Jairus R. David
Presentation: Natural Antimicrobials: Strategies and Considerations for Their Food Use
Speaker: Jairus R. David, Ph.D., Senior Principal Scientist, Innovation & Research ConAgra Foods, Inc.
Jairus R. David, Ph.D., is Senior Principal Research Scientist, Innovation & Research – Applied Science & Technology, ConAgra Foods, Inc., Omaha, Nebraska, USA. He manages the company’s natural antimicrobial program and has responsibilities that include 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.”
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.