This event is organised by IFST Western Branch
Event Overview:
Considering Listeria is common in our environment, our expert speakers will explain where it occurs, how it can be controlled and how it is best mitigated against in food production systems.
This is an afternoon conference with four presentations followed by a Q&A. Includes finger buffet lunch on arrival and teas and coffees during the afternoon.
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Chair: Amanda McCarthy - IFST Western Branch |
Speakers:
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Greg Jones - Microbiology Technical Specialist, ALS Laboratories Greg has mainly been working as a microbiologist in the food industry for the last twenty years, working for Campden BRI and ALS. Over this time he has gained experience of how industrial food processing can impact the safety and subsequent shelf-life of a wide variety of food products, and this experience informs the consultancy and training courses he offers. Greg holds a PhD in Molecular Microbiology, and this has allowed him to also become familiar with concepts such as Metagenomics and Whole Genome Sequencing. Working with sequencing data led him to the world of Data Science, where he will happily code in 'Python' and 'R' until someone points out the day job needs some attention." |
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Jeff Banks - Dr. J.G Banks Managing Consultant |
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Jude Walker - FSC Group |
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TBC |
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Programme:
| 12:30 pm |
Registration and Lunch |
| 1:30 pm |
Presentations |
| 4:30 pm |
Conference ends |
What participants will learn:
Listeria, occurance, control and mitigation
Target audience:
Western Branch members, RTE food producers
Price: IFST Members - £40, Non-members - £100
Booking Deadline: 5 May 2026
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Sponsorship opportunities are available! For more information, please don't hesitate to contact us if you have any questions via events@ifst.org.