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New Products, Wild Products & Value-Added Products
September 15, 2014 @ 10:00 am - 11:00 am
Next Free “First Nations Knowledge” Webinar is “New Products, Wild Products & Value-Added Products ” on September 15
Many tribes are very focused on traditional foods and the importance of those foods to our diets and to our communities. Understanding how the food safety regulation world deals with raw products, wild products and value-added products that incorporate produce and meats in one product is important to anyone growing food. In addition, anyone developing new products needs to take into consideration their food safety compliance needs. This session will discuss those unique areas in greater detail.
To register for this free webinar, please visit this link:https://attendee.gotowebinar.com/register/434470181640751361
Title: “New Products, Wild Products and Value-Added Products”
Date: Monday, September 15, 2014
Time: Noon Mountain Time (11 a.m. Pacific, 1 p.m. Central and 2 p.m. Eastern)
After registering, you will receive a confirmation email containing information about joining the webinar.
If you are unable to attend the webinar live, it will be recorded and available on our website. You can also listen to previous First Nations Knowledge webinars at:http://firstnations.org/fnk.
Presenters:
Janie Simms Hipp, J.D., LL.M. (Agricultural Law) (Chickasaw) serves as the founding director of the Indigenous Food and Agriculture Initiative at the University of Arkansas School of Law in Fayetteville. Immediately prior to returning to the university, Janie served for more than six years in Washington, D.C., working in various positions including as senior advisor for tribal relations to USDA Secretary Tom Vilsack.
Barbara Rasco, Ph.D., J.D. is an internationally recognized authority in food safety laws and regulations. She has more than 25 years of experience conducting research in food analysis, food processing, food safety and security, and food products liability, including more than 15 years of industry and academic experience with NIR technologies.
Steven C. Seideman, Ph.D. is extension food processing specialist at the Institute of Food Science & Engineering at the University of Arkansas in Fayetteville. His current work includes assisting growers with Good Agricultural Practices (GAP), teaching food microbiology, coordinating the master’s degree program in food safety and assisting entrepreneurs in the food industry with issues such as nutritional labels, biosecurity, food defense, and serving as a process authority for acid foods.
A-dae Vena Romero, J.D., LL.M. (Cochiti Pueblo/Kiowa) is co-founder and executive director of Cochiti Youth Experience, Inc., a nonprofit organization created to create opportunities for Cochiti youth to engage in traditional Pueblo farming.