- Cambodia Food Industry Virtual Office Hours Presentation – 5/22/2021
- Cambodia Food Industry Virtual Office Hours Presentation – 5/8/2021
- រោគសញ្ញា វីរុសកូរ៉ូណា (កូវីដ-19) (U.S. CDC Poster Symptoms of Coronavirus [COVID-19] in English)
- បញ្ឈបកា់ ររកី រាលដាលនៃមេរ ោគ (U.S. CDC Poster Stop the Spread of Germs in English)
- ១០ យ៉ាងដែលអ្នកអាចធ្វើបានដើម្បីគ្រប់គ្រងរោគសញ្ញារបស់អ្នកគ កូវីដ -19 នៅផ្ទះ (U.S. CDC Poster 10 things you can do to manage your COVID-19 symptoms at home in English)
COVID-19 Rapid Response Project
The Feed the Future Innovation Lab for Food Safety (FSIL) is working to address COVID-19 related food safety and food security challenges in five target countries (Bangladesh, Cambodia, Kenya, Nepal, and Senegal). There is no evidence that COVID-19 is transmitted through food or food packaging, but the food industry must implement technical, organizational and personnel measures to manage risks associated with COVID-19. It is particularly important to reduce person-to-person transmission in all parts of the food system (e.g., farming, harvest, slaughter, processing) thereby reducing disruptions in the supply chain, preventing shutdowns of processing facilities and sustaining a safe food supply.
Subject Matter Expert
Chay Chim, Ph.D.
Vice Dean of Faculty of Agro-Industry
Royal University of Agriculture (RUA), Phnom Penh, Cambodia.
Dr. Chay’s research interest in food product development, food microbiology, and food safety and quality stems from his desire to use knowledge to promote food quality and safety in his country. He finished his Bachelors and Master’s degrees from the Royal University of Agriculture (RUA) and was appointed as lecturer and research assistant immediately after graduation. After three years working as lecturer and research assistant, Dr. Chay was awarded a scholarship by the SEARCA to pursue the PhD degree in Food Science and minor in Food Nutrition at the University of the Philippines Los Baños in the Philippines. After completing his PhD, he was appointed as researcher and lecturer at Royal University of Agriculture. Dr. Chay has extensive experience in food product development, food microbiology, food safety and quality. In the past few years, he has demonstrated his talent in developing high-quality traditional rice liquor to increase productivity and improve quality. Currently, he has experience in screening, isolating and identifying the mold, yeast and bacteria from Cambodian starter culture, and food fermentation, food product development.
Royal University of Agriculture (RUA)
Faculty of Agro-Industry
P.O. Box 2696, 12401-Dangkor District, Phnom Penh, Kingdom of Cambodia
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