FOOD IRRADIATION: BENEFITS AND RISKS FOR PUBLIC HEALTH

["Michael A. Pacilio" <mapacilio@worldnet.att.net>]

This is a more-detailed copy of the conference announcement:

FOOD IRRADIATION:  BENEFITS AND RISKS FOR PUBLIC HEALTH
The conference objective is to convene an expert panel of speakers on food 
irradiation and the radiation sciences in order to review the science, 
benefits and risks of the food irradiation technology in a public health 
context.
May 8, 1998 at Sheraton Hotel Station Square, 8:00am to 2:30pm
Pittsburgh, PA
TOPICS
IONIZING RADIATION OVERVIEW
H. Gregg Claycamp, Ph.D., C.H.P.
University of Pittsburgh
	
BENEFITS OF FOOD IRRADIATION
Elsa Murano, Ph.D.
Texas A&M University
	
CONSUMER ACCEPTANCE OF IRRADIATED FOOD
John A. Fox, Ph.D.
Kansas State University

COMMERCIALIZATION OF FOOD IRRADIATION:  CURRENT STATUS
DEVELOPMENT AND TRENDS
Joseph BOrsa, Ph.D.
MDS Nordion, Inc.

CME, CEU and CIH credits granted.
CEC units from the ABHP applied for.

Jointly sponsored by the Western Pennsylvania Chapter of the Health Physics 
Society and the University of Pittsburgh School of Medicine Center for 
Continuing Education in the Health Sciences;
Radiation Sciences Post-Doctoral Program; and the Center for Public Health 
Practice.
Registration fee:  $75
For brochure, contact Elly Poster at (412) 624-8702, or email:
elly@gsphdean.gsph.pitt.edu.