Keith Belk, PhD
Dr. Keith Belk is the Director of Eurofins’ Advanced Learning Institute and Professor and Holder of the Monfort Endowed Chair, Center for Meat Safety & Quality, Colorado State University (CSU), and as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as Professor and Head of the Department of Animal Sciences at CSU. He earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He currently serves in a consulting role as the Director of Education for Eurofins Rapid Microbiology Laboratories, LLC. Dr. Belk is also a member of the International Committee for the National Western Stock Show, the Board of Directors for the International Stockmen’s Educational Foundation, on the Academic Advisory Committee for the Meat Institute Protein PACT, and on the technical advisory committees for Sustainable Beef, JBS, Colorado Premium Foods, and Hawkins.
Below are resources from Dr. Keith Belk:
This white paper explores off-flavor and odor investigations performed by Eurofins SFA. Authored by Eurofins' scientist Jamie Willems Ph.D.
The suspected toxicity risks of microplastics as contaminants in drinking water sources have been known for years. However, public concerns recently thrust microplastics to the forefront of the health and safety conversation. In our webinar, Dr. Mike Dziewatkoski of Eurofins SF Analytical covers the current status of microplastics testing.
Air, gas, water, and ice used in manufacturing processes must be properly maintained and regularly tested in order to ensure compliance with regulations and safety for consumers. Our webinar aims to clear the mystery surrounding these standards and regulations. Viewers will learn how to navigate the appropriate requirements while protecting their customers.
Fingerprinting Fruits Using Coumarins & Psoralens, Authentication Tool for Meyer Lemons
Originally showcased at the 2016 annual AOAC meeting, this poster presents data for the “new” variety that will be valuable to anyone who buys or uses this type of fruit for processing.
This Proposition 65 Guide will help food, ingredient, and supplement companies navigate the regulatory and testing challenges that Proposition 65 presents when selling products into the state of California.
Although many genera of bacteria produce lactic acid as a primary or secondary end-product of fermentation, the term Lactic Acid Bacteria (LAB) is conventionally reserved for genera in the order Lactobacillales. LAB have many applications in food production and spoilage, all of which apply when considering when and how to test for lactic acid bacteria in food.
Addressing the differences between Food Defense and Food Fraud in the wake of the Intentional Adulteration (IA) Rule.
Product stability in a global market: what factors affect your product delivery? Eurofins shares the factors that impact your products.
The Critical Assessment of Methodologies used for the Characterization of Agave Syrups is an assessment to learn the different methods to detect agave syrup fraud.
