Fermentation has been used for centuries to preserve food. It has more recently grown in popularity because of the health benefits provided and unique flavor profiles for culinary creations. The RI Food Safety Task Force Food Safety Conference will highlight food safety considerations for fermented foods for retail and manufacturing operations. Discussions will include the science behind the safety of fermented foods and the application of food safety management principles for the manufacture of fermented vegetable products.
Target audience: food processing/manufacturing operations, food retail businesses, food safety regulators, food safety educators.
To register: https://forms.gle/sNN6XzRdK7Dm5NQZ6
Contact Nicole Richard at the University of Rhode Island with any questions: [email protected]