Applications of Smartphones and Sensors in Food Safety HACCP and FSMA (The Pocket Lab)
he FDA New Era of Smarter Food Safety is FSMA-Based, Tech-Based and People-Based and has four core elements: Tech-Enabled Traceability, Smarter Tools and Approaches for Prevention and Outbreak Response, New Business Models and Retail Modernization and Food Safety Culture. This course is part of a series of courses developed by the Institute and designed to meet the goals of FDA’s New Era by providing information about the applications of AI, sensors and smartphones in food safety, quality, security, defense, traceability and authenticity. The course covers big data, the Internet of Things (IOT), cloud computing, blockchain, food safety omics (genomics, proteomics, metabolomics, metagenomics, allergenomics) , WGS, RFID, MALDI-TOF Mass Spectrometry, shotgun- metagenomics, smartphone microscopy, hyperspectral and multispectral imaging, Quantum dots(QDs), precision agriculture, drones, robotics, remote sensing, GIS, QGIS, GPS, CRISPR-Cas-9, 3D Printing and nanotechnology. In addition, because the totality of scientific and technical papers shows the importance of using smartphones for public health protection in general and food protection in particular, the course explains in detail the science and technology behind using globally available smartphones in food protection using cost effective, real-time, non-invasive, non-destructive hyperspectral and multispectral imaging and microscopy. The focus of the course is how to use our smartphones as a POCKET LAB. This POCKET LAB is a microscope that can magnify the organic and non-organic materials on the food contact and nonfood contact surfaces to aid in determining the efficacy of cleaning and sanitizing efforts. It also can act as molecule sensors to identify allergens, mycotoxins such as aflatoxins, pesticides, heavy metals, environmental chemicals, soil contaminates and pathogenic microorganisms. The course also explains the science and technology behind all kinds of sensors and artificial intelligence and their applications along the national and global supply chain. Smart farming, transportation, processing, manufacturing, holding, packaging, and retailing will be covered. Among sensors covered are electronic nose, electronic tongue, machine and computer visions, tactile sensors and use of ultrasound in food safety and quality. The course ends by explaining how to use the current scientific, technical, and regulatory understanding to write HACCP and Food Safety Plans.
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| Option One: On Zoom - Instructor-Led |
Option Two Self-Paced To be completed within 60 Days |
Option Three" On site in Hermosa Beach California (to be arranged) |
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Please contact Alex to arrange for on Zoom classes: Phone: 310-694-9544 Email: alexkashef@geosda.com |
Please contact Alex for any questions: Phone: 310-694-q544 Email: alexkashef@geosda.com |
Table of ContentsModule 1. Introduction, History, Smartphone Microscopy and Food SafetyModule 2. Smartphone Spectroscopy and Food Safety (molecular sensors) Module 3. How Smartphone and Spectrometers Work Together Module 4. Smartphone and Hyperspectral Imaging Module 5. Spectral Libraries, Smartphone and Raman Spectroscopy Module 6. Electronic Tongue (E-tongue) and Food Safety Module 7. Computer Vision, Machine Vision and Food Safety Module 8. Electronic Nose (E-Nose) and Food Safety and Quality Module 9. Smartphone, Allergen Sensors and Allergenomics Module 10. Biosensors and Smartphones Module 11. Smartphone-Based Food Diagnostic Technologies A Review Module 12. How Can Artificial Intelligence Help Improve Food Safety Module 13. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation Module 14. Hyperspectral Imaging and Machine Learning in Food Microbiology Developments and Challenges in Detection of Bacterial, Fungal, and Viral contaminants Module 15. Low-Cost Hyperspectral Imaging with A Smartphone Module 16. Introduction to Biosensors, Tactile Sensors and Food Safety and Quality Module 17. Introduction to Optical Sensors Module 18. Ultrasound and Food Safety and Quality Module 19. Using Smartphone to Measure, Time, Temperature, pH, Water Activity, Pressure, and other Food Safety Parameters Module 20. Introduction to HACCP Module 21. Food Safety Hazards Module 22. Prerequisite Programs Module 23. Preliminary Steps Module 24. Conduct Hazards Analysis Module 25. Determine Critical Control Points Module 26. Establish Critical Limits Module 27. Establish Monitoring Procedure Module 28, Establish Corrective Action procedures Module 29. Establish Verification Procedures Module 30. Establish Record-Keeping and Documentation Procedures Module 31. Implement, maintain, and reassess HACCP plans and systems Module 32. Guide to Writing a HACCP Plan and References |
| Link to Registration | Link to Self-Paced Registration | Link to Onsite Registration |