May 14, 2018 Dinner Meeting - 56th Annual Tanner Lecture

Address: The Estate - Gene & Georgetti's
9421 W Higgins Rd
Rosemont, IL 60018
Phone: (847) 653-3333

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Meeting Sponsor
Merieux NutriSciences Logo
Title: FSMA: Implementation and Impact on Global food Industry and role of FSPCA in Preventive Controls Education and Outreach
The Food Safety Modernization Act (FSMA) represents the most sweeping overhaul of the food safety legislation in the United States. It represents a change in paradigm: from reaction to Prevention, provides enhanced powers, preventive mandate and accountability to the FDA, applies to domestic as well as imported foods and requires importers to verify that food exported to the US is produced under procedures that provide the same level of protection as food produced in the U.S. The FSMA stresses industry partnership and confirms industry’s primary role on food safety. >Read More
Dinner Meeting Information
Speaker: Purnendu C. Vasavada, Professor Emeritus, UW-River Falls
Purnendu C. Vasavada Photo

Dr. Purnendu C. Vasavada
Professor Emeritus- University of Wisconsin-River Falls
FSPCA Trainer of Trainers and Lead Instructor, FSPCA PCHF
Fellow, AAM, IFT, IAFP, IAFST
PCV & Associates, LLC

Dr. Purnendu Vasavada is a Professor Emeritus of Food Science, University of Wisconsin - River Falls and Principal and managing member of the PCV & Associates, LLC. He is recognized internationally for his teaching, applied research, innovative training programs and active consultations in Food Science and Technology, especially, Food Safety and Microbiology and Rapid methods and Automation in Food Microbiology. Since his retirement from the University of Wisconsin- River Falls, Dr. Vasavada accepted a 2 year assignment as the FDA-ORISE Fellow and is involved in the Food Safety Preventive Controls Alliance (FSPCA) – a broad-based public-private alliance consisting of key industry, academia and government stakeholders designed to help food industry comply with the Preventive Controls regulations for implementation of the Food Safety Modernization Act (FSMA).

Dr. Vasavada provides customized educational seminars, workshops and presentations on Food Safety Trends and Issues, Food Microbiology, Emerging Pathogens, HACCP and Prerequisite programs, Environmental Monitoring, Rapid Methods in Food Microbiology, Milk and Dairy Products Quality and Safety, Food Protection and Defense, and other contemporary food industry topics for a wide variety of audiences, including consumers and educators. He also provides consulting and assistance to the food industry in planning, development and management of special projects involving food safety and microbiology, food quality assurance. He is the author or co-author of over 100 publications including peer reviewed papers technical abstracts and book chapters and is the co-editor of the book, Beverage Technology (2003).

He is active in several scientific and professional organizations including, the Institute of Food Technologists (IFT), the International Association of Food Protection (IAFP), the Wisconsin Laboratory Association (WLA), the North Central Cheese Industry Association (NCCIA), and the Midwest Food Processors Association (MWFPA). He is a Fellow of the American Academy of Microbiology (1990), the IFT (2009) and the IAFP (2010) and the IAFST (2017) and has received the Educator award (IAMFES 1997), UW Extension’s Program Innovation Award (2010), the Harry Haverland Citation award (IAFP 2011), the GMA Food Safety award (IAFP, 2012), Honorary Achievement award (FDA-CFSAN, 2012) the Food Safety Leadership award (NSF, 2016), and the Babcock award (WCMA, 2018). Dr. Vasavada is serving on scientific advisory committee of various industry organizations including the AFFI and MWFPA and is a frequent contributor to food industry conferences and educational programs in the US and abroad.




Fees:
Until Thursday, May 10th
$15.00 Emeritus/Student Members
$40.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$50.00 Non-members

After Thursday, May 10th
$20.00 Emeritus/Student Members
$50.00 Members/Professional Members
$50.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.


Dinner Menu
Appetizers
  • Belgium Endive Beet Goat Cheese
  • Bacon and Blue
  • Flatbread with Roasted Vegetables
Salad
  • Field Greens - Organic Baby Field Greens with Cherry Tomatoes, Cucumbers, Balsamic Emulsion
Entree Choices
  • Chicken Limon
  • Salmon Beurre Blanc
  • Sliced Sirloin of Beef
  • Garganelli Pasta (Vegetarian)
Dessert
  • White Chocolate Chip Ice Cream
Meeting Sponsor
Merieux NutriSciences Logo
 



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