News Archive

Sep 18, 2014
IFSH and University of Wisconsin hosted a Joint Symposium on Rapid Methods in Food Safety Microbiology On September 18th, 2014, IFSH and the University of Wisconsin held a Joint Symposium on Rapid Methods in Food Safety Microbiology. For a synopsis of the day's events, see the meeting details
Sep 16, 2014
IFSH conducted its 2014 Annual Meeting on September 16th and 17th. Members may now view meeting slides in the Members Only Section.
Jun 18, 2014
IFSH Nutrition Center Director, Britt Burton-Freeman, holds a webinar - Strawberries as a Functional Food: A Sweet Strategy for Health For the complete webinar, including the webinar slides, click here.
Apr 1, 2014
IFSH's Biosafety Level 3 Laboratory and Biocontainment Pilot Plant is highlighted in the Spring Edition of IIT Today.
Mar 14, 2014
Dr. Robert Brackett discussed the importance of outreach and education for the food industry regarding the newly implemented Food Safety Modernization Act (FSMA) at the Good Food Festival hosted by FamilyFarmed.org held at the UIC Forum on March 14, 2014.  Dr.
Mar 12, 2014
Dr. Brackett delivers an address to the Chicago Council on Science and Technology
Mar 10, 2014
Dr. Robert Brackett discusses food safety challenges facing the pubic, and also new technologies designed to keep consumers safe. See Chicago Tonight's Website for the interview.
Mar 3, 2014
The Role that IFSH's Biocontainment Pilot Plant plays in developing new technology is summarized by Dr. Robert Brackett on YouTube.
Oct 1, 2013
IFSH is Partnering with Shawnee Community College to Offer "The Better Process Control School" For the complete details, click here
Sep 26, 2013
"How Food Safety Problems Influence Food Safety Policy" was delivered at the 14th Annual Illinois Food Safety Symposium at the Doubletree by Hilton, Bloomington, IL. The symposium provided a forum for the discussion of food safety issues and an opportunity for professional growth, networking and educational enrichment for professionals in the fields of public health, agriculture, dairy, education, food service and those who promotes food safety and reducing the incidence of food-borne illness.

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