Jerry Wojtala, IFPTI’s Executive Director joins Caroline Smith DeWaal, Director, Food Safety Program, Center for Science in the Public Interest, to discuss the future of food safety at Michigan State University’s Department of Food Science and Human Nutrition. Joining Jerry and Caroline on the panel are:

• Elliot Ryser, Professor, Food Science and Human Nutrition, MSU
• Neal Fortin, Director Food Laws and Regulations, MSU
• Ewen Todd, Professor, Advertising, Public Relations and Retailing, MSU

Date:  September 14, 2010
Time:  1:00 – 2:00 pm
Location:  115 International Center, Michigan State University

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The IFPTI is pleased to announce that the FDA's Shellfish State Standardization Course (FD241) will be held in Battle Creek, MI on November 2-3, 2010.

This 2-day course, offered in collaboration with the U.S. Food and Drug Administration (FDA) and the Association of Food and Drug Officials (AFDO), is the final course in the series required for qualification as a State Shellfish Standardization Officer under the National Shellfish Sanitation Program.

Travel-related expenses will be reimbursed for all selected regulatory course participants according to IFPTI's policies.  [More Information]

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The International Food Protection Training Institute (IFPTI) currently has 3 employment opportunities.  The deadline for applications is Friday, August 27, 2010.  For more information about each opportunity, please visit the links below.

Instructor Development Coordinator [View PDF]

Instructional Design Manager [View PDF]

Systems Administrator [View PDF]

Equal Opportunity Employer - IFPTI is Strongly Committed to Workforce Diversity

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By David Acheson
Published in Food Chemical News

To look across the horizon at issues that have worried Americans in recent years, it might seem that one topic, in particular, has gained in elevation: food safety.

Among the events that helped trigger this apparent rise in food safety’s national prominence was the E. coli O157:H7 outbreak in 2006 linked to fresh bagged spinach. Soon after that came a large outbreak linked to peanut butter and then the 2007 discovery of melamine and melamine-related compounds in wheat gluten that led to the deaths of many pets in the United States. This was followed by another and even more devastating outbreak of salmonellosis linked to peanut butter that really got Congress to focus on deficiencies in U.S. food safety legislation. [View Entire Article]

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Oil Spill's Impact on Gulf Seafood Remains Uncertain
By Kim Severson

It might seem a surprisingly unscientific method, but sensory testing is considered the gold standard. “The nose, believe it or not, is a sensitive organ and is capable of detecting low levels of hydrocarbons,” said Joan Bowman of the International Food Protection Training Institute, a nonprofit organization financed by the W. K. Kellogg Foundation. “Some people have the DNA to do it and some don’t.”

So far, the organization has paid for 56 special sniffers to travel to the gulf for NOAA training. [View Entire Article]

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