The BC Food Protection Association would like to present:
Spring Speaker's Evening Webinar Series
The BC Food Protection Association is thrilled to host a series of virtual webinars to our members in the spring!
Webinar #1:
ARE ALL FERMENTED FOODS SAFE? LET'S TALK ABOUT IT!
Speaker: Tony Savard, Research Scientist and RDT Director for Agriculture and Agri-Food Canada Guelph and St-Hyacinthe Research Centres
Date: Tuesday, May 3, 2022
Time: 5:00-6:00 pm PT
Speaker bio: Dr. Tony Savard is a Research Scientist / Microbiologist for Agriculture and Agri-Food Canada since 1999. Even though he started his scientific career in Neurosciences, Dr. Tony Savard has returned to his first love and complete a doctorate in Microbiology and reoriented his work on different microbiological aspects of the lactic acid fermentation of fruits and vegetables mainly processing and safety of those. Over the past 23 years, he has worked closely with the industry to develop starters and technologies of fermentation and conservation for the organic sector as well as mitigating safety issues. His fields of expertise are the lactic and probiotic bacteria, the microbial ecology of bacteria and yeast in fermentation and bioactive compounds issued from fermentation as well as the control of food-borne pathogens and Biofilms in food.
Abstract: Fermentation is one of the oldest methods of preserving food and even though acidification, pasteurisation or freezing have mainly replaced this natural conservation process in industrialized countries, fermentation is still massively used in developing countries. History of fermented foods has demonstrated a clear impact on the control of food-borne pathogens and the destruction of some anti-nutritives molecules naturally present in certain foods like phytic acid in soy. The fermentation has also a positive role in the production of bioactive compounds or at least on the preservation of those molecules (Vitamin C). HOWEVER, the new trends resulting of consumers expectations as a longer shelf life, sodium reduction, functional foods or ready to eat foods have also created new challenges and may represent a risk for the safety. Salt reduction could allow the survival of Clostridium or other pathogens. Reduction of the curing phase for a faster commercialisation may increase the post-contamination risk. Finally, incorporation of functional properties may considerably reduce the shelf life. Let’s talk about starters, vegetables, Kimchi and Kombucha…of course the safety!
Poster: TBA
Registration:
Free for BCFPA Members
$20 for Non-Members
Note: Each webinar is a separate registration
The Zoom link will be available in your email receipt and send as a separate email.
Spring Webinar Series Schedule:
Webinar #1 - TUESDAY, MAY 3, 2022 - 5:00-6:00 pm PT
Topic: ARE ALL FERMENTED FOODS SAFE? LET'S TALK ABOUT IT!
Speaker: Tony Savard, Research Scientist and RDT Director for Agriculture and Agri-Food Canada Guelph and St-Hyacinthe Research Centres
Webinar #2 - MONDAY, MAY 16, 2022 - 5:00-6:00 pm PT
Topic: Fermentation Process of Kombucha and Water Kefir (Rochelle's Presentation) / KALAMITea – Kombucha Alcohol Levels Affecting Mothers, Infants and Toddlers (Lorraine's Presentation)
Speakers: Rochelle Minagawa, MotherLove Ferments & Lorraine McIntyre, Food Safety Specialist, BCCDC
Webinar #3 - TUESDAY, MAY 24, 2022 - 5:00-6:00 pm PT
Topic: Alcohol Fermentation and Food Safety (Topic TBA)
Speaker: TBA
For more information and to register, visit our website:
https://www.bcfoodprotection.ca
Registrants are welcome to send in their questions to our webinar speakers ahead of time - you can email your questions to us at
info@bcfoodprotection.ca or post your questions in the chat during our virtual Zoom webinar!
