This webinar will summarize the current state of knowledge about the virus, its epidemiology, transmission and control from the perspective of the food supply chain. There are many unknowns and, frankly, false information is rampant. However, there are also scientific facts that can be capitalized upon to help manage the situation from the perspective of food producers, processors, retailers and consumers. The audience should come away with a better understanding of the virus and the ways the food sector might be affected by it and how they can minimize negative consequences in light of an uncertain and evolving situation.
*Registration is limited to 1,000 seats
Date: Friday, March 27, 2020
Time: 2:00PM – 3:00PM ET
Who: Lee-Ann Jaykus, Ph.D. , William Neal Reynolds Distinguished Professor, Food Science, North Carolina State University
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