Educational Programming

Food Quality Control: Responsibility of the Laboratory and International Standards

Dr. Hikmet Boyacioglu, KPM Analytics

People choose foods based on several factors, summarized as “quality,” generally defined as a “degree of excellence.” Food quality includes sensory, nutritional content, and safety parameters. The quality of food products is defined by the national legislative governmental standards, the specifications in international markets, and consumer demands. Quality control is a combination of operational techniques and activities used or carried out to fulfill requirements for quality. Ongoing attention to the safety and quality of grain and grain-based foods requires the analysis of relevant attributes at all stages of the grain chain, from breeding to grain production and processing and retail interaction with the customer choosing the end product. The laboratory’s responsibility is to test the quality of end products and analyze relevant parameters during production to assure the targeted quality. The function of the laboratory is an essential part of the manufacturing process and an important element of a GMP system. The success in the GMP system and critical control point surveillance depends on the reliability, adequacy, and accuracy of the laboratory’s work. This presentation will cover the significance of laboratory in food quality testing and international standards, emphasizing the importance of approved standard methods.

Building and Sustaining Technical Leadership in Your Quality and Laboratory Operations

Mistelle Signor, Mennel Milling

The role of the quality / laboratory operations within a milling facility is without question of paramount importance.  Ensuring products are being manufactured to specification, raw materials meet internal standards and the finished goods delivered meet the expectations of the customer are all elements of these operations.  Although these organizations depend on able technicians to perform the methods and measurements with utmost precision and accuracy, it is the leadership within this function that is often neglected.  This presentation will look at the core elements of building and sustaining a strong technical leadership within your quality and laboratory operations.  This will highlight elements such as business continuity, succession planning, developing soft skills, strategic planning and effective communication.

Importance of Mill-Lab Relationship

Sonia Scalise, Ardent Mills

The quality and lab relationship with operation requires significant collaboration and can benefit from laboratory staff getting into a miller’s uniform and interacting with the flour through the whole production and packing process. Likewise, millers need to find productive ways to advocate for the quality department, and this kind of cross training can prove invaluable to the mill and its output. In this talk, we will explore the various lessons that can be learned from seeing the process from both sides of this relationship, and offer insights into how to manage the Mill-Lab relationship.