The FDA New Era of Smarter Food Safety is FSMA-Based, Tech-Based and People-Based and has four core elements: Tech-Enabled Traceability, Smarter Tools and Approaches for Prevention and Outbreak Response, New Business Models and Retail Modernization and Food Safety Culture. This course is part of a series of courses developed by the Institute and designed to meet the goals of FDA’s New Era by providing information about the applications of AI, sensors and smartphones in food safety, quality, security, defense, traceability and authenticity. The course covers big data, the Internet of Things (IOT), cloud computing, blockchain, food safety omics (genomics, proteomics, metabolomics, metagenomics, allergenomics) , WGS, RFID, MALDI-TOF Mass Spectrometry, shotgun- metagenomics, smartphone microscopy, hyperspectral and multispectral imaging, Quantum dots(QDs), precision agriculture, drones, robotics, remote sensing, GIS, QGIS, GPS, CRISPR-Cas-9, 3D Printing and nanotechnology. In addition, because the totality of scientific and technical papers shows the importance of using smartphones for public health protection in general and food protection in particular, the course explains in detail the science and technology behind using globally available smartphones in food protection using cost effective, real-time, non-invasive, non-destructive hyperspectral and multispectral imaging and microscopy. The focus of the course is how to use our smartphones as a POCKET LAB. This POCKET LAB is a microscope that can magnify the organic and non-organic materials on the food contact and nonfood contact surfaces to aid in determining the efficacy of cleaning and sanitizing efforts. It also can act as molecule sensors to identify allergens, mycotoxins such as aflatoxins, pesticides, heavy metals, environmental chemicals, soil contaminates and pathogenic microorganisms. The course also explains the science and technology behind all kinds of sensors and artificial intelligence and their applications along the national and global supply chain. Smart farming, transportation, processing, manufacturing, holding, packaging, and retailing will be covered. Among sensors covered are electronic nose, electronic tongue, machine and computer visions, tactile sensors and use of ultrasound in food safety and quality. The course ends by explaining how to use the current scientific, technical, and regulatory understanding to write HACCP and Food Safety Plans.
Option One
On Zoom – Instructor-Led
2025 Classes
January 2, 3, 2025 – EST
March 27, 28, 2025 – PST
July 1, 2, 2025 – EST
November 13, 14, 2025 – PST
Table of Contents
Module 1. Introduction, History, Smartphone Microscopy and Food Safety
Module 2. Smartphone Spectroscopy and Food Safety (molecular sensors)
Module 3. How Smartphone and Spectrometers Work Together
Module 4. Smartphone and Hyperspectral Imaging
Module 5. Spectral Libraries, Smartphone and Raman Spectroscopy
Module 6. Electronic Tongue (E-tongue) and Food Safety
Module 7. Computer Vision, Machine Vision and Food Safety
Module 8. Electronic Nose (E-Nose) and Food Safety and Quality
Module 9. Smartphone, Allergen Sensors and Allergenomics
Module 10. Biosensors and Smartphones
Module 11. Smartphone-Based Food Diagnostic Technologies A Review
Module 12. How Can Artificial Intelligence Help Improve Food Safety
Module 13. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation
Module 14. Hyperspectral Imaging and Machine Learning in Food Microbiology Developments and Challenges in Detection of Bacterial, Fungal, and Viral contaminants
Module 15. Low-Cost Hyperspectral Imaging with A Smartphone
Module 16. Introduction to Biosensors, Tactile Sensors and Food Safety and Quality
Module 17. Introduction to Optical Sensors
Module 18. Ultrasound and Food Safety and Quality
Module 19. Using Smartphone to Measure, Time, Temperature, pH, Water Activity, Pressure, and other Food Safety Parameters
Module 20. Introduction to HACCP
Module 21. Food Safety Hazards
Module 22. Prerequisite Programs
Module 23. Preliminary Steps
Module 24. Conduct Hazards Analysis
Module 25. Determine Critical Control Points
Module 26. Establish Critical Limits
Module 27. Establish Monitoring Procedure
Module 28, Establish Corrective Action procedures
Module 29. Establish Verification Procedures
Module 30. Establish Record-Keeping and Documentation Procedures
Module 31. Implement, maintain, and reassess HACCP plans and systems
Module 32. Guide to Writing a HACCP Plan and References
Option Two
Self-Paced -To be completed
in 60 Days
Table of Contents
Module 1. Introduction, History, Smartphone Microscopy and Food Safety
Module 2. Smartphone Spectroscopy and Food Safety (molecular sensors)
Module 3. How Smartphone and Spectrometers Work Together
Module 4. Smartphone and Hyperspectral Imaging
Module 5. Spectral Libraries, Smartphone and Raman Spectroscopy
Module 6. Electronic Tongue (E-tongue) and Food Safety
Module 7. Computer Vision, Machine Vision and Food Safety
Module 8. Electronic Nose (E-Nose) and Food Safety and Quality
Module 9. Smartphone, Allergen Sensors and Allergenomics
Module 10. Biosensors and Smartphones
Module 11. Smartphone-Based Food Diagnostic Technologies A Review
Module 12. How Can Artificial Intelligence Help Improve Food Safety
Module 13. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation
Module 14. Hyperspectral Imaging and Machine Learning in Food Microbiology Developments and Challenges in Detection of Bacterial, Fungal, and Viral contaminants
Module 15. Low-Cost Hyperspectral Imaging with A Smartphone
Module 16. Introduction to Biosensors, Tactile Sensors and Food Safety and Quality
Module 17. Introduction to Optical Sensors
Module 18. Ultrasound and Food Safety and Quality
Module 19. Using Smartphone to Measure, Time, Temperature, pH, Water Activity, Pressure, and other Food Safety Parameters
Module 20. Introduction to HACCP
Module 21. Food Safety Hazards
Module 22. Prerequisite Programs
Module 23. Preliminary Steps
Module 24. Conduct Hazards Analysis
Module 25. Determine Critical Control Points
Module 26. Establish Critical Limits
Module 27. Establish Monitoring Procedure
Module 28, Establish Corrective Action procedures
Module 29. Establish Verification Procedures
Module 30. Establish Record-Keeping and Documentation Procedures
Module 31. Implement, maintain, and reassess HACCP plans and systems
Module 32. Guide to Writing a HACCP Plan and References
Option Three
On your Site or In
Hermosa Beach California
125 Pacific Coast Highway
Table of Contents
Module 1. Introduction, History, Smartphone Microscopy and Food Safety
Module 2. Smartphone Spectroscopy and Food Safety (molecular sensors)
Module 3. How Smartphone and Spectrometers Work Together
Module 4. Smartphone and Hyperspectral Imaging
Module 5. Spectral Libraries, Smartphone and Raman Spectroscopy
Module 6. Electronic Tongue (E-tongue) and Food Safety
Module 7. Computer Vision, Machine Vision and Food Safety
Module 8. Electronic Nose (E-Nose) and Food Safety and Quality
Module 9. Smartphone, Allergen Sensors and Allergenomics
Module 10. Biosensors and Smartphones
Module 11. Smartphone-Based Food Diagnostic Technologies A Review
Module 12. How Can Artificial Intelligence Help Improve Food Safety
Module 13. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation
Module 14. Hyperspectral Imaging and Machine Learning in Food Microbiology Developments and Challenges in Detection of Bacterial, Fungal, and Viral contaminants
Module 15. Low-Cost Hyperspectral Imaging with A Smartphone
Module 16. Introduction to Biosensors, Tactile Sensors and Food Safety and Quality
Module 17. Introduction to Optical Sensors
Module 18. Ultrasound and Food Safety and Quality
Module 19. Using Smartphone to Measure, Time, Temperature, pH, Water Activity, Pressure, and other Food Safety Parameters
Module 20. Introduction to HACCP
Module 21. Food Safety Hazards
Module 22. Prerequisite Programs
Module 23. Preliminary Steps
Module 24. Conduct Hazards Analysis
Module 25. Determine Critical Control Points
Module 26. Establish Critical Limits
Module 27. Establish Monitoring Procedure
Module 28, Establish Corrective Action procedures
Module 29. Establish Verification Procedures
Module 30. Establish Record-Keeping and Documentation Procedures
Module 31. Implement, maintain, and reassess HACCP plans and systems
Module 32. Guide to Writing a HACCP Plan and References
Please contact Alex to arrange
for payment.
A hyperspectral data cube gathered by JPL’s Airborne
Visible/Infrared Imaging Spectrometer (AVIRIS) instrument depicting part of San Francisco. (Credit: NASA / JPL)
