All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

Applications of AI-Based Sensors and Smartphones in Food Safety HACCP and FSMA (Pocket Lab)

On Zoom – Instructor-Led

Table of Contents

Module 1. Introduction
Module 2. Smartphone as a Powerful Computer
Module 3. Smartphone as a Microscope
Module 4. Smartphone as Sensors
Module 5. Smartphone as a Mapper
Module 6. Smartphone as a Database Manager
Module 7. Smartphone as GPS Device
Module 8. Smartphone as Campus
Module 9. Smartphone as Electronic Eyes
Module 10. Smartphone as Electronic Tongue
Module 11. Smartphone as Electronic Nose
Module 12. Smartphone as Electronic Ears
Module 13. Smartphone as Tactile Sensors
Module 14. Smartphone as Chemo-sensors (pesticides, Mycotoxins)
Module 15. Smartphone as Allergen Sensor
Module 16. Smartphone as Biosensor
Module 17. Hyperspectral Imaging and Food Protection
Module 18. Smartphone-Based Food Diagnostic Technologies- A Review
Module 19. How Can Artificial Intelligence Help Improve Food Safety (Cornell University Experts)
Module 20. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation
Module 21. Hyperspectral Imaging and Machine Learning in Food Microbiology Developments and Challenges in Detection of Bacterial, Fungal, and Viral contaminants
Module 22. Low-Cost Hyperspectral Imaging with A Smartphone
Module 23. Rapid Bacteria Detection Method Using Artificial Intelligence (UC Davis)
Module 24. Artificial intelligence, big data, and blockchain in food safety
Module 25. The review of food safety inspection system based on artificial intelligence, image processing, and robotic
Module 26. Prerequisite Programs
Module 27. Preliminary Steps
Module 28. The First Principle of HACCP – Conduct a Hazard Analysis
Module 29. The Second Principle of HACCP -Determine Critical Control Points
Module 30. The Third Principle of HACCP — Establish Critical Limits
Module 31. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 32. Fifth Principle of HACCP – Establish Corrective Action Procedures
Module 34. The Sixth Principle of HACCP – Establish Verification Procedures
Module 35. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures.
Module 36. Establishment, Maintenance, and Reanalysis of the Food Safety HACCP and FSMA

Onsite

able of Contents

Module 1. Introduction
Module 2. Smartphone as a Powerful Computer
Module 3. Smartphone as a Microscope
Module 4. Smartphone as Sensors
Module 5. Smartphone as a Mapper
Module 6. Smartphone as a Database Manager
Module 7. Smartphone as GPS Device
Module 8. Smartphone as Campus
Module 9. Smartphone as Electronic Eyes
Module 10. Smartphone as Electronic Tongue
Module 11. Smartphone as Electronic Nose
Module 12. Smartphone as Electronic Ears
Module 13. Smartphone as Tactile Sensors
Module 14. Smartphone as Chemo-sensors (pesticides, Mycotoxins)
Module 15. Smartphone as Allergen Sensor
Module 16. Smartphone as Biosensor
Module 17. Hyperspectral Imaging and Food Protection
Module 18. Smartphone-Based Food Diagnostic Technologies- A Review
Module 19. How Can Artificial Intelligence Help Improve Food Safety (Cornell University Experts)
Module 20. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation
Module 21. Hyperspectral Imaging and Machine Learning in Food Microbiology Developments and Challenges in Detection of Bacterial, Fungal, and Viral contaminants
Module 22. Low-Cost Hyperspectral Imaging with A Smartphone
Module 23. Rapid Bacteria Detection Method Using Artificial Intelligence (UC Davis)
Module 24. Artificial intelligence, big data, and blockchain in food safety
Module 25. The review of food safety inspection system based on artificial intelligence, image processing, and robotic
Module 26. Prerequisite Programs
Module 27. Preliminary Steps
Module 28. The First Principle of HACCP – Conduct a Hazard Analysis
Module 29. The Second Principle of HACCP -Determine Critical Control Points
Module 30. The Third Principle of HACCP — Establish Critical Limits
Module 31. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 32. Fifth Principle of HACCP – Establish Corrective Action Procedures
Module 34. The Sixth Principle of HACCP – Establish Verification Procedures
Module 35. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures.
Module 36. Establishment, Maintenance, and Reanalysis of the Food Safety HACCP and FSMA

A hyperspectral data cube gathered by JPL’s Airborne
Visible/Infrared Imaging Spectrometer (AVIRIS) instrument depicting part of San Francisco. (Credit: NASA / JPL)