International Impact on Food Supply – Imports

START DATE:3/31/2021

Start Time:2:00 PM EDT

Duration:60 minutes

COVID-19 upended the supply chain for food, products, and all business interactions. This session will review what we learned about food supply chain resilience, recoverability, and the best practices that kept food safe. Most important, this session will emphasize the strengthening of best practices (and reducing system weaknesses) to further protect consumers, companies, products, and the entire food supply chain.

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John Spink

Assistant Professor & Director, Food Fraud Initiative

Michigan State University

Prof. Spink is an Instructor for the MSU Master of Science in Food Safety online program, and his online courses include the graduate class “Anti-Counterfeit and Product Protection.” Prof. Spink also directs Executive Education and research programs within A-CAPPP, serves on the State of Michigan’s Agriculture and Food Protection Strategy Team, and is a Participating Member/Delegate to the ISO/ TC247 Fraud Control and Countermeasures. Prof. Spink has 15 years of industrial experience (12 years with Chevron Corporation).

(Moderator) Barbara VanRenterghem, Ph.D.

Editorial Director

Food Safety Magazine



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