AMES — Extension meals security specialists from a number of land-grant universities will present background data and reply questions in a sequence of free webinars for educators and extension volunteers throughout the US. The Shopper Meals Security Training Summer season College is scheduled for June 29, July 13, and July 27 from midday to 1 p.m.
This sequence is made attainable by a meals security outreach grant supported by USDA and the North Central Area Meals Security Extension Community. Register on-line to take part in a number of of the three webinars.
• June 29: Donating Produce and Different Meals Safely to Meals Pantries: Londa Nwadike, Kansas State College and College of Missouri Extension Meals Security Specialist, and Shannon Coleman, State Extension Meals Security and Manufacturing Specialist of Iowa State College Extension and Outreach. Elevated meals insecurity amongst American households has resulted in elevated use of meals pantries. Meals donations function a way to assist households and cut back meals waste. To make sure that donated meals is secure for consumption, it’s vital to coach donors on greatest meals security practices.
• July 13: Summer season Meals Security on the Go: Pei Liu, assistant professor of hospitality administration on the College of Missouri, and Julie Backyard-Robinson, extension meals and diet specialist at North Dakota State College. Each summer season, households and people go on highway journeys, tenting and exploring cities. To benefit from the full expertise with out worry of foodborne sickness, customers want to know the meals security practices to observe when “on the go.”
• July 27: Meals Security Implications of Soaked Walnuts: Linda J. Harris, Professor, Cooperative Extension, College of California, Davis, and Yaohua “Betty” Feng, Meals Security Extension Specialist, Purdue College. Shoppers don’t usually affiliate foodborne pathogens with low-moisture meals. With latest outbreaks of salmonellosis reported from the consumption of dehydrated meals, customers ought to concentrate on the expansion and survival of foodborne pathogens in dehydrated meals, similar to nuts and seeds, particularly if soaked or rehydrated , which might contribute to the expansion of microorganisms.