1. Microbial Removal duringSewage TreatmentM. Mansoor AhammedCivil Engineering DepartmentS.V. National Institute of TechnologySurat – 395 007 2. Why do we treat wastewater…
1. The System of Rice Intensification (SRI):An Opportunity to Improve Food Security with Water-Saving Benefits Norman Uphoff, CIIFAD Cornell University, USA 2. SRIExperience…
World HealtH organization Water SerieS Valuing Water, Valuing Livelihoods Guidance on Social Cost-benefit Analysis of Drinking-water Interventions, with special reference…
1. Kerri B. HarrisPresident/CEO, International HACCP AllianceAssociate Director, Center for Food SafetyAssociate Professor, Texas A&M University 2. Establish verification…
Slide 1 An Update on Costs to Implement Pathogen Control in Almonds Dr. Victoria Salin, Associate Professor Dr. Eluned Jones, Professor Texas Agribusiness Market Research…
Slide 1 1 Using COI and WTP Methods to Estimate the Societal Costs of Foodborne Illness (The views in this presentation are my own and do not reflect any Tanya Roberts, Economic…
Biodigestion of kitchen waste A comparative evaluation of mesophilic and thermophilic biodigestion for the stabilisation and sanitisation of kitchen waste Final report prepared…
1. Transforming Pathogen Control in the 21st Century Dry-media Chlorine Dioxide (dmClO2 TM ) AvantecTechnologies, Inc. Business Technology Center 1275 Kinnear Road Columbus,…