Arkansas & Oklahoma IAFP Joint Conference- Session detail for Low-Moisture Foods, Animal Feed and Pet Food.

Dear Food Safety Professional,

The Arkansas Association for Food Protection (AAFP) and the OKAFP are excited to announce that during the joint 2017 conference we will have sessions and speakers to cover Low-Moisture Foods, Animal Feed and Pet Food.  As some of you may have read in a previous email, the Oklahoma Association for Food Protection (OKAFP) will join the Arkansas Assoc. for Food Protection (IAFP Chapter) for a joint Conference Sept 19-21.  
The agenda speaking times will be finalized shortly.  We will send an announcement when the agenda is finalized and the information will also be available at the following registration link:


Low-Moisture Foods, Petfood, & Animal Feed

Speaker: Linda J. Harris, PhD, CFS, Chair Dept. of Food Science & Technology| University of California Davis

Content & Speaker brief profile:  Dr. Harris will serve as a Keynote speaker and will present food safety opportunities in low-moisture foods from her vast research.

Linda J. Harris, PhD is the current President of the International Association for Food Protection. She has been awarded the International Association for Food Protection, 2010 Frozen Food Foundation Research Award.  She received her  Ph. D. from North Carolina State University in 1991. Dr. Harris is the current Department Chair, Specialist in Cooperative Extension at the UC Davis Food Science and Technology Dept.  Dr. Harris’s research focuses on microbial food safety emphasizing the microbiology of fresh fruits and vegetables and tree nuts. She works to develop and validate standard microbiological methods and uses these methods to evaluate the behavior of food borne pathogens on fruits, vegetables and tree nuts under different storage and processing conditions. She uses these methods to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces.


Pet Food & Animal Feed Safety

Session Organizer/Chair: Dr. Griffiths G. Atungulu, University of Arkansas Division of Agriculture

Moderator(s): Scott Sprinkles (3D Solutions Inc.) & Zeinab M-Shad (FDSC, University of Arkansas)

“Important Lessons from Others on their Road to FSMA Readiness --- perspectives of small or medium sized pet food manufacturers”. 

Speaker: Debra Marie Cherney (Meeting kick- off Speaker) 

Content & Speaker brief profile: The talk will touch on practical lessons gleamed from others, mainly customers and personal friends about their experiences, what they did right, what they did wrong, and what was easy, or difficult. The talk will focus on what a small or medium sized pet food manufacturer faces rather than the large ones who likely can afford resources to complete the task.

Debra Marie Cherney is Owner, Founder/, and Director of Microbiology at Cherney Microbiological Services, Ltd.. Debra has extensive background in microbiological techniques for the enumeration, isolation and identification of pathogenic microorganisms; extensive knowledge of manufacturing practices in diverse industries (paper, dairy {fluid milk, cheeses, frozen products}, dry ingredients, vegetables, pet food, cosmetics, personal care, industrial cleaning products, non-wovens) as related to microbial contamination; is an accomplished troubleshooter with practical and innovative investigative skills to determine source(s) of microbial contamination and corrective action steps to resolve problems. 


 “Improve Pet Food Production Quality and Profitability with NIR”.

Speaker: Nancy Bedore

Content & Speaker brief profile: The talk will provide an overview on how bench top NIR can be used to check quality of incoming ingredients and finished pet food/treats. Outside of just fat, protein and moisture results, bench top NIR has also been used to successfully test parameters like water activity, % Gelatinization, Total Starch and Gelatinized Starch. Inline NIR is also profitable for the pet food industry, as you can easily monitor moisture during your production process and adjust to get you closer to your target specification. Just a 0.5% increase in moisture to your target can easily increase profits depending on volume.

Nancy Bedore is an Application Specialist with IT and Digital Business; 19 years at Foss doing NIR applications and support; she also worked with all the major pet food companies in the US setting up and implementing NIR instruments.


 “Selective infrared heating techniques to inactivate mycotoxigenic fungi of food and feed ingredients”

Speaker: Shantae Wilson

Content & Speaker brief profile: Preventing proliferation of mycotoxigenic fungi on food is the most desirable and effective known method for controlling contamination of food with mycotoxins. Innovative research at the Food Science Department, University of Arkansas System Division of Agriculture, has led to design and construction of a scaled-up infrared (IR) heating unit with modular processing parameters for food and feed processing. Courtesy of the Arkansas Biosciences Institute funding, research commenced last year to investigate selectivity of IR waves during IR heat treatment on inactivation of mycotoxigenic fungi; the primary goal is to engineer efficient IR energy emission for microbial decontamination, optimize IR heating process and maximize inactivation of heat tolerant aflatoxigenic fungal spores.
Shantae Wilson is a PhD student at The University of Arkansas in the department of food science. Shantae has over four years of research experience dealing with plant-fungal her research efforts.  She is interested in obtaining a challenging position in the Food Industry to utilize her research abilities to improve processing efficiency and safety of agricultural products.


 “Evaluation of Feeds for Occurrence of Aflatoxin and Safety”.

Speaker: Zeinab M-Shad

Content & facilitator(s) brief profile: Good farm management practices are vital to control aflatoxin contamination in dairy products. The talk will describe a study performed to investigate the occurrence of toxins in dairy products and how that relates to differences in feed ingredients, total mixed ration and climatic conditions.

Zeinab M-Shad is a PhD student at The University of Arkansas in the department of food science. Zeinab research background deals with reducing contamination of food with aflatoxins. She has held a position with Nestlé Foods on projects to reduce risks of contamination of dairy products with toxin from feed-based pathways. Her current research focuses on engineering strategies to improve safety of grains and co-products. 


“Workshop with Equipment Demo – Moisture in Foods vs. Accelerated shelf life Determination with the VSA”.

Facilitators: Wendy Ortman & Griffiths Atungulu
 Using isotherm data to improve product performance should be part of your job in R&D and/or product development initiative. Spending countless hours on your lab instrument shouldn't be. This Workshop will introduce toolkits vital to using vapor sorption analysis and equipment to perform quick and routine shelf life determination foods products and/or pet food ingredients.

Wendy Ortman is the Product Testing Technologies Application Engineer at Decagon. She received her MS in Biochemistry at Washington State University and brings her research experience to Decagon to provide application and data analysis support for Decagon's customers. Wendy's expertise is in data analysis for water activity, moisture content, and moisture sorption isotherms as well as development of product testing strategies and new applications.

Griffiths G. Atungulu is an Assistant Professor of Grain Process Engineering in the Food Science Department at the University of Arkansas Division Of Agriculture. Griffiths’ education has been in agricultural engineering with research specialization in grains process engineering. At present, his program is focused on engineering effective strategies to maintain grain quality and prevent mycotoxin development.   
Please Register today to insure your spot in the workshop. Register Link

The Arkansas Association for Food Protection (AAFP) and the OKAFP are excited to announce that during the 2017 conference we will have sessions and speakers to cover topics such as FSMA plus sanitary transport, Whole Genome Sequencing, Food Defense, Pet food, Animal Health, Emerging Issues, etc. Speakers will be from the FBI, CDC, Arkansas Dept of Health, National Chicken Council, Academic institutions, etc. 
We have our impressive group of vendors that will also present their technology or service.  In addition, the Arkansas Food Innovation Center will be presenting their new food products and technologies developed in their Incubator.  Our conference will provide visibility to over 20 AFIC companies with over 70 products.  Please check out their new website:
With this conference and other workshops, we make an effort to keep our food safety professionals informed of their impact at home and beyond Arkansas and Oklahoma.  Last year was a great conference with 300 in attendance, so be sure to register today for this amazing line up of speakers and presentations.
Karen Beers
Li Maria Ma
Brian Umberson
Vice President