Discussion Forum

Free Webinar: Cooking Validations – A Laboratory Perspective

Thursday, March 21, 2024 1:00 PM EST

Join for this discussion on how the cooking instructions of new products and product renovations are validated to ensure microbial lethality and the best overall sensory experience for consumers.

Takeaways:

• Correlation between temperature and microbial lethality
• Requirements for Ready-to-Eat and non-Ready-to-Eat products
• Cooking instruction improvement
• Sensory Demands of Consumers

Sponsored by

Makiah Babbs
Quality Technician
Nestlé Quality Assurance Center Dublin, OH

Makiah graduated from the Wittenberg University with a B.S. in Biology. She started her career at NQAC Dublin three years ago in the Chemistry Laboratory where she held a position in the Vitamin lab prior to joining the Biochemistry and Special Investigations team. During her time in Biochemistry and Special Investigations, Makiah has worked primarily on cooking validation.

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Leyla Finzer
Quality Technician
Nestlé Quality Assurance Center Dublin, OH

Leyla graduated with a B.S. in Microbiology and a Master’s degree in Microbiology from the Ohio State University. She started her career at NQAC Dublin one year ago in the Microbiology Department prior to joining Biochemistry and Special Investigations. Leyla has worked closely with Makiah on Cooking Verifications during her time in Biochemistry and Special Investigations.

Register now