Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph.

In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about:

• Food safety and quality research underway at WSU's Sensory Science Center
• What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area
• The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications
• Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods
• How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers
• Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large.

News and Resources

FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]
California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]
Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]
EFSA Updates Guidance for Novel Food Applications [19:34]
Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02]

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Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.

In this episode of Food Safety Matters, we speak with Dr. Jespersen [3:44] about:

• The definition of food safety culture, what it looks like, and indicators of food safety culture maturity within an organization
• The crucial role of assessment in promoting continuous improvement of food safety culture
• Different food safety culture assessment methods, their positives and negatives, and how to select the most appropriate method
• Best practices for communicating insights gained from food safety culture assessments to stakeholders
• How to adapt communication about assessment insights to different stakeholder groups
• Strategies for translating assessment insights into actions that effect organizational change and promote continuous improvement
• Learnings about food safety culture assessment and continuous improvement that can be applied within your organization today.

Resources

Article—Assessing Food Safety Culture: Selecting Methods and Communicating Insights, by Lone Jespersen, Ph.D., Shingai Nyarugwe, Ph.D., and Bob Lijana, M.Sc., for Food Safety Magazine October/November 2024

Webinar—Assessing Food Safety Culture: Selecting Methods and Communicating Insights

Sponsored by:

Meritech

Access Meritech’s Food Safety Toolbox!

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Takashi Nakamura, Ph.D. has served as Vice President of Food Safety for Fresh Del Monte since 2019. Previously, he worked in various senior research and development roles at Bumble Bee Foods and Bacardi, was the Vice President of Global Product Formulation and Worldwide Research and Development/Scientific Affairs at Herbalife, and was the Category Technical Leader for Portable Wholesome Snacking and Frozen Breakfast at Kellogg's. Dr. Nakamura serves on the Center for Produce Safety (CPS) Technical Committee and the Canadian Produce Marketing Association (CPMA) Food Safety Committee, and has represented Fresh Del Monte with the International Fresh Produce Association (IFPA). He is an active member of the International Association for Food Protection (IAFP). He received a Ph.D. in Engineering from Purdue University and an M.B.A. degree from the University of North Florida.

In this episode of Food Safety Matters, we speak with Dr. Nakamura [30:21] about:

• How Fresh Del Monte applies the insights gained from continuously monitoring food safety data and environmental monitoring program (EMP) results, and technologies that help execute data-informed food safety practices
• Ahead of the January 2026 compliance date for FDA’s Food Traceability Final Rule, Fresh Del Monte’s proactive journey to digitize its product traceability systems, the technology the company is using to achieve this goal, and the benefits of implementing a digital traceability system
• Fresh Del Monte’s robust approval process and strict standards for vendors, which consistently enables 100 percent farm-to-fork traceability
• Considering the complexity of farming operations, how Fresh Del Monte is ensuring compliance with the requirements of FDA’s Agricultural Water Rule among its growers
• Fresh Del Monte’s use of internal, operational surveys that help guide the company’s training programs and culture-strengthening initiatives
• In Dr. Nakamura’s opinion, two distinct food safety challenges of the fresh produce sector that deserve to be better understood.

News and Resources

FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program [1:07]
'Safe School Meals Act' Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches [3:01]
Scientists Create Public Database of Hundreds of Food Packaging Chemicals Found in Humans [16:18]
Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows [21:01]
Canada Bans BVO as a Food Additive [27:00]
Massachusetts is First State to Test All Dairy Herds for HPAI H5N1; No Trace of Virus Detected [27:28]

Sponsored by:

Michigan State University Online Food Safety Program

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Please send us your questions and suggestions to podcast@food-safety.com