Tuesday, May 15, 2018
Presenters: Jenny Triplett and Besnik Hidri
Company: Chr. Hansen, Inc.
Jenny Triplett has an Associate Degree in Biotechnology and Bachelor Degree in Business Management. She was employed as a Laboratory Manager at Deibel Laboratories for 8 ½ year running routine food testing for pathogen and spoilage organisms as well as validation and challenge studies primarily for the meat, dairy, ingredient, and confectionary industry.
Jenny then transitioned into a Business Development Manager role for 6 years at Food Safety Net Services handling account management and contract negotiations with key customers to align their food testing needs with the lab testing offerings.
For the past 8 years, Jenny has been a Technical Account Manager at Chr. Hansen predominantly with a focus in the meat industry. Jenny currently services many of the high speed pepperoni and Artisan Meat Companies on day-to-day operations as well as R&D projects to develop new product lines as well as bioprotection projects that use bioprotective starter cultures for spoilage suppression and/or pathogen reduction as natural replacement to chemicals in support of clean labels.
Besnik is responsible for the development of Chr. Hansen’s, North American Protective Cultures Business with emphasis in the RTE - fresh produce - industry. Besnik’s background in food originates from his early career with Smith Field Foods and then later with Chr. Hansen. The majority of his 10 years at Chr. Hansen has been dedicated to manufacturing, customer service, product management, and commercial development. Besnik has extensive knowledge of the manufacturing process of starter cultures and coagulants as well as industrial manufacturing experience of cheese & fresh dairy products along with resh dips and salads.
Besnik holds a B.S. in Microbiology from the University of Wisconsin, Milwaukee and his MBA from Cardinal Stritch University, Milwaukee WI.
Abstract: “Starter Cultures as a Natural Antimicrobial to Improve the Safety of Ready to Eat Food: When good bacteria can be used to improve food safety and reduce waste."
Microorganisms are traditionally used to carry out fermentation processes, and for thousands of years, mankind has used them in the processing of fish, meat and vegetables as well as to make food products such as bread, beer, wine, vinegar, yogurt and cheese.
Fermentation is thus one of the oldest food processing transformation and conservation techniques. This biological process not only improves the nutritional and organoleptic qualities of the food (taste, appearance, smell, texture) but adding microorganisms will also favor desirable flora, to the detriment of undesirable flora, thereby preventing spoilage, inhibiting pathogens and increasing safety while following clean label trends.
Recent studies have demonstrated the strong efficiency of lactic acid bacteria to inhibit the growth of Listeria monocytogenes while not modifying the sensory attributes of sensitive foods as diverse as cooked ham, lettuce, caramel apple and smoked salmon i.e. food that are not traditionally considered as fermented food.
The goal of this webinar is to review the knowledge about protective cultures and to share data that demonstrate the proof of efficacy of this concept. Examples on food products already on the market worldwide and using protective cultures will conclude the talk.
Tuesday, March 6, 2018
Presenter: Danny Milla is the New Product Development Manager for JBT in Lakeland, Florida. In his 31 years with JBT, Danny has been involved with the design and engineering of many of the processes related to citrus juice extraction and byproduct recovery systems. As part of a global science and technology team within JBT, his responsibilities include researching new food processing technologies and launching new products. Danny holds a Chemical Engineering degree from the University of South Florida.
Company: JBT Corporation
Abstract: Citrus processing is a global business with citrus varieties grown in approximately 140 countries. Large processing plants in the United States and Brazil can process up to 900 metric tons per hour of fruit. This presentation will explore the various processing steps involved in high-capacity production.
You can access Danny's presentation here.