Food Safety Culture Development: Best practices for a more sustainable food system

5th February 2021

Covid 19 highlighted the limits of knowledge and policies to reach a high level of safety within the food system and a food safety sustainability in a food company or organization. New actions are required to raise individual awareness, shared values and behavioral changes at all levels with main reference to food production. The availability of new and innovative tools and equipment along with a proper education and training of all operators will be sufficient to enhance a food safety culture?

Webinar Agenda: 


Opening of the Virtual Room


Welcome and Introduction
Paola Pittia, University of Teramo (IT), ASKFOOD Project coordinator
Julian Drausinger, LVA (AT)




COVID-19 and food safety: the importance of research in facing tough challenges for the food industry of the future
Lucia Vannini University of Bologna (IT)


COVID-19 Impact on the food and drink industry 
Carol Wallace, Co-Director, Nutritional Sciences and Applied Food Safety Studies Group, University of Central Lancashire (GB)


Role of education and training in inculcating food safety culture in food handlers and consumers
Jamuna prakash, former Professor of Food Science & Nutrition, University of Mysore, (IN)


Q&A time and discussion


Closing remarks and end of event