National Center for Food Safety and Technology
Media Advisory: Eat oysters without fear
The National Center presents two revolutionary food safety technologies
WHO: Food safety experts from NCFST will demonstrate ultraviolet (UV) treatment and high pressure processing (HPP) for the Chicago section of the Institute of Food Technologists. The two technologies destroy harmful bacteria while retaining extremely high levels of a fresh food's nutrients and flavor.
WHAT: Guided tours of National Center facilities, demonstrations of UV and HPP, samples of pressure-treated oysters and commercially available guacamole, complimentary dinner and a talk on "The Food Safety and Technology Revolution" by Dr. Charles Sizer, director of NCFST.
WHEN: October 16, 4:30 - 7 p.m.
WHERE: National Center for Food Safety and Technology, 6502 South Archer Road, Summit-Argo, Ill. (1st Avenue exit from I-55), phone 708.563.1576.
The National Center is the one place in the U.S. where scientists from the Food and Drug Administration, the food industry and academia work cooperatively to analyze, test and study new approaches for assuring and improving the safety of the food supply. This neutral ground fosters a free exchange of information, breaking the traditional barriers between these sectors.
Illinois Institute of Technology, the National Center's host institution, is a private, Ph.D.-granting university with programs in engineering, science, psychology, architecture, business, design and law. IIT is also home to the Chicago-Kent Law School, the Stuart Graduate School of Business, and the Institute of Design in Chicago's Loop.
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