Food labeling – does it educate the consumer or confuse them? Because of the changing landscape of food ingredients and production, and in direct response to consumers who have requested “more” on their food labels – is food labeling providing the consumer what it originally intended? Dr. Fowler will provide an in depth look at what food labeling really means, what they do not cover and help identify the “marketing” in food labels. Laura Bachmeier, Director of Pork Safety at the National Pork Board, will provide an educational background on pork quality including, what ideal quality characteristics to look for in the meat case which in turn will guide consumers in selecting pork that will yield a positive eating experience. The webinar will conclude by addressing new pork nomenclature at the meat case and what meat labels will look like at retail in the future.
Heather Fowler, VMD PhD MPH DACVPM, Director of Producer and Public Health
Dr. Fowler completed her Veterinary Medical degree at the University Of Pennsylvania School Of Veterinary Medicine in 2010, a Master in Public Health in Applied Biostatistics and Epidemiology at the Yale School of Public Health in 2011, and a PhD in Environmental and Occupational Hygiene from the University of Washington School of Public Health in 2017. She is board certified in veterinary preventative medicine and has expertise in the areas of zoonotic disease, public health, worker safety and health, and One Health application. In the summer of 2017, Heather began work as the Director of Producer and Public Health at the National Pork Board where she oversees public health as well as occupational safety and health issues as they relates to swine production in the United States.
Laura Bachmeier, M.S., Director of Pork Safety
Laura Bachmeier is the Director of Pork Safety at the National Pork Board (NPB). Her responsibilities include directing the Pork Safety, Pork Quality, and Human Nutrition Committee on their pork safety and quality research efforts. Additionally, she develops pre- and post-harvest pork safety programs and is the liaison to different segments of the pork industry related to international quality and safety issues. Prior to joining the National Pork Board, in 2016, Laura received her Masters of Science degree from North Dakota State University (NDSU) in Meat Science and Muscle Biology where her research focused on benchmarking pork quality nationwide. In 2014, she received her Bachelors of Science Degree in Animal Science and Agricultural Business at NDSU while participating in the universities General Livestock Judging Team, Meats Judging Team, and Animal Science Academic Quadrathalon team. Additionally she was a Territory Manager intern with Murphy-Brown, LLC and Audubon Manning Veterinarian Clinic at a 5,000 head sow unit.
Registration Link: https://attendee.gotowebinar.com/register/4944387628433176065