Sustainable water resource management has become a critically important issue for all segments of the global food supply chain. Conservation strategies focused on “re-use” may exhibit many forms, depending upon where and how water is used throughout the food production – harvesting – processing – packaging – distribution – consumption continuum. This symposium will address current/emerging practices, technologies, and concerns associated with water re-use, as well as provide practical, cost-effective strategies/solutions for ensuring the microbiological safety of re-use water in agriculture, aquaculture, and the food, beverage, and dairy manufacturing industries. Subject matter experts will address standards required for re-use water, and identify areas of opportunity for water technology companies to further develop and expand use of this important resource in food production and processing.

Presentations