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AIARD 2020 : Making Food Safe: Meeting the Global Challenge

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Link: http://www.aiard.org/call-for-abstracts.html
 
When May 31, 2020 - Jun 2, 2020
Where Washington, DC
Submission Deadline Nov 30, 2019
Notification Due Jan 3, 2020
Final Version Due Apr 1, 2020
Categories    food security   international development   food safety   agriculture
 

Call For Papers

AIARD’s 2020 annual meeting will explore the many dimensions of global food safety – from production to consumption – and how improvements in food safety practices and technologies can help in building nutritious food systems for all.

Why Should You Present?
Your bio and information about your organizational affiliate will be printed as part of the conference agenda.
You will have a prominent opportunity to interact with other professionals, build networks, and expand the reach of your organization.
This is an excellent opportunity to share your knowledge, lessons learned and accomplishments with others in the field.
You will gain recognition among the growing community of AIARD peers.

We will look at the key roles of various stakeholder groups such as government, business, research institutions, universities, and consumer groups, and ways they can effectively collaborate to accelerate the adoption of food safety practices that lead to reductions in foodborne illness, malnutrition, and hunger.

Below are suggested topics to select from, but we also encourage you too to identify another topic related to food safety. Our goal is to create an opportunity for you to participate and help shape the conference so your ideas are welcome!
What are foodborne pathogens and where do they come from?​
What is “unsafe” food and what causes it?
What are proven technologies and practices to reduce contamination and loss? What are emerging frontiers in science that hold promise?
What are constraints to retaining food quality and safety?
How can we ensure production of and access for all to safe food that is nutritious?
Where are the major gaps in food systems that enable contamination and spoilage?
What is the role of the private sector and the public sector in food safety?
How do we unleash the potential of key institutions to become drivers or promoters of food safety improvement?

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