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Is WGS the Future of Sequencing in the Food Industry?

Next generation sequencing (NGS) technologies, notably whole genome sequencing (WGS), are rapidly replacing classical Sanger sequencing, mainly because they offer increased speed at reduced costs. They have become an alternative widely used in academia and medical science.

The use of NGS allows for the generation of large amounts of additional data – much more than what is needed for multilocus sequence typing (MLST) analysis – without extra cost and effort or the need for retrospective sequencing. With this approach, critical information on topics such as antibiotic resistance and virulence prediction, single nucleotide polymorphism-set based typing, virtual serology typing, phage types, etc. becomes available, even when the sequencing did not initially target them.

WGS is fast becoming the universally accepted method for investigations regarding linkage to disease outbreaks, source attribution, risk management of ingredients and hygiene control planning. Driven by the demands of food regulatory bodies and public health agencies, WGS is now an integral part of surveillance system worldwide. Additionally, advanced developments in ISO standards are generating concerns among blue chip food companies and retailers, which not only see WGS as an innovative tool but also seek to understand the implications of its usage and learn how to mitigate risks.

In addition, WGS has gained momentum as a fast and high throughput approach for the characterization of probiotic bacteria used in foods and fermented products. Through WGS, it is possible to characterize the beneficial effects of bacterial strains and minimize risks for consumers. For the industry, WGS is paramount as a tool to protect patents on these organisms.


Participants of this webinar will get to know the NGS technologies that can be used for WGS and WGS’s major applications.


  • Introduction
  • Next generation sequencing for food testing
  • Whole genome sequencing: Solutions, challenges and applications
  • Practical examples of WGS for food testing
  • Conclusion
  • Q&A


  • Joana Cruz – Competence Center for Molecular Biology Manager, SGS
  • Christophe Noel – Director of Innovation for Health & Nutrition, SGS

Target Audience

This webinar is aimed at all food quality, integrity, safety, supply chain and regulatory compliance professionals.

Language: English

Can't make a live session? Register now and receive a complimentary recording after the live event.

For further information, please contact:

Jennifer Buckley
Senior Global Marketing Manager
t: +1 973 461 1498


Joana Cruz

Competence Center for Molecular Biology Manager, SGS

Joana Cruz

Christophe Noel

Director of Innovation for Health & Nutrition, SGS

Christophe Noel

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  • SGS Tanzania Superintendence Co., Limited

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