(1) 题目：Predictive modelling and ComBase
时间：2016年10月31日（周一）10:00-11:00
地点：新综合楼C区305会议室
主讲人：József Baranyi研究员
简介：Prof József Baranyi (http://www.ifr.ac.uk/research/scientists/jozsef-baranyi/) is the head of the Computational Microbiology Research Group and the leader of the ComBase@IFR National Capability of the Institute of Food Research in Norwich, UK. He is a Fellow of the International Academy of Food Science and Technology, and a recipient of the Distinguished Service Award of the American Society for Microbiology. Author or co-author of ca 80 refereed research papers, with ca 4000 citations; invited speaker, scientific committee member in numerous international conferences; has coordinated several projects funded by UK government, EU and industry. Held ca 100 predictive microbiology and ComBase workshops all around the world. He was the statistical advisor of Journal of Applied Microbiology between 1996 and 2010 and a member of the Editorial Board of Applied and Environmental Microbiology through 1998-2014. His mathematical model on bacterial growth is one of the most frequently quoted models in predictive microbiology. Co-founder of the ComBase Consortium, 2003.
(2) 题目：Applications of predictive microbiology and ComBase to industrial problems
时间：2016年10月31日（周一）14:00-15:00
地点：新综合楼C区305会议室
主讲人：Pradeep Malakar研究员
简介：Prof. Pradeep Malakar (http://www.cittc.net/sites/english/forumDetail.html?id=1375) will provide more specific details on applications in the industry context that the ComBase experts have been involved in. Prof. Pradeep Malakar models the risk to the UK food supply chain and is experienced in managing scientific collaborations with academic institutions in China. He was awarded a Dong Fang professorship at Shanghai Ocean University from 2012 to 2015 and is currently a visiting academic at the College of Food Science and Technology. In the UK, food poisoning affects about a million people per annum, with an annual economic cost of >£1 billion, and causes significant morbidity and mortality. Hence, combating food poisoning urgently requires new and innovative approaches, supported by high quality scientific data. These approaches can also be applied to reduce waste; the current estimate is that 30-50% of food is lost post-harvest in transport, production, storage or from the plate. Other important issues to address are the need to innovate to increase food chain resilience and to meet consumer demand for greater food choice including higher quality foods with a longer shelf-life, and to provide safer food for an increasing number of susceptible groups, such as the elderly population, that require food to a higher safety specification.