Canadian Institute of Food Science & Technology

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Webinar - An Hour with Lawrence Goodridge

  • 20 May 2020
  • 12:00 PM - 1:00 PM
  • Webinar

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  • A registration code is required
  • FREE for CIFST members in good standing

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Webinar: An Hour with Lawrence Goodridge

Canadian Institute of Food Science and Technology and Food in Canada , Canada's food and beverage processing magazine, have partnered to deliver a webinar with CIFST members and stakeholders on Wednesday, May 20th from 12:00 p.m. to 1:00 p.m. EST.

In lieu of a speaker's fee, CIFST will be making a donation to the Guelph Food Bank. Their goal is not only to help meet the needs of their clients in the short term, but also to help clients become self-sufficient and gain and maintain self-worth/esteem to eventually stand on their own with little or no help.

To make your own donation click the logo below.


COVID-19 and Food Safety: Separating Fact from Myth

The COVID-19 pandemic has led to a proliferation of information both online and in traditional media, regarding the potential for food to serve as a vehicle of infection.  The myriad and often conflicting information has led to confusion among consumers.  During this webinar, popular food safety COVID-19 concerns and questions will be addressed including: Can infected food producers contaminate food with SARS-CoV-2? Is COVID-19 foodborne? What are best practices when buying groceries? and Is take out food safe?  

Event Details:

Wednesday, May 20, 2020
12:00 - 1:00 p.m. EST

Our Speaker:

Dr. Lawrence Goodridge - Leung Family Professorship in Food Safety, University of Guelph

After completing a B.Sc. Honours degree in Microbiology at the University of Guelph, Lawrence completed both his M.Sc. and Ph.D. degrees in Food Science with an emphasis on microbial detection of foodborne pathogens, also at Guelph, before leaving for a Postdoctoral Fellowship to continue his training in microbial food safety in the laboratory of Dr. Michael Doyle in the Center for Food Safety at the University of Georgia. 

Prior to returning to Guelph, Lawrence has held faculty positions at the University of Wyoming and Colorado State University. More recently, he was the Ian and Jayne Munro Chair in Food Safety in the Food Science Department at McGill University. In January, 2019, Lawrence joined the Department of Food Science and the Canadian Research Institute for Food Safety as a full professor, where he holds the Leung Family Professorship in Food Safety, and Director of the Canada Research Institute for Food Safety conducts research related to control and detection of pathogenic microorganisms including virus, bacteria and parasites.

Dr. Goodridge has published more than 95 peer reviewed journal articles and book chapters, and has been awarded more than $25 million in research funding from US, Canadian and international funding sources.


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