Fresher Healthier Safer
Fresher Healthier Safer
This blog is written by Micah Reine Bandril under the theme “From Farm to Fork” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes.
On June 7, 2025, students, researchers, educators, and food safety advocates from across the globe gathered virtually to celebrate World Food Safety Day through a one-of-a-kind Coursework Student Symposium, independently organized by the Food Microbiology Academy. With the year’s theme, “Science in Action,” the event offered an engaging, insightful, and empowering platform that showcased the power of science in showcasing various innovative ideas about food safety. This reflective piece looks back at the day’s vibrant program — from thought-provoking talks to dynamic student presentations, fun games, and a vibrant networking session that capped the event on a high note. Opening the Virtual Stage The symposium kicked off with the warm and energetic voice of our Master of Ceremonies, Krizsha Marie Mateo, who welcomed attendees to a day packed with scientific inquiry, student brilliance, and shared learning. In his Opening Remarks, Dr. Philip Button, Academy Director and an advocate for microbiological excellence, set the tone by highlighting the relevance of food safety in a rapidly evolving world. His message reminded us that science, when put into action, can empower communities, prevent illness, and protect public health. Getting into the Spirit with Interactive Games Before the academic deep dives, attendees enjoyed a spirited round of Interactive Game 1, a fast-paced food safety quiz hosted on Blooket. The competition added energy and engagement, sparking the excitement for what was to come. The Interactive Game 2, was held after the Mid-Session Break and hosted by Brenda Shen. It was done using a Mentimeter where we gathered multiple responses from the participants showing the words that relate to food safety. Knowledge in Action: Keynote & Plenary Talks The Keynote Talk was delivered by Lasanthi Jayanada, titled “Beyond the Plate: How Science Safeguards Every Bite.” Her compelling insights explored the invisible forces at work behind every meal and stressed the importance of continued vigilance and innovation in food safety. Following this, Plenary Speaker Shyamalee Gunawickrama shared her expertise with “Dairy-Related Foodborne Illness and How Science Can Help Prevent Them,” which provide knowledge on one of the most overlooked aspects of foodborne disease prevention. Both sessions featured vibrant Q&A segments, where attendees actively participated by posing questions via chat — a testament to the curiosity and scientific enthusiasm of the audience. Student Presentations: Bright Minds in Action The heart of the symposium lay in the student abstract presentations, divided into three powerful segments. Each student brought their own perspective, innovation, and passion for food safety to the spotlight. Vinodi Paranagama (Monash University) “Interactive Learning in Food Microbiology: Prototyping Games for Education” Vinodi showcased her passion for engaging learners through gamification. She presented her project (co-leading with Elyse) prototype tools promise to transform food microbiology education and make it more interactive, accessible, and fun. Krizsha Marie Mateo (University of the Philippines Mindanao) “Understanding the Role of Peasant Science in Food Security and Safety” Krizsha elevated the importance of indigenous knowledge and peasant science, shedding light on their critical yet often undervalued role in ensuring food safety and sovereignty in rural communities. Micah Reine Bandril (Ateneo de Manila University) “Ligtas Plato Caravan: A Mobile Food Safety Education Campaign in Talavera, Nueva Ecija” Micah shared the success of a mobile advocacy initiative that brought food safety awareness to the grassroots level — a true example of science meeting community service. Frannie Shane Pineda (University of Southern Mindanao) “Food Safety Awareness and Practices among the Food Handlers and Consumers in Columbio, Sultan Kudarat” Frannie delivered a research-based presentation highlighting critical food safety gaps in rural communities, urging stakeholders to bridge the knowledge and practice divide. Niorie Kalmia Moniharapon (Monash University) “Pre-Treatment of Loligo sp. for Sauce Production Using the Endemic Natural Preservative Parinarium glaberimum (Atung) and Bromelain: A Community-Based Food Safety Approach in Rural Eastern Indonesia” Niorie blended innovation with tradition, exploring natural preservatives and local resources to enhance food safety and economic opportunity in underserved Indonesian communities. Elyse Chia (Monash University) “Play It Safe: Gamification in Food Safety Awareness” Elyse demonstrated how gamified learning tools can revolutionize how young people engage with food safety principles — her work was both playful and powerful. Dencelle Mercines (Adamson University) “Safe Plate PH: An Advocacy for Strengthening Food Safety Awareness” Dencelle delivered an advocacy-driven presentation that combined foo safety education and digital outreach. Her campaign, Safe Plate PH, is a grassroots call to make food safety a national priority. These sessions were expertly assessed by Kristy Costello and other panelists, who praised the students’ ingenuity and scientific rigor. Technical Talk: Simplifying the Complex In between student sessions, Qiuyi Wang demystified data in her talk, “Statistics Demystified,” helping participants see statistics not as a challenge, but as a tool for clarity and communication in scientific research. Spotlight on Global Challenges Two Monash University graduates led us into a global perspective on food safety through their powerful research: Brenda Shen “Probiotics and the Gut Microbiome in the Arsenal Against Foodborne Pathogens” Brenda offered a unique look into the human microbiome through a personal and scientific lens, linking gut health to broader food safety implications. Aliana Arumwidati “The Rising Threat of Antibiotic Resistance: A Global and Indonesian Perspective” Aliana presented a sobering view of antimicrobial resistance and its impact on food systems, urging the scientific community to act with urgency and global collaboration. Career Development & Mentorship Dr. Philip Button returned for a highly practical and motivating session on “Personal Branding and Your Career Success.” Attendees gained valuable tips on how to position themselves in the scientific world — from LinkedIn strategies to telling their research story with confidence. Building Bridges: The Networking Session One of the most productive moments of the symposium came during the Networking Breakout Rooms, where participants were grouped into: Ideas were exchanged, connections made, and many came out with new perspectives and even collaboration opportunities — a real highlight of the day. Celebrating Excellence The event culminated in an Awarding Ceremony honoring the sponsors, speakers, and the standout contributions of the day: Outstanding Scientific Contribution 🏅 Elyse Chia 🏅 Vinodi
Innovation is reshaping the global food landscape, driven by rising consumer expectations, technological advances, and the need for sustainable solutions. At the center of this evolution is Monash Food Innovation (MFI), a strategic initiative of Monash University and Silver Sponsor of this year’s World Food Safety Day Coursework Student Symposium. Since its inception, MFI has served as a hub for cross-sector collaboration, helping businesses bring fresh, future-proof ideas to life. Driving Innovation in Food Monash Food Innovation plays a pivotal role in accelerating transformation within the food and beverage sector by offering a platform where scientific research, market insights, and design-led thinking intersect. Founded in 2016, MFI was designed to position Monash University as a global leader in food innovation, and it has delivered on that vision. Through its end-to-end innovation model, MFI supports clients from the earliest stages of concept development all the way to commercial launch. This includes helping businesses identify unmet market needs through consumer research, developing and prototyping new products using cutting-edge technology, and refining go-to-market strategies with real-time shopper testing in virtual store environments. Whether it’s start-ups, SMEs, or large multinational brands, MFI enables food businesses to work smarter and faster—de-risking the innovation process and empowering companies to meet modern consumer demands for healthier, more sustainable, and more convenient food options. A Partner in Success Over the past decade, MFI has collaborated with more than 2,700 businesses across Australia, New Zealand, China, Singapore, and Indonesia. These collaborations span a wide spectrum—from reformulating existing products to meet nutritional guidelines, to developing completely new product categories inspired by consumer trends. MFI’s strategic partnerships have resulted in tangible commercial outcomes, with many of the innovations co-developed through its programs now available on supermarket shelves and in households around the world. These outcomes reflect MFI’s unique ability to translate academic expertise into practical, real-world solutions for industry. By operating as a one-stop shop for innovation, MFI also lowers the barriers to entry for smaller businesses that may not have the in-house capabilities to invest in R&D. Through their access to facilities like Advanced 3D prototyping lab, Eye-tracking tool, Commercial kitchen, and virtual reality store simulations, clients are empowered to test, iterate, and launch products with greater speed and confidence. Celebrating Collaboration and Knowledge Sharing As a proud Silver Sponsor of the World Food Safety Day Coursework Student Symposium, Monash Food Innovation (MFI) proudly champions the development of future food industry leaders. The symposium serves as a dynamic platform where students, academics, and professionals come together to share insights, present research, and explore emerging challenges and innovations in food safety. This collaboration reflects MFI’s core mission—to connect research with industry, accelerate sustainable solutions, and support the evolution of a safer, smarter global food system. The Monash Food Innovation (MFI) reinforces its commitment to education, innovation, and impactful partnerships by engaging with the next generation of food professionals. Supporting initiatives like this symposium event helps strengthen industry knowledge while fostering a community dedicated to solving real-world food challenges.
This blog article was created with Perplexity.ai, using the following prompt. One major limitation of generative AI for text generation is that they do not understand word counts too well. Aiming for a 1 500 word article, I put an instruction for double that length, yet still failed to reach that target, as the text output was 1 385 words. Outline a 3 000 word blog article on some case studies of current applications of generative AI in food microbiology and AI in more generally in food microbiology, plus possible future applications and potential for AI and generative AI. Artificial Intelligence (AI) and generative AI are revolutionising food microbiology and the broader food industry. This article explores current applications, case studies, and future potential of AI in food microbiology, with a focus on how these technologies are enhancing food safety, quality control, and innovation. Current applications of AI in food microbiology Rapid pathogen detection AI-powered systems are transforming the speed and accuracy of foodborne pathogen detection. A notable example is the use of the You Only Look Once (YOLO) algorithm for identifying bacteria in food samples2. Researchers at UC Davis have developed a technique combining AI and optical imaging to quickly and accurately detect bacteria such as E. coli on romaine lettuce. This method can complete analysis within three hours, a significant improvement over conventional culture-based methods that can take several days2. The YOLO algorithm has shown remarkable precision, accurately identifying 11 out of 12 lettuce samples contaminated with E. coli. Moreover, it can differentiate E. coli from seven other common foodborne bacterial species, including Salmonella, with an average precision of 94%2. This level of accuracy and speed has significant implications for preventing foodborne outbreaks and ensuring food safety. Automated microbial identification AI is also enhancing the capabilities of existing technologies used in microbial identification. For instance, matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) combined with AI-enabled software has achieved 100% accuracy in identifying and classifying two Staphylococcus aureus subspecies4. This combination of advanced analytical instruments and AI algorithms allows for rapid and precise bacterial identification, crucial for both food safety and quality control. Microbiome analysis AI algorithms are increasingly used to analyse gut microbiota data, which has implications for both food science and human health. These tools can process large datasets to establish connections between nutrition, health, and dietary behaviors5. This application of AI not only aids in understanding the complex interactions within the gut microbiome but also supports the development of personalised nutrition plans and dietary recommendations. Case studies of generative AI in food microbiology Precision fermentation Generative AI is playing a crucial role in advancing precision fermentation, a technology used to produce specific molecules, particularly protein-based ingredients, for the food industry. AI tools are being used to rapidly analyse and understand the best genomic edits to apply to microbial strains, improving the yield of desired molecules5. For example, AI algorithms can simulate and optimise the metabolic pathways of microorganisms used in fermentation processes. This allows for the creation of “synthetic cell factories” that can produce specific ingredients with high efficiency. The synergy between AI and synthetic biology is particularly promising for developing novel food ingredients and improving production processes3. Enzyme engineering Generative AI is revolutionising the design and engineering of food enzymes. Traditional methods for improving enzymes often consider only a limited number of parameters and struggle to account for the complex environments in which food processing occurs. AI-assisted design, however, can simulate complex reactions performed by process-aid enzymes in real food processing environments5. This approach significantly reduces computational time and resources compared to traditional physical methods. It allows food scientists to explore a wider range of possibilities in enzyme engineering, potentially leading to more efficient and effective enzymes for various food processing applications5. AI in broader food microbiology applications Food safety and traceability AI is enhancing food safety and traceability throughout the supply chain. Machine learning algorithms can analyse data from various sources, including sensors, drones, and satellite imagery, to monitor crop health, soil conditions, and weather patterns in real-time1. This allows for optimised agricultural practices, reduced resource usage, and increased crop yields, all while maintaining food safety standards. In the processing and distribution phases, AI systems can predict food quality, safety, and shelf life by analysing large datasets. These models help optimise production processes, reduce waste, and enhance product quality by identifying factors that affect food properties and recommending adjustments to production parameters1. Personalised nutrition AI technologies are enabling the development of personalised nutrition recommendations by analysing individual health data, dietary preferences, and genetic profiles. These systems can help consumers make informed choices about their diet, manage chronic conditions, and achieve their health goals1. The integration of AI with microbiome analysis further enhances the potential for truly personalised dietary advice. Food product innovation AI-driven platforms are assisting food scientists in identifying novel ingredients, flavors, and formulations for product development. By analysing molecular structures, sensory profiles, and consumer preferences, AI algorithms accelerate the discovery of new food products and optimise their taste, texture, and nutritional content1. Future applications and potential Advanced predictive modelling The future of AI in food microbiology lies in more sophisticated predictive modelling. AI could potentially simulate complex microbial ecosystems within food products, predicting how different microorganisms interact over time and under various conditions. This could lead to more accurate shelf-life predictions, improved food preservation techniques, and the development of novel probiotic products. Real-time monitoring and intervention As AI systems become more advanced and integrated with Internet of Things (IoT) devices, we may see the development of real-time monitoring systems for food production and storage. These systems could detect microbial contamination or growth as it happens and automatically initiate intervention protocols, significantly reducing the risk of foodborne illnesses. Synthetic biology and food design The combination of AI and synthetic biology holds immense potential for food design. AI could be used to design entirely new microorganisms or modify existing ones to produce specific flavors, textures, or nutritional profiles. This could lead to the creation of novel food products
This article was originally published on 29 August 2024 by Gavin Van De Walle of FoodSafePal, under the title, Georgia Cottage Food Law: Food safety training requirements. It is reproduced here, with permission. FoodSafePal is a trusted collaborative partner of ours, who provides food handler training in the United States. If you need food safety training to become a food handler in the United States, then do consider FoodSafePal – they can ensure your compliance with the cottage food laws in your state. Plus, as a special bonus, if you do take up food handler training from FoodSafePal, you can obtain $5 USD off the training, just by entering the discount code ‘foodsafety1’ during the registration process. Food that you make at home and sell to other people directly is known as cottage food. Each state has its own cottage food law, regulating the types of foods you can sell, to whom and how, and even how much you revenue you can earn each year from selling cottage food. Before you can open for business, some states require that you complete a food safety course. This article discusses the Georgia cottage food law, and whether you need food safety training to sell homemade food. Georgia cottage food production Georgia allows the production and sale of homemade goods that don’t require time or temperature controls to keep them safe. Allowed foods include: bread loafs, rolls, and biscuits cakes pastries and cookies candies and confections fruit pies jams, jellies, and preserves dried fruits dry herbs, seasonings, and mixtures cereals, trail mixes, and granola coated or uncoated nuts vinegar and flavored vinegar popcorn, popcorn balls, and cotton candy Georgia allows you to sell these non-potentially hazardous foods in person, at events, and online, but you cannot sell across state lines or to retail stores or restaurants. Conversely, you cannot produce time-temperature controlled for safety (TCS), such as: meat (beef, pork, lamb) poultry (chicken, turkey, duck), including eggs fish, shellfish, and crustaceans milk and dairy products cooked, plant-based foods like rice, beans, potatoes, or soy products like tofu mushrooms raw sprouts untreated garlic and oil mixtures Georgia’s cottage food law requires a license to operate a cottage food business. These license are good for one year and must be renewed annually. To apply for a license, you must ensure there are no local ordinances that would prevent you from operating a home-based business, your water quality is acceptable, and complete an approved food safety training or handling course. Do you need food safety training to sell homemade food in Georgia? As part of your cottage food license application, you must complete an approved food safety course and provide a copy of the certificate issued upon completion. Georgia only accepts food safety training courses that are ANSI-National Accreditation Board (ANAB) accredited. FoodSafePal’s Food Handler training course is ANAB-accredited so it meets Georgia’s food safety training requirement for cottage food operators. The course was created for employees in commercial food establishments like restaurants and healthcare facilities, so some of the content isn’t applicableto cottage food businesses. However, the course still covers the essential food safety principles you must know to keep the food you produce and sell safe from contaminants and disease-causing organisms known as pathogens that can make someone sick. After completing the course, you must pass a 40-multiple-choice question test to earn your Georgia’s approved food handler certificate. You will need to include a copy of the certificate that you earn with your cottage food license application so don’t forget to print it after you pass. The bottom line Under Georgia’s cottage food law, you can produce and sell foods that don’t require time or temperature controls like baked or other dry goods directly to people throughout the state. If you want to start a cottage food business in Georgia, you must first apply for a license. With this application, you must include a copy of an ANAB-accredited food handler certificate, which you can earn by taking an online food handler training course, like FoodSafePal’s. Gavin Van De Walle, MS, RDN Gavin Van De Walle holds a master’s degree in human nutrition and food science. He is also a registered dietitian nutritionist who aims to make food safety intuitive and accessible for everyone.
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