UMaine Extension Food Safety Webinar Series
The UMaine Extension Food Safety Webinar Series is a monthly, expert-led educational series focused on practical food safety, regulatory compliance, and product innovation across the food system. Sessions cover topics such as electronic record-keeping, workforce training, chemical safety, food adulteration prevention, seafood pathogen detection, audit readiness, product development, environmental air quality, and alternative protein innovations. The series is designed for food producers, processors, seafood businesses, entrepreneurs, quality assurance staff, extension educators, students, faculty, regulatory professionals, and technical specialists, with particular relevance for those working with food safety training, compliance systems, seafood hazards, product development, and emerging technologies in food processing.
Food businesses and professionals face increasing regulatory expectations, evolving hazards, and rapid technological change. By addressing real-world topics such as digital compliance systems, chemical handling, adulteration prevention, seafood pathogen detection, and audit preparation, the series helps participants stay current and make informed, practical decisions. Participants will gain practical tools, real-world case studies, and actionable strategies related to training programs, compliance documentation, safe chemical use, adulteration prevention, seafood safety, product innovation, and environmental controls—knowledge they can immediately apply in their operations, classrooms, or regulatory work.
Index: Upcoming Webinars
- Electronic Record Keeping by Noah Hersey
- Friday, March 6, 2026 – 10:00 a.m., via Zoom
- Electronic and In-Person Food Safety Training by Noah Hersey
- Friday, April 3, 2026 – 10:00 a.m., via Zoom
- Chemical Application Training by Noah Hersey
- Friday, May 1, 2026 – 10:00 a.m., via Zoom
- Food Adulteration Training by Noah Hersey
- Friday, June 5, 2026 – 10:00 a.m., via Zoom
- A Practical Colorimetric Method to Monitor Vibrio parahaemolyticus by Drs. Gulnihal Ozbay and Ali Parsaeimehr
- Friday, July 10, 2026 – 10:00 a.m., via Zoom
- Tracking PFAS from Water to Seafood: Lessons from Harpswell Cove by Gülsün Akdemir Evrendilek, Ph.D.
- Friday, August 7, 2026 – 10:00 a.m., via Zoom
- Food Safety Without Fear: Building Safe Products from Day One by Liam Fisher
- Friday, September 11, 2026 – 10:00 a.m., via Zoom
- Scaling the Solution: Product Development and Innovations in the Green Crab Industry by Mary Parks
- October 16, 2026 – 10:00 a.m., via Zoom
- Environmental Air Treatment by Noah Hersey
- Friday, November 6, 2026 – 10:00 a.m., via Zoom
- Developing Protein Alternatives: Formulations, Approaches, and Solutions by Dilek Kocer Uzunalioglu
- Friday, December 4, 2026 – 10:00 a.m., via Zoom
For more information or a reasonable accommodation for this webinar series, please contact Theresa Tilton, Administrative Support Supervisor, at 207.942.7396 or theresa.tilton@maine.edu.
Electronic Record Keeping
Presenter: Noah Hersey
Friday, March 6, 2026 – 10:00 a.m., via Zoom
Moving from paper-based to digital systems is essential for modern food safety compliance and operational efficiency. This webinar will delve into the selection, implementation, and management of electronic record-keeping systems that meet FDA FSMA, GFSI, and other regulatory requirements. Topics will include data integrity principles (ALCOA+), system validation, cloud versus on-premise solutions, user access controls, and audit trails. Practical case studies will demonstrate how digital tools can streamline tasks like lot tracking, temperature monitoring, and corrective action documentation, while reducing human error and improving traceability during recalls.
About Noah Hersey
Noah Hersey began his career on the front lines of food production, where he witnessed firsthand the operational challenges of safety compliance and contamination control. Through hands-on roles in quality assurance and environmental monitoring, he developed a deep understanding of the risks and regulations shaping the industry. This practical experience led him to specialize in developing clear, actionable training and safety protocols. Today, as a lead expert with Alpha Chemical, Noah focuses on helping food producers, processors, and facilities navigate complex requirements from air quality management and digital record-keeping to chemical safety and adulteration prevention. He is dedicated to turning regulatory standards into practical, everyday solutions that protect both products and people.
Electronic and In-Person Food Safety Training
Presenter: Noah Hersey
Friday, April 3, 2026 – 10:00 a.m., via Zoom
Effective training is a cornerstone of a strong food safety culture. This session will compare the advantages and limitations of electronic (e-learning) and in-person training modalities. We will explore how to design engaging and instructionally sound content for each format, including interactive e-learning modules, virtual instructor-led training (VILT), and hands-on classroom sessions. The webinar will also cover strategies for blended learning approaches, methods to assess training effectiveness (e.g., quizzes, observational audits), and how to maintain training records to demonstrate workforce competency to auditors and inspectors.
About Noah Hersey
Noah Hersey began his career on the front lines of food production, where he witnessed firsthand the operational challenges of safety compliance and contamination control. Through hands-on roles in quality assurance and environmental monitoring, he developed a deep understanding of the risks and regulations shaping the industry. This practical experience led him to specialize in developing clear, actionable training and safety protocols. Today, as a lead expert with Alpha Chemical, Noah focuses on helping food producers, processors, and facilities navigate complex requirements from air quality management and digital record-keeping to chemical safety and adulteration prevention. He is dedicated to turning regulatory standards into practical, everyday solutions that protect both products and people.
Chemical Application Training
Presenter: Noah Hersey
Friday, May 1, 2026 – 10:00 a.m., via Zoom
Chemicals are used extensively in food operations for cleaning, sanitizing, pest control, and water treatment. This webinar will focus on the safe, effective, and compliant use of these substances. Key topics will include understanding Safety Data Sheets (SDS), proper dilution rates and application techniques, safe storage and labeling requirements, and personal protective equipment (PPE) protocols. We will also review common regulatory pitfalls and how to train staff to handle chemicals responsibly, prevent cross-contamination, and respond to spills or exposures, ensuring alignment with OSHA and food safety regulatory requirements.
About Noah Hersey
Noah Hersey began his career on the front lines of food production, where he witnessed firsthand the operational challenges of safety compliance and contamination control. Through hands-on roles in quality assurance and environmental monitoring, he developed a deep understanding of the risks and regulations shaping the industry. This practical experience led him to specialize in developing clear, actionable training and safety protocols. Today, as a lead expert with Alpha Chemical, Noah focuses on helping food producers, processors, and facilities navigate complex requirements from air quality management and digital record-keeping to chemical safety and adulteration prevention. He is dedicated to turning regulatory standards into practical, everyday solutions that protect both products and people.
Food Adulteration Training
Presenter: Noah Hersey
Friday, June 5, 2026 – 10:00 a.m., via Zoom
Food adulteration whether economically motivated, intentional, or accidental poses significant risks to public health and brand integrity. This webinar will provide a thorough overview of different types of adulteration, including dilution, substitution, concealment, and mislabeling. Attendees will learn about key tools for prevention and detection, such as supply chain verification, laboratory testing methods, and vulnerability assessments as part of a Food Fraud Prevention plan. The session will also examine relevant regulations, including the FSMA Mitigation Strategies for Intentional Adulteration (IA) rule, and provide a framework for developing and implementing a proactive adulteration risk management program.
About Noah Hersey
Noah Hersey began his career on the front lines of food production, where he witnessed firsthand the operational challenges of safety compliance and contamination control. Through hands-on roles in quality assurance and environmental monitoring, he developed a deep understanding of the risks and regulations shaping the industry. This practical experience led him to specialize in developing clear, actionable training and safety protocols. Today, as a lead expert with Alpha Chemical, Noah focuses on helping food producers, processors, and facilities navigate complex requirements from air quality management and digital record-keeping to chemical safety and adulteration prevention. He is dedicated to turning regulatory standards into practical, everyday solutions that protect both products and people.
A Practical Colorimetric Method to Monitor Vibrio parahaemolyticus
Presenters:
Drs. Gulnihal Ozbay and Ali Parsaeimehr
Friday, July 10, 2026 – 10:00 a.m., via Zoom
Detecting harmful bacteria such as Vibrio parahaemolyticus in seafood is essential for protecting public health, yet conventional laboratory methods are often time-consuming and expensive, and they require specialized equipment and expertise. To address these challenges, Drs. Gulnihal Ozbay and Ali Parsaeimehr have developed an innovative colorimetric PCR-based detection method that is rapid, sensitive, and easy to use.
The technology targets a specific virulence gene using a DNAzyme-based signaling probe that produces a visible color change, enabling detection with the naked eye. The method can identify Vibrio parahaemolyticus at very low concentrations in approximately two hours, offering a practical alternative to conventional laboratory techniques.
Recently protected through a provisional international patent, this cost-effective and field-adaptable technology has significant potential for on-site seafood safety monitoring. It is particularly valuable for aquaculture producers, hatchery managers, seafood processors, food safety inspectors, and laboratories seeking rapid and reliable pathogen detection, especially in resource-limited settings.
During this webinar, the presenters will discuss the scientific principles behind the assay, its development and validation, potential applications in seafood safety monitoring, and future opportunities for commercialization and broader implementation.
About Dr. Gulnihal Ozbay
Dr. Gulnihal Ozbay is the Associate Dean of the College of Agriculture, Science and Technology at Delaware State University and Director of the University’s ONE Health Lab. She is internationally recognized for her research in environmental science, sustainable aquaculture, seafood safety, water quality, and One Health approaches. Her research integrates academic innovation, Extension programming, and industry collaboration to improve environmental sustainability and food safety.
About Dr. Ali Parsaeimehr
Dr. Ali Parsaeimehr is an Assistant Research Professor at South Dakota State University. His research focuses on molecular biology, natural products, bioactive compounds, secondary metabolites, CRISPR technologies, tissue culture, and bioenergy. He is particularly interested in developing innovative molecular tools and sustainable biotechnological approaches with applications in food safety, agriculture, and human health. His interdisciplinary research combines advanced molecular diagnostics with emerging technologies to address challenges in food safety and environmental sustainability.
Tracking PFAS from Water to Seafood: Lessons from Harpswell Cove
Presenter: Gülsün Akdemir Evrendilek, Ph.D.
Friday, August 7, 2026 – 10:00 a.m., via Zoom
This presentation highlights key findings from Dr. Evrendilek’s research project, offering a platform to share recent results, exchange ideas with colleagues, and emphasize the work’s broader impact.
About Gülsün Akdemir Evrendilek, Ph.D.
Dr. Akdemir Evrendilek is an Associate Extension Professor and Seafood Technology & Food Safety Specialist with expertise in food safety, food microbiology, and foodborne pathogens. She provides training in seafood HACCP, meat and poultry HACCP, and food processing sanitation, helping industry professionals and students strengthen compliance and safety practices. Her research focuses on innovative food processing technologies such as pulsed electric fields (PEF), high-pressure processing (HPP), ozone, UV-C, and ultrasonication, as well as biosensor technologies for rapid pathogen detection and PFAS mitigation in seafood and food systems. She also works on food quality, product development, waste valorization, and predictive microbiology, with extensive experience implementing GMP and SSOP systems in the food industry.
Food Safety Without Fear: Building Safe Products from Day One
Presenter: Liam Fisher
Friday, September 11, 2026 – 10:00 a.m., via Zoom
Food safety doesn’t have to be intimidating, expensive, or a barrier to innovation. Drawing on real-world experience launching Maine Garum Company, Liam Fisher discusses how to integrate food safety directly into seafood product development early, simply, and effectively. We’ll break down how to think about risk analysis, navigate regulation, design safe processes, and build confidence so you can create without fear. If you’ve ever felt overwhelmed by regulations or unsure where to start, this talk is for you.
Cost: Free
About Liam Fisher
Liam Fisher is the founder of Maine Garum Co. Educated as an engineer, he has worked in restaurants, aquaculture, and food processing. Now his focus is on using ancient fermentation techniques to make umami sauces with seafood process byproducts and invasive species.
Scaling the Solution: Product Development and Innovations in the Green Crab Industry
Presenter: Mary Parks
October 16, 2026 – 10:00 a.m., via Zoom
Green crab might be one of the world’s most destructive invasive species but it’s also a delicious and versatile seafood. GreenCrab.org is a 501(c)(3) nonprofit with a two-clawed approach: building culinary markets for green crab and spreading awareness of its invasive impact. In partnership with harvesters, chefs, and wholesalers, GreenCrab.org helps get green crabs out of coastal waters and onto plates. In today’s talk, Founder and Director Mary Parks explores the challenges associated with building out culinary green crab markets, processing, and product innovations.
Cost: Free
About Mary Parks
Mary Parks grew up in Penobscot Bay and first learned about green crab’s invasive impact from the surrounding lobstering and clamming community. After working in traceability for a commercial fish wholesaler in Boston and learning more about bait markets for green crabs, she started asking what needed to be done to build a culinary market. In 2020, she went on to found GreenCrab.org: our nonprofit dedicated to building culinary markets for European green crab and spreading awareness of its invasive impact.
Environmental Air Treatment
Presenter: Noah Hersey
Friday, November 6, 2026 – 10:00 a.m., via Zoom
This webinar will address the importance of air quality control in food processing, manufacturing, and storage environments. Attendees will learn about common airborne contaminants such as pathogens, dust, allergens, and volatile organic compounds, and how they can compromise product safety and shelf life. The session will cover key engineering and operational controls, including HVAC system design, filtration technologies (e.g., HEPA, carbon filters), and air flow management. We will also discuss regulatory expectations, monitoring methods, and how to implement an effective environmental air program to meet standards such as those required for GMP, FSMA, and certification audits.
Cost: Free
About Noah Hersey
Noah Hersey began his career on the front lines of food production, where he witnessed firsthand the operational challenges of safety compliance and contamination control. Through hands-on roles in quality assurance and environmental monitoring, he developed a deep understanding of the risks and regulations shaping the industry. This practical experience led him to specialize in developing clear, actionable training and safety protocols. Today, as a lead expert with Alpha Chemical, Noah focuses on helping food producers, processors, and facilities navigate complex requirements from air quality management and digital record-keeping to chemical safety and adulteration prevention. He is dedicated to turning regulatory standards into practical, everyday solutions that protect both products and people.
Developing Protein Alternatives: Formulations, Approaches, and Solutions
Presenter: Dilek Uzunalioglu
December 4, 2026 – 10:00 a.m., via Zoom
This presentation reviews different plant protein sources and discusses how their functionalities enable formulation across meat, dairy, bakery, and snack applications. Overall, the presentation highlights protein source selection, formulation approaches, processing strategies, and ingredient solutions that enable plant proteins to perform across diverse food categories.
Cost: Free
About Dilek Uzunalioglu
Dr. Uzunalioglu is a R&D consultant and founder of Agora Food Solutions, specializing in food and ingredient innovation, research, development, and commercialization. With 25+ years of experience across academia and industry, led global food R&D programs, managed technical teams, and driven innovation for multinational corporations and startups such as Ingredion and Motif FoodWorks. Expert in starches, fibers, sweeteners, and alternative proteins, with a strong focus on translating science into practical, consumer-ready solutions. Holds a Ph.D. in Food Science from Rutgers University and a B.Sc. and M.Sc. in Food Engineering from the Middle East Technical University. Editor of Plant Proteins: Farm to Table, author of multiple patents and peer-reviewed publications. Volunteer in the IFT Protein Division, mentor and judge with MassChallenge, and project volunteer for Partners in Food Solutions, and technical advisor at the Plant Protein Innovation Center (PPIC), supporting food science, technology, and innovation at various platforms.
For more information or a reasonable accommodation for this webinar series, please contact Theresa Tilton, Administrative Support Supervisor, at 207.942.7396 or theresa.tilton@maine.edu.
In complying with the letter and spirit of applicable laws and pursuing its own goals of diversity, the University of Maine System does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender, gender identity or expression, ethnicity, national origin, citizenship status, familial status, ancestry, age, disability physical or mental, genetic information, or veterans or military status in employment, education, and all other programs and activities. The University provides reasonable accommodations to qualified individuals with disabilities upon request. The following person has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity and Title IX Services, 5713 Chadbourne Hall, Room 412, University of Maine, Orono, ME 04469-5713, 207.581.1226, TTY 711 (Maine Relay System).