What are the microbiological risks for plant-based foods? Challenges and WUR tools to assess microbiological hazards

Description

New plant-based commodities are increasingly appearing in the supermarkets. Plant based ingredients in itself may not be new but their use in new product formulations may introduce new microbiological hazards. Plant-derived side streams of food production processes may be re-introduced in new food products and need evaluation of the microbiological risks associated. Hazard identification and risk assessment tools specific for plant based products will aid in identifying potential microbiological risks at an early stage in the development of new products. This contribution will discuss the microbiological challenges and tools in development at WUR to aid in safe development.

Period	12 Apr 2023
Event title	Food Technology Congress: A proof of concept robot learning to grade and sort fresh produce
Event type	Conference/symposium
Location	Den Bosch, NetherlandsShow on map
Degree of Recognition	International