This is the first of 4 webinars that will explore the science and application of bacteriophage (phage) technology as a tool to kill pathogens of concern and help food processors mitigate food safety risks.

Professor Martin Loessner of ETH, The Swiss Federal Institute of Technology, will guide you through an in-depth look at the foundation of phage science, including phage identification, the behaviour of phages against Salmonella, Listeria and E. coli, and will present guiding principles around the mechanisms of phage technology and its use as a tool in food processing. In addition, attendees will be presented with a broad overview on the practical applications of phage use during processing in a variety of food products, including meats, poultry, dairy, vegetables and as an environmental tool for helping to eliminate biofilms.

Register for this webinar to explore the science and power of phages as an additional tool for the food safety toolbox.

Who should attend?
  • Food Safety Specialist
  • Food Safety Consultants
  • Food Scientists
  • Academia
  • C-Level Executives in the Food Industry
  • Manager/Director/Executive of Food Quality/Safety, R&D, Operations

What you will learn
In this webinar, participants will learn about:
  • Basic bacteriophage biology
  • Applications of phages to food safety in industrial settings

The speakers: 
Dr. Martin J. Loessner, Professor of Food Microbiology, ETH Zurich
Sonali Sirdesai, Application Specialist, Micreos Food Safety
Date: Wednesday, 3 March 2021
Time: 17h00 – 18h00