Symposium speaker Dr. Themis Michailides (right) examines
an application of AF36 in a pistachio orchard with Dr. Mark
Doster, staff research associate with the plant pathology lab
at UC’s Kearney Agricultural Center, Parlier. The researchers
are working on the atoxigenic Aspergillus
species in both
pistachio and almond orchards.
From compost in the orchard to almond sensory evaluation, there’s something for everyone in the California Almond industry at the Food Quality and Safety Symposium to be held July 2 at the Modesto Centre Plaza. The event is held annually by the Almond Board of California to keep the industry up to date on advancements in food safety technology.
Making presentations this year are:
Dr. Scott Burnett – manager, Corporate Quality and Food Safety – MOM Brands (Malt O Meal). He will address control of and challenges associated with pathogens in low-moisture facilities.
Dr. Trevor Suslow – Department of Plant Sciences, UC Davis, will discuss the use of manure and compost material as well as migration of microorganisms from animal operations to adjacent fields. His presentation will include what has been learned from the produce industry.
Dr. Hildegarde Heymann – professor of Sensory Science, Viticulture and Enology, UC Davis, speaking on the almond sensory lexicon. Dr. Heymann’s presentation will include an interactive sensory demonstration.
Roberta Wagner – FDA , reporting on findings from almond facility inspections.
Dr. Themis Michailides – UC Davis, Kearney Agricultural Research and Extension Center, with a presentation on the commercial use of atoxigenic Aspergillus (AF36) to reduce aflatoxin in almond orchards.
The program begins at 9 a.m., with on-site registration available at 8 a.m. Register online, or contact Jayme Puthoff via email or at (209) 343-3279. CCAs can earn CEU credits as follows: Professional development – 2 units; Manure management – 0.5 unit.