By Andi Anderson
Global leaders in food safety innovation, research, and policy gathered at Michigan State University (MSU) this July for the Global Food Safety Symposium.
The event celebrated the 25th anniversary of the MSU International Food Safety Short Course, a program focused on food safety policy and program implementation.
Hosted by the College of Agriculture and Natural Resources (CANR), the symposium attracted more than 70 attendees from 24 countries. They collaborated on critical issues and emerging trends in food safety through keynote addresses and interactive panel discussions with leading experts.
The International Short Course in Food Safety is a one-week program at MSU that addresses global concerns about food safety amidst increasing demand and international trade complexities.
The program covers topics such as the impact of food systems on international trade, regulatory and policy issues, and the identification and management of hazards in food production.
Field visits to food processing sites in Michigan provide participants with practical insights into real-world practices, empowering them to navigate complex food safety challenges in their home countries.
“Food safety is a global issue, and education in this area is crucial,” noted Dr. Karim Maredia, director of CANR International Programs and a long-time facilitator of the short course. “We’ve trained more than 800 food safety professionals, creating an excellent global network actively collaborating to make a difference.”
Dr. H. G. Koshia, commissioner of the Food and Drugs Administration for the Government of Gujarat in India, praised the short course for providing the knowledge and training to enhance public health in India. “The Food Safety Index ranked Gujarat as the top-performing state for three years running. I credit my training during the short course for that achievement,” he said.
Dr. Allan Liavoga, a food safety research associate with CANR, participated in the short course in 2008 and has since contributed to food safety programs in Kenya and across Africa.
He emphasized the importance of the program in understanding evidence-based science in regulatory decision-making and enhancing systems in Africa. “Programs like the short course must be sustained for sharing knowledge and experience because food safety in one country affects others,” he stated.
Rebecca Lopez-Calvo, director of the graduate program in food science at the University of Costa Rica, highlighted the role of international collaboration in promoting food safety education. “Our partnership with MSU allowed us to create a food safety course that we’ve successfully taught for over 15 years,” she said.
Looking ahead, Maredia envisions expanding the program’s reach and leveraging global expertise to enhance its impact. “We are looking at taking this program overseas and developing online components to broaden our global reach,” he said.
The Global Food Safety Symposium at MSU underscored the importance of international collaboration and education in tackling global food safety challenges, fostering a network of experts committed to making a positive impact.
Photo Credit: michigan-state-university-msu
Categories: Michigan, Sustainable Agriculture