Previous speaker at the 2013 Clean Label Conference
Presentation: Challenges & Solutions for “Preservative-free,” Microbial-safe Foods
Speaker: Kathleen Glass, Ph.D., Associate Director, Food Research Institute, University of Wisconsin-Madison.
Kathleen Glass, Ph.D., is Associate Director, Food Research Institute University of Wisconsin-Madison where she assists FRI Director, Charles Czuprynski, PhD, by serving as liaison between the food industry and UW-Madison on food safety research questions and research. Specific duties include supervising the Applied Food Safety Laboratory at the Food Research Institute. There she works with the food industry to develop challenge studies to verify food safety based on control of growth and inactivation. A primary focus of her work is on formulation methods including traditional and natural antimicrobials to control major foodborne pathogens.
She has been reappointed for a third term on the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), which provides impartial scientific advice to federal agencies to use in developing integrated food safety systems from farm to table and to ensure food safety in domestic and imported foods. She was also a committee member of the National Research Council FSIS Standing Committee on Food Safety and is currently a member of the International Association for Food Protection, where she also was President from 2004 to 2005.
She has a Ph.D. in Food Microbiology and Safety from the University of Wisconsin-Madison; a MS, Biological Sciences (Microbial Genetics) from Northern Illinois University and BS, Biology from the University of Wisconsin-Eau Claire
2019 Clean Label Conference Presentation:
Challenges & Solutions for “Preservative-free,” Microbial-safe Foods
The long-standing industry goal has been to manufacture safe processed meats, cheeses and refrigerated foods with shelf lives lasting the length of a refrigerated supply chain. However, even as standards such as good food manufacturing practices have become better understood and implemented over the years, consumer expectations have placed new demands on processors. The desire for less processed foods as well as consumer-friendly ingredient lists for a variety of products has challenged formulators and ingredient vendors alike. This presentation provides an update on potential solutions as well as touches on emerging technologies to answer to these issues.
2013 Clean Label Conference Presentation:
Opportunities and Limitations of Natural Antimicrobials
The long-term trend towards less-processed and more natural-appearing foods presents a fundamental challenge; food safety concerns often increase. This presentation looks at current research and practical applications of clean-label antimicrobial ingredients with a focus on cultured dairy products and RTE meats. An update on components from bacterium and fermented dairy-derived ingredients, along with a brief overview of plant-derived components, will be discussed.