Understanding GRAS and Product Development

Join us July 13th-14th

8:00 a.m. - 4:30 p.m.

Maximize your learning and networking! Join us for this workshop and the entire IFT FIRST: Annual Event and Expo experience by registering below.

Can't make the event but still want to join us for this workshop? You can register separately for the workshop below:

Register for Workshop Only

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Course Overview:

Don’t miss this unique opportunity to unravel the complexities of GRAS (Generally Recognized as Safe) determinations and notifications process with an in-depth workshop designed for product developers and regulatory professionals. This workshop is meticulously crafted and expertly guided by a former FDA authority on the subject, Dr. Steven Gendel, PhD.

This immersive experience walks through the nuances surrounding GRAS determinations and provides a profound understanding of its pivotal role in the food ingredient innovation process. Participants are encouraged to bring real-world applications and questions to the course as part of the interactive workshop to develop a GRAS comprehensive regulatory strategy.

Engage with industry leaders, network with fellow professionals, and leave empowered with the knowledge and strategies needed to navigate the ever-evolving landscape of food and beverage regulations. You will not want to miss this unique opportunity to learn from leading experts on GRAS and elevate your expertise in an environment where regulatory intricacies meet product development excellence. Join us for a collaborative and transformative learning experience that goes beyond the basics and equips you with the tools to make informed, strategic decisions in the dynamic world of food innovation. Register now to secure your place at the forefront of regulatory understanding and product development prowess as it relates to GRAS determinations.

Learning Objectives:

Basic understanding of the GRAS concept
Familiarity with the relationship between safety and regulatory requirements
Familiarity with the criteria for making a GRAS determination

Agenda:

Introduction to FDA Generally Recognized as Safe Regulations (GRAS)
Review Revolutionary New Ingredient Scenarios
Review Food Manufacturer Inputs
Critical Questions we need Answered as it relates to being Safe and Legal
Review the FD&C Act – Additive
Review the FD&C Act – GRAS
Criteria for GRAS Determinations
The Role of GRAS and Scientific Evidence in GRAS Assessments
Real-World GRAS Determinations Case Studies
Exact Steps of Documentation of GRAS status
Interactive Group Exercises Developing a GRAS Strategy
Future Trends and Regulatory Updates on GRAS

IFT will host a complimentary Happy Hour & Networking Event for all registered workshop attendees on July 13th following Day 1 of lecture.

Presenters

Dr. Kaiping Deng
Regulatory Review Scientist/Microbiology Reviewer at Division of Food Ingredients

Dr. Kaiping Deng is a Regulatory Review Scientist/Microbiology Reviewer at Division of Food Ingredients in the Office of Food Additive Safety (OFAS) of FDA/CFSAN. She manages the review of safety assessment of ingredients added to food and serves as FDA’s liaison to industry stakeholders. Dr. Deng received her PhD degree in Biochemistry and Molecular Biology from Oklahoma State University. She coordinated the FDA-funded Sprout Safety Alliance from 2014-2020 and worked on food safety and microbiology research at FDA Moffett Center in Chicago before joining OFAS in 2022.

Steven Gendel, PhD
Principal at Gendel Food Safety LLC

Steven Gendel is an internationally recognized expert on food safety, food allergens, GMPs, safety assessments for new food products, and food policy and regulation. He has over 30 years of experience working to use new approaches and advanced technology to protect public health.

Dr. Gendel spent over two decades advancing science and policy in the FDA Center for Food Safety and Applied Nutrition. He was the first FDA Food Allergen Coordinator and contributed to the creation of agency policies, guidance documents, and regulations. Dr. Gendel holds a B.S. in Chemical Engineering and a Ph.D. in Cell and Developmental Biology. He has advanced training in risk assessment, food law, HACCP, and Preventive Controls. He works from the Washington DC area.