Organic and Conventional Foods:Safety and Nutritional Comparison

(Webinar length:  1hr 13m)


The steady and continued growth of the organic foods industry has been supported by millions of consumers who purchase organic foods due to their perceived superiority with respect to safety and nutrition over conventionally produced foods.  Organic food production methods frequently differ from those used by conventional food producers and may result in differences relating to pesticide residue contamination, naturally occurring toxins, nutrient profiles, susceptibility to microbiological hazards, and antibiotic resistance. 

This webinar will focus upon the dissemination of credible scientific research to identify such differences, explain the biological mechanisms responsible for the differences, and relate the differences to human health. The goal of the session is to allow participants in all aspects of the agricultural/food sector (conventional and organic producers, processors, distributors, regulators, legislators, marketers, and consumers) to gain a better understanding of the differences between organic and conventional foods and to develop strategies to allow them to appropriately address this topic with their clientele.

Areas covered in the webinar:

  • Growth of the organic foods industry
  • Consumer perception of organic foods
  • Regulation/certification of organic foods (U.S.)
  • Differences between organic and conventional foods with respect to:

                    Pesticide residues
                    Naturally occurring toxins
                    Environmental contaminants
                    Plant-derived nutrients
                    Microbiological food safety
                    Antimicrobial resistance
           Overall health implications 

Who will benefit from this webinar:

  • Conventional food producers
  • Organic food producers
  • Food processors
  • Food retailers
  • Food distributors
  • Government regulators and inspection personnel
  • Legislative staff involved with pesticide issues
  • Health professionals
  • Media representatives

Presenter--Dr. Carl K. Winter

Dr. Carl Winter

Dr. Carl Winter is the Director of the FoodSafe Program and an Extension Food Toxicologist in the Department of Food Science and Technology at the University of California at Davis.  Prior to coming to Davis in 1991, he was an Extension Toxicologist at the University of California at Riverside from 1987-91, a science writer for the Richmond-Times Dispatch newspaper in 1985, and an Environmental Hazards Specialist with the California Department of Food and Agriculture from 1980-83.  He holds a Ph.D. in Agricultural and Environmental Chemistry and a B.S. in Environmental Toxicology, both from the University of California at Davis.  His research and outreach work focus upon pesticide residues and naturally-occurring toxins in foods.  He has frequently been invited to testify before the U.S. Congress on pesticide/food safety issues.  He was a member of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives and the U.S. Food and Drug Administration’s Food Advisory Committee. He was recently announced as the 2012 recipient of the prestigious Borlaug Council of Agricultural Science and Technology Communication Award.

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