Food Processing Industry Events Calendar

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October 2014

Making Sense of the Numbers: Statistics for Food Scientists
October 1, 2014
New Brunswick, NJ (Rutgers University)

Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced. Not just for beginners -- even experienced professionals will benefit from this statistical refresher!

Anuga
Oct. 5-9
Anuga, Cologne

The world´s leading food fair for the retail trade and the food service and catering market.

National Frozen & Refrigerated Foods Convention
October 11-14
Orlando, FL
A “working” convention that connects over 1,300 top executives for the purpose of conducting one-on-one business meetings with their trading partners. The convention allows attendees to meet with dozens of companies of their choosing in just a few days. Call 717-657-8601 or visit www.NFRAweb.org for more information.

Food Safety and Sanitation for Food Manufacturers Short Course
October 14-16
Penn State University

The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program being held on October 14 - 16, 2014 on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control. Lectures and lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, dry cleaning, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.

HACCP Plan Development for Food Processors
October 15-17, 2014
New Brunswick, NJ (Rutgers University)

Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.

The BRC Global Standard for Food Safety Implementation & Internal Auditor Course
October 15—17, 2014
Atlanta, GA

Pasteurizer Operators Workshop
October 21-23
Penn State University, Food Science Building, University Park
csco@psu.edu
877-778-2937

Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Operation of the system is addressed from start-up through clean-up and sanitation. Requirements for the Pennsylvania Temporary Industry Seal Program are addressed. Vat pasteurization and UHT processing are also discussed. The course wraps up with a lecture on problem-solving techniques and a trouble-shooting exercise.

Hands-on laboratory exercises in the pilot plant include leak detection of the pasteurizer plates, and a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery.

The course emphasizes interactive learning through the integration of the classroom discussions and hands-on exercises in the pilot plant and Berkey Creamery. Breaks and lunches encourage further discussion with the Penn State, regulatory and industry instructors.

International Nonthermal Processing Workshop
October 21-24
The Ohio State University

The Ohio State University will be hosting the 2014 International Nonthermal Processing Workshop with the theme “Nonthermal Processing Systems for Healthy and Sustainable Foods.”

An exciting slate of speakers will share recent advances, future research and commercialization opportunities of different nonthermal-processing technologies including high pressure processing, pulsed electric field processing, UV, cold plasma, and food irradiation.

Participants will also have an excellent opportunity to network with experts from industry, government and academia.
A one-day Nonthermal Processing Short Course is being organized prior to the workshop for new users of the nonthermal technologies. An optional tour of Ohio Avure Technology facility is arranged on October 24.
For additional information and for registration of workshop and short course, please visit the workshop website.

Early bird registration is in effect until August 15th. Click here to register.

Pack Expo
Oct 26-29
Chicago

PACK EXPO is the largest and most influential processing and packaging event of the year. With more exhibitors from beverages to baking, food to pharma, this is the place to be for the latest technologies, equipment and solutions.

HACCP Certification Course
October 28—29, 2014
Fresno, CA

The two-day HACCP course, accredited by the International HACCP Alliance, is designed for individuals in HACCP systems development, implementation, and management. The educational course is ideal for Plant HACCP Team Members, Plant Management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan.


November 2014

The Science and Art of Cheese Making Short Course
November 10-13, 2014
Penn State University, Food Science Building, University Park, PA
csco@psu.edu
877-778-2937

Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.

This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.

Cheese making will be discussed with an emphasis on the chemical and microbial changes at each step in the process. Understanding changes that occur in cheese throughout manufacture allows cheesemakers to adjust their make procedure to modify finished cheese properties or in response to variations in milk supply and other factors.

Hands on laboratories include a microbiology testing session and making several varieties of cheese in the pilot plant. The sensory evaluation session integrates principles learned in lectures and labs and illustrates how cheese evaluation can be used to troubleshoot manufacturing problems.

Food safety principles, including HACCP, are presented to enable cheesemakers to comply with current and anticipated regulations.

The course encourages interaction among the students and course instructors during lectures, labs, breaks, meals and at the wine and cheese reception.

HACCP Certification Course
November 11-12
Phoenix, AZ

The two-day HACCP course, accredited by the International HACCP Alliance, is designed for individuals in HACCP systems development, implementation, and management. The educational course is ideal for Plant HACCP Team Members, Plant Management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan.

34th Annual Food Safety & Sanitation Workshop
November 11-12
Sheraton Portland Airport Hotel

The Northwest Food Safety & Sanitation Workshop addresses basic sanitation as well as cutting edge issues related to food sanitation and food safety. Topics having broad interest are covered in the general sessions. There are more specific subjects discussed in small breakout sessions, with basic and advanced tracks available.

Automation Fair
November 19-20
Anaheim Convention Center | Anaheim, CA USA

DISCOVER how to improve productivity and efficiency throughout the life cycle of your automation investments.
LEARN how flexible, scalable automation solutions can lower costs and improve overall performance.
EXPERIENCE how sustainable production practices can increase your competitiveness and help you better manage energy and materials costs.

Attend industry forums, user group meetings, hands-on labs, technical sessions and demonstrations to expand knowledge and use of the latest control, power and information technologies. Review technical sessions, hands-on labs and workshops from the 2013 event here.

Take advantage of automation expertise from Rockwell Automation and our PartnerNetwork, providing comprehensive solutions from industry leaders in distribution, systems integration, machine building, and complementary technologies.

Better Process Control School
November 19-21
New Brunswick, NJ (Rutgers University)

According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations.

Topics to be presented:

  • Aseptic processing and packaging systems
  • Retort operations
  • FDA Guidelines and regulation compliance
  • Microbiology of thermally processed foods
  • Principles of thermal processing
  • Food plant sanitation
  • Container closure evaluations

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.

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

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


 June 2015

IDDBA
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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