2014 National Science Foundation Workshop

Food Safety and Global Supply Chain Needs

Request for White Papers
Background
Food safety is a scientific discipline describing the practices for handling, preparation, and storage of
food in ways that prevent foodborne illness. Commonly this includes employing good agricultural
practices at the farm, employing good manufacturing practices in production, following safe storage and
transportation practices and ending with the preparation of meals safely by the consumer. Where food
is grown and produced is just as important to safety as are handling practices. By several estimates
imports account for a sizable portion of the food consumed each year in the United States (U.S.).
According to recent U.S. Food and Drug Administration figures imports account for 80 percent of the
seafood, 50 percent of fresh fruit and 20 percent of fresh vegetables that we eat. While the benefit to
the consumer is being able to enjoy a wide variety of foods year round there are challenges to
consistently maintain a high degree of food safety.

The global network of food sources is large and dynamic. Behind the scenes, hundreds of thousands of
growers and processors worldwide from over 150 countries are producing food for the U.S. and other
markets. They range from well-known brand name companies and first tier suppliers to an untold
number of small producers channeling products into undefined supply chain networks. They use
increasingly diverse and complicated processes. They manage intertwined and extended supply chain
networks, and make millions of decisions every day that affect safety of food for the U.S. In addition to
customary food safety concerns, the industry also must confront illegal activities such as ingredient
fraud and be vigilant against the possibility that food may be used intentionally as a means to cause
harm.

Ensuring that safe practices are correctly applied is a multifaceted challenge that is made even more
complex by a global supply network. Safe production practices are a common concern in countries that
have minimal or no effective public health and regulatory systems in place. The private sector has
stepped in to reduce the risk of preventable foodborne illnesses by improving the knowledge and
practices of workers in these countries. Yet there will be problems implementing future safe practices
from the lack uniform health protection practices and food safety standards. For example, recent FDA
requirements will require importers of food to verify the products they are bringing into the U.S. are
safe. What constitutes proof of safety when these products are produced from ingredients grown on
different farms by multi-tier producers in different countries working under food protection laws and
standards that are far different from our own?

In the private sector research in technology is taking place. Developments in detection technologies
address possibilities of sensors detecting broad array of pathogens and contaminants as well as
providing results more rapidly and more economically. Results in antimicrobial materials and coatings
are opening up opportunities in intelligent packaging materials to monitor and enhance shelf-life and in
process equipment to simplify cleaning and sanitizing equipment.
On a global scale, the exponential growth and dynamics of food production and importation has made
FDA and other regulatory agencies refocus their efforts on becoming globally engaged with their
counterparts in other counties. Regulatory agencies worldwide are in transformation to the paradigm
where food is imported from 150 counties. In the face of these realities, regulators are engaging with
industry, trade associations and other regulators to help ensure the quality and safety of products
before they reach the U.S. They are becoming stakeholders of a common goal to achieve safe food for
consumers everywhere.

Workshop Announcement
The Workshop on Food Safety and Global Supply Chain Needs is sponsored by the following National
Science Foundation (NSF) divisions:
Directorate for Engineering Division of Molecular and Cellular
Industrial Innovation and Partnerships (IIP) Biosciences (MCB)
Chemical, Bioengineering, Environmental, Emerging Frontiers in Research and
and Transport Systems (CBET) Innovation (EFRI)
The workshop will be held October 29-30, 2014. The workshop will explore global trends in food
production and the dynamics of managing the risk. The aim of the NSF Workshop is to identify research
opportunities for technology and practices that will improve food safety as carried out globally. The
workshop will identify gaps and shortfalls that hold food safety professionals back from proactively
addressing safety risks in food production transactions that take place at a global level.

The workshop will provide an opportunity for collaboration, knowledge exchange and networking
between thought leaders from sectors of the private industry, government and academia.

NSF has identified the following topic areas of interest for this workshop.

Global Supply Chain Trends

Goals for Private and Public Sector Collaboration
The Industry Needs
The Regulatory Agency Needs
Global Trends for Harmonized Standards and Regulations
3rd Party Certifications
Consumer Education and Social Media
Prevention Focused Risk Management
Trends in Food Fraud and Economically-Motivated Adulteration
Traceability
What Do Consumers Want to Know?
Sensors
Rapid Screening Tools
Pathogen Detection
 Chemical Contaminant Detection
Packaging Materials, Coatings and Processes
Intelligent-Active Packaging Materials
New Antimicrobial Packaging Materials and Coatings
Coatings for Better Cleaning and Sanitizing
New Materials for Sanitary Design of Equipment
Next Generation Processing Technologies

This is a call for White Papers to select speakers to give 5-minute oral presentations during the
workshop breakout sessions. There will be a total of approximately 32 white paper presentations during
the workshop. White papers are limited to 2-pages typewritten single spaced in 12-point font. They
should address a topic pertinent to the areas listed above. Speaker selections will be made by a review
committee on the relevance of the White Papers to the program content.

Key dates for White Paper Authors

JUNE 20, 2014

Online white paper submission website opens. The White Paper instruction guide and submission form
are available at http://go.illinois.edu/food_safety

AUGUST 15, 2014

The deadline for White Paper submission is (5pm) CST on August 15, 2014.

September 1, 2014
White Paper Review Committee issues selection notices to all applicants.

SEPTEMBER 26, 2014

Copy of slides is due to http://go.illinois.edu/food_safety. Instructions for submitting slides will be
provided to the speakers.