In reality, not so much.
With the expansion and ease-of-use of non-traditional, Internet-based communication tools such as Facebook, Twitter, Wikipedia, YouTube and blogs, individuals are discussing high-profile food risks through various mediums. Because up to 60 per cent of adults use on online social networking site, an opportunity exists to utilize these communities to engage individuals around foodborne risks by providing information and establishing relationships tailored to specific audiences. The rapid dialogue between individuals with common food safety interests can impact belief formation and affect food decisions. Using case studies of recent outbreaks and observational studies, a catalogue of mediums and audience strategies will be presented.
Ben Chapman somehow received his PhD from the University of Guelph in 2009 under the supervision of Doug Powell. He is now an Assistant Professor and Food Safety Specialist in the Department of 4-H Youth Development and Family & Consumer Sciences at North Carolina State University, and part of NC Cooperative Extension. He will be speaking during Randy Phebus’ food science class on Friday, Nov. 13, 2009, from 12:30-1:20 in Weber 123 at Kansas State University. This talk is open to the public so any and all can attend.
For further information or to arrange a chat, contact
Dr. Douglas Powell
associate professor, food safety
dept. diagnostic medicine/pathobiology
Kansas State University
People often say to me, Doug, I get 10 e-mails from you each day. How can I get more of the Doug?
The talk I taped for the Australian HACCP conference a few weeks ago is now available on-line.
After the warm-up gig in Raleigh, three days of golf with some of the Guelph mafia in North Carolina, a night at Hilton Head, S.C. and hanging on the beach in Ponte Vedra, Florida, the tour goes into rock mode tomorrow.
I may suck at golf, but I am entertaining. Unfortunately, golf is not why I got invited to the Sawgrass Marriott at the Tournament Player’s Club in Ponte Vedra. Apparently it has something to do with food safety, so I’ll try to at least be entertaining.