiology)
Wageningen
Centre for Food Sciences
Professor
Joseph Hautvast
M.D., Ph.D. (Nigmegen)
Director of the Centre and formerly Professor of Human Nutrition
and
Health at Wageningen University Graduate School VLAG
(Human Nutrition - Novel Foods)
University
of the West Indies (UWI)
Professor
George Mathison,
B.Sc. (Bristol), Ph.D. (Nottingham)
Dean, Faculty of Science & Technology
(Environmental & Medical Microbiology)
Professor
Paul Levett
B.Sc. (Surrey), Ph.D. (CNAA)
School of Clinical Medicine & Research
(Medical Microbiology)
Dr.
Gail Baccus-Taylor
B.Sc., Diploma in Food Technology, M.Sc. (Reading), Ph.D. (Wisconsin)
Department of Chemical & Process Engineering, Faculty of Engineering
(Food Microbiology)
Ms.
Suzanne Workman
B.Sc.(Manchester), M.Phil. (UWI)
Teaching Assistant, Department of Biological & Chemical Sciences
(Virology, Food Microbiology)
Mr.
Linroy Christian
B.Sc. (UWI)
Teaching Assistant, Department of Biological & Chemical Sciences
(Environmental Microbiology)
Barbados
National Standards Institute (BNSI)
Mr.
Ken Mullin
B.Tech. (Massey)
(Food Technology - Food Safety Legislation)
- To
enquire about notes from the seminar, or when the next seminar is.
-
- Ms.
J’anne Rudder,
- Department
of Biological & Chemical Sciences, The University of the West
Indies,
- Cave
Hill Campus,
- P.O.
Box 64,
- Bridgetown,
- Barbados.
Email: cfss2001@uwichill.edu.bb
Fax: (246)417-4325 / 417-4597, Telephone: (246)-417-4324/23/22.
Final
Registration date is April 30, 2001. Numbers may have to be
restricted.
The course
fee US$495.00 includes printed matter, refreshments during breaks
and lunches.
Accommodation
is avilable at Sir Frank Worrell Halls of Residence
(single room, shared bathroom facilities), UWI - Cave Hill Campus
at US $60.00 per night OR at Tamarind Cove Hotel,
Paynes Bay, St. James at US $179.00 (single or double occupancy, taxes
included).
Applicants
will be notified of acceptance of their registration and will receive
instructions for payment and further information.
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