Biotechnology in Food Processing - How Has it Evolved to Help Us?

Instructor: Kristina Lauzon
Product ID: 704450
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-565-8542


Read Frequently Asked Questions

This training program will focus on the advancements in biotechnology in the meat, milk, and agriculture industries. It will also weigh out the pros and cons of biotechnology advancement and examine labeling requirements for biotech foods.

Why Should You Attend:

Consumers have come to expect a certain level of quality of foods on the shelves and for food processing, food safety is always the #1 focus. With the new advancements to the meat, milk and agriculture industries, how safe are these practices in the food chain?

There are regulations in place for foods from plants and animal biotechnology. Are there specific labeling required for biotech foods? This webinar training will discuss these and the other benefits of biotechnology in today's food chain.

Areas Covered in the Webinar:

  • Advancements in biotechnology in the meat, milk, agriculture industries
  • Pros and cons of biotechnology advancement
  • Labeling requirements for biotech foods
  • Is there a safety risk for consumers? What does the processor have to be aware of?
  • What does the consumer expect?
  • Future of biotechnology advancements in food

Who Will Benefit:

This webinar will provide valuable assistance to all personnel in food manufacturing facilities responsible for packaging/labeling food products. Including and not limited to:

  • Regulatory Affairs
  • Labeling
  • Documentation
  • Food Technologists
  • Food Safety
  • Food Inspectors
  • Marketing
  • Food Packaging Suppliers and Manufacturers
  • QA

Instructor Profile:

Kristina Lauzon is a certified chef and nutrition manager. Her areas of expertise include: clinical nutrition, nutrition education, food technology and food manufacturing, HACCP, GMPs, quality assurance and food production. Ms. Lauzon has experience working in the healthcare, hospitality and food processing industries. Before becoming employed in Canada as a nutrition manager, she worked as a food production manager at a privately owned food processing facility in Windsor, Ontario, Canada.

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