Location: Mahidol University; Bangkok Thailand

Organized by:
Mahidol University; Bangkok, Thailand
National Research Council of Thailand; Bangkok, Thailand
Colorado State University; Fort Collins, CO, United States
Cornell University; Ithaca, NY, United States
Silliker North America Food Science Center; South Holland, IL, United States          

 

Instructors:
Soraya Chaturongakul (Mahidol University), Martin Wiedmann (Cornell University), Kathryn Boor (Cornell University), Kendra Nightingale (Colorado State University), Sarita Raengpradub (Silliker Food Science Center), Mark Carter (Silliker Food Science Center)

Goal of Workshop:
The overall goal of the “Molecular Methods in Food Microbiology Symposium and Workshop Series” is to address and fill-in knowledge gaps regarding molecular detection and subtyping of foodborne pathogens and spoilage organisms for industry professionals and graduate students being trained to work in the food industry.  In order to realize this goal, we have assembled an advisory committee to address the challenges the industry faces today with respect to molecular methods.

Sponsors: National Research Council of Thailand; Bangkok, Thailand

Advisory Board:

• Tim Freier, Director, Global Food Safety Technologies, Cargill, USA
• Paul Hall, Food Safety Consultant, USA
• Scott Hood, Senior Manager, Microbiology, General Mills, USA
• Yuewei Hu, Microbiologist, General Mills, USA 
• Randy Huffman, President, American Meat Institute Foundation, USA 
• Keith Lampel, U.S. Food and Drug Administration, USA
• Jennifer Lee, Quaker Oats, PepsiCo, USA
• Mark Moorman, Senior Director, Food Safety and Chemistry, Kellogg Company, USA
• Theo Morille-Hinds, Associate Program Director of Global Manufacturing and Food Safety, Kraft Foods, USA
• Bob Reinhard, Director Food Safety, Sara Lee Food and Beverage, USA
• Jenny Scott, Vice President of Science Policy, Food Protection, Grocery Manufacturers
  Association, USA
• Les Smoot, Director, Nestle Quality Assurance Center, USA
• Kathryn Boor, Cornell University, USA
• Patrick Stover, Coordinator, Food and Nutrition Program for Human and Social Development, United Nations University Professor
  
• Skorn Mongkolsuk, Dean of Faculty of Science, Mahidol University (Thailand)
• Emorn Wasantwisut, Associate Professor & Senior Advisor, Institute of Nutrition, Mahidol University (Thailand)
• Suwimon Keeratipibul, Associate Professor, Department of Food Technology, Faculty of Science, Chulalongkorn University (Thailand) 
• Peter Sutherland, Director, Industry Liaison and Business Planning, New South Whales Food Authority, Australia 
• Ian Jenson, Manager, Market Access Science and Technology, Client Innovation Services, Meat and Livestock Australia 
• Bon Kimura, Professor, Laboratory of Food Microbiology Department of Food Science and Technology, Faculty of Marine Science Tokyo University of Marine Science and Technology (Japan) 
• Dr. Mongkol Vesaratchavest, Assistant Director R&D Center, Betagro Science Center