Program Information

Call for Abstracts - deadline January 14, 2025

Click here for the >> Proposal submission site

Preliminary Program Topics (pending final acceptance in February) 

  • 20 Years of Consumer Insights: What IFIC’s Food & Health Survey Tells Us About Consumers and Food Safety
  • A Decade of Food Safety Culture: Advancing Food Safety Through Organizational Culture and Human Behaviors
  • A Good Fit. Leveraging EMP into Retail and Food Service Operations
  • Addressing the Emerging Threat of Psychoactive Compounds in Food
  • Advancements in HPAI Research: Updates on Transmission, Dairy Safety, and Risk Assessment
  • Advancing Food Safety Education through Employee Engagement Initiatives
  • AI for Predictive Microbial Risk Assessment in Food Processing
  • AI in Action: Transforming Food Safety with Smart Detection, Automation, and Ethical Solutions
  • Allergen Management in Hospitality Venues
  • An In-Depth Look at International Collaborative Foodborne Outbreak Investigations
  • Avian Influenza and Virus Confirmations – Be Careful What You Wish For
  • Battling Mold in Low Moisture Foods and Pet Treats
  • Best Practices for Food Safety Communication: Recommendations and Realities
  • Beyond Slime: Why Dry Surface Biofilms Need a New Approach to Food Hygiene
  • Can "Exceptional Lethality" During Thermal Processing Act as a Preventive Control and Obviate the Need for a 5-log Pathogen Reduction Requirement?
  • Career GPS: Guiding Your Professional Journey
  • Challenges and Opportunities around the new FSMA Preharvest Agricultural Water Rule: Safety, Sustainability, and the Need for Integrated Water Resource Management
  • Combatting Food Fraud: Leveraging Innovation, Traceability, and AI for a Safer Global Food Supply
  • Comparing Different Approaches to Identify Salmonella Serotypes of Concern in Meat and Poultry
  • Consumer, Retail, and Regulatory Considerations to Address Global Food Waste
  • Crossing the Finish Line: Industry's Race to FSMA 204 Compliance
  • Cutting Through the Hype: Real-World Benefits of AI in Food Safety
  • Daily Lunch Meat Safety: Listeria Outbreaks and Recalls Linked to Luncheon Meat
  • Decoding Food Allergen Methods: Why, When, and How to Implement Analysis
  • Decoding Regulatory and Public Health Uses of WGS: What Food Producers Should Know.
  • Define “Lot”? Understanding New Regulatory Standards for Salmonella Contamination in Poultry Parts and Strategies for Ensuring Fil Product Safety
  • Defining a Food Safety Data Standard
  • Edibles & Drinkables – Food Safety Explorations at the Intersection of Food and Cannabis
  • Effects of Climate Change on the Increase and Dissemination of Antimicrobial Resistant Bacteria
  • Emerging Technologies in Pathogen Reduction in Wheat Flour
  • Empowering Education: Creating Inclusive and Engaging Training Programs
  • End-to-End (E2E) Physical Hazards Risk Management In Pet foods For Safety and Health Of Companion Animals
  • Food Allergies in Children – Measuring the Burden, Assessing the Evidence, and Advancing Awareness
  • Food Defense Testing Is Dying And That Is A Problem.
  • Food Safety in Correctional Facilities: Challenges, Opportunities, and the Development of Model Practices for Prevention and Control
  • Food Safety in Farmers Markets and Informal Outdoor Food Markets in the U.S. and Abroad
  • Food Safety in Indigenous Arctic Food Systems
  • Food Traceability Rule Updates, Industry Compliance Preparation and Industry Training Curriculum
  • Fragile Yet Devious; What Makes Campylobacter so Persistent?
  • From Data to Decisions: Genomics/Metagenomics in FSQA Programs
  • Fur Real and not Just a Bone to Pick: Pathogen Control in Manufacturing Raw Pet Food Diets
  • Future-Proofing Retail Success: The Power of Food Safety Culture in a Rapidly Evolving Industry
  • Genomic Testing and its Role in Food Safety Assurance
  • Harmonization For Commercial Sterility Testing
  • Implementing the Salmonella Framework for Poultry
  • Implications of Extreme Weather on Food Safety from Farm-to-Fork and Beyond
  • Innovations in the Dairy Cleaning and Sanitation: Safety, Efficiency and Sustainability Impacts
  • Innovative Product Design for Quality and Food Safety – Creative Approaches to Novel Plant-Based Products Development
  • Integrating Multidisciplinary Produce Safety Research to Inform Regulation
  • International Efforts in Food Virology: The 2023-2024 FAO/WHO JEMRA Expert Consultations for the Codex Committee on Food Hygiene
  • LFFM: Five Years of Success in Strengthening Food Safety
  • Lingering Hazards: Conquering the Persistent Threats of Listeria and Salmonella in Deli Meats
  • Listeria Control in Ready-to-Eat Foods: Addressing the Continued Challenge
  • Listeria Quantification in Dairy and RTE: Challenges Innovations Perspectives
  • Managing Chemical Hazards in Water Reused in Food Production and Processing
  • Marketplace to Connect IAFP Professionals Worldwide on Food Safety in Asia
  • Microbiome and Metagenomic Data Are Cheap and Detailed: What Now?
  • Molecular Methods for the Detection of Spoilage Microorganisms
  • Mycotoxin Mitigation and Control Measures in Treenut Production and Processing
  • Myth Busting – Safety of Food Additives and Ingredients
  • Navigating Food Safety and Regulatory Considerations for New and Novel Ingredient Approval Pathways for Innovations in Human and Animal Foods
  • Navigating the Path: Dietary Supplements in the Food Safety Regulatory Landscape
  • Novel Foods, Safety, Shelf Life, and Rapid Methods - Approaches to Test Method Design, Validation, and Application in Alternative Protein-Based Products
  • Outbreak Symposium
  • Outbreaks that Cantaloupe Be Ignored: Improving Food Safety and Protecting Public Health
  • Practical Assessment of Risk is in Order: Are Modeling Tools Accessible to Boost?
  • Preventive Controls, HACCP and Beyond: Effectiveness of Current Risk Reduction Strategies in the Global Food Supply Chain
  • Promises and Challenges of Implementing Natural Antimicrobials from Farm to Fork
  • Promoting Inclusive Environments to Foster Professional and Personal Growth in Food Safety Careers
  • Reducing Food Loss and Waste – A Moral Responsibility.
  • Risk Assessments for Precautionary Labeling Allergen Thresholds
  • Risky business in LMIC and LICs
  • Risky Business: Understanding and Communicating the Costs and Benefits of Risk Mitigation Programs for Food Safety
  • Scientific Progress Towards Intelligent Design of Anti-noroviral Disinfection Products and Processes
  • Shaping Tomorrow’s Table: The Future of Food Safety and Regulation in a Constantly Changing World
  • Smoking for Food Safety – Clean Labeling and Integrated Strategies
  • ..Let's "B. cereus"
  • Standing Out in a Crowd: Why Some Salmonella Strains Break Through to Cause Illness
  • Strategies for Managing Foreign Material Incidents in Food Production
  • Surfaces, The Microbiome, and Listeria – How The Background Microbiome Influences Pathogen Detection
  • Sustaining Food Safety Improvement Initiatives In Low- and Middle-Income Countries (LMICs): Insights from Research and Practical Engagements
  • The Evolving Landscape of Food Ingredient Safety in the United States
  • The Frontlines of Food Safety Education: Challenges and Opportunities
  • The Invisible Threat of Mycotoxins in the Fermentation Industry: A Food Safety Challenge of the 21st Century
  • The Role of Moonlighting Proteins in the Adaptability and Success of Bacterial Pathogens In Vivo and In Vitro
  • The Sanitizer Tango. How Can Microbiome Analysis and Biofilm Tools Broadly Improve Sanitation and Answer an Age-Old-Question: To Rotate or Not?
  • The Tortuous Tangle of Water Regulations for Fresh Produce: Strategies to Navigate
  • Tracking Sampling and Testing Strategies During Live Production and Pre-Harvest for Salmonella Reduction
  • Trusted Data Sharing: Collective Learning for Food Safety Insights
  • Unchartered Territory: The Importance of Genomic Surveys of Foodborne Pathogens From “Uncommon” Environments
  • Validation and State of the Art Methods for Foodborne Parasites
  • Warming the Frozen Food Supply Chain: Food Safety And Spoilage Implications
  • What Do You Need from Your Validated Microbiological Methods?
  • What’s the Hold Up? Safety and Spoilage Risks Associated with Handling of Raw Product Prior to Processing.
  • When is a “Negative” Truly “Negative?”
  • WHO Foodborne Disease Indicators: Measuring and Incentivizing Progress on Reducing Foodborne Illness Around the World