Food Processing Industry Events Calendar

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December 2014

Microbiology & Food Safety Course
December 2
Phoenix, AZ

The Microbiology & Food Safety course provides the fundamentals of food microbiology and an understanding of how microorganisms can be controlled in a food processing environment. The class focuses on reviewing microbiology and highlights the importance of process control, hygiene, and sanitation in food processing.

Practical Food Microbiology
December 4-5
New Brunswick, NJ (Rutgers University)

In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food. You will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks, and how to take corrective actions.

January 2015

Northwest Food Processors Expo & Conference
Oregon Convention Center, Portland, Ore.
January 12-14

Industry focused leading edge topics will be spotlighted during conference sessions on Monday, Tuesday & Wednesday. These in-depth 90 minutes breakouts deliver engaging content on current policy and the latest trends in food manufacturing and processing.

Or join session leaders for 20-minute sessions in the FredTalks theater on the trade show floor. These focused mini-sessions target real-time issues for established food processors and new upcoming companies in the food processing industry.

7th Annual NW Industrial Energy Efficiency Summit
January 14, 2015
Oregon Convention Center – Portland, OR

The region's premier gathering of industries and energy interests working together to advance northwest industrial competitiveness through energy efficiency at the 7th Annual NW Industrial Energy Efficiency Summit.

The program will again feature a dynamic keynote with inspiring ideas for Summit attendees. Also, back by popular demand, the Overview of the Northwest Programs and Resources provides opportunities for one-on-one discussions with energy program providers about training, services and incentives that can help you save energy.

Sessions are focused on practical applications of energy efficient technologies in both electricity and natural gas. Energy experts and industry peers present real-life energy savings success stories and challenges. Network with other companies and learn from their experiences.

FMI Midwinter Executive Conference
January 24-27
Miami Beach, FL

The FMI Midwinter Executive Conference is a dynamic, invitation-only annual gathering, designed for senior-level executives in the food retail industry. This prestigious event brings together prominent executives from around the country to share experiences and lessons learned. FMI Midwinter offers exceptional opportunities to establish and foster relationships at lively networking events, gather new ideas, and gain fresh perspectives at industry-relevant business sessions. Hear about critical industry issues, the latest trends and effective business strategies from industry experts during the content-rich education program. The Midwinter Executive Conference is the only venue where a diverse group of top industry leaders, including CPG retailers, wholesalers, independent operators, suppliers, and manufacturers, converge to gain insights relevant to the success of their businesses – and yours. Last year, nearly 1,000 top-level executives attended this important event – another record turnout.

The 2015 FMI Midwinter Executive Conference will help you perfect your strategic plans, bolster your leadership skills, and drive your food retail business to the next level.

IFPAC 2015 - Food Quality, Safety & Analysis
Arlington, VA, (Washington, DC) U.S.A.
Jan. 25-28

The IFPAC Food Symposium is an important component of the IFPAC Annual Conference. Representatives from the FDA, USDA, NIST, industry leaders and academia from across the globe and more will be in attendance to review the latest advances in using Process Analytical Technologies (PAT) to achieve and maintain food quality, safety & control.

The IFPAC Food Symposium bridges with the IFPAC annual event, which brings in case studies from industries using PAT for nearly 60 years; and experience from the Onsite Analysis event in doing field analytics, microbial detection, and the latest handheld instrumentation; providing further opportunities to hear lessons learned that can be applied in the food industry.

 February 2015

Food Processing Expo 2015
February 18-19
Sacramento, Calif.

With more than 230 exhibitors and 2000 attendees, Food Processing Expo is the largest tradeshow in California devoted exclusively to food processing.  The purpose of the Expo is to bring the industry together by offering a tradeshow floor with exhibits featuring machinery, equipment, supplies, services and other vendors with innovative products for the industry.

In addition to the exhibits, the Expo includes numerous informative sessions and networking events that ensure there is something of interest for everyone in the food processing industry.

 March 2015

Natural Products Expo West
Anaheim, CA
March 5-8

Food Microbiology Workshop
University of Nebraska, Food Processing Center
March 24-26

The Food Microbiology Workshop will focus on the basics of food safety and the microbiological testing methods commonly used by the food industry. The workshop, presented by the University of Nebraska Food Processing Center will provide basic food microbiology training to those individuals working in testing laboratories, with no formal training in microbiology. “The workshop is delivered in both the classroom and laboratory environments and includes fundamental principles, demonstrations, and hands-on sessions covering general microbiology and pathogen detection. Attendees will acquire an understanding of the methods used to isolate important spoilage and indicator microorganisms along with a variety of techniques utilized for food-borne pathogen detection. The program also provides curriculum on the ecology of microorganisms and pathogens in foods, and what measures are used to prevent their growth. The importance of using validated testing methods will also be discussed during the workshop.

Faculty and staff experts from the University of Nebraska Department of Food Science and the Food Processing Center will present lectures and interactive sessions to workshop participants. In addition, experts from many of the leading Rapid Pathogen Detection equipment manufacturers will be present to provide demonstrations and overviews of the latest technology.

UNL is one of only a few Universities that offer a Food Microbiology Workshop to the food industry and it is anticipated that food industry professionals from throughout the country will attend this workshop. The Food Processing Center is nationally recognized for its support of the food industry. The center, created in 1983, provides comprehensive services to food manufacturers throughout the country and in many foreign countries.

Anuga FoodTec
March 24-27
Cologne, Germany

The seventh edition of the triennial international trade show, sponsored by Koelnmesse GmbH and the German Agricultural Society (DLG), is expected to draw 43,000 visitors and 1,400 exhibitors from 40 countries. Seven halls totaling more than 1.3 million sq. ft. will host suppliers of food & beverage equipment and technology in the areas of processing, food safety, services and solutions, ingredients and packaging, which is receiving special attention through a joint promotional effort with PMMI, sponsor of Pack Expo. A concurrent conference organized by DLG will focus on topics such as freezing technology, bakery technology, beverage stabilization and sterilization of fresh produce.

Snaxpo 2015
Orlando, FL
March 28-31

2015 Clean Label Conference
March 31-April 1
Itasca, IL
2015 Clean Label Conference---Sophisticated Solutions for Simplified Products describes this product development event focused on delivering food science-based solutions to the challenges of developing consumer friendly and simplified foods and beverages.

 April 2015

Food Safety Summit
Baltimore Convention Center, MD
April 28-30

The Food Leaders Summit
APRIL 27-29, 2015
Chicago, Ill.
Westin Chicago, River North

The Food Leaders Summit is your opportunity to look closely at the transformative changes impacting every asect of the food industry -- and work collaboratively with your industry peers to succeed in this new environment.

These consumer-driven changes are affecting every sector of the food industry, including:

  • Research & Development
  • Business & Marketing
  • Information Technology

Attendance is limited to 250 registrants, ensuring that your time will be focused and productive. The Food Leaders Summit sets the stage for you to build relationships in an intimate setting, have in-depth conversations with presenters, and find answers to the questions that matter most to you and your business. Learn more on The Food Leaders Summit website. Follow  the event on Twitter at: #FLS2015

 May 2015

2015 Protein Trends & Technologies Seminar
May 5-6
Oak Brook, IL
2015 Protein Trends & Technologies Seminar focuses on providing R&D and application food scientists with practical and non-commercial advise on how to work with a wide range of protein ingredients in foods, beverages, snacks, baked goods, confections, dairy products and nutritional supplements.

Extrusion Workshop
University of Nebraska, Food Processing Center
May 19-21

Take a trip to any grocery store and you will see entire aisles dedicated to extruded products such as cereals, snacks, pastas, pet foods, and pet treats. These products account for billions of dollars in annual sales worldwide. The Food Processing Center at the University of Nebraska-Lincoln is presenting an Extrusion Workshop specifically designed for the food industry May 19-21, 2015.

The three day Extrusion Workshop is an introductory, hands-on workshop combining extrusion theory and techniques with pilot plant exercises emphasizing real-world product development in a variety of food categories. The workshop combines lectures and pilot plant demonstrations which allows attendees to learn, actively participate and observe extrusion equipment in operation.

Wenger Manufacturing, located in Sabetha Kansas is a leading manufacturer of extrusion equipment. Maldari & Sons, a New York based company is a prominent manufacturer of extrusion dies for the pasta, cereal, snack and animal food industries. Located in Sabetha Kansas, the XIM Group specializes in process and design engineering for the food industry. Experts from these companies and the University of Nebraska Department of Food Science and Food Processing Center will present lectures and interactive sessions to workshop participants.

UNL is one of only a few Universities that offer extrusion technology to the food industry and it is anticipated that food industry professionals from throughout the country will attend this workshop. The Food Processing Center is nationally recognized for its support of the food industry. The center, created in 1983, provides comprehensive services to food manufacturers throughout the country and in many foreign countries.

Food Microbiology Short Course
May 19-21, 2015
Penn State University, University Park, PA

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigneic fungi, and mycotoxins.

NCA Sweets and Snacks Expo
McCormick Place, Chicago, IL
May 19-21

THAIFEX Word of Food Asia 2015
May 20-24
Bangkok, Thailand

THAIFEX – World of food ASIA 2015 will be the world-class food-industry showcase in Asia to meet, establish your new business networks and to heighten your success. This one-stop food exhibition will feature latest food producing technologies, food safety standards, related businesses and services, as well as, a most fascinating culinary experience from the world of food

No matter who you are professionally in the food industry – a manufacturer, an exporter, an importer, a distributor, a wholesaler, a retailer, a department store, a supermarket, a restaurant, a purchaser, a hotel or simply an end-consumer – you will certainly find something to enjoy at the THAIFEX – World of food ASIA 2015.

RSTechED USA 2015
San Diego, CA
May 31 - June 5

 June 2015

Fundamentals of Food Science
June 1-4
Penn State University

This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.

The course includes a group project to manufacture a food product in the pilot plant.  Each team will make a different product to illustrate the core principals of Food Science.  Teams will share their experience and knowledge of their product at the end of the course.  The group project provides hands-on experience that will enhance critical thinking, team building and communication skills through the manufacture and development of a food product.

Atlanta, GA
June 7-9

Food and Airborne Fungi and Mycotoxin Short Course
Penn State University, University Park, PA
June 9-11, 2015

The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. Participants will develop a detailed understanding of the methods used to isolate, detect, and identify food and airborne fungi and mycotoxins. The program also provides a basic understanding of the ecology of fungi in foods and processing environments.

 July 2015

Food and Agribusiness Management Program
Cornell University
July 21-31

The well recognized Food and Agri Business Management Program from Cornell University and Sathguru Management Consultants is arranged every year to keep pace with the dynamically changing agri business sector worldwide. A paradigm shift in the agri-business polices, strategies and markets has been noticed in the emerging economies, opening up more opportunities for the industries to be recognized as global leaders in this sector.

During the course of this program participants explore the economic, environmental, and social issues that profoundly impact the agribusiness industry. The course is meticulously designed and provides executives with knowledge and essential cross-industry outlook globally. As this exclusive program brings together senior levelexecutives which include producers, manufacturers, marketers, retailers, bankers, policymakers, service providers and also distinguished academicians, it offers a thorough exposure and valuable opportunity to enhance knowledge and skills.

Taking part in the Food and Agri Business Management Program which is the fifteenth in the series will help the professionals as well as the respective organizations in keeping track of the recent trends, innovations and best practicesin the industry which in turn will help them take confident and bold strides in leading the agri-business industry towards a more profitable future.

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