Program Deliverables

This program aims to highlight the necessity and methodology of an effective safety system in the food supply chain, the need for comprehensive and relevant food safety standards, regulatory principles to monitor safety assessments, effective surveillance strategies, risk analysis and also focuses on disease burdens and safety issues in cross border trade.

Participants will have the opportunity to learn from the experiences of professionals from government, academia and industry on facing and mitigating food safety risks, food product recalls and food borne disease outbreaks. Perspectives on food safety concerns and national food safety policies influencing international trade will be enumerated upon.

During the course of 4 days the participants will take part in intensive learning through lectures, case studies and group discussion based exercises that helps participants to share, gain and apply the knowledge in their own organizational context. These will cover various aspects of food safety such as :

  1. Principle and practice of food safety
  2. Emerging threats of food borne disease
  3. New processing technologies enhancing food safety
  4. Contemporary Food Safety regulations
  5. Food analysis strategies
  6. Food safety monitoring
  7. Product recalls
  8. Risk management


  • Ram Rao

    Adjunct Professor of Food Science, Cornell University; Former National Program Leader of Food Science and Food Safety, USDA-NIFA, Department of Agriculture. Ram provides leadership in identifying emerging issues of national importance, program reviews, and grants management in the area of food science; provides linkage in the partnership between the Land-Grant universities and NIFA in food science and develops budgets and policies for food science

  • Syed Rizvi

    Professor of Food Process Engineering and International Professor of Food Science at the Cornell Institute of Food Science. He focuses his research on experimental and theoretical aspects of bio-separation processes, extrusion, physical and engineering properties of biomaterials and other novel food processing technologies. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications.
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  • Vijayaraghavan

    Co-founder of Sathguru Management Consultants, has been a Certified Management Consultant engaged in consulting for several corporate ventures, financial institutions, venture capital bodies, government and NGO bodies for the last 21 years. He is known for his association with several successful agribusiness, food and biotech ventures in USA, South Asia and South East Asia. He is associated with Cornell University in several of its life science related strategic initiatives.
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  • Randy Worobo

    Professor of Food Microbiology in the Department of Food Science at Cornell University. The primary focus of his research include non-thermal processing alternatives for juice and beverages, microbial spoilage of foods and beverages, pathogen transmission and survival on fruits and vegetables. Dr. Worobo has extensive knowledge in winery, beverage and food processing plant sanitation and has worked with various industries on sanitation programs. He is a member of the FDA Juice HACCP Curriculum Committee and certified Juice HACCP Train the Trainer, and Food Safety Preventive Controls Trainer.
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  • Who should Attend

  • Research heads, regularity affairs professionals, quality assurance and food safety professionals, strategic planners, product category managers engaged in food research and product development.
  • Entrepreneurs in the food industry
  • Service provider in the food industry
  • Food retailers
  • Food service establishments
  • Academic professionals from public and private educational research organizations
  • Govt. officials from food safety, food regularity division, health and agriculture department

  • Program Venue & Date

    Date: 16th - 19th January, 2019
    Venue: Hyderabad, Telangana, India