Food Processing Industry Events Calendar
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Process Expo and International Dairy Expo
The Food Processing Suppliers Association and the International Dairy Foods Association have signed an agreement to co-locate PROCESS EXPO and the International Dairy Show in Chicago, beginning in 2013. The two shows will take place November 3-6, 2013, bringing together over 800 exhibitors and 15,000 industry professionals in the North and South Halls of McCormick Place. Attendees will have unlimited access to both show floors and educational programs.
China International Food Safety and Quality Conference + Expo
The 7th China International Food Safety and Quality Conference + Expo is where over 800 food safety professionals from government, science, industry and academia gather for knowledge sharing, dialogue and networking. An educational program featuring global thought leaders focuses on enhancing protection of food supply between China and the world. For more information, please visit www.chinafoodsafety.com
The Science and Art of Cheese Making Short Course
University Park, Penn.
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.
SupplySide West 2013 brings together the suppliers and buyers that drive the dietary supplement, food, beverage, personal care and cosmetic marketplace. Leaders from the executive management, R&D, QA/QC and marketing teams will converge on Las Vegas November 12-16, 2013. Their goal? To explore and discover innovation from around the globe to collaboratively develop the next product that will drive revenue, market share and consumer loyalty.
Consistency Is The Key To Viscosity Control!
Brookfield offers two hands-on courses designed to help users comprehend the functionality of their instrument and solve the mysteries of fluid behavior while creating a successful and repeatable method. Consistency is vital in the success of any product and understanding viscosity is a key part to maintaining that quality control.
The courses are offered at Brookfield’s headquarters in Middleboro, MA. and in major cities across the United States. “On-Demand” courses are conducted at the customers’ facilities or at Brookfield’s headquarters.
Automation Fair 2013
George R. Brown Convention Center, Houston, TX
Attend the Automation Fair® for a great opportunity to explore smart, safe, sustainable manufacturing solutions geared toward improving your business profitability. 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 2012 event here. For details and registration, visit www.automationfair.com.
Better Process Control School
New Brunswick, NJ
Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.
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
This course has been specifically designed for supervisors, quality control technicians, line workers involved in retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. Upon successful completion of the course and several exams (with a minimum passing score of 70%), you will be granted a certificate of training from Rutgers University.
2nd Global Moringa Meet 2013
To explore the subject in unprecedented breadth and depth, India based Center For Jatropha Promotion & Biodiesel (CJP)’s 2nd Global Moringa Meet focuses on the entire Moringa production from Ground zero to scale from November 21 & 22, 2013, Jaipur, India. Topics are carefully selected to cover the Agronomy, Horticulture, Biology, Engineering, Marketing and Financial aspects of Moringa commercialization. CJP is recognized as an important platform for productive exchanges among the Academic, Commercial and Investment communities. Join us at this unique knowledge platform to share the latest information on: An Update from the Moringa Industry Advances in Moringa Research & development Production Systems Commercial track of Moringa — Leading the Way to New heights Harvesting and Extraction Frontiers of Moringa Biotechnology and so on. This shall address biofuels-related topic within four thematic areas: environment and human well-being, economics, technology, and geography.
Practical Food Microbiology
New Brunswick, NJ
If you develop, process, distribute or sell food for a living, there is a bare minimum you need to know about food micro:
- Which pathogens are most likely to cause trouble;
- When/why do they threaten product/customer safety; and,
- How to best manage/control the risks posed by these organisms.
If you have never taken a food micro class, we will teach you the most critical points for food safety applications. Even if you have, you will learn when and how to use powerful – but often abused and misunderstood -- tests, tools and models that were not on the market just five years ago. Learn to make better choices by understanding the limits and applicability of data produced as well as the danger of starting with ill-considered assumptions!
IFPAC-2014: Fifth Annual Food Quality, Safety & Analysis Symposium
January 22-24, 2014
Arlington, Virginia/Washington, D.C.
There is an increased global focus on Food Quality, Safety and Analysis in the Food Industry. Regulatory agencies are placing higher standards on Quality Control & Analysis and increased monitoring needs are emerging. The use of Process Analytical Technology...PAT Applications to monitor food quality and food safety is an important area that will be covered during this symposium including new policies, technologies, case studies, and a look to the future in the food industry.
Northwest Food Processors Expo and Conference
This annual event is designed to connect with the right people within the food manufacturing industry. If it’s important to you today, we’ll be explaining, discussing or demonstrating it. Plus you’ll have plenty of time for networking, collaboration and to explore the Expo Hall without the crowds and cavernous halls of national shows.
International Production & Processing Expo
IPE, IFE, and IME integrated thier tradeshows in 2013, under the International Production & Processing Expo. The 2014 IPPE will bring together more than 1,100 exhibitors and over 25,000 attendees in Atlanta from January 28 - 30, 2014. We look forward to seeing you there!
SNAXPO is the world’s largest, most comprehensive trade show devoted exclusively to the international snack food industry, and as such, you won’t find a better opportunity to capture new business, generate quality leads and promote your brand – especially as an exhibitor, sponsor or both. SNAXPO brings together owners, executives and buyers from every segment of the industry who are actively looking for new equipment, ingredients, products and services that will help them achieve greater efficiency and profitability for their companies. Whether you’re a small start-up or a multi-national corporation, with a strong presence at SNAXPO, customers will see you as a category leader, committed to their success and dedicated to advancing the snack food industry.
Natural Products Expo West
Natural Products Expo West is where new products turn into record profits, business relationships are built, ROI is always high and brand awareness builds momentum for your future.
Natural Products Expo West 2014 is right around the corner. We are very excited to have you exhibiting with us in 2014 and look forward to seeing you in Anaheim!
Natural Products Expo West will continue its run at the Anaheim Convention Center next year: March 6-9, 2014. Current 2013 exhibitors have first selection for 2014 booth space based on priority points.
Better Process Control School
The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. BPCS satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods. All processors of these food products must operate with a certified supervisor on hand at all times during processing. Upon completion, the four-day course certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Additionally, BPCS is an excellent food safety training for processing and quality assurance supervisors, academia personnel working with canned and flexible packed food products, government auditors and inspectors.
Research Chefs Association's Annual Conference and Culinology Expo
The Research Chefs Association's Annual Conference and Culinology Expo is a research and development conference focused on the fast growing discipline of Culinology – the blending of culinary arts and food science.
FPSA Annual Conference
March 26-28, Orlando, FL
Join FPSA for another invaluable event, including speakers, educational sessions, key food industry experts, and networking events.
NFRA Executive Conference
April 7-9, 2014
Tempe Mission Palms Hotel & Conference Center, Tempe, AZ
A professional development conference featuring top frozen and refrigerated food industry speakers exploring the latest consumer and industry trends. Confirmed presenters include Mintel, Inmar Group, Technomic and Edelman. Call 717-657-8601 or visit www.NFRAweb.org for more information. Registration opens in December.
Food Safety Summit
The Food Safety Summit is a solutions based conference and expo designed to meet the educational and information needs of the entire food industry including growers, processors, retailers, distributors, foodservice operators, regulators and academia.
Join thousands of your colleagues and like minded professionals to learn from expert speakers and trainers, exchange ideas, find solutions to your current job challenges and engage in the valuable opportunities the Summit has to offer.
OFPA annual Convention and Exposition
April 8-9, 2014
Ozark Food Processors Association (OFPA) 108th Annual Convention and Exposition will be held Tuesday, April 8th and Wednesday, April 9th, 2014 at the Holiday Inn Convention Center in Springdale, AR. For more information please contact the OFPA (email@example.com , 479-575-4607) or visit our website (http://ofpa.uark.edu) to register or exhibit for the convention.
Fundamentals of Food Science Short Course
April 28-May 1, 2014
Penn State University, Food Science Building, University Park, PA
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.
NCA Sweets & Snacks Expo
McCormick Place, Chicago
Break through the clutter by attending the confectionery and snack industry's most successful, world class event. The Sweets & Snacks Expo is unrivaled in new product launches, business building solutions and innovations in merchandising.
• More than 15,000 qualified professionals attend with global participation from 70 countries
• 550+ exhibiting companies display more than 3 acres of candy and snacks
• Innovations awards reveal the top new items that have been taste-tested across eight different categories
• Learning opportunities through standing-room only keynote sessions as well as merchandising solutions on the show floor.
National Restaurant Association
May 17-20, 2014
McCormick Place, Chicago
Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of the restaurant, foodservice and hospitality industry.
June 2-3 2014
New York City
The Ingredients to Drive a Healthier World are waiting to be discovered at SupplySide MarketPlace. This show is the global destination for decision-makers in the food, beverage, supplement and personal care industries.
IDDBA's Dairy-Deli-Bake is the largest show in the world serving these categories. It's also the most focused show because it only targets the serious buyers, merchandisers, and executives who have a shared passion for food. The 1,600 booth expo features a 10,000 sq. ft. retail merchandising center with hot new products, innovative merchandising ideas, and action themes.
The face-to-face aspect of this event brings 8,000 key players together to build relationships, sell and buy new products and services, and learn new tactics and strategies from the amazing speaker lineup. Whether you're an exhibitor or attendee, the investment is returned many times over through strategic information, important networking, and competitive insight.
FMI 2014 Co-located with United Fresh
The Food Marketing Institute and United Fresh Produce Association are proud to announce the co-location of their 2014 conventions, June 10-13 in Chicago. This premier tradeshow and education event will bring together the retail and fresh produce industries and highlight the shared interest in providing high quality, fresh selections to consumers. The show will offer retail and produce executives unprecedented value in the opportunity to connect with customers and industry counterparts.
IFT Annual Meeting & Food Expo
July 21-24, 2014
Thousands of food scientists, R&D professionals, suppliers, marketers, and others from around the globe annually join together at this event. They come to learn about the driving forces behind the innovations and trends affecting consumers, as well as the growers, processors, regulators, and researchers who contribute to the food supply, both in the U.S. and abroad.
Experts from industry, government agencies, and research institutions will provide their unique insights during more than 100 education session and 1,000 presentations covering topics ranging from new health benefits, safety, and product innovations to the latest consumer favorites, fears, and trends.
Food and Agribusiness Management Program
July 22 - August 1, 2014
AMP is designed to fill in gaps in the experience of executives as they seek to master their professional roles and prepare for new ones in the global agriculture and food industry. Cornell University and Sathguru have a rich experience of cultivating over 500 business leaders in 20 countries from leading agribusiness companies like Coca Cola, Cargill, Delmonte, Reliance, Tata Chemicals, Limagrain etc. This agribusiness program will be useful to entrepreneurs and senior executives helping them enhance the management and operation of their companies. A certificate from Cornell is awarded at the end, recognizing completion of the program.
Natural Products Expo East
September 17-20, 2014
Natural Products Expo East, is the East Coast’s largest horizontal trade event devoted to the latest in natural, organic and healthy living products. The show draws 22,000 industry professionals annually to a show floor with over 1,500 exhibits showcasing products encompassing the entire channel—natural, organic, functional, and specialty foods and beverages, supplements, beauty, household and pet.
The world´s leading food fair for the retail trade and the food service and catering market.
National Frozen & Refrigerated Foods Convention
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. Registration opens in March.
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.