Creme Global Publication
The challenges and solutions to implementing genomics in a live factory environment
Leading industry experts weigh in on the challenges for the year ahead
The global pandemic brought unprecedented impact to all facets of daily life, changes to food safety are an ongoing challenge for the industry. Focusing on next-generation solutions, a group of industry leaders and university professors recently discussed Next Generation Sequencing (NGS) in food safety microbiology. Key to the discussion was how to successfully implement genomics in a live factory environment.
Expert panel
John O’Brien
Founder and Director of The Food Observatory, Formerly CEO of the Food Safety Authority of Ireland and Leader of the Food Safety & Integrity Research Program at Nestlé
Panagiotis Skandamis
Professor in Food Microbiology, Food Hygiene and Food Quality Control at Agricultural University of Athens
Kalliopi Rantsiou
Professor at the University of Turin in Italy
John Donaghy
Head of Food Safety for Nestlé Global Operations
Pablo Carrión
Senior Research & Development Microbiologist at Nestlé Purina
Seamus Fanning
Professor of Food Safety and Zoonosis from University College Dublin and Principal Microbiologist at Creme Global
Martin Wiedmann
Gellert Family Professor in Food Safety, Food Science at Cornell University
Deann Akins-Lewenthal
Senior director for food safety and laboratory services for Conagra Brands
