Jairus R. David
Previously a speaker at the 2016 Clean Label Conference
Presentation: Hurdle Technology: Multifactorial Food Preservation for High Quality Food
Speaker: Jairus R. David, Ph.D., Principal Consultant, JRD Food Technology Consulting, LLC
Jairus R. David, Ph.D., is currently Principal Consultant with JRD Food Technology Consulting, LLC. Previously he was Senior Principal Research Scientist, Innovation & Research – Applied Science & Technology, ConAgra Foods, Inc., Omaha, Nebraska, USA. There he managed the company’s natural antimicrobial program and had responsibilities that included science leadership and development of intervention technologies, process and quality optimization.
Beyond natural antimicrobials, his 30-plus years of food industry experience also includes innovation, aseptic technologies, microbiology, food safety and risk mitigation. Prior to ConAgra, David worked at Real Fresh Aseptic Operations in Visalia, California, and Gerber Baby Foods, Fremont, Michigan.
He is a Certified Quality Manager (CQM) and Certified Quality Engineer (CQE), American Society for Quality. Jairus has served on the Board of Advisors of the Center for Food Safety, University of Georgia at Griffin, and the Food Research Institute, University of Wisconsin at Madison. He has participated in leadership development program at Center for Creative Leadership, Kellogg School of Management, Dr. Stephen Covey Forum, and Massachusetts Institute of Technology.
Jairus has a B.S. in Agriculture, MSc in Food Technology and earned his Ph.D. in Microbiology with Thermal Processing emphasis from the University of California at Davis.
Jairus is a Fellow of the Institute of Food Technologists (IFT), 2008, and is the recipient of IFT’s prestigious Industrial Scientist Award, 2006. David is recognized for developing and influencing public health food safety policy on use of honey in cereals and bakery products for prevention of infant botulism in infants under 12 months of age. Currently all honey and honey containing food products in commerce carry a warning label “Do not feed honey to infants less than one year of age.”
Jairus has authored or coauthored several refereed papers, book chapters, books on aseptic technology, abstracts, and patents.
2020 Clean Label Presentation:
Hurdle Technology: Mulltifactorial Food Preservation for High Quality Food
Consumers’ desire for safe yet less processed and more natural-appearing foods is a key component of clean labels. While ingredient technological advances assist in this goal, physical technologies (thermal and non-thermal) and packaging innovations must be utilized as well. The “hurdle” concept in food preservation uses ingredient, processing, packaging and other barriers to inhibit microbial growth. Multifactorial preservation systems provide opportunities for effective preservation with maximum benefit to total product quality. This presentation offers a new, more intuitive framework, the “Legan & David Pole Vault Model,” that builds on past hurdle concepts. It takes an inside look at six foods and beverages in the marketplace that use a sophisticated selection of barriers to provide safe, high quality products. Product design using clean label ingredients combined with multifactorial preservation is the best way to continue satisfying the current consumer demand for minimally-processed, high-quality food. In the future we can expect modeling to play a more prominent role in optimizing the effectiveness of the factors that we already know about.
2016 Clean Label Conference Presentation:
Natural Antimicrobials: Strategies and Considerations for Their Food Use
A century of advances in ingredient science, food formulations and processing have resulted in developed nations having some of the safest and most cost-effective food supplies in the world. However, as consumer expectations change in regards to what are acceptable food ingredients, researchers and others in the food industry have turned their attention to natural antimicrobials. This presentation looks at critical elements and considerations in the practical food use of natural antimicrobials. Such considerations can assist food manufacturers in conducting due diligence to ensure their preservative systems are both effective and clean label.