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Food Safety From Farm to Fork
There’s no better time to attend the Arkansas Association for Food Protection and American Society for Microbiology (SCB) Annual Educational Conference than Food Safety Education Month!
Held in beautiful downtown Fayetteville, Arkansas, this conference had an impressive and diverse group of speakers truly covering food safety from farm to fork. The speakers contributed valuable industry insight, from a third generation native AR farmer to a director of one of the largest retailers in the nation. Academic and research experts presented detailed presentations on emerging issues in the field and offered potential solutions and new industry perspectives. I am constantly impressed by the food safety community, their passion for the food industry, education, the economy, the environment, sustainability, and overall public health. Good job, AAFP and ASM!
You can find more information on the conference here.
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.