The Next Generation Sequencing Revolution: Impacts on Manufacturing Safety
Wednesday, January 15th 2020. 16.00 GMT (08:00 Pacific Time)
About the Webinar
In this webinar Noel Rogers, Data Scientist at Creme Global and Scott Nguyen, PhD, Molecular Microbiologist and Bioinformatician at Creme Global will give an overview of latest developments in using whole-genome sequencing to improve food manufacturing and processing safety, steps required to implement microbiome-based food safety measures in the processing plants followed by case studies.
Noel works as a Data Scientist in Creme Global specialising in mathematical modelling and statistics. He has a background in physics and maths with an MSc in Mathematics from Maynooth University and an MSc in Data Analytics from Dublin Institute of Technology. He has extensive experience in data analytics and mathematical modelling across a number of domains including financial risk, fraud, chemical exposure and food safety.
Dr Scott Nguyen
Scott received a PhD in Microbiology & Immunology at the University of Oklahoma Health Sciences Center (2013) with studies on the human pathogen Streptococcus pyogenes and streptococcal bacteriophages. Subsequently, he was a postdoctoral microbiologist at the USDA U.S. Meat Animal Research Center (2015-2017, USMARC) in Clay Center, Nebraska, studying Enterobacteriaceae in cattle and humans with a primary focus on Salmonella and next-generation sequencing. He joined the UCD Centre for Food Safety (2018-present) as a molecular microbiologist/bioinformatician under Prof. Seamus Fanning with a focus on foodborne pathogens (primarily Salmonella, Yersinia, and Escherichia).