Dr. Fernando Sampedro: Real-World Feed Safety | Ep. 22

In this episode, I welcomed Dr. Fernando Sampedro, a renowned food safety and risk analysis expert from the University of Minnesota. Our conversation focused on the critical issues at the forefront of feed safety, including strategies to inactivate viruses like African Swine Fever and the impact of temperature and humidity on ingredient quality. Dr. Sampedro shared his insights on the significance of multidisciplinary collaboration, emphasizing how knowledge from food science can improve feed safety procedures. 

"There are three main factors that constantly interact: virus survival, virus inactivation, and risk assessment. These are influenced by weather conditions, process temperature, and feed composition."

What you'll learn:

• (00:00) Highlight
• (01:53) Introduction and professional background
• (03:27) Difference between hazard and risk
• (06:50) Calculating potential risk concentration in feed
• (17:32) Feed mill moisture management and liquid ingredients’ effect on moisture
• (22:43) Changes in ingredient manufacturers’ processes: extended quarantine of products
• (24:15) Research on potential chemical treatments
• (27:09) Virus survival, risk assessment, and virus inactivation
• (31:14) Translating research into real-world high-capacity production
• (34:17) Heat treatments for steam processing of feed
• (39:03) Final questions

Meet the guest: Dr. Fernando Sampedro

Experience:

• Associate Professor at University of Minnesota | Instructor and International Consultant in Food Safety and Risk Analysis

Background:

• B.S., Agrifood Industry (Universitat Politècnica de València);
• M.S., Food Science and Technology  (Universitat Politècnica de València);
• Ph.D., Food Technology and Processing  (Universitat Politècnica de València).

Connect with the guest!

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- Eastman

- Evonik

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